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Close up front shot of a stollen recipe on a cutting board topped with powdered sugar
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5 from 1 vote

Christmas Stollen

This traditional German Christmas Stollen bread is a festive addition to your holiday celebration!
Course Breakfast
Cuisine European
Keyword Christmas Stollen, Stollen, Stollen Bread
Prep Time 1 hour
Cook Time 25 minutes
Inactive Time 2 hours 15 minutes
Total Time 3 hours 40 minutes
Servings 2 medium-sized loaves
Calories 2546kcal
Author Blair Lonergan

Ingredients

FOR THE FRUIT

  • 1 cup raisins
  • cup golden raisins
  • cup sweetened dried cranberries
  • cup dried cherries (coarsely chopped if the cherries are particularly large)
  • 3 tablespoons dark rum or orange juice

FOR THE SPONGE

  • 2 packets (¼-ounce each) active dry yeast
  • ¼ cup warm water (about 110 degrees F)
  • cup whole milk
  • 1 teaspoon honey
  • 1 cup all-purpose flour

FOR THE DOUGH

  • cup honey
  • 1 large egg, beaten
  • ½ cup (1 stick) salted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup chopped nuts (such as almonds or pecans)
  • 3-4 cups all-purpose flour
  • Vegetable oil, for coating bowl

FOR THE FILLING

  • 2 tablespoons salted butter, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar

FOR THE TOPPING

  • ½ cup confectioners’ sugar

Instructions

PREPARE FRUIT

  • Combine the raisins, golden raisins, cranberries and cherries in a small bowl. Add rum (or orange juice), cover, and set aside. Stir occasionally to make sure that the fruit is evenly coated in the rum.

PREPARE SPONGE

  • In the large bowl of a stand mixer, sprinkle the yeast in the water to soften. Warm the milk to 110 degrees F and add it to the yeast. Stir in honey and 1 cup of flour. Cover with plastic wrap and let rise in a warm spot until light and bubbly, about 30 minutes.

PREPARE DOUGH

  • In the large bowl with the sponge, add fruit mixture (with the rum), honey, egg, butter, lemon zest, salt, nutmeg, almonds, and 2 cups of flour. Using the paddle attachment, beat the mixture on medium-low speed for 2 minutes. Gradually add the remaining flour, ¼-cup at a time, until the dough begins to pull away from the sides of the bowl.
  • Remove the paddle attachment and change to the dough hook. Continue to add flour, 1 tablespoon at a time, until the dough just begins to clean the bowl. Knead 4-5 minutes on medium-low speed.

FIRST RISE

  • Transfer the dough to an oiled bowl and turn to coat the dough with oil. Cover with plastic wrap or a clean towel and set aside to rise in a warm spot until doubled in size, about 1-2 hours (but in some cases it may take at least 3 hours for the dough to double in bulk, so just keep an eye on it).

SHAPE AND FILL

  • Turn the dough out onto a lightly floured surface. Divide the dough in half and roll each half into a 7 x 9-inch oval. Brush the melted butter over the top of each piece of dough.
  • In a small bowl, combine cinnamon and sugar. Sprinkle over half of the dough, lengthwise.
  • Fold each piece of dough in half lengthwise and carefully place the breads on a parchment-lined baking sheet. Press lightly on the folded side to shape the dough into an even loaf.

SECOND RISE

  • Cover with plastic wrap or a clean towel and let rise in a warm spot for 45 minutes - 1 hour.
  • About 10 minutes before baking, preheat oven to 375 degrees F.

BAKE

  • Bake bread for 25 minutes (or until the internal temperature of the bread reaches 190 degrees F). Remove from the baking sheet and place on a wire rack to cool.
  • Just before serving, dust with a hefty coating of powdered sugar.

Notes

Storage: Once cool, wrap the bread tightly and store at room temperature for up to 1 week. The bread will actually become slightly more moist as it sits and absorbs the liquid from the soaked fruit. If the bread starts to become stale or dry, don't despair -- it still makes great toast with butter!
To Freeze: Allow the bread to cool completely, do not dust with powdered sugar, wrap tightly and freeze for up to 3 months. Thaw the bread on the counter overnight, and then dust with powdered sugar right before serving.

Nutrition

Serving: 1loaf | Calories: 2546kcal | Carbohydrates: 409g | Protein: 44g | Fat: 83g | Saturated Fat: 41g | Cholesterol: 242mg | Sodium: 1770mg | Potassium: 1465mg | Fiber: 21g | Sugar: 141g | Vitamin A: 2736IU | Vitamin C: 5mg | Calcium: 321mg | Iron: 16mg