Christmas Stollen

Name: Christmas Stollen
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 loaves.
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 whole milk (110° to 115°); 1/2 cup butter, melted; 1/4 cup sugar; 2 large eggs, lightly beaten; 2 tablespoons grated orange zest; 1 tablespoon grated lemon zest; 1 teaspoon salt; 5-1/4 to 5-3/4 cups all-purpose flour; 1/2 cup chopped almonds; Confectioners' sugar

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

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 whole milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
2 large eggs, lightly beaten
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1 teaspoon salt
5-1/4 to 5-3/4 cups 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 zest, 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. 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.

Originally published as Christmas Stollen Bread in Taste of Home December/January 1994

Reviews

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Sue Zappa

Nov 17, 2017

I grew up eating real German stollen that my grandpa gave to all his kids every Christmas. Even as a child, I loved this special treat. When TOH printed this recipe in 1993, I made it & was ecstatic to, again, have my grandpa's Christmas treat to enjoy! Tastes exactly as I remember it. My mom & aunts had told me that their mother made stollen every year &, after she died, my grandpa had tried the stollen from several German bakeries before finding the one that was like my grandma's. Since both of them were German immigrants, I have to believe this is as close to the "real thing" as we'll find in the US! I don't change a thing in the recipe other than adding a drizzle of vanilla glaze on top when it's cooled because the stollen that I remember had that. Merry Christmas!
Sister Rosemarie

Dec 26, 2010

Make it every year for my special friends. I love it and so do they - can't wait 'til Christmas again to make it and EAT it. I Always cook it for 40 minutes at 375 - if I don't I run the risk of it not being fully cooked - goo in the middle - Since I live in San Antonio, I often use pecans instead of almonds and I add a teaspoon of vanilla and lemon and almond extract to dough.