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INGREDIENTS (Makes 1 large or 2 small loaves)

¼ oz     active dried yeast (1 package)
¾ cup     warm water
½ cup     granulated sugar
3     large eggs
1     egg yolk
½ cup     soft butter
3 ½ cups     flour
1 cup     chopped blanched almonds
½ cup     citronat (candied lemon peel), cut into small pieces
½ cup     orangenat (candied orange peel), cut into small pieces
½ cup     raisins
1 Tbsp     grated lemon peel

PROCEDURE

(1)     Dissolve the yeast in the water and proof it.
(2)     Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes.
(3)     Blend in the remaining flour, nuts, fruits, and peel.
(4)     Let rise about 1½ hours, until doubled.
(5)     Punch down, cover, and refrigerate overnight.
(6)     Knead the dough.
(7)     Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf.
(8)     Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in size (45 to 60 minutes).
(9)     Bake 30–35 minutes at 375º F until golden brown.

NOTES

My loaves of stollen come out somewhat wide and short. Some traditionalists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat.

RATING

Difficulty: moderate. Time: hand-on time: 30 minutes; rising times: 1 ½ hours + overnight + 1 hour; baking time: 30-35 minutes. Precision: measure the ingredients, though you can experiment with the fruits and nuts.