Old Fashioned Stollen

Old Fashioned Stollen

17
SASSYCASSYSMOMMY 1

"My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't."

Ingredients 4 h 20 m {{adjustedServings}} servings 234 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
  2. Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
  3. Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
  4. Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
  5. Bake in preheated oven for 45 minutes.
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Footnotes

  • Great-grandmother's Notes
  • It does give a large cake. I make 2 of them and bake it in a big cookie tin. Most people put frosting on top, but I dont. I just love it. There is not much sugar in it. It really does require a little work, because you have to leave it rise three times. I really always put 1 cup raisins in it. Also take 2 cups milk. Then just add a little more flour. As long as you go through the work, might as well make a little more.
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Reviews 17

  1. 20 Ratings

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barbriba
12/5/2006

Finally someone who bakes a German Stollen like my German Mother (Yes she was born ans raised in Germany) taught me. I've had discussion with people who tried to tell me it wasn't authentic. But then, it isn't the Dresdener Stollen is it?

Sweet Apron
12/27/2009

Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well, I made it for Christmas for the whole family (And we haven't had my grandma's stollen sinced she passed away in 1997). It was a hit! I followed the recipe exactly but added 2 cups raisins. So tender and flaky with a hint of lemon.

eveylive
12/20/2007

I have had many different types of stollen, however, this recipe is not for a stollen rather more a Raisin Bread or Breakfast bread. Stollen has more ingredients and is coated in Powder sugar. The Bread tasted best with honey butter on it.