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Christmas Stollen

 Christmas Stollen
I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. —Sharon Hasty, New London, Missouri
36 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 3/4 cup raisins
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup orange juice
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs, lightly beaten
  • 2 tablespoons grated orange peel
  • 1 tablespoon grated lemon peel
  • 1 teaspoon salt
  • 5-1/4 to 5-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped almonds
  • Confectioners' sugar

Directions

  • Soak raisins and fruit in orange juice; set aside. In a large bowl,
  • dissolve yeast in water. Add milk, butter, sugar, eggs, orange and
  • lemon peel, salt and 3 cups flour; beat until smooth. Add raisin
  • mixture and almonds. Add enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.

2 of 2

Christmas Stollen (continued)

Directions (continued)

  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down; let rest for 10 minutes. Divide in half; roll each
  • half into a 10-in. x 7-in. oval. Fold one of the long sides over to
  • within 1 in. of the opposite side; press edges lightly to seal.
  • Place on greased baking sheets. Cover and let rise until nearly
  • doubled, about 1 hour.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool on a
  • wire rack. Just before serving, dust with confectioners' sugar.
  • Yield: 2 loaves.