Best Christmas Stollen Sugar Bread Recipes

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TRADITIONAL STOLLEN



Traditional Stollen image

This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.-Jessie Barnes, Atchison, Kansas

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Nutrition Facts : Calories 244 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 75mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)



BEST Authentic Stollen (German Christmas Bread) image

German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Your search for the best recipe has ended: Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE!

Provided by Kimberly Killebrew

Categories     Dessert

Time 3h40m

Number Of Ingredients 26

For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) (, at room temperature so it's very soft)
2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace ((recommended but can substitute nutmeg))
1/2 teaspoon ground cinnamon
8 ounces Homemade Marzipan/Almond Paste (, divided in half (you can omit the marzipan if you prefer))
or store-bought marzipan/almond paste
For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel (, finely diced)
3 ounces candied orange peel (, finely diced)
Homemade Candied Citrus Peel Recipe ((we VERY STRONGLY recommend using homemade, it makes ALL the difference!))
3 ounces blanched slivered or sliced almonds (, finely chopped)
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter (, melted)
powdered sugar for generous dusting

Steps:

  • Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
  • Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
  • Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
  • Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
  • Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
  • Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
  • The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
  • Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Nutrition Facts : ServingSize 1 slice, Calories 324 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Sodium 120 mg, Fiber 2 g, Sugar 14 g

OLD FASHIONED STOLLEN



Old Fashioned Stollen image

My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't.

Provided by SASSYCASSYSMOMMY

Categories     Bread     Yeast Bread Recipes

Time 4h20m

Yield 24

Number Of Ingredients 14

1 ½ cups milk
½ cup sugar
1 ½ teaspoons salt
2 teaspoons lemon zest
¾ cup butter
1 (.25 ounce) envelope active dry yeast
1 teaspoon white sugar
¼ cup warm water
2 eggs
2 egg yolks
5 ⅔ cups all-purpose flour
1 cup raisins
½ cup chopped nuts
1 egg, beaten

Steps:

  • In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
  • Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
  • Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
  • Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 33.6 g, Cholesterol 56.8 mg, Fat 9 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 203.4 mg, Sugar 9.3 g

CHRISTMAS STOLLEN



Christmas Stollen image

I got this recipe while I was head baker at London's Dorchester Hotel. It's packed with dried fruit and filled with a marzipan surprise.

Provided by Lee Smith

Categories     World Cuisine Recipes     European     German

Time 3h

Yield 15

Number Of Ingredients 14

1 tablespoon active dry yeast
⅔ cup warm milk (110 degrees F/45 degrees C)
1 large egg
⅓ cup white sugar
½ tablespoon salt
⅓ cup butter, softened
2 ½ cups bread flour
⅓ cup currants
⅓ cup sultana raisins
⅓ cup red candied cherries, quartered
⅔ cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  • In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Nutrition Facts : Calories 177.6 calories, Carbohydrate 28.8 g, Cholesterol 24.1 mg, Fat 6.8 g, Fiber 1.4 g, Protein 2.2 g, SaturatedFat 2.8 g, Sodium 306.5 mg, Sugar 17.8 g

CHRISTMAS STOLLEN SUGAR BREAD



Christmas Stollen Sugar Bread image

Make and share this Christmas Stollen Sugar Bread recipe from Food.com.

Provided by wizkid

Categories     Breads

Time 3h55m

Yield 1 loaf

Number Of Ingredients 16

1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisin
1/3 cup candied red cherries, quartered
2/3 cup diced candied peel
1 teaspoon ginger
1 teaspoon allspice
6 ounces marzipan
1 tablespoon icing sugar
1 teaspoon ground cinnamon

Steps:

  • In a small bowl, dissolve yeast in warm milk.
  • Let stand until creamy (about 10 minutes).
  • In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
  • Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
  • When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
  • Knead until smooth (about 8 minutes).
  • Place the dough in a lightly oiled large bowl, and turn to coat with oil.
  • Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
  • Lightly grease a cookie sheet.
  • Deflate the dough and turn it out onto a lightly floured surface.
  • Roll the marzipan into a rope and place it in the centre of the dough.
  • Fold the dough over to cover it.
  • Pinch the seams together to seal.
  • Place the loaf, seam side down, on the prepared baking sheet.
  • Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
  • Preheat the oven to 350 degrees F (175 Degrees C).
  • Bake in the preheated oven for 10 minutes.
  • Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
  • Allow loaf to cool on a wire rack.
  • Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.

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