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Christmas Stollen Ring

 Christmas Stollen Ring
It's common for German families to gather on Christmas Eve to eat this traditional sweet bread. I've been cooking and baking for more than 35 years and especially enjoy doing so during the holidays.
18 ServingsPrep: 25 min. + rising Bake: 25 min.

Ingredients

  • 5-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 1/2 cup golden raisins
  • 1/2 cup chopped candied fruit
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon grated orange peel
  • FILLING:
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 tablespoon ground cinnamon
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons milk
  • Red and green candied cherries, halved

2 of 2

Christmas Stollen Ring (continued)

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In
  • a small saucepan, heat the butter, milk and water to
  • 120°-130° Add to dry ingredients; beat just until moistened.
  • Beat on medium speed for 2 minutes. Add eggs; beat until smooth.
  • Stir in enough remaining flour to form a soft dough. Stir in the
  • raisins, candied fruit, walnuts, and lemon and orange peel. Cover
  • and refrigerate overnight.
  • Punch dough down. Turn onto a lightly floured surface. Roll into an
  • 18-in. x 12-in. rectangle; spread butter to within 1/2 in. of edges.
  • Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll
  • style, starting with a long side; pinch seam to seal.
  • Place, seam side down, on a greased baking sheet; pinch ends together
  • to form a ring. With a scissors, cut from outside edge two-thirds of
  • the way toward center of the ring at 1-in. intervals. Separate
  • strips lightly; twist to allow filling to show, slightly overlapping
  • with the previous piece. Cover and let rise in a warm place until
  • doubled, about 1 hour.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pan to a wire rack to cool.
  • For glaze, combine the sugar, vanilla and enough milk to achieve
  • desired consistency. Drizzle over warm stollen. Decorate with
  • candied cherries. Yield: l loaf (18 slices).
Nutritional Facts: 1 serving (1 slice) equals 370 calories, 15 g fat (8 g saturated fat), 58 mg cholesterol, 276 mg sodium, 53 g carbohydrate, 2 g fiber, 6 g protein.