Stollen made with Rapid Rise Yeast

Makes 3 small loaves or 2 large. Fruit can be any dried fruit. I like to mix prunes, cranberries, apricots etc.

Yield: 1 serving
Community Recipe from


  • 2 envelope(s) Rapid rise yeast
  • 4 1/2 cup(s) flour, divided 2 cups and 2 1/2
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) cinnamon
  • 1 teaspoon(s) mace
  • 3/4 cup(s) 2% or whole milk
  • 1/2 stick(s) butter
  • 2 tablespoon(s) butter
  • 1/4 cup(s) brown sugar
  • 1/2 cup(s) water
  • 1 or more cup(s) dried fruits
  • 1/2 cup(s) raisins
  • 3/4 cup(s) almonds
  • 3 eggs beaten


  1. Mix yeast, 2 cups flour, salt, cinnamon and mace together.

  2. Heat to scalding: milk, 1/2 stick butter, brown sugar,and water. Let cool to 120 degrees. Add this to the dry ingredients with the 3 beaten eggs in the food processor. Mix to form a dough.

  3. Remove and beat in remaining 2 1/2 cups flour and knead for 3 minutes. Add 2 Tbsp. melted butter, dried fruits, raisins and almonds. Knead to mix. Let rest covered for 10 minutes. Shape into loaves and cover. Let rise in a warm place until doubled.

  4. Bake at 350 degrees for 30 minutes if 3 loaves and 45 minutes if 2 loaves. When cool, sprinkle with confestioners sugar.
December 2012

This recipe is a personal recipe added by pamjamandmore and has not been tested or endorsed by MyRecipes.

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