Christmas Stollen

Christmas Stollen

63 Reviews 5 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    3 h
Lee Smith
Recipe by  Lee Smith

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 loaf

ADVERTISEMENT

Directions

  1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Share It

Reviews (63)

Rate This Recipe
JDMinNoVa
170

JDMinNoVa

Try it in your bread machine. Really! Just put in all the liquid ingredients, then the flour (I reduced the amount to 2 1/4 cups) and then the yeast on top...after it has started to mix together, add the candied fruit a little at a time. Most of it will mix in, some may be left at the bottom of the pan. After the first rise, remove it from the machine. Turn your oven on to 200 degrees for 5 minutes - then turn it off. Knead the dough a little to get all the fruit in - the dough should be soft and a little sticky - don't add to much flour it will make the final product stiff and dry! Then roll it out and put in the marzipan just like the recipe says. Put it in the warmed oven to rise - I guarantee it will rise up beautifully - as long as you haven't added too much flour! It is a wonderful recipe!

Rikko
113

Rikko

This is the 4th year I've used this recipe to make stollen as gifts for family and friends. It's great! A few tips for people first setting out: 1) Marzipan contains almonds, so take care if you or anyone you make it for has nut allergies. 2) This makes a HUGE stollen. When the recipe calls for folding the halves it over onto one another, instead put each half on its own tray (or well separated on a large baking pan) and make two in one go. 3) Sprinkle icing sugar on the stollen just after you pull them out of the oven - don't wait! The heat from the dough will be sufficient to melt the sugar and create a sugary 'crust' instead of just powder.

SBRADFORD
71

SBRADFORD

I have tried several Stollen recipes and this one is the best. The traditional German bread was moist inside with a delightfully sweet marzipan surprise. Thanks!

More Reviews

Similar Recipes

Christmas Strawberry Bread
(48)

Christmas Strawberry Bread

Nana's Christmas Stollen
(34)

Nana's Christmas Stollen

Old Fashioned Stollen
(16)

Old Fashioned Stollen

Czech Christmas Hoska
(10)

Czech Christmas Hoska

Christmas Stollen II
(7)

Christmas Stollen II

Italian Christmas Bread with Eggnog Glaze
(5)

Italian Christmas Bread with Eggnog Glaze

Nutrition

Amount Per Serving (15 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Czech Christmas Hoska

>

next recipe:

Christmas Stollen II