How to Bake Traditional Stollen

A look at this family’s holiday tradition.

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“My mom made stollen every Christmas. She’d start a week in advance and soak all the candied fruit and raisins in brandy. The day before Christmas Eve, she’d make the dough. On Christmas Eve, after baking she’d frost it with the most amazing butter icing. It was our traditional Christmas morning breakfast. And it’s one of my happiest memories: The four of us eating stollen and opening gifts is a pretty special memory.”

– Darlene Behr, who has started a new practice of making stollen alongside her sister and 86-year-old mother

 

 

Behr Family Stollen | Makes 2 Large Loaves

SOAK IN MEDIUM-SIZED BOWL

½ cup Korbel brandy
1 cup raisins
1 ½ cup cherries
1 cup pineapple
Heat to 120 degrees:
1 cup milk
½ cup water
1 cup margarine

MIX IN A LARGE BOWL

2 cups flour
2 packages dry yeast
¼ cup granulated sugar
1 tsp. salt
1 tsp. nutmeg

DIRECTIONS

Add warm liquids to yeast mixture, beat 2 minutes.

Add to the mixture 2 eggs and ½ cup flour. Beat for 2 more minutes. Add fruits, then add 2 ½ to

3 cups flour. Rest for 20 minutes.

Shape loaves, cover and refrigerate 2 to 24 hours. Remove from refrigerator 10 minutes before baking.

Bake in 375-degree oven for 25-30 minutes.

FROSTING

1/3 cup butter
1/8 tsp. salt
2 cups powdered sugar
2 tbsp. cream
1 tsp. vanilla

Combine all ingredients in a mixer and beat until smooth.


This story is part of Milwaukee Magazine‘s December issue.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.