AuthorRetroRuth
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From Best Loved Foods of Christmas, Pillsbury, 1959

Tested Recipe!

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 1 packet active dry yeast
 ¼ cup warm water
 ½ cup butter
 1 cup scaled milk
 1 unbeaten egg
 ¼ cup sugar
 1 tsp salt
 ¼ tsp nutmeg
 ¼ tsp ground cardamom
 2 cups mixed dried fruitwe use cherries, cranberries, dates, apricots, Zante currants
 ¼ cup chopped pecans
 2 tbsp grated orange rind
 1 tbsp grated lemon rind
 4 1/2 to 5 cups of flour

1

Add yeast to warm water

2

Add butter to hot milk and stir until melted. Add sugar, egg, salt, and spices. Stir and let cool to lukewarm.

3

In the bowl of a stand mixer, mix milk mixture and yeast. Add dried fruits and nuts. Gradually add flour until a stiff dough forms. (We used all 5 cups of flour)

4

Switch to a dough hook and mix in your mixer OR turn out onto a floured surface and knead about 5 minutes or until satiny. Turn into a greased bowl and cover.

5

Let rise in a warm place until doubled in size. If it is chilly in your house, turn on your oven to the lowest setting for a bit, then turn off. Slide the dough into slightly warmed oven to rise.

6

Divide risen dough into three parts and roll each into a 12x7 rectangle. These do NOT need to be perfect. Fold over the long side to within one inch of the other side to shape.

7

Cover formed loaves and let rise again until doubled in size.

8

Bake in a 350-degree oven for 20-25 minutes until deep golden brown. While warm, brush with butter and sprinkle with confectioners sugar.

Ingredients

 1 packet active dry yeast
 ¼ cup warm water
 ½ cup butter
 1 cup scaled milk
 1 unbeaten egg
 ¼ cup sugar
 1 tsp salt
 ¼ tsp nutmeg
 ¼ tsp ground cardamom
 2 cups mixed dried fruitwe use cherries, cranberries, dates, apricots, Zante currants
 ¼ cup chopped pecans
 2 tbsp grated orange rind
 1 tbsp grated lemon rind
 4 1/2 to 5 cups of flour

Directions

1

Add yeast to warm water

2

Add butter to hot milk and stir until melted. Add sugar, egg, salt, and spices. Stir and let cool to lukewarm.

3

In the bowl of a stand mixer, mix milk mixture and yeast. Add dried fruits and nuts. Gradually add flour until a stiff dough forms. (We used all 5 cups of flour)

4

Switch to a dough hook and mix in your mixer OR turn out onto a floured surface and knead about 5 minutes or until satiny. Turn into a greased bowl and cover.

5

Let rise in a warm place until doubled in size. If it is chilly in your house, turn on your oven to the lowest setting for a bit, then turn off. Slide the dough into slightly warmed oven to rise.

6

Divide risen dough into three parts and roll each into a 12x7 rectangle. These do NOT need to be perfect. Fold over the long side to within one inch of the other side to shape.

7

Cover formed loaves and let rise again until doubled in size.

8

Bake in a 350-degree oven for 20-25 minutes until deep golden brown. While warm, brush with butter and sprinkle with confectioners sugar.

Stollen

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