Catholic Recipe: Christstollen IV (Stollen)
Also Called: Christstollen
Stollen is a German sweet bread baked for Christmas. The traditional shape when baked resembles the swaddling clothes of the Infant in the manger. This effect is heightened by covering the Stollen with a thin white sugar frosting, flavored and decorated with candied fruit. This recipe has the stollen shaped like a crescent.
Use 1/2 of Basic Sweet Dough (see recipe). Let rise twice. Knead in 1/2 cup cut-up blanched almonds, 1/4 cup each cut-up citron and candied cherries, 1 cup seedless raisins, and 1 tablespoon grated lemon peel. Roll or pat out dough into oval about 12 by 8 inches. Spread with soft butter. Fold in two the long way. Form into a crescent. Press folded edge down firmly. Place on greased baking sheet. Brush top with butter. Let rise until double — about 35 to 45 minutes. Bake at 375° for 30 to 35 minutes or until golden brown. Frost with Confectioners' Sugar Icing (see recipe).Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965