Christmas Fruit Stollen 
as modified by Patricia Cummings from a family recipe
This is a recipe for Christmas Fruit Stollen, an Austrian recipe and standard holiday fare in my family of origin when I was growing up. My great grandmother, "Frau" Francesca Fischer, was born in Vienna and loved to bake.
The recipe makes two loaves of Stollen. After this photo was taken, we turned out the lights and had a piece of Stollen by candlelight. The candied cherries glimmered. This is such a hearty yeast bread with lots of fruit, we decided to call a slice of it "supper."
photo by James Cummings, 2007.
Latest Version:
No nuts or 1/2 cups blanched almonds, chopped
1 1/2 cups of Cranraisins, soaked in boiling water for about 3 minutes and drained (to "plump" them), or just plain raisins.
1 cup of candied red cherries
1 cup of diced candied pineapple
1 Tablespoon grated fresh lemon peel - just the yellow part
To make bread
1 cup milk, scalded in a double boiler
1 stick unsalted butter, set at room temperature for several hours (Do not substitute margarine!)
2 tablespoons or 2 packets of dry yeast
1/2 cup lukewarm water
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon nutmeg
5-6 cups flour (includes rolling it out)
- Note: Don't overload with flour or the bread will be too dry. Depending on humidity in your home, etc. you may need only 5 cups or 5 1/2 cups. You'll have to determine that for yourself.
2 eggs (well beaten)
Directions for Assembly of Ingredients
1. Scald milk in double boiler until a thin film appears.
2. Soften yeast in water with 1/2 teaspoon sugar added, until yeast is frothy
and 3. Into a large bowl, put the 1/2 c. sugar, the butter and the salt.
4. Pour scalded milk over ingredients in bowl. Stir until butter is completely 5. Blend in one cup of the flour and the nutmeg. Beat until smooth.
6. Stir in yeast, mixing well.
7. Add about 3 cups of the flour and beat until smooth; then add the
beaten 8. Stir in fruit-nut mixture.
9. Mix in enough remaining flour to make a soft dough.
10. Turn dough onto a lightly floured board and allow it to REST about five to 11. Knead dough until smooth and elastic for eight minutes. 12. Cover bowl with wax paper and a kitchen towel. Let stand in a warm
place 13. Punch down dough and turn onto lightly floured board. 14. Roll out each ball into a 12" long roll about one inch thick. 15. Lightly grease two large baking sheets or jelly roll pans. Bake at 325 degrees for 35-40 minutes. Test with a long, wooden or metal cake tester. If it smells good
and is slightly browned, you will also have an indication that it is done.
Mine took 35 minutes and I exchanged their locations in the oven, from top rack to bottom rack, about mid-way of
the cooking time.
Cool for 30 minutes. Then mix 1 cup of sifted confectioner's sugar with
1/2 teaspoon butter and 2 tablespoons of hot water. Stir, then drizzle over each
Stollen. Decorate tops with cherry halves. Enjoy with a cup of hot chocolate.
Recipe provided by Patricia Cummings, Quilter's Muse Publications, Concord, New Hampshire, 2002-2007.
softened.
melted.
eggs and mix well.
ten minutes.
Place in greased
bowl.
until doubled in bulk (about 1 1/2 hours).
Divide into two portions. Shape each into a smooth ball.
Allow to REST
for 5 to 10 minutes.
Brush
with melted butter and fold over.
Press the fold down firmly with palm of
hand.
Place one
Stollen on each. Brush tops with melted butter.
Cover with wax paper and
towel again and let rise for about one hour or so.
