Christmas Stollen

Christmas Stollen Recipe

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Cindy Klein


My Husband's family is from Germany, and we like to make this at Christmas to keep a little bit of the "old country" alive for all of the German relatives here in the U.S.A.


★★★★★ 1 vote

4 Hr
35 Min


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  • 2 c
    warm milk (110 degrees)
  • 1 c
  • 3 pkg
    ative dry yeast
  • 8 c
    all purpose flour
  • 1/2 tsp
  • 1/2 tsp
    vanilla extract
  • 1
    lemon rind, grated
  • 1 1/2 c
  • 1 c
    chopped almonds
  • 2/3 c
    candied lemon peel
  • 1/3 c
    candied orange peel
  • 2 Tbsp
  • 1 lb
  • ·
  • 1/2 c
    plus 2 tablespoons butter
  • 1 c
    powdered sugar (heaping cup)

How to Make Christmas Stollen


  1. To make the Yeast Dough:
  2. Put warm milk into a medium bowl; stir in 1 T. sugar. Sprinkle with the yeast; let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry yeast particles remaining on the top.
  3. Sift 6 2/3 cups flour salt, and remaining sugar into a large bowl.
  4. Add the vanilla and the grated lemon peel to the yeast mixture and stir.
  5. Pour the yeast mixture into the flour mixture, combining to make a semi firm dough.
  6. On a floured surface, knead dough until smooth.(use your stand mixer with the bread hook if you have one)
  7. Place dough in a bowl and cover with a warm moist cloth or towel and let rise in a warm place for 1 hour. (I heat my oven on 200 degrees for about 2 min and turn it off)
  8. Mix raisins,almonds and candied peel in a medium bowl; sprinkle with rum. Cover and let steep.
  9. Work butter and remaining flour together; knead into risen dough. Cover and let stand in a warm place for 15 minutes.
  10. Work fruit and rum mixture quickly into dough. Cover and let stand in a warm place for 15 minutes.
  11. Grease baking sheets or cover with parchment paper.
  12. Divide dough into 3 portions.
  13. On a floured surface, gently roll each piece into a 12-inch oval which is thinner in the middle than at the edges. Fold dough over lenghtwise, making a 6 inch length. This gives the typical stollen shape.
  14. Place dough on baking sheet. Repeat with remaining 2 pieces of dough.
  15. Cover and let stand in a warm place 20 minutes, until increased in size.
  16. Preheat oven to 350 degrees F.
  17. Bake stollen 30-35 minutes or until a rich golden brown.
  18. To make Topping: melt butter. Brush melted butter over the hot stollen. Sift powdered suggar generously over stollen.

Printable Recipe Card

About Christmas Stollen

Course/Dish: Sweet Breads

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