Christmas Stollen

Christmas Stollen

Prep 30 m
Rise 180 m
Bake 35 m




  1. 1 of 6 Heat milk, water and butter in small saucepan until 120 degrees F on instant-read thermometer.
  2. 2 of 6 Whisk 1 1/4 cups flour, the sugar, salt and yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1 1/2 hours.
  3. 3 of 6 Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough.
  4. 4 of 6 Divide dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1 1/2 hours. Repeat with remaining dough.
  5. 5 of 6 Heat oven to 350 degrees F.
  6. 6 of 6 Bake at 350 degrees F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack.


  1. 1 of 1 Brush loaves with melted butter. Sprinkle with granulated sugar. Dust tops with the confectioners' sugar.
Nutrition Information for Christmas Stollen
Servings Per Recipe:
Per Serving: 219 kcal cal., 5 g pro., 33 g carb., 8 g Fat, total, 23 mg chol., 3 g sat. fat, 1 g fiber, 207 mg sodium
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Printed from 06/17/2019