Holiday Stollen

Name: Holiday Stollen
Prep time: 30 min
Total time: 5 h 50 min
Yield: 14
Ingredients: 1/2 cup golden raisins; 1/2 cup mixed candied fruit; 1/2 cup coarsely chopped candied cherries; 1/2 cup blanched slivered almonds; 1/4 cup rum; 3 1/2 to 4 cups all-purpose flour; 1/4 cup sugar; 1 teaspoon salt; 1 pkg. active dry yeast; 3/4 cup milk; 1/4 cup water; 1/4 cup shortening or margarine; 1 egg; 1 cup powdered sugar; 1 to 2 tablespoons milk; Whole almonds; Candied cherries

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Prep 30 min
Total 5 hr 50 min
Ingredients 17
Servings 14

Looking for a sweet bread recipe? Then check out this fruit filled bread frosted and garnished with almonds and cherries – just perfect for the holidays.

By Pillsbury Kitchens

Updated October 10, 2014

Ingredients

Fruit Mixture

1/2 cup golden raisins
1/2 cup mixed candied fruit
1/2 cup coarsely chopped candied cherries
1/2 cup blanched slivered almonds
1/4 cup rum

Dough

3 1/2 to 4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
3/4 cup milk
1/4 cup water
1/4 cup shortening or margarine
1 egg

Frosting and Garnish

1 cup powdered sugar
1 to 2 tablespoons milk
Whole almonds
Candied cherries

Steps

1

In small bowl, combine all fruit mixture ingredients; mix well. Let stand at room temperature for at least 1 hour, stirring occasionally.
2

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, sugar, salt and yeast; mix well. In small saucepan, heat 3/4 cup milk, water and shortening until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
3

By hand, stir in an additional 2 cups flour and fruit mixture until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 1 cup flour until dough is elastic, about 5 minutes. (Dough will be sticky).
4

Place dough in greased bowl; turn to grease all sides. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until doubled in size, about 1 1/2 hours.
5

Punch down dough several times to remove all air bubbles. Cover; let rise in warm place until almost doubled in size, about 30 minutes.
6

Grease cookie sheet. Punch down dough several times to remove all air bubbles. On lightly floured surface, roll to 12x8-inch oval. Fold in half lengthwise; form into crescent shape. Press folded edge firmly and pinch open edges together to prevent dough from springing open during baking. Place on greased cookie sheet. Cover; let rise in warm place until doubled in size, 35 to 45 minutes.
7

Heat oven to 375°F. Uncover dough. Bake 25 to 35 minutes or until golden brown. Immediately remove from cookie sheet; cool on wire rack for 1 hour or until completely cooled.
8

In small bowl, combine powdered sugar and enough milk for spreading consistency; blend until smooth. Spread over cooled loaf. Garnish with almonds and candied cherries.