Christmas Stollen

There is 20 inches of snow on the ground here in Minneapolis and the temperature has dipped WAY below zero. This is why we Minnesotans are such bakers, it warms up the house and makes everyone happy. Christmas Stollen is a great tradition this time of year. A sweet loaf that is studded with fruit, spiced with cardamom and a little treat of almond paste runs through it. Once it comes out of the oven we dust it with a thick layer of confectioners’ sugar to look like the snow outside. If there is any left the next day it makes amazing French toast.

100% white whole wheat Christmas Stollen from Healthy Bread in Five Minutes a Day

Makes enough for three 1 1/2 pound loaves

6 cups White Whole Wheat Flour

1 tablespoon granulated Red Star Baking Yeast

1 tablespoon kosher salt

1/2 tablespoon ground cardamom

1/4 cup Vital Wheat Gluten

2 cups lukewarm water

1/2 cup unsalted butter, melted and cooled slightly (see the book for other alternatives)

1/2 cup honey

4 large eggs

1/4 cup brandy (OJ or black tea can be substituted)

1 1/2 cups finely chopped dried and/or candied fruit (you choose your favorites. I used cherries, raisins, craisins, and  apricots.)

1/2 cup Almond Paste

Egg wash (1 egg beaten with 1 tablespoon water)

Confectioners’ sugar for the top

Mixing the dough: Dump the flour, yeast, salt, cardamom, and vital wheat gluten in a 6-Quart Round Food-Storage Container with Lid and stir them together with a spoon or dough whisk. Add the water, butter, honey, eggs, brandy and dried fruit, mix until well incorporated. No kneading! Cover loosely and let stand on the counter for 2 hours. This dough will be sticky, but much easier to handle after it has been refrigerated for several hours. It can be stored in the refrigerator for 5 days or frozen for 2 weeks.

For a version that is a little more decadent, you can use the Brioche Dough (page 189, ABin5) and add the cardamom, the dried fruit fruit and replace 1/4 of the water for the brandy.

On baking day take a 1 1/2 pound (small cantaloupe-size) piece of dough from the bucket.

Using plenty of flour roll it out into a 1/4-inch-thick oval. Form the almond paste into a rope and lay it onto the dough about a 1/3 of the way from the end.

Fold the dough over the almond paste…

in thirds, so that it forms an S-shape…

when you look at it from the end.

Place the loaf on a Sheet Pan with parchment or a Nonstick Silicone Baking Mat and loosely cover with plastic and let it rest for 90 minutes.

Preheat the oven to 350F degree, with rack in the middle of the oven.

Once it has rested brush with the egg wash and bake for 35 to 40 minutes.

Let the loaf cool for about 20 minutes and then Sprinkle it with confections’ sugar…

Until it is completely covered and looks like snow!

Pin It

If you enjoyed this post, please consider sharing it with others using one of the social sharing buttons above. Thanks, Jeff and Zoë

681 thoughts on “Christmas Stollen

  1. oh man. i’ve been jonesing for that dough mixer for a while, and now that my sister in law is baking bread, i could pass on the yeast and the booklet to her. merry christmas indeed.

  2. Awesome! Who needs a stand mixer if you have a dough mixer like that? I’ve made tons of recipes from the first two books, but all mixed with a simple wooden spoon + my hands!

  3. The detailed pictures and understandable instructions make this delicious bread look completely “do-able” for a novice baker. Thanks for sharing this.

  4. ooo.. i’ve always wanted to try to use a danish dough mixer after I saw it on a video on KAF’s website.
    and that looks pretty hard to make…how important is the vital wheat gluten, something I dont have..

  5. I’m trying the stollen this weekend. Will the whole wheat brioche dough have a better texture? I want to make it extra special to give as a gift. Thanks. I can’t wait until your next book comes out!

    • Barbara: Haven’t tested that dough in this situation– all I can tell you is that it will be delicious and definitely will work. But not necessarily better. Jeff

  6. I quit baking when my husband passed, gave away the bread machine…after seeing your web site I think it’s time to start again!

  7. I’ve been a convert for about a year and a half. My friends have said I should win a “toaster” for all of people I’ve either given the book to or convinced them to buy! I would love to win! Thanks!

  8. Oh, I am so making this for Christmas this year! I love that brioche dough and anything made with it is always the best. Cannot wait to
    make French toast with it.

  9. Love the book! Tried the Limpa again today… Those never last… even if i make two loaves, they are gone before the night is over… :)

    The stollen looks amazing… need to try that out next…

  10. I was at Mayo Clinic last week and had an opportunity to purchase your book at Barnes and Noble down the street….. I just took Betsy’s Seeded Oat Bread out of the oven. Can’t wait to try it. :)
    We had the Oatmeal Date Bread yesterday, and my husband loved it! Thanks for the new experience in baking.

  11. Every time I come here, I say the same thing… your book(s) has/have changed my life & bread baking isn’t the same in my house. As a professional baker, I am more apt to experiment & make new breads & cakes! On that note, I have never eaten a slice of pre-packaged stollen or felt compelled to make my own. Since it ’tis the season… I just may do so this year!

  12. We’re definitely looking forward to doing some more baking today. We may not have snow, but it’s raining. Both kinds of weather put me in that baking frame of mind. Happy Holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>