German Stollen Recipe

Name: German Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 pkg. active dry yeast; 4 to 4 1/2 c. flour; 1/4 tsp. ground cardamon; 1 1/4 c. milk; 1/2 c. butter or margarine; 1/4 c. sugar; 1 tsp. salt; 1 slightly beaten egg (at room temperature); 1 c. seedless raisins; 1/2 c. mixed candied fruit; 2 Tbsp. grated orange peel; 1 Tbsp. grated lemon peel or 1 Tbsp. lemon extract

Servings: persons

1 pkg. active dry yeast
4 to 4 1/2 c. flour
1/4 tsp. ground cardamon
1 1/4 c. milk
1/2 c. butter or margarine
1/4 c. sugar
1 tsp. salt
1 slightly beaten egg (at room temperature)
1 c. seedless raisins
1/2 c. mixed candied fruit
2 Tbsp. grated orange peel
1 Tbsp. grated lemon peel or 1 Tbsp. lemon extract

1
In large mixer bowl, combine yeast, 2 cups of flour and cardamon.
2
Heat milk, butter, sugar and salt just until warm, stirring occasionally to melt butter.
3
Add to dry mixture in bowl; add egg.
4
Beat at low speed with electric mixer for 1 minute, scraping sides of bowl.
5
Beat at high speed for 3 minutes.
6
By hand, stir in fruits and peel (or extract).
7
Stir in enough flour to make a soft dough that is easy to handle.
8
Turn out onto a lightly floured surface.
9
Knead until smooth and elastic, about 8 to 10 minutes.
10
Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft until double, about 1 3/4 hours.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. active dry yeast, 4 to 4 1/2 c. flour, 1/4 tsp. ground cardamon, 1 1/4 c. milk, and more.

Yes, German Stollen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German Stollen

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