Old Fashioned Stollen

Recipe View In a small saucepan, heat milk until it's hot but not simmering (about 180°F). (5 minutes)

Recipe View Remove from heat and stir in 1/2 cup sugar, salt, lemon zest, and butter until melted. Let cool until lukewarm. (10 minutes)

Recipe View In a small bowl, combine yeast, 1 teaspoon sugar, and warm water. Let stand for 5-10 minutes until foamy, indicating the yeast is active. (10 minutes)

Recipe View Stir the yeast mixture into the cooled milk mixture. Beat in 2 eggs and 2 egg yolks. (2 minutes)

Recipe View Gradually add 3 cups of flour, mixing until a smooth batter forms. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. (90 minutes)

Recipe View Punch down the dough to release the air. Mix in the raisins and nuts. Gradually add the remaining flour, mixing until a soft, slightly sticky dough forms. (10 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. (7 minutes)

Recipe View Place the dough in a well-oiled bowl, turning to coat. Cover and let rise in a warm place for another 1-1.5 hours, or until doubled in size. (90 minutes)

Recipe View Preheat oven to 350°F (175°C). Divide the dough into 3 equal pieces. (5 minutes)

Recipe View Roll each piece into a thick log. Braid the logs together, tucking the ends underneath. Place the braided Stollen on a large baking sheet lined with parchment paper. (10 minutes)

Recipe View Cover loosely with plastic wrap and let rise for a final 30-45 minutes. (40 minutes)

Recipe View Brush the Stollen with the beaten egg wash. (2 minutes)

Recipe View Bake in the preheated oven for 40-45 minutes, or until golden brown and the internal temperature reaches 190-200°F. (45 minutes)

Recipe View Let cool completely on a wire rack before slicing and serving.