Christmas Stollen is a traditional German holiday bread, filled with dried fruits, nuts, and festive spices, then dusted with powdered sugar to resemble freshly fallen snow. Here’s a quick overview of how to make this classic treat:

1. Prepare the Fruits: Soak raisins in rum or orange juice for extra flavor.
2. Mix the Dough: Combine flour, sugar, butter, eggs, yeast, and warm milk with holiday spices and citrus zest to form a rich, fragrant dough.
3. Add the Fillings: Knead in raisins, candied peel, and almonds.
4. Shape & Rise: After the dough rises, shape it into the classic stollen fold and let it rise again.
5. Bake & Finish: Bake until golden, then brush with melted butter and coat generously with powdered sugar.

Stollen tastes even better after a day or two, making it perfect for gifting or enjoying throughout the holiday season. It’s a delicious way to bring a touch of Old World tradition to your celebrations!

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Christmas Stollen

How to Bake a Perfect Christmas Stollen

Christmas Stollen is a traditional German holiday bread, filled with dried fruits, nuts, and festive spices, then dusted with powdered sugar to resemble freshly fallen snow. Here's a quick overview of how to make this classic treat:

Stollen tastes even better after a day or two, making it perfect for gifting or enjoying throughout the holiday season. It's a delicious way to bring a touch of Old World tradition to your celebrations!

Prepare the Fruits: Soak raisins in rum or orange juice for extra flavor.Mix the Dough: Combine flour, sugar, butter, eggs, yeast, and warm milk with holiday spices and citrus zest to form a rich, fragrant dough.Add the Fillings: Knead in raisins, candied peel, and almonds.Shape & Rise: After the dough rises, shape it into the classic stollen fold and let it rise again.Bake & Finish: Bake until golden, then brush with melted butter and coat generously with powdered sugar.

Course Dessert

Cuisine German

Keyword cake recipe, Christmas cake, Christmas stollen, German cake, Stollen, Stollen Recipe

Ingredients

For the dough:

• 4 cups 500g all-purpose flour
• 1/2 cup 100g granulated sugar
• 1 packet 2 1/4 tsp active dry yeast
• 3/4 cup 180ml warm milk (110°F/43°C)
• 1/2 cup 113g unsalted butter, softened
• 2 large eggs
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1 tsp ground cinnamon
• Zest of 1 lemon

For the filling:

• 1 cup 150g raisins
• 1/2 cup 75g candied citrus peel
• 1/2 cup 60g chopped almonds
• 1/4 cup 60ml rum or orange juice (for soaking raisins)

For finishing:

• 1/2 cup 113g unsalted butter, melted
• 1 cup 120g powdered sugar

Instructions

Prepare the Raisins:

• Soak the raisins in rum or orange juice for 1 hour (or overnight for best flavor). Drain before use.

Make the Dough:

• In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
• In a large mixing bowl, combine the flour, sugar, cinnamon, salt, lemon zest, and softened butter. Add the eggs, vanilla extract, almond extract, and yeast mixture. Mix until combined.
• Knead the dough on a floured surface for 8-10 minutes (or use a stand mixer with a dough hook for 5-7 minutes) until smooth and elastic.

Incorporate the Filling:

• Flatten the dough slightly, then knead in the raisins, candied citrus peel, and almonds until evenly distributed.

Let the Dough Rise:

• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1.5-2 hours or until doubled in size.

Shape the Stollen:

• Punch down the risen dough and roll it into a rectangle. Fold one side lengthwise over the other, leaving about 1 inch uncovered. This creates the traditional stollen shape.

Second Rise:

• Transfer the shaped stollen onto a parchment-lined baking sheet. Cover it lightly and let it rise for 45 minutes.

Bake:

• Preheat the oven to 350°F (175°C). Bake the stollen for 30-40 minutes until golden brown and cooked through. (Cover with foil if it browns too quickly.)

Finish the Stollen:

• While the stollen is still warm, brush it generously with melted butter. Sift powdered sugar over the top to create a thick layer. Repeat with more powdered sugar for extra coverage once the first layer sets.

Cool and Store:

• Let the stollen cool completely. Wrap it tightly in foil and let it rest for at least 1-2 days to allow the flavors to meld. It can be stored for up to 2 weeks.

The post How to Bake a Perfect Christmas Stollen appeared first on The Recipe Buffet.