1/1 Photo of Amis's Christmas Stollen
1 hr 15 mins
Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany. The traditional shape is that of a large, folded oval. Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started. In my family it's just not Christmas without the smell of stollen baking throughout the house. And I love making this and presenting it as gifts as well. My grandmother originally got this from the 1963 Better Homes and Gardens Bread Cook Book. Last year she passed the tradition down to me (in other words, if I didn't make it it's not getting done :D) and I added some spices as well as some dates and figs. This can be a bit involved since the total time for rising is 2 hours 40 minutes but it's definitely worth it. Note: this does call for almonds. Zaar World Tour 05
My Private Note
Units: US | Metric
- 2 1/4 teaspoons active dry yeast (equivalents noted at the bottom)
- 1/4 cup water
- 1 cup milk, scalded
- 1/2 cup butter
- 1/2 cup sugar (vanilla sugar can be easily subbed)
- 1 teaspoon salt
- 1 tablespoon cardamom
- 3 teaspoons allspice
- 3 teaspoons ground cloves
- 1 teaspoon cinnamon (optional)
- 4 -4 1/2 cups sifted all-purpose flour
- 1 slightly beaten egg
- 2 cups chopped dates
- 1/4 cup currants
- 1 cup chopped mixed candied fruit
- 1 cup candied cherry
- 1/4 cup chopped blanched almond
- 2 cups chopped figs
- 1 cup seedless raisin
- 2Combine the yeast with warm water (110 F). Note: If you're using compressed yeast, the water needs to be at 85°F.
- 3Combine the milk, butter, sugar, salt and cardamom; cool to lukewarm.
- 4Stir in 2 c of flour; beat well. Add the softened yeast and egg; beat well.
- 5Stir in the fruits, peels and nuts.
- 6Add enough of the remaining flour to make a soft dough.
- 7Turn out on a slightly floured surface. Knead for about 8-10 minutes, or until smooth and elastic.
- 8Place in a greased bowl, turning once to grease the entire surface of the the dough.
- 9Cover and let rise in a warm place for about 1 1/2 hours, or until double.
- 10Punch down; turn out on a lightly floured surface.
- 11Divide into 3 equal parts.
- 12Cover and let rest for 10 minutes.
- 13Roll each of the 3 sections into a 10 x 16 inch rectangle.
- 14Without stretching, fold the long side over to within 1 inch of the opposite side; seal the edge (you can pinch it together, or brush with a bit of beaten egg or warm milk if you wish).
- 15Place on a greased baking sheet.
- 16Cover and let rise in a warm place for about 1 hour, or until almost double again.
- 17Preheat the oven to 375 and bake for 15 - 20 minutes or until golden brown.
- 18Let cool slightly and place onto large pieces of wax paper, plastic wrap, platters, etc, each loaf on it's own separate surface.
- 19You don't want to get the glaze everywhere.
- 21Note: You can easily half the glaze. My family doubled it because of our huge sweet tooth. (It's really pretty too. It has a daisy on it. :D).
- 22Combine the sugar, water and the butter. Brush or pour over the stollen.
- 23It will be runny at first so you may have to spoon any that gooped onto your platter or counter back up onto the loaf.
- 24You can leave it as it is or decorate it however you wish.
- 25I always make pretty flowers out of bits of fruit and cherries or sliced almonds. Such as a flower made with slices of almonds for the petals, bits of candied cherries for the center and citron or green candied cherries for the leaves and stems. Very pretty.
- 26Let the loaves sit until the glaze has set (it will still be slightly squishy to the touch) and then wrap in plastic wrap to keep them fresh until it's time to serve them.
- 27That's another reason we add so much glaze since it helps keep the bread moist.
- 28Place the loaves in a cool dark place or they even freeze well.
- 29I put the serving size at 24, which would be 8 generous slices per loaf but you will probably get more out of it.
- 30Note: Yeast equivalents are One package = 2 1/4 teaspoons = 1/4 ounce = 1 compressed cake.
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Nutritional Facts for Amis's Christmas Stollen
Serving Size: 1 (79 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 252.0
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 2.9 g
- Cholesterol 20.8 mg
- Sodium 136.3 mg
- Total Carbohydrate 48.5 g
- Dietary Fiber 2.5 g
- Sugars 28.0 g
- Protein 3.9 g
The following items or measurements are not included:
mixed candied fruit