Monday, December 10, 2012

Christmas Stollen Recipe, Christmas Bread Recipe

I'm going to be making Stollen this week. And although this is actually a re-post, I've decided it's delicious enough to post each year, just in case a new Cranberry Morning reader should want to try it.

I'm warning you, this is a very fussy recipe, but the final product is definitely worth the time and effort.

 Stollen from TESCO

I've tried Stollen from Aldi's (okay, 'Aldi' for some of you) but it just didn't cut it. The Stollen from Tesco, which friends sent us a couple years ago, was amazing! We savored every single melt-in-your-mouth morsel and I knew right then that I had to learn how to make this stuff.

 Dried fruit, soaking in brandy

 The 'sponge' just before fermenting

 The dough ball

 Patted out and ready to apply the almond paste

 Shaped into a crescent, or in this case, a boomerang

The final product, sprinkled with powdered sugar and sliced

I must say that the kitchen smelled fantastic when the stollen was baking. And it does taste wonderful, although I'm not sure I would bother to make it if there were Tesco Stollen available. I think they must sprinkle magic on it. Or maybe it just seemed better because it was a gift and I hadn't spent five hours monkeying around with a fussy recipe.

For those of you who would like to try your hand at this delightful treat, I'm sharing the recipe I found online:

Christmas Stollen: RECIPE

The almond paste, which can be made ahead of time (otherwise this would be a six hour project!) and stored in the refrigerator to use within a week. (Actually, I had some I'd made and stored in the freezer):


10 oz dried blanched almonds (I actually used ground almonds that I found at Farm & Fleet for $1.99 a bag, contrasted with the much greater price of regular almonds.)
10 oz powdered sugar
5 oz granulated sugar
1/4 cup corn syrup
1 cup water


Make a sugar syrup by placing the water, granulated sugar, and corn syrup in a saucepan. Stir it to combine. Bring it to a boil and let it boil for a few minutes. Let it cool.

Place the almonds in a food processor and process them to a fine powder. Add the powdered sugar. With the food processor running, slowly add the sugar syrup until the mixture forms a paste.

Store the almond paste tightly covered. If you will be storing it for more than a week, store in the refrigerator. It also freezes well.

Now on to the Stollen itself:


    Makes 1 large or 2 small loaves. I doubled the following recipe to get two large loaves.

    1/2 cup milk
    1/2 cup all-purpose flour
    4-5 teaspoons (or 2 packets) instant or active dry yeast

    2 cups dried fruit. I used a combination of dried blueberries, golden raisins, dried cherries, and dried apricots.

    1/2 cup Grand Marnier, brandy, rum, or schnapps
    1 tablespoon orange or lemon extract and/or grated lemon or orange rind

    2 1/4 cups unbleached all-purpose flour
    1 tablespoon sugar
    3/4 teaspoon salt
    1 teaspoon cinnamon
    1 egg
    4 tablespoons butter, softened
    1/4 to 1/2 cups water
    1/2 cup almond slivers or marzipan (I used almond paste.)

    Butter or oil
    powdered sugar

Two hours before making the stollen, combine the dried fruit, brandy, and orange peel. Set aside.

Warm the milk to approximately 100 degrees. Mix the yeast into the milk and stir into the flour. Cover with plastic wrap and ferment for 1 hour until the sponge is very foamy.

When the sponge is ready, combine the remaining flour, salt, sugar, and cinnamon in a large bowl. Stir in the sponge, egg, softened butter, and enough water to form a soft but not sticky dough. Stir in the dried fruit mixture and knead in a mixer or by hand for 5 to 10 minutes. I needed to use additional flour so that it wouldn't be a sticky dough.

Place the dough in an oiled bowl, cover with plastic or a damp towel, and set aside to rise for 45 minutes to an hour.

On a floured surface, shape the dough into something like a rectangle, either by rolling it out or pressing it with your hands.

Place the marzipan or slivered almonds (or almond paste) in the center of the loaf. Fold the dough closed and shape the loaf into something resembling a crescent.

Cover the loaf loosely with plastic and set it aside to rise for approximately an hour to an hour and a half. While it is rising, preheat the oven to 350 degrees.

When fully risen (raised?), bake the stollen for approximately 20 minutes. Rotate it (I have no idea why this is necessary) and bake it until the internal temperature is approximately 190 degrees. That would be about 15 or 20 minutes. (Check after 15. I wish I had.)

Remove the stollen from the oven. While still hot, brush the top of the loaf with butter or vegetable oil and sprinkle with powdered sugar.

Wrap and store out of sight, or I can almost promise that it will be gone before you've had a chance to share it with anyone!

And finally, this recipe was 'stollen' from the world wide web.



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Anonymous said...

Waitrose do some very moreish Stollen bites, which we usually buy, but you have inspired me to have a go myself. I will let you know how it turns out.

Unknown said...

Oooohhh.. I remember this post from last year... are you sending me some this year??? :)

Amy Burzese said...

That looks so good. You are such a good person to prepare fussy things with dough.

MadSnapper said...

it looks divine, and really hard to make, thus says the lady who can boil eggs really well but not follow a recipe. the fussiest i get is to open the fruit cake my sister in law made and sent to us. we got it yesterday and it is also divine, since someone else made it for me...

The Quintessential Magpie said...

Oh, yum!

I dropped by to see if you had heard the news from England about Kate's nurse? Someone tipped me last night. The poor nurse who was duped by the radio DJs took her own life. She was humilliated by what they did and apparently couldn't live with it. Isn't that sad? How a ridiculous prank could drive someone over the edge (though that prank shoudld never have taken place) is just really heartbreaking. I thought you might want to know. I hope and pray this doesn't cast a sad note over this happy ocassion for the young royals. I think we need to keep them and the lady's family in our prayers.



Katie said...

This looks great. I would love if you would share on Fall Into the Holidays-open Saturday through Thursday!

Katie @ Horrific Knits

Chatty Crone said...

I heard that about the nurse too - how sad.

The recipe sounds really good - is it a little bit like a fruit cake, but it tastes a whole lot better. It sure looks delish.

I bet the kitchen smelled really good.


Smalltowngiggles said...

Looks and sounds like a brad my mother use to make. My daughter loved it and wants some. I don't think I will try it tho. Sounds complicated. Wonder of Panera bread would have something similar.

RURAL said...

We usually pick one up from the European bakeries around here.

I remember the Nanny next door was from Germany, and my Mom gave her a Stollen for Christmas...a touch of home.

When she came over to visit she brought back the entire piece and regifted it to us.

We always laughed at her generosity.


Our Neck of the Woods said...

Looks delicious! I must admit, I've always wondered what stollen was! I've heard of it but never tried it. It sounds yummy! This would be a fun recipe to make with someone else since there are so many steps.

tlcukjourney said...

Ok... I have to be honest, I've never heard of stollen! It looks gorgeous though!

Eileen H said...

Nothing better than that wonderful aroma of home baking at Christmas time.

Ruth Kelly said...

Stop, your making me hungry again! It sounds just wonderful.

Carla from The River said...

I have to try this.

Heide at ApronHistory said...

I might have to try making it this year... But my baking list is already sooo long! Lol!

Debra Hawkins said...

This looks do delicious. I have actually never tasted this before. Maybe a first for this year?

Joyce said...

My mother in law has a killer recipe. My father in law has been known to hide the finished product from the rest of us : )

Janice Kay Schaub said...

I love that stuff but I am not sure I could go through all that to make it. I wonder if you can get it from Tesco on line.
Anyway, will be following you

Janice Kay Schaub said...

I love that stuff but I am not sure I could go through all that to make it. I wonder if you can get it from Tesco on line.
Anyway, will be following you

Terri D said...

Oh my goodness, that looks delicious! I am not a 'fussy' cook, however, and would probably get lost halfway through! Yum, though!

vintage grey said...

Looks so yummy!!! Thanks for sharing!! xo Heather

Unknown said...


allisamazing said...

This looks super delicious!

Michelle said...

Stopping by from Mealtime Monday.
My husband has wanted to make stollen for a while now. Thanks for the tried and true!

Miz Helen said...

Hi Judy,
Your Christmas Stollen looks delicious. Hope you are having a great week and thanks for sharing.
Miz Helen

SImple and Serene Living said...

sounds and looks delicious. probably above my cooking grade :)

Diana of Diana Rambles said...

Who stole the stollen? (I couldn't resist!!) Looks yummy!

HungryLittleGirl said...

I am German, so I really enjoy seeing this!
I would love to have you share this and/or any other recipe of yours at Wednesday Extravaganza - my Foodie Link Party with a special something! Here is the link:

Can't wait to see you there!

Lindsay Artsy-Fartsy Mama said...

Stolen recipes are the best! :)

Thanks so much for sharing this at Artsy Corner!

Adorned From Above said...

This looks delicious. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. Today’s party is live. Here is the link.
Debi and Charly @ Adorned From Above

texprof said...

Interesting, a kind of "fusion" theme because cranberries don't exist in Germany. So this is an American hybrid Stollen, but surely worth trying. I'll experiment with it next year, although I don't know if I'll just use cranberries or mix currants, cranberries and raisins. Who knows, next thing people may be trying to make Stollen with blueberries


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