German Christmas Stollen
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My family’s cherished Christmas Stollen recipe is made from soft yeasted sweet bread filled with soaked raisins, sliced almonds, and candied citron. And a simple lemon glaze is drizzled on top to add a little extra sweetness.
Equipment
Ingredients
- ½ cup raisins
- 2¼ teaspoons active dry yeast (one packet)
- 1 cup warm milk (between 105°F to 115°F or 41°C to 46°C)
- ½ cup granulated sugar
- 5 cups all purpose flour
- 1 teaspoon salt (use table salt or fine sea salt)
- ½ cup unsalted butter, softened (1 stick)
- 3 large eggs (at room temperature)
- Zest from one large lemon (about 1 Tablespoon)
- ½ cup candied citron
- ½ cup sliced almonds
Lemon Glaze
- 1½ cups powdered sugar
- Juice from one large lemon (about ¼ cup)
Instructions
- In a small bowl, cover the raisins with hot water & let them soak for at least 30 minutes while you prepare the dough.
- In a bowl, mix the warm milk, granulated sugar, and active dry yeast. Set aside for 10 minutes until it becomes frothy on top.
- In a large mixing bowl, whisk the flour and salt. Add the yeast mixture, softened butter, eggs, and lemon zest, and mix with a large spoon until it forms a cohesive dough. (I find it easiest to mix the dough by hand at this stage instead of a spoon.)
- On a lightly floured surface, knead the dough for 5 minutes. Then spread it out in a large rectangle on your counter and spread the drained raisins, candied citron, and sliced almonds on top. Squish the dough back into a ball and knead for another 5 minutes. (If you're using a stand mixer, you can add the nuts and fruit right into the mixing bowl and continue kneading with a dough hook.)
- Place the dough back into the same mixing bowl and cover with a kitchen towel. Let it rest and rise at room temperature for 2 hours, until it doubles in size.
- Line a baking sheet with parchment paper. Set aside.
- Once the dough has doubled in size, shape it on the counter into a large oval. Gently spread the top of the dough down the sides and underneath to create tension on top. Transfer the loaf to the prepared baking sheet. Cover with a kitchen towel and allow the loaf to proof for 1 hour. (The dough is done proofing once a shallow indent made by your finger springs back to its original shape after 2 to 3 seconds.)
- Preheat the oven to 325°F (163°C). Bake for 40 to 45 minutes. The bread is done baking when it’s golden brown and has an internal temperature of 190°F (88°C). Transfer to a cooling rack to cool for at least 30 minutes.
- While the bread cools, whisk the powdered sugar and lemon juice. Drizzle the glaze on the slightly cooled loaf, then allow it to finish cooling before slicing. Enjoy!!
Notes
- Storing: Store your cooled loaf at room temperature for a few days. Or I usually bake a double batch and wrap one loaf in plastic wrap then aluminum foil and store it in the freezer for up to a few months.
- Doneness: While the color of the loaf is a good indicator if it’s done, I always give mine a poke with a kitchen thermometer to make sure it’s between 190 and 200 before pulling it out of the oven.
- Fruit: As you shape the loaf and create tension on the surface, gently press any exposed fruit down and underneath the loaf. I’ve found that raisins exposed on the surface can burn.
- Soaked Raisins: If you don’t have time to soak them for at least 30 minutes, cover the raisins in water and microwave it for 1 minute then let it sit for 5 minutes before draining. Make sure you drain the raisins well and squeeze out any excess moisture from them before adding them into your dough.
- Loaf Size: You can divide the dough in half and bake two smaller loaves for less time.
Nutrition
Serving: 1 sliceCalories: 329kcalCarbohydrates: 57gProtein: 7gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 48mgSodium: 171mgPotassium: 147mgFiber: 2gSugar: 22gVitamin A: 248IUVitamin C: 2mgCalcium: 41mgIron: 2mg
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