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Chrismat Stollen with Lemon Glaze Recipe
Chrismat Stollen with Lemon Glaze Recipe photo by Taste of Home

Chrismat Stollen with Lemon Glaze Recipe

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This is my favorite bread during the holidays. I've made it many times to give as Christmas gifts, and I always receive compliments on it.
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES: 32 servings


  • 1-1/2 cups warm milk or warm water (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 6-1/2 to 7-1/2 cups all-purpose flour, divided
  • 1-1/2 cups butter, softened
  • 3/4 cup sugar
  • 3 eggs
  • 3/4 teaspoon salt
  • 3/4 teaspoon grated lemon peel
  • 1/2 pound raisins
  • 1/2 pound chopped blanched almonds
  • 1/2 cup chopped candied fruit
  • 3 tablespoons butter, melted
  • 1-1/4 cups confectioners' sugar
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 303 calories, 14 g fat (7 g saturated fat), 47 mg cholesterol, 172 mg sodium, 40 g carbohydrate, 2 g fiber, 6 g protein.


  1. Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
  2. In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon peel. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15-in. x 8-in. oval. Fold each in half lengthwise and place on a greased baking sheet. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
  4. Bake at 350° for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves. Yield: 2 loaves.
Originally published as Christmas Stollen in Country Extra November 1991, p47

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