Christmas Stollen


A lighter version of the German version  This recipe serves


  • 1 package dry yeast Leavening agents, yeast, baker's, active dry
  • 1/4 c` water
  • 1 cup milk, scalded
  • 1/2 cup butter Butter, without salt
  • 1/4 cup sugar Sugars, granulated
  • 1 tsp salt Salt, table
  • 1/4 tsp ground cardamon
  • 4 1/2 cups sifted all purpose flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 large egg, slightly beaten Egg, whole, raw, fresh
  • 1 cup seedless raisins Raisins, seedless
  • 1/4 cup currrants
  • 1/4 cup mixed candied fruit
  • 2 Tbs grated orange peel Orange peel, raw
  • 1 Tbs grated lemon peel Lemon peel, raw
  • 1/2 cup red and green candied cherries, halved
  • 1/4 cup blanched almonds, chopped Nuts, almonds, dry roasted, without salt added
  • GLAZE frosting
  • 1 cup icing sugar
  • 1 1/2 Tbs milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 tsp vanilla or almond flavouring


Step 1

Soften yeast in 1/4 cup warm water. Combine milk, butter sugar, salt and cardamon. Cool to lukewarm.

Step 2

Stir in 2 cups flour and beat well. Add yeast and eggs beat well. Stir in fruits, peels and nuts Add enough remaining flour to make a soft dough. Turn onto a floured surface.

Step 3

Knead til smooth and elastic, about 8 mins. Place in a greased bowl and turn to coat. Cover, let rise til double in size about two hours depending on the temperature in the house.

Step 4

Punch down, turn out on floured surface. Divide into 3 parts. Cover, let rest 10 mins. Roll each into 10x6 rectangle.

Step 5

Without stretching, fold in half lengthwiseto 1" from edge and seal.

Step 6

Cover and let double in bulk about 1 hour. For glaze, mix all ingredients until smooth

Step 7

Bake at 375 for 15-20 mins. While warm brush or drizzle with glaze


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