Old Fashioned Stollen

Old Fashioned Stollen

SASSYCASSYSMOMMY

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

4 h 20 m servings 234 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 203 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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 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.

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

Read all reviews 17
  1. 20 Ratings

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Most helpful positive review

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 who...

Most helpful critical review

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. T...

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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 who...

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. B...

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. T...

My husband's parents are immigrants from Germany. They have a tradition of making Stollen and delivering it to all the neighbors on Christmas Eve. My husband always wants to do the same. My m...

Made this today for a catering event at work. It was great! I used apricot and dried cranberry's since that was the only dried fruit I had. Many compliments. I will use this recipe again. Thank ...

it's not frosting that you put on top, it's powdered sugar with a bit of lemon juice mixed. And it's just a very thin layer which makes it just right.

The taste was very good, however, since it had only 1 envelope for over 5 cups of flour it did not raise much. Rule of thumb is 1 envelope for 3 cups of flour. I added cardamom 1/2 tsp. The l...

Wonderful stollen, just like my Germany grandma used to make...just the right amount of subtle flavors. It makes a HUGE loaf...next time I will make two smaller loaves rather than one.

My whole family liked this bread a lot. It didn't rise as much as I would have liked it to, but i think that was my own fault. I put the milk mixture in with the yeast while it was too hot i thi...

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