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Traditional Stollen Bread

Bread· Recipe Archive

Stollen bread makes an excellent candidate for preparing as a holiday gift.
Traditional Stollen Bread ~While I was leafing through magazines for baking inspiration I came upon this German Stollen. It reminded me a lot of a very light and flaky bread we get at Zehnder’s restaurant in Frankenmuth, Michigan. It is largely a German town where the main draw is the family style homemade chicken dinners served up in the two huge restaurants across from each other. They are owned by the same family, one is cafeteria style and the other is family style. During October Fest the lines wind down main street. The beer and German food is well worth the wait, and the many small shops are fun to see. Fudge is made in a couple of locations and you can buy about as many flavors as you can imagine. Further up the road is he worlds largest Christmas store and it is something you don’t want to miss. A trip to Frankenmuth is time well spent with the family and very budget wise.

Stollen bread makes an excellent candidate for preparing as a holiday gift.

Traditional Stollen Bread

Stollen bread makes an excellent candidate for preparing as a holiday gift.
 
5 from 4 votes
Print Pin Rate
Course: Bakery
Cuisine: German
Keyword: bread, Christmas, raisins
Method: Bake
Skill Level: Advanced
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Adjust Servings: 24
Calories: 214kcal
Author: Marilyn

Ingredients

  • 1/4 Ounce active dry yeast
  • 2 tablespoons warm water 110° to 115°
  • 1 cup warm 2% milk 110° to 115°
  • 3/4 cup butter softened
  • 1/2 cup sugar
  • 2 eggs lightly beaten
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 4-3/4 to 5-1/4 Cups all-purpose flour
  • 3/4 cup raisins
  • 1/2 cup mixed candied fruit
  • 1/2 cup chopped almonds

GLAZE:

  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk

Instructions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  • Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12-in. x 7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen. Yield: 2 loaves.

Notes

©MARILYN'S TREATS. All images are copyright protected.
 

Nutrition

Serving: 1slice | Calories: 214kcal (11%) | Carbohydrates: 36g (12%) | Protein: 4g (8%) | Fat: 6g (9%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 30mg (10%) | Sodium: 155mg (6%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 16g (18%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. Ruth says

    came across your site while looking for paska/stollen recipes for Easter. I am a Michigan exile living in Iowa (God help me!) and like the back home references on your site!

    Reply

    • Marilyn says

      Thank you so much for writing me! I am always tickled to see a hometown post. And I applaud you living in Iowa!!! That is so different on many levels. I am glad you had some wonderful memories. Have a great week! I hope you can come back and scroll around my recipes!

      Reply

  4. Kileen says

    I will be trying this at Christmas. I used to live in Germany and am always looking for good German recipes. Thank you for sharing at Ravenwould.

    Reply

  8. Minakshi bajpai says

    Never heard about this stollen bread before. But it looks like fruit cake that we used to eat. Looks so yummy and soft. I write down its recipe and will try to make it for my kids. Thanks for sharing its recipe.

    Reply

  11. Leslie says

    Mmmm. I love stollen! Then again, despite my Italian maiden name, my spanish married name, and the fact that my kids are more Irish than anything else…I’m mostly German. ? I can’t wait to give this recipe a try. Thanks so much for sharing at the #happynowlinkup!

    Reply

    • Marilyn says

      Ha! i am a Heinz too. Mom Italian, dad Irish, married Polish. Too much good food. I hope you get a chance to try the stollen! Have a great day.

      Reply

  12. Miz Helen says

    Hi Marilyn,
    We are bread lovers and your Stolen looks delicious, I would love a nice slice right now. Thanks so much for sharing with us at Full Plate Thursday and you have a great weekend!
    Come Back Soon
    Miz Helen

    Reply

    • Marilyn says

      It isn’t sweet at all since the can/dry fruit isn’t candied like the fruit cake. And the bread is much like a soft bread. It is a good holiday bread. Enjoy your week!

      Reply

  16. Ashley says

    Sounds delicious! I love this kind of bread <3 We live in Europe so it's readily available everywhere. I have to resist buying it at the store.

    Reply

  23. Carol ("Mimi") says

    I’ve made stollen a few times over the years and given it out to neighbors and friends as a Christmas gift. I love warm stollen for breakfast with some good coffee! I’m pinning your recipe.
    Carol (“Mimi”) from Home with Mimi

    Reply

  26. Leanna says

    I really love stollen at Christmas. I even have a stollen pan. I only have one recipe for it though. I will try this, pinning for later.

    Reply

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