Sara Farmer - Old-Fashioned Stollen

Sara Farmer - Old-Fashioned Stollen
A homemade Holiday Stollen from "Taste of Home" Culinary Director Sarah Farmer.


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 teaspoon plus 1/2 cup sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup butter, softened
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground cardamom
  • 2 large eggs plus 2 large egg yolks, room temperature
  • 6-1/4 to 6-3/4 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup diced citron or mixed candied fruit and peel
  • 1/2 cup sliced candied cherries
  • Melted butter


  • 1 cup confectioners' sugar
  • 5 to 6 teaspoons whole milk
  • Blanched whole almonds, coarsely chopped, and additional candied fruit

PREP: 30 min. + | RISING BAKE: 25 min. | YIELD: 3 loaves (12 slices each)


1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough.

2. Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.

3. Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. Oval. Brush with melted butter. Fold 1 long side over to within 1 in. Of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes.

4. Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

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