Christmas Stollen

Photo Credit
The Editors
Makes 2 loaves.
Preparation Method
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Discover the magic of Christmas Stollen, a time-honored holiday delight! Our expertly crafted Stollen, brimming with plump fruits and dusted with powdered sugar, embodies the festive spirit. Indulge in this traditional German treat, perfect for gifting or sharing. Experience the joy of the season, one delicious slice at a time!”

This is a lovely version of an old favorite. Decorate with whole candied cherries and use other candied fruit pieces to make leaves and stems.

1 package (2-1/4 teaspoons) 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)
  1. Dissolve yeast in warm water. Cream sugar, salt, and butter. Add egg and milk. Beat well. Blend in 1/2 cup flour, and let stand for a few minutes. Stir in the dissolved yeast and water mixture. Beat in the rest of flour and turn out on lightly floured board. Cover with clean towel and let rest for 10 minutes.
  2. Knead dough until light and smooth. Place in greased bowl and cover with towel. Let rise until doubled in size, about 1-1/2 hours. Punch down. Let rise again, about 30 to 45 minutes.
  3. Remove from bowl and divide in half. Place on floured surface and let rest about 10 minutes.
  4. Flatten mounds and knead 1/2 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.
  5. Brush tops with butter. Cover and let rise until double, about 35 minutes.
  6. Bake at 375°F in center of oven for 30 to 35 minutes.

Christmas Stollen Icing

2 cups confectioners' sugar, plus more for dusting
1 tablespoon butter, melted
3 tablespoons warm milk or cream
1/2 teaspoon vanilla or lemon extract
  1. Combine all ingredients, and spread over the warm loaf. 
  2. Sprinkle with confectioners’ sugar, if desired.
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The Almanac Chefs

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