My friend Jane Arndt got this recipe from her mother. Stollen is a German bread, traditionally made for Christmas holidays. Jane is of German descent, so this is a family recipe.
There's nothing like a slice of stollen, toasted, and dripping butter. It goes nicely with hot chocolate.
There is a town in Michigan named Frankenmuth. It was settled by Swiss-Germans. At The Bavaraian Inn in Frankenmuth you can have stollen with your dinner year around, or buy it in their bakery at any time. Jane and I have often gone to Frankenmuth to shop and to eat chicken (for which the Inn is famous) and stollen.
Jane's German Stollen
1 pkg rapid rise dry yeast
1/4 c warm watr
1/2 c butter
1/4 c sugar
1 egg
4 1/2 to 5 c flour
1/2-1 c chopped nuts
1 T lemon zest
1 c+ candied fruit
1 c scalded milk
1. Dissolve yeast in warm water.
2. Combine butter and hot milk in large bowl. Add sugar. Cool.
3. Stir in egg, fruit, nuts, and zest.
4. Gradually add flour.
5. Knead about 5 minutes.
6. Place in greased bowl. Let rise until doubled.
7. Punch down. Knead and form into loaves (2-3)
8. Put into greased pans and cover. Let rise again.
9. Bake at 350 degrees 20-25 minutes.
