Oma often baked a Christmas bread which was a
variation of the Christmas Stollen bread and
would deliver it to us over the holidays to be enjoyed
during the holiday season.
Stollen is the traditional bread served in Germany on Christmas Eve. Families would gather to eat the Christstollen at about five in the afternoon. Then they would attend church and return home to open their gifts and have a late supper. Stollen is kept in the house during the holiday season to serve guests with wine, in place of fruitcake.
Here is the recipe I used in 2020 (the year of the Covid pandemic). I didn't have almonds but sprinkled pecans over the icing. I also kneaded in cinnamon and nutmeg. Click Stollen for more variations and history.
3/4 cup milk
2/3 cup butter
1/2 cup sugar
1 teaspoon salt
1 cup warm water
2 teaspoons sugar
2 packages active dry yeast
3 beaten eggs
5 1/2 to 6 1/2 cups flour
3/4 cup chopped blanched almonds
3/4 cup mixed candied fruits
1/3 cup golden seedless raisins
Confectioner sugar frosting
Combine milk and butter in a saucepan. Heat over low heat until liquid is warm and butter melts. Stir in 1/2 cup sugar and 1 teaspoon salt. Let cool while yeast from next step rises.
Measure 1 cup warm water into a large bowl. Stir in 2 teaspoons sugar and active dry yeast. Let stand 10 minutes, then stir well.
Add the milk combination to the dissolved yeast. Add eggs and 2 cups flour. Beat until smooth. Stir in an additional about 4 cups flour to make a soft dough.
Turn out onto lightly floured board and knead until smooth and elastic (about 8 to 10 minutes). Knead in almonds, fruit and raisins. Place into a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
Punch dough down and turn onto a lightly floured board. Divide dough into 3 equal pieces (I made it into only two today). Roll each piece of dough into a 12 x 7 inch oval. Fold in half lengthwise. Place on greased baking sheets (or parchment paper). Cover and let rise in warm lace, free from draft, until doubled in bulk, about 45 minutes.
Bake in a moderate oven (350) about 20 to 25 minutes, or until done. Remove from baking sheets and cool on wire racks. Frost with confectioners sugar frosting while warm. If desired, decorate with blanched almonds and candied cherries.
