All Recipes Bread Yeast Bread Recipes

Ingredients

8 cups all-purpose flour 3 ounces compressed fresh yeast 1 pinch white sugar 1 tablespoon lukewarm milk 1 ½ cups milk 1 cup unsalted butter 2 tablespoons unsalted butter 1 cup white sugar 2 egg yolks ½ teaspoon salt 1 ¾ cups chopped blanched almonds 1 ¼ cups raisins 6 tablespoons candied lemon peel 6 tablespoons chopped candied orange peel 2 tablespoons melted butter 2 tablespoons confectioners' sugar

Nutrition Info

395.5 calories carbohydrate: 56.8 g cholesterol: 43.8 mg fat: 16.1 g fiber: 3.1 g protein: 8 g saturatedFat: 6.9 g servingSize: - sodium: 72.5 mg sugar: 17.7 g transFat: : - unsaturatedFat: : -

Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
Line a baking sheet with parchment paper.
Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

24 servings

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.