Best 9 Christmas Stollen Recipes

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Christmas stollen is a traditional German Christmas bread that is enjoyed by people of all ages. It is a rich, sweet bread that is made with a variety of ingredients, including flour, sugar, butter, eggs, yeast, and spices. Stollen is often filled with dried fruits, nuts, and marzipan, and it is typically coated with powdered sugar. This decadent bread is a delicious and festive treat that is perfect for sharing with family and friends during the holiday season.

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS STOLLEN



Christmas Stollen image

I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.

Provided by Lee Smith

Categories     World Cuisine Recipes     European     German

Time 3h

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
⅔ cup warm milk (110 degrees F/45 degrees C)
1 large egg
⅓ cup white sugar
½ tablespoon salt
⅓ cup butter, softened
2 ½ cups bread flour
⅓ cup currants
⅓ cup sultana raisins
⅓ cup red candied cherries, quartered
⅔ cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Steps:

  • 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. 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. 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 let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • 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.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g

CHRISTMAS STOLLEN



Christmas Stollen image

I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. -Sharon Hasty, New London, Missouri

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
2 large eggs, lightly beaten
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1/2 cup chopped almonds
Confectioners' sugar

Steps:

  • Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.

Nutrition Facts :

NANA'S CHRISTMAS STOLLEN



Nana's Christmas Stollen image

A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother.

Provided by Christine L.

Categories     Bread     Yeast Bread Recipes

Time 25m

Yield 36

Number Of Ingredients 12

1 ½ cups milk
½ cup white sugar
¾ cup butter
½ teaspoon salt
2 eggs
2 egg yolks
5 ⅔ cups all-purpose flour
1 ounce active dry yeast
½ teaspoon ground cardamom
½ cup raisins
½ cup candied citrus peel
½ cup candied cherries

Steps:

  • Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
  • Add to 3 cups flour and yeast in food processor. Process and let rise until double.
  • Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.
  • When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
  • Bake at 375 degrees F (190 degrees C) for 25 minutes.
  • Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 24.4 g, Cholesterol 32.7 mg, Fat 4.8 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.8 g, Sodium 80.2 mg, Sugar 5.7 g

CHRISTMAS STOLLEN SUGAR BREAD



Christmas Stollen Sugar Bread image

Make and share this Christmas Stollen Sugar Bread recipe from Food.com.

Provided by wizkid

Categories     Breads

Time 3h55m

Yield 1 loaf

Number Of Ingredients 16

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 raisin
1/3 cup candied red cherries, quartered
2/3 cup diced candied peel
1 teaspoon ginger
1 teaspoon allspice
6 ounces marzipan
1 tablespoon icing sugar
1 teaspoon ground cinnamon

Steps:

  • 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.
  • When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
  • Knead until smooth (about 8 minutes).
  • Place the dough in a lightly oiled large 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 centre 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 let rise until doubled in volume, about 60 minutes.
  • Preheat the oven to 350 degrees F (175 Degrees C).
  • Bake in the preheated oven for 10 minutes.
  • Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
  • Allow loaf to cool on a wire rack.
  • Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.

CHRISTMAS STOLLEN II



Christmas Stollen II image

This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks.

Provided by MC

Categories     Bread     Yeast Bread Recipes

Yield 20

Number Of Ingredients 18

3 tablespoons raisins
3 tablespoons dried currants
3 ounces candied mixed citrus peel
3 tablespoons chopped candied cherries
4 tablespoons rum
¾ tablespoon active dry yeast
6 tablespoons white sugar
1 ½ tablespoons warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
½ cup blanched slivered almonds
½ cup milk
¼ teaspoon almond extract
½ tablespoon grated lemon zest
½ teaspoon salt
1 egg
6 tablespoons butter, diced and softened
¼ cup butter, melted
2 tablespoons confectioners' sugar

Steps:

  • Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.
  • In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.
  • Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.
  • Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
  • Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.
  • Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

Nutrition Facts : Calories 213.1 calories, Carbohydrate 30.4 g, Cholesterol 25 mg, Fat 7.8 g, Fiber 1.3 g, Protein 4 g, SaturatedFat 3.9 g, Sodium 107.3 mg, Sugar 6.8 g

CHRISTMAS STOLLEN WITH ICING



Christmas Stollen with Icing image

Categories     Brunch     Bread     Bake     Fruit     Christmas     Breakfast

Number Of Ingredients 16

1 1/3 cups plus 1 1/2 teaspoons Lukewarm Milk (95-100°F)
1 1/2 teaspoons Lukewarm Water (95-100°F)
1 cup plus 1 1/2 teaspoons Sugar
2 1/4 teaspoons Yeast
6 1/3 cups All Purpose Flour, divided
1 1/2 cups Golden Raisins
1 cup Blanched Slivered Almonds
1 cup Chopped Candied Fruit
1 1/4 cups (2 1/2 sticks) Unsalted Butter, room temperature, divided
2 Eggs
2 1/2 teaspoons Ground Cardamom
1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
2 teaspoons Vanilla Extract, divided
1/2 teaspoon Salt
3 cups Confectioners' Sugar, sifted after measuring

Steps:

  • Sponge
  • Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast and stir until smooth. Let stand until foamy, about 10 minutes. Add 2 2/3 cups flour and remaining lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 30 minutes.
  • Dough
  • Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using a stand mixer with the mixing paddle, beat 1 cup unsalted butter and sugar until light and fluffy. Beat in eggs, cardamom, cinnamon, cloves, 1 teaspoon vanilla and salt. Beat in sponge. Stir in fruit and nuts. Stir in remaining flour, 1/2 cup at a time. The dough should be slightly sticky. Replace the mixer paddle with the dough hook. Knead the dough for 3-5 minutes, until it is smooth and elastic. Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours. Place a Silpat mat or parchment paper on a large baking sheet. Punch dough down. Divide dough in half. Pat each half into 10" x 16" oval. Fold in half lengthwise to form a 5" x 16" loaf. Place seam side down on the prepared baking sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours. Position racks in lower and upper thirds of oven and preheat to 325°F. Switch the positions of the loaves after 30 minutes. Bake for 1 hour, until loaves are golden brown and sound hollow when tapped on bottom. Transfer to a baking rack and cool slightly.
  • Icing
  • In a small saucepan over low heat, warm 1/4 cup unsalted butter and 4 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat. Sift the confectioners' sugar into the pan and mix with a rubber spatula until the icing is thick and creamy. Mix in the remaining teaspoon vanilla. Drizzle the icing over each stollen and spread to cover each loaf. Let the icing set for about 10 minutes.
  • Serve warm or at room temperature.

CHRISTMAS STOLLEN



Christmas Stollen image

Make and share this Christmas Stollen recipe from Food.com.

Provided by Dee514

Categories     Yeast Breads

Time 2h

Yield 2 Loaves

Number Of Ingredients 15

3/4 cup seedless raisin
1/2 cup chopped mixed candied fruits and peels (candied fruit cake mix)
1/4 cup orange juice
5 cups all-purpose flour
1/2 cup slivered almonds, chopped
1/4 cup sugar
2 tablespoons grated orange rind
1 tablespoon grated lemon, rind of
1 teaspoon salt
1 (1/4 ounce) envelope fast rising yeast
3/4 cup milk
1/2 cup butter or 1/2 cup margarine
1/4 cup water
2 eggs, at room temperature
confectioners' sugar (for dusting loaves)

Steps:

  • In small bowl, soak raisins and candied fruits in orange juice.
  • Set aside 1 cup flour.
  • In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast.
  • In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F).
  • Stir hot liquids into dry mixture.
  • Stir in fruit/orange juice mixture and eggs.
  • Mix in only enough reserved flour to make a soft dough.
  • Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes).
  • Cover dough and let it rest for 10 minutes.
  • Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval.
  • Fold long side of oval over to within 1/2 inch of the opposite side, seal seam.
  • Place loaves on a greased baking sheets.
  • Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes).
  • Bake at 375°F for 25-30 minutes or until done.
  • Remove loaves from baking sheets and cool on wire racks.
  • When cool, dust with confectioner's sugar.

Nutrition Facts : Calories 2123.5, Fat 71.6, SaturatedFat 34.4, Cholesterol 346.3, Sodium 1620, Carbohydrate 323.1, Fiber 15.4, Sugar 62.5, Protein 51.2

CHRISTMAS STOLLEN RECIPE - (4.1/5)



Christmas Stollen Recipe - (4.1/5) image

Provided by á-46561

Number Of Ingredients 18

3 to 4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
Vegetable oil, for greasing the bowl

Steps:

  • Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside. Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt. Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer. In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well. Add eggs one at a time to mixture, then vanilla extract, and beat well. Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together. Continue adding flour until dough ball forms. Knead dough until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in size. Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth. Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour. Press loaves down in center and fold over lengthwise. Place in oven and bake for 35 to 40 minutes (for smaller loaves) to 50 to 55 minutes (large loaves). Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. Optional: wrap loaves tightly in plastic wrap and let sit for 1 day before serving to maximize flavor.

CHRISTMAS STOLLEN



CHRISTMAS STOLLEN image

Categories     Bread     Nut     Breakfast     Bake     Christmas     Quick & Easy

Yield 1 15 inch Stollen

Number Of Ingredients 10

1/3rd cup golden raisins
2 tablespoons Grand Marnier
1/3 cup candied orange or lemon peel, mixed if desired
Zest from 1 medium lemon, removed with a zester or a vegetable peeler and cut into 1/16th-inch strips
1 tablespoon flour
Refrigerator Dough
1/2 cup Almond Butter Paste at room temperature
1 large egg white
1 tablespoon heavy cream
Confectioners' sugar

Steps:

  • Soak the raisins in the Grand Marnier for 30 minutes. Drain. Put the drained raisins, candied peel and and lemon zest in a small bowl sprinkle with the flour. Stir with a spoon to coat the fruits with the flour and then knead the mixture into the Refrigerator Dough Transfer the dough to a lightly floured surface and roll into an oval about 15 by 9 inches. Spread the dough with the Almond Butter Paste to about 1/2 inch from the edge. Taking care not to stretch the dough, fold the long edge so that it is 1/4 -inch from the opposite edge. Press the top edge down firmly to seal and transfer to a greased 17-by 14-inch baking sheet. Cover with oiled plastic wrap and let rise in a warm place(75' to 80') until nearly doubled about 11/2 hours Preheat the oven to 375'. With a fork, mix the egg white and cream and brush it over the top of the stollen. Bake foe 20 to 35 minutes, or until lightly browned. Cool on a rack for 20 minutes, and then dust with confectioners' sugar

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your stollen.
  • Make sure your yeast is active. If you're not sure, proof it before using it. Fresh active yeast is the key to a light, fluffy stollen.
  • Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour. You can knead the dough in a stand mixer with the dough hook or by hand for 10-15 minutes on a lightly floured surface. A well-kneaded dough will result in a more evenly textured, light stollen.
  • Let the dough rise in a warm place until it has doubled in size. This will take about 1-2 hours. A warm environment allows the yeast to work its magic and produce carbon dioxide, causing the dough to rise.
  • Roll out the dough and fill it with your favorite fillings. You can use traditional fillings like marzipan, raisins, and candied fruit, or you can get creative and use other fillings like chocolate, nuts, or dried fruit. All fillings should be finely chopped so that they are evenly distributed throughout the stollen.
  • Bake the stollen until it is golden brown. This will take about 45-60 minutes. Golden brown color indicates the stollen is fully baked and has developed a crisp crust.
  • Let the stollen cool before slicing it. This will help to prevent it from crumbling. Cooling the stollen also allows the flavors to meld together.

Conclusion:

Stollen is a delicious and festive bread that is perfect for the holiday season. With a little planning and effort, you can make your own stollen at home. Just follow these tips and you'll be sure to impress your family and friends with this classic German Christmas bread.

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