Moremom’s Stollen

Every Thankgiving morning I had Stollen for breakfast, while watching the Macy’s Thanksgiving Day Parade. And I would like to share the recipe, so you can have the same tradition.

This is my grandmother’s recipe, we called her More-mom. My mother always tells the story of how she learned my grandmother’s recipes. Nothing was written down, she did everything by memory and feel. So my mom watched her make this bread enough times to write out the recipe.

Stollen is a traditional german bread.  It is a slightly sweet with raisins and citron. Citron is the stuff that’s in fruitcake. But in this case there is not too much of it, which is good in my opinion.

If you have never made a yeast bread I suggest you give it a try. Bread is fun to make and not as fussy as most baking. If you are nervous, pizza dough is a good simple dough to try.  I hope you try this recipe and enjoy it as much as I do.

1 C milk

1/2 C sugar

2 T lard (you can use butter in place of the lard)

2 T butter

2 Eggs

1 package dry yeast

4 1/2 C unbleached white flour

1/2 t mace

1 C raisins

1/2 C Citron

grated rind of 1 lemon

Dissolve yeast in  1/4 C warm water (105 – 110 degrees) . Scald the milk, then add the sugar and lard and/or  butter. Let cool slightly. Add eggs and yeast then 2 C flour, raisins, mace, citron and lemon rind. Add more flour until you have a dough that is slightly sticky. The amount of flour will vary depending on the day. Turn out onto counter and knead until smooth. Place in a greased bowl, cover and let rise in a warm place for 2 hours or until doubled in bulk. After first rise, knead and divide in half. Take each half, divide into three ropes and braid. Place on baking sheets, cover with a cloth and let rise a second time for 1 hour. Bake in a 350 degree oven for 30 minutes

Icing – Combine 2/3 C confectioners sugar with 2t lemon juice and 1t water. Mix until smooth and drizzle over each loaf when cooled.

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