Embracing the cherished traditions passed down from her grandmother, Jessie Barnes from Atchison, Kansas, shares a treasured holiday treat—the Traditional Stollen. Originally written in German, this delightful recipe holds a special place in Jessie’s heart and has become a beloved treat she joyfully shares during the festive season. With the essence of family heritage and the warmth of holiday gatherings, the Traditional Stollen embodies the spirit of togetherness and celebration.
INGREDIENTS:
- 1 package (¼ ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- ¾ cup softened butter
- ½ cup sugar
- 2 eggs, lightly beaten
- 1½ teaspoons grated lemon peel
- ½ teaspoon salt
- 4¾ to 5¼ cups all-purpose flour
- ¾ cup raisins
- ½ cup mixed candied fruit
- ½ cup chopped almonds
PREPARATIONS:
- Dissolve yeast in warm water in a large bowl. Add warm milk, softened butter, sugar, eggs, grated lemon peel, salt, and 3 cups of flour. Stir in raisins, candied fruit, and chopped almonds. Add enough remaining flour to create a soft dough.
- Knead the dough on a floured surface until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, approximately 1½ hours.
- Punch the dough down and divide it into two halves. Let it rest for 10 minutes. Roll or press each half into a 12×7-inch oval shape. Fold one long side over to within 1 inch of the opposite side and press the edge lightly to seal. Place the loaves on greased baking sheets, curving the ends slightly. Cover and let rise until nearly doubled, about 1 hour.
- Bake the loaves at 375° for 25-30 minutes or until they turn golden brown. Allow them to cool on wire racks. Mix confectioners’ sugar with enough milk to achieve the desired consistency and spread the glaze over the stollen.
YIELD: Makes 2 loaves.
PREP/BAKE TIME: 30 minutes preparation + 1½ hours rising + 10 minutes resting + 1 hour rising + 25-30 minutes baking.
As the holiday season approaches, the spirit of tradition and family heritage comes alive in Jessie Barnes’ kitchen in Atchison, Kansas. Passed down from her grandmother and originally written in German, the cherished recipe for Traditional Stollen holds a special place in Jessie’s heart and has become a treasured treat shared during festive gatherings.
The delightful ingredients come together to create a symphony of flavors and textures, with raisins, mixed candied fruit, and chopped almonds adding a delightful burst of sweetness and crunch to the soft, buttery dough. The addition of grated lemon peel infuses the stollen with a delicate citrusy essence, making each bite a memorable experience.
The process of creating Traditional Stollen becomes a labor of love as the dough is kneaded to perfection and allowed to rise, filling the kitchen with the warm aroma of freshly baked delights. The resulting loaves, golden-brown and curved at the ends, are a sight to behold and a testament to the time-honored techniques handed down through generations.
As loved ones gather around the table to share in the joy of the holiday season, the Traditional Stollen takes center stage, becoming the heart of the celebration. With each slice spread with a glaze of confectioners’ sugar and milk, the stollen becomes a delightful canvas for the family to enjoy together.
As Jessie Barnes shares this treasured recipe with friends and neighbors, she weaves a tapestry of love, heritage, and joy that stretches across the holiday season. From the first bite to the last crumb, the Traditional Stollen brings a sense of togetherness and warmth, encapsulating the spirit of the holidays.
So, as the Midwest welcomes the festive season, let the aroma of the Traditional Stollen fill your home with love, laughter, and cherished memories. Embrace the rich flavors and time-honored traditions as you share this delightful treat with family and friends, creating moments that will be treasured for years to come.
