Rollin’ some stollen

One of my dad’s favorite breads is German stollen bread – particularly the type at Frankenmuth’s Bavarian Inn restaurant.

Stollen bread traditionally has citron, sometimes mace, or cardamom, and candied cherries.

The stollen bread I made had candied cherries, candied pineapple, walnuts, and lots of raisins.

I used Betty Crocker’s sweet bread recipe, found in my grandma’s old Betty Crocker cookbook.

I used 1/2 cup each of candied cherries and candied pineapple, 1/4 cup chopped walnuts, and 1 cup raisins.

Let the dough rise until it is double in size, in a greased bowl. =)

Then, braid it on a greased cookie sheet and brush it lightly with butter. Let it rise again for about 45 minutes.

Ta-da!!!!

I frosted this with a simple powdered sugar/milk glaze while it was still warm.

My dad says it tastes more like an authentic stollen than Bavarian Inn stollen (perhaps they use a white bread recipe base instead of a sweet bread), but it tastes like the old school bread made for Christmas and Easter way back in the day.

How do you make stollen?

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