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.


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?

This entry was posted in breads, breakfast, holiday/event, Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s