Stollen: A German Christmas Bread

stollen dough

There’s a chill in the air in Chicago, a hopeful, exciting chill that hints of fall and golden leaves and hot, frothy drinks that you sip while wearing cozy sweaters.

Wednesday, as I walked out of work, I breathed in the fresh, crisp breeze and caught the smell of something baking—doughnuts? bread?

And as I drove home, even on the trafficked expressway, the air changed to barbeque (whatever restaurant was responsible for the aroma should package that smell and sell it. I would wait in line) then to deep-fried and then back to doughy.

As it happens, this is also the time of year when traffic gets especially bad, a combination of construction and kids going back to school and no more summer hours.

While cars inched forward, my windows down and my radio playing, I started dreaming about something warm and comforting from the oven. And by the time I pulled into my driveway, I knew I wanted fresh bread.

Stollen - A German Christmas Bread

If you haven’t made fresh bread before, I bet I can guess why: it takes time. And kneading. And more time. And more kneading. All this work can seem pretty pointless when an artisan loaf at Dominick’s goes for $2.69.

But can I suggest something? Just as there are times when one should grab the fresh-baked grocery bread, there are times when she should spend an evening in the kitchen.

You just can’t beat the feel of elastic dough in your hands, its texture changing beneath your fingers as you fold and push, fold and push again. I don’t get the urge to bake bread often (believe me!), but when I do, it’s insatiable.

Wednesday night, I wanted a sweet bread and chose stollen, which is a traditional German Christmas bread, a sweet and yeasty creation filled with raisins and nuts and candies.

This recipe makes three loaves, and the slices will only be as sweet as you want them to be. The add-ins are really up to you; I used golden raisins, Zante currants and sliced almonds, but you may want crushed candies or extra raisins, or you may want to forgo on nuts altogether.

It’s a delightful breakfast bread, a yummy snack and a perfect reminder of the coming fall (and then holiday!) season.

slice of stollen

The Recipe

Recipe adapted from Better Homes & Gardens New Cookbook

Stollen - A German Christmas Bread
German Stollen Christmas Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
20 minutes 90 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
20 minutes 90 minutes
Stollen - A German Christmas Bread
German Stollen Christmas Bread
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
20 minutes 90 minutes
Servings Prep Time
10 servings 15 minutes
Cook Time Passive Time
20 minutes 90 minutes
Ingredients
For the Dough:
  • 4 1/2 cups all purpose flour divided
  • 1 package active dry yeast
  • 1/4 teaspoon ground cardamom
  • 1 1/4 cups milk,
  • 1/2 cup unsalted butter 1 stick
  • 1/4 cup granulated Sugar
  • 1/2 teaspoon salt
  • 1 egg*
  • 1/4 cup golden raisins
  • 1 cup Zante currants
  • 1/4 cup slivered almonds
  • Zest of one lemon
For the Icing:
  • 1 cup sifted powdered sugar
  • 2 tablespoons hot water
  • 1 teaspoon unsalted butter
Servings: servings
Units:
Instructions
  1. In a large mixing bowl, combine 2 cups of flour, yeast, and cardamom. In a medium saucepan, heat and stir milk, the butter, granulated sugar, and salt until butter almost melts.
  2. Add to flour to the mixture, along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Stir in raisins, currants, almonds, and lemon zest.
  3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (probably for about 3 to 5 minutes – aim to fold, push down with the heel of your hand, and fold again; repeat). Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size.
  4. Punch dough down (as in, literally punch it straight down in the center). Turn dough out onto a lightly floured surface. Divide dough into thirds. Cover; let rest for 10 minutes. Meanwhile, grease 2 large baking sheets; set aside.
  5. Roll one dough portion into a 10x6-inch oval. Without stretching, fold a long side over to within one inch of the opposite side; press edges lightly to seal. Place on one of the baking sheets. Repeat with remaining dough portions, placing them on remaining baking sheet. Cover; let rise until nearly double (45 to 60 minutes).
  6. Bake loaves in a 375°F oven for 18 to 20 minutes, until golden and bread sounds hollow when lightly tapped. Remove from baking sheets. Cool 30 minutes on wire racks. In a small bowl, combine powdered sugar, hot water, and the one teaspoon butter; brush over warm bread.
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About Shanna Mallon

Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.

5 thoughts on “Stollen: A German Christmas Bread

  1. Mmmmm this sounds beautiful and amazing. I love fresh bread, even though I’m generally not quite ambitious enought to make my own. You may have just inspired me to give it a try.

  2. Thanks for visiting, Meri! I hope you do try baking bread—there’s really nothing like it, a great way to get your frustrations out and taste some homebaked goodness, too. 🙂

  3. Shanna,
    glad you could find a Garden Fresh Market near you. Did you find good deals?

    Me inspire you?? You’re food blog is total inspiration. You’re doing an amazing job with your writing; plus you are cooking all this fantastic food! When do I get to come and sample something?

  4. Wow, Katie, what nice compliments! We should plan to meet up some time, and I’ll bring you cookies. Sound like a plan?

    p.s. – Here’s a sampling of my deals: three ripe peaches for $.95, a huge green pepper for around $.60 and two bananas for like $.50.

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