Christmas Stollen


"This is a recipe my German grandmother and mother made every Xmas season and the task has been passed down to me. The original recipe was double the amounts here and I have adapted it for partial preparation with a food processor."
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. Have all ingredients about 75 degrees.
  2. Dissolve yeast in lukewarm milk.
  3. Sprinkle a pinch of sugar into mixture to make sure yeast is active.
  4. Put raisins, fruitcake mix and almonds into medium bowl, dust with 2 T flour and mix well. Set aside.
  5. With the dough blade in place, put the ingredients into the bowl in this order:
  6. flour, sugar, butter (cut into slices), salt, lemon rind, eggs.
  7. Pulse a couple of times, then with machine running pour in the yeast/milk mixture. Process for 2-3 minutes or until dough is shiny & smooth.
  8. Transfer to a large mixing bowl and stir in the fruit and almonds.
  9. Let rise in a warm place until double in size.
  10. Divide into two parts and put into greased loaf pans.
  11. Brush tops with melted butter.
  12. Let loaves rise, covered, until double in bulk.
  13. Preheat oven to 350 degrees. (325 if using glass pans)
  14. Bake loaves for about 45 minutes.
  15. When cool, brush them with melted butter and sprinkle with white sugar.


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