Christmas Stollen

Christmas Stollen

67

"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."
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Ingredients

3 h servings 260 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 45.4g
  • 15%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

67
  1. 73 Ratings

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Most helpful positive review

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 togeth...

Most helpful critical review

I ended up with a big wet gloppy mess. I threw out the dough without baking.

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 togeth...

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 yo...

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!

My hubby's family is German and it isn't Christmas without a stollen. Usually we order one from Dresden but last year I decided to make one. I'm giving it four stars because it passed the in law...

WOW, this was awesome. I have had Stollen for all my life and never made it. I used this recipe and because I am a chef was able to assertain the process from experience of making yeast leavened...

I ended up with a big wet gloppy mess. I threw out the dough without baking.

My parents are German immigrants, and I make Christstollen every year and sell it on ebay. This is very close to the recipe I have developed from authentic sources. I use orange peel, lemon peel...

This was great - not only good to eat, but pretty. I used fast action yeast instead of regular dried yeast, and the recipe worked fine. I stirred the fast action yeast into the dry ingredients, ...

My mother used to make this for us every Christmas morning, a treat that our family eagerly anticapated each year. It's delicous, fruity, but not overly so, sweet and chewy, and if you use gree...