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Home » Popular » baking » Christmas Stollen

Christmas Stollen

December 27, 2011 by Savoring Italy

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Christmas Stollen, or Christstollen, is a Christmas bread that is full of nuts, raisins, and candied fruit, and dusted with confectioner’s sugar. Like so many other holiday breads, you will find so many versions of this lovely holiday bread. It is typically made weeks in advance and should mellow in flavor Christmas fruit bread recipes, stollen is best when made weeks in advance.

I had plans for so many Christmas breads this month. I wanted to revisit a stollen I made last year. Well, I actually didn’t plan to revisit the same recipe. I was going to try a new recipe and make a pretty wreath. I tried this recipe from Cooking Light magazine that I saved from last year.

overhead image of a Christmas stollen

It was going to be really festive with cranberries on top of the sugar glaze. But something went wrong. Not baking catastrophe wrong where I was crying over my dough. I almost did. I was sort of in denial that it wasn’t quite rising as it should. I was heading to a Christmas Eve party and thought by the time I’d come home, it would for sure be doubled in size. It maybe quartered in size. Or maybe it never did and I was just hoping for a Christmas baking miracle.

I thought maybe my milk was too cold when I added the yeast. I know that sometimes could make it take longer to rise. I baked it anyway and figured it would be dense and just perfect to dip in my caffe’ latte that morning. It actually wasn’t as dense as I thought it would be. It just wasn’t fluffy and perfect like the one I made last Christmas. I even had some of that first batch today for breakfast and it’s softer than it was the first day. But still, no fluffy factor.

This is the first stollen that just didn’t rise to it’s fullest potential:

overhead image of a bread on baking sheet

What really went wrong? I’m not sure. Maybe the milk was too cold and the dough needed more time. Maybe my rise temperature was too high and that caused it to be a flop.

*Ok-slight update to my post I’m just working on this morning. I know what happened to the 1st recipe from Cooking Light from reading readers’ comments on their link to recipe. The Cooking Light recipe has you add too much sugar to the yeast. The excessive sugar is probably what killed my yeast. Did anyone else ever have this happen?

Why did I stray from this trusty recipe from Daring Baking Challenge-Christmas Stollen? I had hopes of making a lighter dough. I wanted the same thing but slightly better. Sometimes it’s best to stick with what’s worked for you. So I made my Christmas Stollen one more time from last year. It was perfection.

After I gave the Cooking Light recipe another try…this is the way my stollen was supposed to look. I also was finally successful in making a Kalacs-Hungarian Nut Roll with mom. Love it!
overhead image of sliced Christmas bread

If you never made a stollen, this recipe is a great recipe to start (and end) with.

overhead image of sliced Christmas stollen

You know I’ve been busy with all this holiday baking. I’ve been baking every thing on a new wonderful cookie sheet! This was a batch of glazed lemon cookies I made.

image of a beach

image of a message written on sand

This is where I’ll be most of Christmas break. I am still dreaming of seeing some snow. In the meantime, I’ll take the sand, surf, and warm ocean breezes.

What ingredients are needed to make a Christmas Stollen?

Here is what you need to make a delicious Christmas stollen:

  • active dry yeast
  • milk
  • egg
  • granulated sugar
  • salt
  • butter
  • bread flour
  • currants
  • sultana raisins
  • red candied cherries, quartered (I skipped this and added dried cranberries)
  • candied citron (skipped this and added zest of 1 large orange)
  • marzipan (I did not have marzipan to do the marzipan surprise for this one, but usually add it in)
  • confectioners’ sugar
  • ground cinnamon

How do you make a Christmas Stollen?

In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.

overhead image of a bread dough

overhead image of dough on a counter

When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
overhead image of dough on counter with dried fruits on top

overhead image of dough on a floured counter

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet.

Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet.

Cover with a damp cloth and combine 1 tablespoon milk and 1 egg. Brush dough gently with milk mixture.

overhead image of a Christmas stollen on a baking sheet

Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.

*This year I did a sugar glaze like on the Cooking Light Magazine. Here is the recipe:
Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over cooled loaves

Hope you are having a FABULOUS week:)Thank you for stopping by to say HELLO:)

Some other yeast dough recipes to enjoy:

  • Anadama Bread
  • Sicilian Orange Sweet Bread
  • No-Knead Olive Bread
  • Strawberry Monkey Bread
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Christmas Stollen

Christmas Stollen, or Christstollen, is a Christmas bread that is full of nuts, raisins, and candied fruit, and dusted with confectioner's sugar. Like so many other holiday breads, you will find so many versions of this lovely holiday bread. It is typically made weeks in advance and should mellow in flavor Christmas fruit bread recipes, stollen is best when made weeks in advance.
Prep Time1 hr 20 mins
Cook Time40 mins
Course: Bread
Cuisine: German
Keyword: Christmas, yeast bread
Servings: 1 loaf
Author: Lora

Ingredients

  • 1 tablespoon active dry yeast
  • 2/3 cup warm milk 110 degrees F/45 degrees C
  • 1 large egg
  • 1/3 cup white sugar
  • 1/2 tablespoon salt
  • 1/3 cup butter softened
  • 2 1/2 cups bread flour
  • 1/3 cup currants
  • 1/3 cup sultana raisins
  • 1/3 cup red candied cherries quartered (I skipped this and added dried cranberries)
  • 2/3 cup diced candied citron skipped this and added 1 large orange zest
  • 6 ounces marzipan I did not have marzipan to do the marzipan surprise
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon ground cinnamon

Instructions

  • In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the egg, sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
  • When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease a cookie sheet.
  • Deflate the dough and turn it out onto a lightly floured surface. IF you are using marzipan in the center, roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet.
  • Cover with a damp cloth and combine 1 tablespoon milk and 1 egg. Brush dough gently with milk mixture.
  • Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.

Notes

Sugar glaze: Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over cooled loaves; drizzle over cooled loaves.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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Comments

  1. Marina {Yummy Mummy) says

    December 27, 2011 at 3:57 pm

    That looks so delicious, Lora. Happy holidays!

    Reply
  2. Kim Bee says

    December 27, 2011 at 4:12 pm

    Looks pretty delish to me. I have never made stollen but am going to try next year. They look super yummy!

    Reply
  3. Jan says

    December 27, 2011 at 4:45 pm

    I love stollen! And, I find it's a great way to use up all those odds and ends of dried/candied fruits after all that holiday baking. Thanks so much for sharing your recipe.

    Reply
  4. Shulie says

    December 27, 2011 at 4:45 pm

    Aww Lora love your FL style Happy Holidays card. Gorgeous stollen, always mean to make it but never got around to it. Delish!! Happy New Year my friend!

    Reply
  5. Joanne says

    December 27, 2011 at 5:57 pm

    A wonderful stollen. Enjoy!

    Reply
  6. Barbara | Creative Culinary says

    December 27, 2011 at 5:57 pm

    The word stollen always takes me back to being younger and Sunday morning breakfasts. My dad got up and first thing he did was leave to go get a paper and something from the bakery. I know yours would be oh so fabulous. Love the holiday card; so perfect. So warm. So jealous. 🙂

    Reply
  7. Renee says

    December 27, 2011 at 7:01 pm

    The one thing I missed having this year was stollen. I usually get one from the German bakery but did not get by there. I'm bookmarking this to have for baking next year for the holidays.

    Reply
  8. Anonymous says

    December 27, 2011 at 7:25 pm

    This stollen looks so light and fluffy – will definitely try this. Lovely.

    Reply
  9. Becky says

    December 27, 2011 at 8:35 pm

    Your stollen looks delicious. At least you finally got the perfect stollen:) Great Pictures!
    We don't ahve snow, but we don't ahve the sand and surf either. Enjoy your break!

    Reply
  10. Christine's Pantry says

    December 27, 2011 at 11:37 pm

    Your stollen looks amazing.

    Reply
  11. Lisa says

    December 28, 2011 at 4:39 am

    What beautifu; stollen, Lora. I know this sounds crazy, but I really want to eat the dough! 🙂

    Reply
  12. Anonymous says

    December 28, 2011 at 6:11 am

    The stollen looks amazing and mine has never been a fluffy bread, more of a dense style of bread….even when I buy it! The pan sounds amazing and how lucky are you to get one! Congratulations!

    Reply
  13. Pippi says

    December 28, 2011 at 9:34 am

    Oh che bello…mi piace davvero!!!

    Reply
  14. Claudia says

    December 28, 2011 at 12:13 pm

    So many things kill yeast, don't they? Things take forever around here because of the cold. But your stollen does beckon. Love the pans? Why? Made in the USA! Like to support American-made.

    Reply
  15. anniebakes says

    December 28, 2011 at 7:54 pm

    Hello from your newest follower! So glad I found you. I just made my first stollen this Holiday and turned out really well-recipe from http://www.kingarthursflour.com Stop by when you can!
    anne
    http://www.anniebakes.net

    Reply
  16. Velva says

    December 28, 2011 at 11:44 pm

    I think your stollen looks pretty darn good! I know you were not satisfied but I would love to dunk thick slices into my morning coffee. I know it would be perfect.

    Velva

    Reply
  17. Magic of Spice says

    December 28, 2011 at 11:53 pm

    Your stollen looks wonderful!
    I hope you and your family had a wonderful Christmas and wishing you an amazing 2012!
    Hugs

    Reply
  18. MikeVFMK says

    December 29, 2011 at 1:40 am

    Looks wonderful, Lora! Love seeing stollen recipes and this one looks great. Plus, it sounds delicious! Happy Holidays!

    Reply
  19. Sylvie @ Gourmande in the Kitchen says

    December 29, 2011 at 2:04 am

    I've never made my own Stollen but I love them so much I should really give it a try.

    Reply
  20. Alison @ Ingredients, Inc. says

    December 29, 2011 at 2:11 am

    omg love this one! Happy holidays!

    Reply
  21. Amy says

    December 29, 2011 at 2:49 am

    Sorry to hear the first one didn't turn out as expected, I hate that, and have had similar experiences ;)! It looks tasty though, and glad to hear the second one from your tried and true recipe turned out!

    Reply
  22. vianney says

    December 29, 2011 at 9:28 am

    I love your stollen, sorry about the first attempt. Great holiday beach pic!!

    Reply
  23. Kiran @ KiranTarun.com says

    December 29, 2011 at 4:06 pm

    First timer here — a Floridian too 😉

    I had many kitchen mishaps before — but the end results are so worth it.

    I love how drool-worthy that stollen looks!!! Happy New Year 🙂

    Reply
  24. Jamie says

    December 29, 2011 at 7:38 pm

    Oooh love this recipe! I wish I could bake with you and your mom. Happy Holidays to all, honey!

    Reply
  25. SweetSugarBelle says

    December 30, 2011 at 2:08 am

    you are amazing!!!

    Reply
  26. Kiri W. says

    December 30, 2011 at 9:21 am

    looks great! Our version is denser, and contains more fruit, and has a sugar-crust. I'm not a huge stollen fan, but it's an integral part of German Christmas 😉

    Reply

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Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

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