Christmas Stollen Recipe

– all-purpose flour – granulated sugar – salt – ground mace (I used cinnamon instead) – freshly grated nutmeg – whole milk, you could sub almond milk if making this dairy-free – unsalted butter (sub vegan butter sticks if making this dairy-free…like Earth Balance) – active dry yeast – eggs – golden raisins – dried currants – Cognac, replace with orange juice if you prefer – blanched almonds – candied citron – candied orange peel – dried apricots – grated zest lemon – Vegetable oil, for bowl For the glaze: – confectioners’ sugar – whole milk, dairy-free milk is fine to use


White Scribbled Underline

Cook time: 35 min

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2 breads


yeast bread

prep Time

4 hr 30 min


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Mrs. Kostyra’s Christmas Stollen is a lovely soft yeast Christmas bread to enjoy on Christmas morning. Filled with dried fruits and with a lovely powdered sugar glaze, it’s a family favorite!It’s Martha Stewart’s beloved mother’s recipe and we enjoy it every year.

Why do we eat stollen at Christmas? The simple answer is because it tastes good. But the more complicated answer has to do with history and tradition. Stollen is a traditional German fruitcake that dates back to the 14th century. It was originally made with just flour, water and salt, but over time, bakers began adding in other ingredients like fruit, nuts and spices.

Is stollen the same as fruitcake? While stollen and fruitcake share some similarities, they are actually two different cakes. Stollen is made with a yeasted dough, which gives it a light and fluffy texture. Fruitcake, on the other hand, is denser and more cake-like in consistency.


How do you serve Christmas stollen? There are many ways to enjoy stollen, but one of the most popular is to slice it and serve it with a dollop of butter or cream cheese. This rich and decadent treat is the perfect way to celebrate the holiday season! It is typically powdered with sugar or covered in a glaze, and sometimes decorated with candied fruit.


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