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Christmas Stollen

Photo Credit
TorriPhoto/shutterstock
The Editors
Yield
Makes 2 loaves.
Category
Bread
Quickbreads, Coffee Cakes
Course
Desserts
Occasions
Christmas
Preparation Method
Bake
Sources
Yankee Magazine's Great New England Recipes
Print Friendly and PDF

Discover the magic of Christmas Stollen, a time-honored holiday delight! Our expertly crafted Stollen, brimming with plump fruits and dusted with powdered sugar, embodies the festive spirit. Indulge in this traditional German treat, perfect for gifting or sharing. Experience the joy of the season, one delicious slice at a time!”

This is a lovely version of an old favorite. Decorate with whole candied cherries and use other candied fruit pieces to make leaves and stems.

Ingredients
1 package (2-1/4 teaspoons) dry yeast
1/4 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter or margarine
1 egg
1/4 cup milk
2-1/4 cups flour
1 cup candied fruit mix or dried fruit mix
Butter
Icing (recipe follows)
Instructions
  1. Dissolve yeast in warm water. Cream sugar, salt, and butter. Add egg and milk. Beat well. Blend in 1/2 cup flour, and let stand for a few minutes. Stir in the dissolved yeast and water mixture. Beat in the rest of flour and turn out on lightly floured board. Cover with clean towel and let rest for 10 minutes.
  2. Knead dough until light and smooth. Place in greased bowl and cover with towel. Let rise until doubled in size, about 1-1/2 hours. Punch down. Let rise again, about 30 to 45 minutes.
  3. Remove from bowl and divide in half. Place on floured surface and let rest about 10 minutes.
  4. Flatten mounds and knead 1/2 cup candied fruit into each mound. Flatten into 2 ovals. Fold each over the long way. Press edges together firmly, so they will not spring open while baking. Mold each into a crescent shape and place on a lightly greased baking sheet.
  5. Brush tops with butter. Cover and let rise until double, about 35 minutes.
  6. Bake at 375°F in center of oven for 30 to 35 minutes.

Christmas Stollen Icing

Ingredients
2 cups confectioners' sugar, plus more for dusting
1 tablespoon butter, melted
3 tablespoons warm milk or cream
1/2 teaspoon vanilla or lemon extract
Instructions
  1. Combine all ingredients, and spread over the warm loaf. 
  2. Sprinkle with confectioners’ sugar, if desired.
About The Author

The Old Farmer's Almanac Editors

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Comments

Ray Lewis (not verified)

4 years 11 months ago

My mother always made Poppy Seed Stollens at Christmas time, they were always a special treat. They were extra special to receive when I was deployed to Antarctica when I was in the Navy. Do you happen to have a recipe for them, being she is no longer here to teach me how to make one. I still have her old hand grinder that dates back to the 1930's. I want to try and make one. Thank you for your response .

Carolyn (not verified)

5 years 10 months ago

As I gathered the ingredients to make this stollen today, I realized that there is no amount listed for the butter in the dough. How much is necessary?

Hi, Carolyn. Happy new year. We are a little confused. The recipe lists 1/4 cup of butter for the stollen.

I think the name of the frosting is Butter Frosting, and that is where you are seeing butter listed without a measurement. The way it shows on my screen, butter and frosting are on two separate lines.

The random butter is for buttering the loaf after baking.

Don (not verified)

5 years 11 months ago

I’m wondering if I make this as 1 loaf instead of 2 will the cooking time be the same?

Always be sure to account for differences in pan sizes when considering cooking time. For example, if a recipe calls for using an 8–inch round cake pan and baking for 25 minutes, and you substitute a 9–inch pan, the cake may bake in only 20 minutes, since the batter forms a thinner layer in the larger pan. (Use a toothpick inserted into the center of the cake to test for doneness.)

NICHOLAS AMOL… (not verified)

5 years 11 months ago

Thank you for christmas cake recepies and wish you a merry christmas and a happy new year 2019

Marlies (not verified)

5 years 11 months ago

Dear editors,I live in Berlin and here stollen is baked weeks before Christmas and the stored in a container.When eaten warm,as stated in your recipe,it will not taste as good because all the spices and ingredients have to be given time to mingle.You can use raisins or almonds or even poppy seeds as they do in the city of Cologne.There are many variations but Stollen is never eaten right after baking.
Merry Christmas,Marlies