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Saturday, October 24, 2020  Spokane, Washington  Est. May 19, 1883
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Too Many Cooks

Old Time Stollen

This Old Time Stollen recipe is a family favorite of Karen Mahan of Spokane.

It comes from her mother, whose relatives came from Scandinavia.

The 3-by-5 recipe card is dated 1971, but the recipe goes back further than that.

Old Time Stollen

From Karen Mahan of Spokane

For dough

3 1/2 cups milk

2 packages dry yeast 

1/2 cup warm water

10 cups flour

1 1/2 cups butter

1 1/2 cups sugar

2 teaspoons grated lemon rind

5 egg yolks

2 ounces brandy

1 pound raisins

1 pound mixed candied fruit

1 pound chopped nuts

1 teaspoons salt

1/2 pound dates

For frosting

1/2 pound glazed cherries, chopped

For frosting

1 cup melted butter

1/2 cup powdered sugar

Scald milk, then cool to lukewarm. Dissolve yeast in water, then add milk. Add 6 cups flour sifted with salt to make a soft batter.  Let rise until double in bulk.

Add 1 1/2 cups melted butter, sugar, lemon rind, egg yolks and brandy. Mix thoroughly. Add remaining 4 cups flour, slowly working it in until mixture loosens from the bowl.

Knead in fruits and nuts, working in well.

Divide into 5 parts and shape into loaves and place in loaf pans. Slash tops, making 2 rows of slashes lengthwise down the loaf.

Cover bread with a towel and let rise until double in bulk.  Bread is heavy, and it rises slowly.

Bake loaves at 350 degrees for 1 hour.

When bread is still warm, spoon 1 cup melted butter over top and sprinkle with

powdered sugar.  Store 2 to 3 days, then enjoy.  Freezes well.

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