Martha Roe Burke
Holiday & Family Stollen Tradition
Updated: May 23, 2021
A holiday tradition at our house is making German stollens. My mother used to make these every years, and my sister, Ellen, and I hare carrying on the tradition. I love you, sis! Of course, it has lemon zest in the recipe!
2 cups of milk, scalded
1 cup of sugar
2 teaspoons of salt
1 1/3 cups of butter, heated in microwave and then cooled
2 packages of yeast
2 cups of flour
2 tablespoon of vanilla
6 cups of flour
1 ½ cups of softened yellow raisins
1 ½ cups of blanched almonds
½ cup of citron and currants
1 large container of candied red cherries
1 large container of candied green cherries
½ cup of candied pineapple
Chopped candied ginger (optional)
1 tablespoon of orange zest
1 lemon rind zest
Mix yeast and 2 cups flour into large container.
Add cooled milk mixture. Stir briefly and allow to bubble up for about 15 minutes.
Add eggs and vanilla.
Blend in remaining 6 cups flour and turn out to countertop and knead all the flour into dough.
Form into large ball, roll into oiled bowl to rise until doubled.
Punch down and work in fruit.
Divide dough into 8 even balls.
Flatten out, brush with melted butter and sprinkle generously with cinnamon sugar.
Fold over and lay onto cookie sheet to rise for 1 hour or until doubled.
Bake at 425 degrees for 10 minutes, then 350 degrees for 40 minutes.
Cool and decorate with powdered sugar icing and fruit.