"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stollen (German Christmas Bread) Recipe

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This recipe for Stollen (German Christmas Bread), by , is from Our Family! An Expanded Multi Cultural Cooking Experience, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donald Brunjes
Added: Sunday, August 19, 2007


1 c. Raisins
1 (8 oz.) Jar mixed candied fruits
1/4 c. Orange juice
1/2 c.Milk
1/2 c. Extra fine sugar
1 tsp. Salt
1 c. Unsalted butter (2 sticks)
2 pkgs. Active dry yeast
1/2 c. Warm water (110 to 115 degrees)
5 c. Sifted all-purpose flour
2 Eggs
1 tsp. Grated lemon peel
1/4 tsp. Mace
1 c. Chopped blanched almonds
2 tsp. Sugar
1/2 tsp. Cinnamon
Confectioners sugar. enough to cover top of Bread

Combine raisins, candied fruits and orange juice in a small bowl and set aside.

Scald milk; add 1/2 cup sugar, salt and 1/2 cup butter. Cool to lukewarm, stir to dissolve.

Sprinkle yeast on warm water, stir to dissolve.

Combine yeast, milk mixture, 2 cups flour, eggs, lemon peel and mace. Beat with electric mixer on medium speed for 2 minutes, scraping the bowl occasionally, until batter is smooth. Stir in chopped almonds and fruits. Stir in enough remaining flour, a little at a time, to make a dough that leave the sides of bowl and that you can handle easily.

Turn onto lightly floured board; knead until smooth and satiny, about 5 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about 2 hours.

Punch down dough; turn onto board, knead a few times and divide in half. Cover and let rest for 5 minutes. Roll each half into a 15" X 9" oval.

Melt remaining 1/2 cup butter and brush part of it over each oval.

Sprinkle with 2 T.. sugar mixed with cinnamon and sprinkle over the buttered dough.

Fold each oval lengthwise in half. Carefully lift folded-over loaves to a greased baking sheet and curve the ends slightly to form a crescent shape; press down the folded side slightly (not the open edges) to help the loaf keep its shape during rising and baking.

Cover and let rise until doubled, 1 to 1 1/2 hours.

Bake in pre-heated ovan 350 degrees, for 30-35 minutes, or until golden brown.

While hot, sift the powdered confectioners sugar covering the entire tops of loaves so that it looks like snow. Decorate with a few candied cherries.

Cool on racks.บบบ

Number Of Servings:
Number Of Servings:
Two loaves
Preparation Time:
Preparation Time:
approximately 45 minutes plus 3 to 3 1/2 hours for dough to rise
Personal Notes:
Personal Notes:
My father who was German, was an excellent cook and baker. My mom made all the Italian dishes and my Dad made the German dishes. He always made the traditional Stollen at Christmas and he has passed down the recipe to me. I am the bread baker in my family now.




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