Christmas Stollen

This traditional German Christmas bread is cross between a sweet bread and a fruit cake.  This recipe makes 2 loaves…the second loaf makes amazing French toast or Christmas bread pudding.

6-8 cups all-purpose flour
1 Tablespoon plus 1 teaspoon yeast
1 ½ cups milk, scalded and cooled to 110F
¼ cup dried cherries
¾ cup golden raisins
¾ cup currants
1 ½ cup almonds, chopped
½ cup chopped candied citrus peel
¾ cup sugar
1 ½ cups butter, plus extra for brushing loaves
3 eggs
¾ teaspoon salt
¾ teaspoon grated lemon rind
2 tablespoons rum

In a large bowl, combine warm milk and yeast. Allow to sit 10 minutes until yeast is dissolved. Add 1 cup of the sifted flour and mix to form a sponge. Let sit in a warm place until doubled.

Meanwhile, combine cherries, raisins, almonds and citrus peel. Sprinkle a little of the sifted flour over and combine. Set aside.

When sponge has sufficiently proofed, place butter in the bowl of a stand mixer and beat well. Beat in sugar and blend until light and creamy. Add eggs one at a time, followed by the salt, lemon rind and rum. Mix well. Mix in the fruit and nuts. Add all the sponge and the remaining flour. Knead the dough until smooth and elastic, adding more flour if too sticky.

Cover dough with plastic wrap and let rise in a warm place until doubled in bulk.

To shape dough, toss it onto a floured board and divide in two. Pat dough into a rough oval and fold over one third of the dough lengthwise onto the other two thirds. Repeat with remaining dough. Place on baking sheet -one loaf per sheet- and brush with butter. Allow to rise again until almost doubled in bulk.

Preheat oven to 350F.

Bake loaves for about 40 minutes until they are a dark golden brown.

  1. this must have been gone in the first day looks fantastic! love this toasted!

  2. Delicious stollen! Sounds just wonderful!

    • Denise
    • December 18th, 2009

    I just made a stollen with whole wheat flour…the colour is different and it tastes great. Also, I roll a piece of almond paste about 1″ thick and place it in the 1st fold before folding it over on itself again. Amazing!
    Thanks for the post, I will definitely try this one (adding the almond paste always, because my husband likes it that way).

      • lvegas
      • December 18th, 2009

      The almond paste is a terrific idea! I do beleive I’m just going to have to try that next time. Bet that really gives a a nice old country holiday flavor. Thanks for that idea!

  3. I agree with Vegetable Matter and would like to formally request a post on stollen french toast, please. 🙂

  4. Beautiful stollen. I bet this would be great as french toast (if there are any leftovers).

  5. and I bet it does just that – I often use raisin bread in bread pudding and this one already contains nuts…great idea…

  6. Oh my, I was about to try this out! It looks so tasty. Love all the dried fruits in it! Yours look perfect! Have a wonderful day!

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