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