Alta’s stollen german coffee cake recipe

Alta’s Stollen (German Coffee Cake) recipe

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Ingredients

4 cups flour (approximately)

1/2 cup soft butter

3/4 teaspoon salt

1 package dry yeast dissolved in 1-1/2 cups warm milk

1/2 cup soft shortening

1/4 to 1/2 cup sugar

2 whole eggs

1 egg yolk

Extra butter, melted

Cinnamon

Chopped nuts and dates (or candied fruit) for sprinkling on top

Instructions:

This is a sweet yeast bread. No kneading is required. Mix it together at night, cover, and leave it to rise overnight, or mix it in the morning, cover it, and roll it out in the evening.

Combine first 8 ingredients in large bowl, cover with plastic wrap, and let rise. (It will double in size or more.) When ready to roll out, divide dough into two or three parts. Roll out one part at a time as thinly as possible on floured surface.

Brush on melted butter and sprinkle generously with cinnamon. Sprinkle with chopped nuts and dates or with candied fruit. Roll up. Lift carefully with large spatulas and transfer to cookie sheet. Let rise 30 minutes. Repeat with remaining dough. Bake at 375 degrees for about 30 minutes. Frost with butter cream frosting or drizzle with icing.