Christmas Stollen

Recipe for Christmas Stollen


1 package dry yeast
1/4 cup warm water
1/4 cup sugar
1/2 teaspoon salt
1/4 cup butter or margarine
1 egg
1/4 cup milk
2-1/4 cups flour
1 cup candied fruit mix or dried fruit mix
Icing (recipe follows)


Dissolve yeast in warm water. Cream sugar, salt, and butter. Add egg and milk. Beat well. Blend in ½ cup flour, and let stand for a few minutes. Stir in dissolved yeast and water mixture. Beat in rest of flour and turn out on lightly floured board. Cover with clean towel and let rest for 10 minutes.

Knead dough until light and smooth. Place in greased bowl and cover with towel. Let rise until doubled in size, about 1-½ hours. Punch down. Let rise again, about 30 to 45 minutes.

Remove from bowl and divide in half. Place on floured surface and let rest about 10 minutes.

Flatten mounds and knead ½ cup candied fruit into each mound. Flatten into 2 ovals. Fold each over the long way. Press edges together firmly, so they will not spring open while baking. Mold each into a crescent shape and place on a lightly greased baking sheet.

Brush tops with butter. Cover and let rise until double, about 35 minutes.

Bake at 375°F in center of oven for 30 to 35 minutes.



Makes 2 loaves.


Reader Comments

Leave a Comment


I’m wondering if I make this as 1 loaf instead of 2 will the cooking time be the same?


Thank you for christmas cake recepies and wish you a merry christmas and a happy new year 2019

Christmas Stollen

Dear editors,I live in Berlin and here stollen is baked weeks before Christmas and the stored in a container.When eaten warm,as stated in your recipe,it will not taste as good because all the spices and ingredients have to be given time to mingle.You can use raisins or almonds or even poppy seeds as they do in the city of Cologne.There are many variations but Stollen is never eaten right after baking.
Merry Christmas,Marlies

Christmas stollen recipe

Thank you for your helpful feedback, Marlies.