Recipes > Breads > Stollen



  • 2 pounds of flour
  • 1 cake of compressed yeast
  • salt
  • 1 pint of lukewarm milk
  • 1 tablespoon of sugar
  • 1/2 pound of creamed butter
  • 1/4 pound of seeded raisins
  • yolks of 4 eggs
  • 4 ounces of powdered almonds
  • grated peel of a lemon


Sift flour into a bowl and set a sponge in it with yeast, salt, lukewarm milk and one tablespoon of sugar. When this has risen, add creamed butter, raisins and one-quarter of a pound of sugar, yolks of the eggs, powdered almonds, and the grated peel. Work all well, beating with the hands, not kneading. Let this dough rise at least three hours, roll, press down the centre and fold over double, then form into one or two long loaves, narrow at the end. Brush the top with melted butter, let rise again and bake three-quarters of an hour in a moderate oven.


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The International Jewish Cook Book (1919).

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