Christmas Stollen

Stollen is a deliciously stuffed German sweet bread that’s filled to bursting with raisins, ginger and nuts that pair perfectly with the sweet and dense, buttery dough.
Photo by Laura B.
Adapted from 12tomatoes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Adapted from 12tomatoes.com

Ingredients

  • 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

Directions

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.

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