Quicker Lighter Stollen

Donna
Gold Post Medal for All Time! 555 Posts

Quicker Lighter Stollen This stollen recipe starts with a box of hot roll mix that shortens lots of waiting time for the dough to rise and ends up lighter and delicious!

It makes two good sized sweet breads that are a hit at Christmas or as a nice food gift.

I need to make it every year because my husband loves them!

Total Time: 20 min. prep + rising/Bake 20 min

Yield: 2 good sized loaves

Ingredients:

1 pkg (16 oz) hot roll mix
1/4 cup sugar
1 cup warm water (120-130 degrees)
2 Tbsp butter
1 egg, beaten
3/4 tsp grated lemon peel
1/4 tsp almond extract
1/3 cup raisins
1/4 cup mixed candied fruit
1/4 cup chopped almonds
Glaze
3/4 cup confectioners sugar
2-3 Tbsp milk
additional sprinkles of cherries/almonds, optional but pretty!

Steps:

In a bowl, combine the roll mix (plus the yeast packets which are included in the box mix) along with the sugar. Stir in water, butter, egg, lemon peel and extract to form a soft dough.

Cover and let rest for 5 minutes.
Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes.

Cover and let rise about 20-30 minutes. Should almost double in size.

Roll or press the dough into one big circle and cut in two. Form the dough into two round shapes, flatten them out and fold them over, sealing up the ends with a wet finger. Place on greased baking sheet and curve the oval slightly to form a crescent shape (if desired).

Bake at 375 F for 20 minutes or until breads turn golden brown. Cool on wire rack.

Combine confectionery sugar with milk (slowly so it stays thicker, like glue) and drizzle it back and forth over COOL bread. Decorate with cherries and almonds.