Old-Fashioned Christmas Stollen
Grandma Erd's classic German stollen: yeast bread with raisins, citron, cardamom and powdered sugar glaze. Makes 3 loaves.
This is Grandma Erd's recipe that she made for as long as I can remember. The Erd Family would gather at Grandma's house on Tichigan Lake every Christmas Eve, where she would make all those favorite German foods. Santa would come, passing gifts out to all the grandchildren (and there are many), and we would all go home with Christmas Stollen to eat in the morning. Her notes indicated that some years she would make 5 times the recipe (15 stollens). Now I have taken up the tradition of making the stolen. I can really appreciate all the work Grandma did for us year after year for our Christmas Eve celebration and I thank her for all the great memories she gave us.
Yield: 3 stollens
- This is a yeasted, enriched bread with two rises and a final shaping that yields three stollen.
- Plump the fruit if desired, watch dough texture (not sticky) when adding the extra flour, and bake at 350°F about 30 minutes.
- Store unfrosted wrapped at cool room temperature; freeze for long-term storage. Frosting contains cream so refrigerate once iced.
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Preparation Instructions:
1. Scald milk. Add sugar, salt and butter. Cool to lukewarm.
2. Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir.
3. Add whole eggs and egg yolks. Beat.
4. Add 3 cups flour. Bear well. Cover.
5. Let rise in warm place about 1 1/2 hour or until doubled.
6. Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch.
7. Knead on lightly floured surface until smooth and satiny.
8. Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk.
9. Divide dough into thirds. Use 1/3 for each stollen.
10. Roll on floured canvas into and 8x10 inch oval. Spread with melted butter. Press down center, fold over lengthwise.
11. Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter.
12. Let rise about 45 minutes or until doubled in bulk.
13. Bake at 350 degrees about 30 minutes.
14. Frost with Powdered Sugar Icing. Decorate with cherries citron and blanched almonds.
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More About This Recipe
*If using Active Dry Yeast follow directions on package. As far as I can tell this original recipe came from a Nov 1959 Electric Company Cook Book.
Frequently Asked Questions
How many stollen does this recipe make?
The recipe is divided into thirds and makes three stollen. Grandma sometimes multiplied the recipe to make many more for a big family.
Can I use active dry or instant yeast instead of a yeast cake?
Yes. For active dry yeast use about 3 teaspoons (around 9 g). Proof it in a little lukewarm liquid with the tablespoon of sugar before adding. For instant yeast use about 2 1/4 to 3 teaspoons and you can mix it directly into the dry flour.
Should I soak the raisins and candied fruit first?
Soaking is optional but recommended to plump the fruit. Soak 15 to 30 minutes in warm water, orange juice, or rum, then drain and pat dry before folding into the dough. Skip soaking if you want firmer fruit.
How do I shape the stollen for the classic look?
Roll one third of dough to an 8 x 10 inch oval on a floured surface, brush with melted butter, press down the center and fold lengthwise to create the traditional folded loaf. Press the seam so it holds during the final rise.
What are the best baking and doneness tips?
Bake at 350°F for about 30 minutes. If the tops brown too fast, tent with foil. The stollen is done when it is golden and sounds hollow when tapped or reaches about 185 to 200°F internal temperature.
How should I finish and store the stollen?
Finish with the powdered sugar icing or dust generously with powdered sugar. Unfrosted stollen wrapped tightly can keep at cool room temperature for 1 to 2 weeks. Once iced, store in the refrigerator up to 4 to 5 days. For longer storage, wrap tightly and freeze up to 3 months.
Can I make this ahead or freeze it?
Yes. Bake, cool completely, wrap tightly and freeze up to 3 months. To freeze unbaked shaped loaves, flash freeze on a tray, then wrap and freeze; thaw overnight, allow a final rise, then bake.
How do I mix the powdered sugar icing?
Combine 1 1/2 cups powdered sugar with enough cream to make a thick paste, usually 2 to 3 tablespoons, then stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond. If you prefer, simply dust with powdered sugar instead of a wet icing.
How many stollen does this recipe make?
The recipe is divided into thirds and makes three stollen. Grandma sometimes multiplied the recipe to make many more for a big family.
Can I use active dry or instant yeast instead of a yeast cake?
Yes. For active dry yeast use about 3 teaspoons (around 9 g). Proof it in a little lukewarm liquid with the tablespoon of sugar before adding. For instant yeast use about 2 1/4 to 3 teaspoons and you can mix it directly into the dry flour.
Should I soak the raisins and candied fruit first?
Soaking is optional but recommended to plump the fruit. Soak 15 to 30 minutes in warm water, orange juice, or rum, then drain and pat dry before folding into the dough. Skip soaking if you want firmer fruit.
How do I shape the stollen for the classic look?
Roll one third of dough to an 8 x 10 inch oval on a floured surface, brush with melted butter, press down the center and fold lengthwise to create the traditional folded loaf. Press the seam so it holds during the final rise.
What are the best baking and doneness tips?
Bake at 350°F for about 30 minutes. If the tops brown too fast, tent with foil. The stollen is done when it is golden and sounds hollow when tapped or reaches about 185 to 200°F internal temperature.
How should I finish and store the stollen?
Finish with the powdered sugar icing or dust generously with powdered sugar. Unfrosted stollen wrapped tightly can keep at cool room temperature for 1 to 2 weeks. Once iced, store in the refrigerator up to 4 to 5 days. For longer storage, wrap tightly and freeze up to 3 months.
Can I make this ahead or freeze it?
Yes. Bake, cool completely, wrap tightly and freeze up to 3 months. To freeze unbaked shaped loaves, flash freeze on a tray, then wrap and freeze; thaw overnight, allow a final rise, then bake.
How do I mix the powdered sugar icing?
Combine 1 1/2 cups powdered sugar with enough cream to make a thick paste, usually 2 to 3 tablespoons, then stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond. If you prefer, simply dust with powdered sugar instead of a wet icing.
Hi Savannagal,
The milk is scalded in the first step.
Just wondering about item number 1 under the list of ingredients. It doesn’t seem to fit with the instructions that follow. Please clarify. I can’t wait to try the recipe. I love stollen.
Just wanted to say this recipe was amazing! If using active dry yeast, 2 packets mixed with 3/4 cup of 110 degree water is perfect added to the scalded milk. I let the yeast sit 10 minutes and bubble up a bit before adding it to the milk too. Definitely let each rise last at least an hour. Worth the wait!!
this recipe was excellent. A lot of waiting but worth the wait.