In my hometown of Poplar Bluff, Missouri there is a wonderful bakery called, “Rollen Stollen”. I had never heard of a stollen until this bakery came into business. If you look up a recipe for a stollen in a cookbook or on the internet, you will find a sweet bread that has candied fruit, nuts, and spices, similar to fruit cake.
Rollen Stollen didn’t make the traditional stollens (to my knowledge), but made something like the recipe that my sister created using cream cheese and various fruits in the center. Personally, I don’t think I’d care much for the traditional stollen, but this version is really good!
I have made the cherry stollen a number of times through the years and it became a favorite of our friend, Shane. Just last week, Shane offered to give me cucumbers to make my sweet pickles if I’d make him a cherry stollen. That sounded like a good trade to me, so the deal was made. On the morning that I made Shane’s stollen, I made another for my family. My daughter and I each had a piece and then I went to deliver the one for Shane. When I returned home, this is what I found!
Well, here is the finished product as it looked before I first cut it.
- 3 packages active dry yeast
- 2 cups lukewarm water
- 1/2 cup sugar
- 1/4 cup cooking oil
- 1 1/4 teaspoon salt
- 1 egg
- 7 cups all purpose flour
- 1 -2 cans cherry pie filling
- 1 1/2 (8 ounce) packages cream cheese, softened
Sprinkle yeast on lukewarm water; stir to dissolve.
Add sugar, oil, salt,and egg, blending well.
Let stand 5 minutes.
Add 2 cups flour.
Beat with mixer until smooth, about 2 minutes, scraping bowl occasionally.
Gradually add enough flour to make a soft dough that leaves the sides of the bowl.
Turn out on floured surface and knead until smooth and satiny.
Place dough in greased bowl; then turn over to grease top.
Cover and let rise in warm place until doubled, about 1 1/2 hours.
Divide dough into two pieces.
On a floured baking sheet, take one piece of dough and roll into a large circle.
Spread cream cheese all over dough.
Sprinkle with sugar.
Spread cherry pie filling all over the cream cheese & sugar.
On floured surface, take second piece of dough and roll into a large circle, slightly bigger than the first.
Carefully take the circle and place on top of the other piece.
Gently wrap sides of top dough around the bottom dough and pinch closed to secure so filling doesn’t leak out.
Bake for 30-35 minutes or until lightly browned.
Let cool, then top with glaze.
- 1/3 cup butter, softened
- 2 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
Using mixer, combine all ingredients until smooth and creamy.