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    You are in: Home / Recipes / German Stollen Recipe
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    German Stollen

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    40 mins

    50 mins

    DeSouter's Note:

    Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.

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    Ingredients:

    Yield:

    loaves

    Units: US | Metric

    DOUGH

    FILLING AND FINISHING

    Directions:

    1. 1
      TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
    2. 2
      Marinate at least 1 hour.
    3. 3
      In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
    4. 4
      In a heavy saucepan, heat the milk to boiling over medium-high heat.
    5. 5
      Remove from the heat.
    6. 6
      Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
    7. 7
      Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
    8. 8
      Cover the bowl and let the dough rest for 15 minutes.
    9. 9
      Stir in the remaining flour a cup at a time and mix until the dough is stiff.
    10. 10
      If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
    11. 11
      Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
    12. 12
      Knead or mix in the fruit-rum mixture.
    13. 13
      Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
    14. 14
      Lightly grease a baking sheet or cover with parchment paper.
    15. 15
      To fill and finish the stollen, punch down the dough and divide into 2 parts.
    16. 16
      On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
    17. 17
      Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
    18. 18
      Make a crease down the length of each oval.
    19. 19
      Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
    20. 20
      Place the loaves on a baking sheet spaced well apart.
    21. 21
      Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
    22. 22
      Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
    23. 23
      Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
    24. 24
      If the stollen begins to brown excessively, cover lightly with foil to finish baking.
    25. 25
      While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
    26. 26
      Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
    27. 27
      Remove from the sheet and cool on a wire rack.
    28. 28
      Brush with the remaining butter.
    29. 29
      Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
    30. 30
      Makes 2 loaves.
    31. 31
      NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
    32. 32
      It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
    33. 33
      It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.

    Browse Our Top Breads Recipes

    Ratings & Reviews:

    • on December 08, 2005

      35

      I have had German Stollen since i was a little girl. My father & all of our relatives on his side of the family are from Germany. I have changed the fruit in it however, & Dad is very happy with, because he doesn't like the "candied fruit", I use all dehydrated fruit, and it is fantastic!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2009

      My wife is half German & her maiden name is Stoll. According to the family history, her Great-Grandfather was a baker in Germany & the inventor of Stollen. I've made her "family recipe" before, but not yours, so I can't rate it, just yet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2005

      45

      Try it! It's very tasty! Not only for Christmas. Greetings from Germany ;-)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for German Stollen

    Serving Size: 1 (1671 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2849.8
     
    Calories from Fat 1019
    35%
    Total Fat 113.3 g
    174%
    Saturated Fat 67.7 g
    338%
    Cholesterol 555.4 mg
    185%
    Sodium 779.4 mg
    32%
    Total Carbohydrate 386.3 g
    128%
    Dietary Fiber 14.2 g
    57%
    Sugars 129.7 g
    519%
    Protein 52.3 g
    104%

    The following items or measurements are not included:

    candied fruit

    candied cherries

    citron

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