Christmas Stollen II

Submitted by: Michelle Chen 
This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks. 

Photo of: Christmas Stollen

Christmas Stollen

Submitted by: Lee Smith 
A German Christmas tradition, this sweet yeast bread is packed with raisins, currants, citrus and tart cherries. A ribbon of marzipan lurks invitingly within. 

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Photo of: Christmas Stollen

Christmas Stollen

Submitted by: Jenny Nichols 
This is my favorite bread during the holidays. I've made it many times to give as Christmas gifts, and I always receive compliments on it. 

Old Fashioned Stollen

Submitted by: SASSYCASSYSMOMMY 
Home Town: Virginia Beach, Virginia, USA
Living In: Arlington, Texas, USA
A festive, traditional German holiday bread with raisins and nuts. 

Swiss Christmas Bread

Submitted by: ELLENMARIE 
Dotted with raisins, candied cherries, nuts and citron, this spicy, sweet yeast bread makes a pretty holiday party offering. 

Photo of: Czech Christmas Hoska

Czech Christmas Hoska

Submitted by: Carol Ponec-Nemec 
This lightly-spiced holiday yeast bread is laden with candied fruit peel, almonds and raisins. Decorate the finished loaf with candied fruit and almonds for an especially festive touch. 

Photo of: Christmas Jewels

Christmas Jewels

Submitted by: DeeDee 
A nice looking Christmas cookie to grace your holiday table. 

Photo of: Nana's Nut Bread

Nana's Nut Bread

Submitted by: MaryCatherine Bailey 
This recipe was my grandmother's. The breads are baked in coffee cans! 

Photo of: Yeast Raised Christmas Waffles

Yeast Raised Christmas Waffles

Submitted by: MARBALET 
Raised yeast waffles are the perfect breakfast treat! You may substitute buttermilk for lukewarm milk, but you must add 1 teaspoon of baking soda to the dry ingredients. 

Schnitzbrot (German Christmas Bread)

Submitted by: LISARAIN2 
Fruit and nuts are traditional ingredients used in this moist, dense German Christmas yeast bread made with prune juice, chopped prunes, raisins, walnuts, and brown sugar. Age the loaves 3 days before slicing them, and serve with butter. 
 
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