Stollen-finished

Stollen is a bread-like fruitcake that may be made with or without yeast and usually includes dried fruit and nuts. While traditionally served at Christmas, it is just too good to make only once a year. It’s a special treat on any day of the year!  Similar breads are found in Dutch cuisine such as Kerstold and in Italian cuisine the Panettone is very similar.

I recently found a recipe for Stollen folded in a notebook that was on my bookshelf.  It was torn from one of my mother-in-law’s Good Housekeeping magazines and, while there is no date on the article, it had to be a few years ago.   It is from the Susan’s Kitchen section.  I don’t know who Susan is but I thank her for introducing me to this wonderful bread!

While dried cherries are often used, Sunsweet’s Berry Blend has a fantastic mix of raspberries, cherries and blueberries.  The store brand ricotta was excellent as well.

Toasting pecans take a little time but the flavor is so worth it.

The fragrance of the butter, sugar, vanilla and lemon zest are a great complement to the toasted pecans and tart fruit.  After kneading the soft dough it is patted into an oval then formed into a loaf by folding one end over the other. So easy!

When you slice through this delicate bread you’ll see the beautiful color of the fruit and the lovely yellow hue of the buttery mix.    Don’t wait for a holiday.  Surprise your family with this wonderful treat any day of the year!

Here’s the recipe!

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