Christmas Stollen
This traditional German Christmas Stollen bread is a festive addition to your holiday celebration!
Course Breakfast
Cuisine European
Keyword Christmas Stollen, Stollen, Stollen Bread
Prep Time 1 hour
Cook Time 25 minutes
Inactive Time 2 hours 15 minutes
Total Time 3 hours 40 minutes
Servings
Adjust recipe servings
medium-sized loaves
Calories 2546kcal
Author Blair
Ingredients
FOR THE FRUIT
list of 5 items
• 1 cup raisins
• ⅓ cup golden raisins
• ⅓ cup sweetened dried cranberries
• ⅓ cup dried cherries (coarsely chopped if the cherries are particularly large)
• 3 tablespoons dark rum or orange juice
list end
FOR THE SPONGE
list of 5 items
• 2 packets (¼-ounce each) active dry yeast
• ¼ cup warm water (about 110 degrees F)
• ⅔ cup whole milk
• 1 teaspoon honey
• 1 cup all-purpose flour
list end
FOR THE DOUGH
list of 9 items
• ⅓ cup honey
• 1 large egg, beaten
• ½ cup (1 stick) salted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ cup chopped nuts (such as almonds or pecans)
• 3-4 cups all-purpose flour
• Vegetable oil, for coating bowl
list end
FOR THE FILLING
list of 3 items
• 2 tablespoons salted butter, melted
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar
list end
FOR THE TOPPING
list of 1 items
• ½ cup confectioners’ sugar
list end
Instructions
PREPARE FRUIT
list of 1 items
1. Combine the raisins, golden raisins, cranberries and cherries in a small bowl. Add rum (or orange juice), cover, and set aside. Stir occasionally to
make sure that the fruit is evenly coated in the rum.
list end
PREPARE SPONGE
list of 1 items
1. In the large bowl of a stand mixer, sprinkle the yeast in the water to soften. Warm the milk to 110 degrees F and add it to the yeast. Stir in honey
and 1 cup of flour. Cover with plastic wrap and let rise in a warm spot until light and bubbly, about 30 minutes.
list end
PREPARE DOUGH
list of 2 items
1. In the large bowl with the sponge, add fruit mixture (with the rum), honey, egg, butter, lemon zest, salt, nutmeg, almonds, and 2 cups of flour. Using
the paddle attachment, beat the mixture on medium-low speed for 2 minutes. Gradually add the remaining flour, ¼-cup at a time, until the dough begins to
pull away from the sides of the bowl.
2. Remove the paddle attachment and change to the dough hook. Continue to add flour, 1 tablespoon at a time, until the dough just begins to clean the bowl.
Knead 4-5 minutes on medium-low speed.
list end
FIRST RISE
list of 1 items
1. Transfer the dough to an oiled bowl and turn to coat the dough with oil. Cover with plastic wrap or a clean towel and set aside to rise in a warm spot
until doubled in size, about 1 hour.
list end
SHAPE AND FILL
list of 3 items
1. Turn the dough out onto a lightly floured surface. Divide the dough in half and roll each half into a 7 x 9-inch oval. Brush the melted butter over
the top of each piece of dough.
2. In a small bowl, combine cinnamon and sugar. Sprinkle over half of the dough, lengthwise.
3. Fold each piece of dough in half lengthwise and carefully place the breads on a parchment-lined baking sheet. Press lightly on the folded side to shape
the dough into an even loaf.
list end
SECOND RISE
list of 2 items
1. Cover with plastic wrap or a clean towel and let rise in a warm spot for 45 minutes.
2. About 10 minutes before baking, preheat oven to 375 degrees F.
list end
BAKE
list of 2 items
1. Bake bread for 25 minutes (or until the internal temperature of the bread reaches 190 degrees F). Remove from the baking sheet and place on a wire rack
to cool.
2. Just before serving, dust with a hefty coating of powdered sugar.
list end
Notes
Storage: Once cool, wrap the bread tightly and store at room temperature for up to 1 week. The bread will actually become slightly more moist as it sits
and absorbs the liquid from the soaked fruit. If the bread starts to become stale or dry, don't despair -- it still makes great toast with butter!To Freeze:
Allow the bread to cool completely, do not dust with powdered sugar, wrap tightly and freeze for up to 3 months. Thaw the bread on the counter overnight,
and then dust with powdered sugar right before serving.
Nutrition
Serving: 1loaf | Calories: 2546kcal | Carbohydrates: 409g | Protein: 44g | Fat: 83g | Saturated Fat: 41g | Cholesterol: 242mg | Sodium: 1770mg | Potassium:
1465mg | Fiber: 21g | Sugar: 141g | Vitamin A: 2736IU | Vitamin C: 5mg | Calcium: 321mg | Iron: 16mg
From the seasoned mom
_._,_._,_
This traditional German Christmas Stollen bread is a festive addition to your holiday celebration!
Course Breakfast
Cuisine European
Keyword Christmas Stollen, Stollen, Stollen Bread
Prep Time 1 hour
Cook Time 25 minutes
Inactive Time 2 hours 15 minutes
Total Time 3 hours 40 minutes
Servings
Adjust recipe servings
medium-sized loaves
Calories 2546kcal
Author Blair
Ingredients
FOR THE FRUIT
list of 5 items
• 1 cup raisins
• ⅓ cup golden raisins
• ⅓ cup sweetened dried cranberries
• ⅓ cup dried cherries (coarsely chopped if the cherries are particularly large)
• 3 tablespoons dark rum or orange juice
list end
FOR THE SPONGE
list of 5 items
• 2 packets (¼-ounce each) active dry yeast
• ¼ cup warm water (about 110 degrees F)
• ⅔ cup whole milk
• 1 teaspoon honey
• 1 cup all-purpose flour
list end
FOR THE DOUGH
list of 9 items
• ⅓ cup honey
• 1 large egg, beaten
• ½ cup (1 stick) salted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 teaspoon salt
• ½ teaspoon ground nutmeg
• ½ cup chopped nuts (such as almonds or pecans)
• 3-4 cups all-purpose flour
• Vegetable oil, for coating bowl
list end
FOR THE FILLING
list of 3 items
• 2 tablespoons salted butter, melted
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar
list end
FOR THE TOPPING
list of 1 items
• ½ cup confectioners’ sugar
list end
Instructions
PREPARE FRUIT
list of 1 items
1. Combine the raisins, golden raisins, cranberries and cherries in a small bowl. Add rum (or orange juice), cover, and set aside. Stir occasionally to
make sure that the fruit is evenly coated in the rum.
list end
PREPARE SPONGE
list of 1 items
1. In the large bowl of a stand mixer, sprinkle the yeast in the water to soften. Warm the milk to 110 degrees F and add it to the yeast. Stir in honey
and 1 cup of flour. Cover with plastic wrap and let rise in a warm spot until light and bubbly, about 30 minutes.
list end
PREPARE DOUGH
list of 2 items
1. In the large bowl with the sponge, add fruit mixture (with the rum), honey, egg, butter, lemon zest, salt, nutmeg, almonds, and 2 cups of flour. Using
the paddle attachment, beat the mixture on medium-low speed for 2 minutes. Gradually add the remaining flour, ¼-cup at a time, until the dough begins to
pull away from the sides of the bowl.
2. Remove the paddle attachment and change to the dough hook. Continue to add flour, 1 tablespoon at a time, until the dough just begins to clean the bowl.
Knead 4-5 minutes on medium-low speed.
list end
FIRST RISE
list of 1 items
1. Transfer the dough to an oiled bowl and turn to coat the dough with oil. Cover with plastic wrap or a clean towel and set aside to rise in a warm spot
until doubled in size, about 1 hour.
list end
SHAPE AND FILL
list of 3 items
1. Turn the dough out onto a lightly floured surface. Divide the dough in half and roll each half into a 7 x 9-inch oval. Brush the melted butter over
the top of each piece of dough.
2. In a small bowl, combine cinnamon and sugar. Sprinkle over half of the dough, lengthwise.
3. Fold each piece of dough in half lengthwise and carefully place the breads on a parchment-lined baking sheet. Press lightly on the folded side to shape
the dough into an even loaf.
list end
SECOND RISE
list of 2 items
1. Cover with plastic wrap or a clean towel and let rise in a warm spot for 45 minutes.
2. About 10 minutes before baking, preheat oven to 375 degrees F.
list end
BAKE
list of 2 items
1. Bake bread for 25 minutes (or until the internal temperature of the bread reaches 190 degrees F). Remove from the baking sheet and place on a wire rack
to cool.
2. Just before serving, dust with a hefty coating of powdered sugar.
list end
Notes
Storage: Once cool, wrap the bread tightly and store at room temperature for up to 1 week. The bread will actually become slightly more moist as it sits
and absorbs the liquid from the soaked fruit. If the bread starts to become stale or dry, don't despair -- it still makes great toast with butter!To Freeze:
Allow the bread to cool completely, do not dust with powdered sugar, wrap tightly and freeze for up to 3 months. Thaw the bread on the counter overnight,
and then dust with powdered sugar right before serving.
Nutrition
Serving: 1loaf | Calories: 2546kcal | Carbohydrates: 409g | Protein: 44g | Fat: 83g | Saturated Fat: 41g | Cholesterol: 242mg | Sodium: 1770mg | Potassium:
1465mg | Fiber: 21g | Sugar: 141g | Vitamin A: 2736IU | Vitamin C: 5mg | Calcium: 321mg | Iron: 16mg
From the seasoned mom
_._,_._,_
