• 1 Cup California golden raisins
  • 1/2 Cup mixed candied fruits
  • 3 Tablespoons brandy or rum
  • 1 package active dry yeast
  • 2-1/2 to 3 cups flour; divided
  • 1/2 Cup milk
  • 1/3 Cup butter or margarine
  • 1/4 Cup sugar
  • 1/2 Teaspoon salt
  • 2 eggs, beaten
  • 2 Teaspoons grated lemon peel
  • 1/3 Cup chopped blanched almonds, ground
  • Melted butter and sugar
  • Powdered sugar


Combine raisins, fruits and brandy; let stand 1 hour or overnight. In mixing bowl, combine yeast and 1/2 cup of the flour; set aside. In saucepan combine milk, butter, sugar and salt; heat to lukewarm. Stir into yeast mixture; beat with electric mixer 2 minutes. Add eggs and peel; beat to blend well. Mix in brandied fruits, almonds and enough of the remaining flour to make a soft, non-sticky dough. Knead on floured board about 5 minutes until dough is smooth and elastic. Form into ball; place in greased bowl. Cover and let rise in warm place until almost doubled in bulk, about 1 1/2 hours.

Punch down; let rest 10 minutes. On floured board, roll dough to an 8×12-inch oval. Brush with melted butter; sprinkle with sugar. Fold dough in half lengthwise to within 1/2 inch of opposite side; press closed. Transfer stollen to greased baking sheet; curve ends slightly to form a crescent shape. Cover loosely with towel; let rise in warm place until almost doubled in bulk, about 45 minutes.

Bake in 375°F oven about 20 minutes until golden brown and crusty. Cool slightly; sprinkle with powdered sugar. Cool completely, then dust once again with sugar. Serve slices plain or toasted. To store stollen, wrap securely in plastic or foil.

Nutrition Facts Per Serving

Calories 390 (Calories from Fat 29%); Total Fat 13 ( Saturated Fat 6; Trans Fat 0; ); Cholesterol 75; Sodium 170; Potassium 311; Total Carbohydrate 59; Dietary Fiber 3; Sugars 25; Protein 9; Calcium 60; Iron 3;

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Did you know raisins are a source of concentrated nutrients?