Almond-Filled Stollen

Name: Almond-Filled Stollen
Ingredients: 1-3/4 cups chopped mixed candied fruit; 1/2 cup plus 2 tablespoons rum, divided; 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1-1/2 cups warm 2% milk (110° to 115°); 1-1/4 cups butter, softened; 2/3 cup sugar; 2-1/2 teaspoons salt; 2 teaspoons grated lemon zest; 1 teaspoon almond extract; 7 to 8 cups all-purpose flour; 4 large Eggland's Best eggs, room temperature; 1/3 cup slivered almonds; 1 can (8 ounces) almond paste; 1 large egg yolk; 2 teaspoons water; 2 to 2-1/4 cups confectioners' sugar

"I’ve been making this during the holiday season for nearly 50 years. When we flew to Alaska one year to spend Christmas with our daughter’s family, I carried my stollen on the plane!—Rachel Seel, Abbotsford, British Columbia..."

INGREDIENTS

•

1-3/4 cups chopped mixed candied fruit

•

1/2 cup plus 2 tablespoons rum, divided

•

2 packages (1/4 ounce each) active dry yeast

•

1/2 cup warm water (110° to 115°)

•

1-1/2 cups warm 2% milk (110° to 115°)

•

1-1/4 cups butter, softened

•

2/3 cup sugar

•

2-1/2 teaspoons salt

•

2 teaspoons grated lemon zest

•

1 teaspoon almond extract

•

7 to 8 cups all-purpose flour

•

4 large Eggland's Best eggs, room temperature

•

1/3 cup slivered almonds

•

1 can (8 ounces) almond paste

•

1 large egg yolk

•

2 teaspoons water

•

2 to 2-1/4 cups confectioners' sugar

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes