Stollen Loaves Recipe
Stollen Loaves Recipe photo by Taste of Home
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Stollen Loaves Recipe

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The recipe for these fresh-baked fruit-dotted loaves comes from my grandmother. They fill our house with a heavenly aroma that is such a part of the season.—Tom Guenther, Oshkosh, Wisconsin
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES: 48 servings


  • 3 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 cups warm milk (110° to 115°)
  • 2 eggs
  • 7 to 8 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups mixed candied fruit
  • 1 cup raisins
  • 1 cup golden raisins
  • 1/2 cup sliced almonds
  • Confectioners' sugar

Nutritional Facts

1 slice: 180 calories, 5g fat (3g saturated fat), 20mg cholesterol, 107mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 3g protein.


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar; gradually beat in milk. Stir in yeast mixture. Beat in eggs, 4 cups flour and salt until smooth. Add enough remaining flour to form a soft dough. Stir in candied fruit, raisins and almonds.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divided into fourths. Shape each portion into a loaf. Place in four greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  4. Bake at 350° for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Dust with confectioners' sugar. Yield: 4 loaves.
Originally published as Stollen Loaves in Taste of Home December/January 2005, p57

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annrms User ID: 2649709 239402
Reviewed Dec. 14, 2015

"It passes the taste test...! My mom says it tastes just like the one my German Nana used to make! This was an easy recipe, and didn't take too much time. I used my KA except for the final kneading which I did by hand. I divided the dough into thirds and used 9x5 tins and baked it a few extra minutes until the center registered 190 degrees. Yum. We will serve it toasted with butter just like Nana did!!!"

sajehill User ID: 8180526 215770
Reviewed Dec. 24, 2014

"A lot of work to be sure, but they smell heavenly while baking & turn out beautifully! For the candied fruit I used 1 cup of candied cherries (half a cup each red & green) which I cut in half as I thought they were a bit large for a slice of bread, & 1 cup of candied pineapple. The loaves are delicious & were a big hit with my husband as well as the people I gave them to as gifts."

MaddGirl User ID: 4449142 207328
Reviewed Jan. 11, 2011

"Very similar to my Grandmother's traditional recipe. Easier to make because you don't have to fold it. I make Stollen every year at Christmas and this is one of my favorite recipes."

Joscy User ID: 2694585 66031
Reviewed Dec. 6, 2008

"Hello again!! Decided to make Stollen Loaves, and am so glad I did, very impressive. They came out beautifully and made lovely Christmas gifts.


Joscy User ID: 2694585 133231
Reviewed Nov. 11, 2008

"Hello!! Has anyone made Stollen Loaves? I'm interested in knowing how well they came out. I'd like to make them to give as gifts, but a little apprehensive. The picture of them looks very appealing. Thank you for your comments.


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