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!

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683 thoughts on “Christmas Stollen

  1. Thanks for your site and the resources you provide. I’ve been making bread with my kids daily, ever since finding your site! it’s part of my routine now and I wouldn’t ever trade it for the world.

  2. Haven’t bought a loaf of bread since I received your book. My wife and kids love that there is always fresh bread in the house.

  3. Thanks for the chance to win such great tools. I just tipped someone off to your recipes and they successfully baked their first loaf today.

  4. We love having fresh, healthy bread whenever we want it. Thanks for making this a breeze! I think we’ll have to have the Stollen at our big family gathering this weekend.

  5. looks wonderful! and I am a big fan of both the brioche and challah doughs…I made a challah stuffed with almonds and cranberries on thanksgiving.

  6. Love making yeast breads. Made hot bross buns for Thanksgiving, Pizza a couple of weeks ago and am planning on Stollen for Christmas.

  7. I love my ABin5 and HBin5! I make bread everyday! If I don’t need a loaf it goes to one of my neighbors! I can hardly wait for pizza and flat bread!

  8. That looks delicious–and easy! I’ve always wanted to make a stollen but thought it was too time consuming. Can’t wait to give this one a try!

  9. This looks wonderful I cant wait to try it! I tell everyone I know about your books and give them a loaf of bread to try and they all love it!

  10. What? No kneading? How about all those upper arm muscles I built up shoveling myself out of a snowbank last weekend?
    This recipe looks divine!

  11. I’ve never attempted stollen before, but I love it so much that I was motivated to give this recipe a go. It was a huge hit with family and friends, and all three were gone in a few days. Making more later this week, and I hope that they’ll last until Christmas!

  12. For some reason I have always been intimidated by the stollen, but this makes it seem reasonably easy. I’ll have to give it a try!

  13. This recipe seems to take the hassle out of making this classic treat. ABin5 has certainly changed the way we approach baked goods. Now I have to buy in bulk!

  14. I’ve been planning on making your recipe for stollen this Christmas, particularly because my mother-in-law loves stollen and it will be such a treat to have a fresh, home baked one! I love your blog, and the photos are really helpful!

  15. I just spent the morning and part of the afternoon making bread (your recipes) for Cristmas gifts…finally have some fridge space back!! It’s been full of 4 kinds of dough. Now I want to try the stollen. Hope you both have a wonderful holiday season!

  16. Thank you for the opportunity at your giveaway!
    Last year my Dad, who loves to bake bread, gave me your book Artisan Bread in 5 Minutes a Day, and I just want you to know it’s now my go-to book for bread baking.
    Stay warm up there!

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