Stollen (German Christmas Bread)

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"Christmas is the perfect occasion to invite cakes from all corners of the world to your table."
Preparation150 min.
Cooking60 min.
Тotal210 min.
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  • flour - 2 cups (500 g)
  • dried fruits - 1 1/5 cups (300 g) (raisins, apricots, dates, figs and cherries)
  • nuts - 2/5 cup (100 g) (almonds and walnuts)
  • citrus rinds - 2/5 cup (100 g), candied
  • butter - 1 1/5 cups (300 g), soft
  • milk - 4/5 cup (200 ml)
  • powdered sugar - 2/3 cup (150 g)
  • honey - 3 1/3 tbsp (50 g) runny
  • brandy - 3 1/3 tbsp (50 ml)
  • spices - 1 tbsp (ginger, cardamom, cloves and vanilla)
  • yeast - 1 packet, dry
  • salt - 1 pinch


Chop the dried fruits finely, pour the brandy over them and leave as is for a few hours.

Heat the milk, add 1-2 tbsp of the flour, the honey and yeast and leave it to bubble in a warm area.

Sift the rest of the flour. Add the salt and spices. Make a well in the middle, pour the milk in it. Arrange the butter, in pieces, around the well.

Knead a smooth dough, while gradually adding the chopped nuts and drained of brandy dried fruits. Form a ball, smear it with oil and leave it for 1.5-2 hours to rise.

Once doubled in volume, knead the dough once again. Shape it into a stollen and place in a tray laid out with baking paper. Leave it to rise for another hour.

Bake in a preheated 356°F (180 °C) oven. If needed, cover the stollen with aluminum foil during baking to prevent burning.

Smear the ready stollen with melted butter while still hot and roll thoroughly in powdered sugar.


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