Christmas Stollen Bread

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Christmas Stollen is a delicious yeast bread that is lightly sweetened and filled with plenty of dried fruits then it is topped off with a butter and powdered sugar glaze.

The first time I heard of Stollen bread was when I was doing a baking challenge.   Since I’ve never heard of it before I was slightly apprehensive about making it. When I saw pictures of the Stollen I began to get excited to make it. It was so pretty and I love how much it looks like a wreath.

What is Stollen?

Stollen is a traditional German fruit bread that is usually eaten during the Christmas season. It is a sweet, yeast bread that typically contains dried fruit, nuts, and spices. The most common ingredients include candied citrus peel, raisins, almonds, and various spices such as cinnamon and nutmeg.

I bought all the ingredients for the Stollen in the beginning of December but wasn’t quite sure when I was going to make it. We had a snow storm this past weekend and I decided this was the time to make it since I had extra time.

Ingredients:

  • dried cranberries (I usually use craisins)
  • rum (you can also use bourbon)
  • warm water (to activate the yeast)
  • active dry yeast
  • milk (whole milk is best but you can use plant based milk)
  • butter (I used salted but you can use unsalted)
  • all purpose flour
  • granulated sugar (you could also use brown sugar)
  • cinnamon (I like using a strong flavored cinnamon)
  • nutmeg
  • eggs (large or extra large)
  • citrus zest (any combination of oranges, lemons, or limes)
  • vanilla extract
  • lemon extract
  • candied orange peel
  • candied lemon peel
  • dried or candied pineapple (I used candied pineapple but I prefer dried)
  • crystalized ginger
  • flaked almonds (you can also use walnuts or pecans)
  • powdered sugar

I realize that the ingredient list is huge.   There are a lot of things on this list that aren’t that common at the grocery store.  I can say that I can easily find the candied fruit peel and crystalized ginger at my market during the Christmas season.  Otherwise I have to go to a specialty store.

I do have a few other bread recipes with fruits in them.  One of my favorites in my Air Fryer Persimmon Bread with Cranberries and Pecans which is a quick bread.  Our Rum Raisin Bread is a traditional braided yeast bread that has a ton of spices and two types of raisins. I also have a delicious Apple Cinnamon Quick Bread recipe.

I also recommend using a stand mixer to help you mix the dough as it is a large dough and hard to work by hand.  I have a Kitchen-Aid stand mixer that I’ve had for years that did a great job.

Once all of the ingredients are mixed you can knead the dough by hand or use a dough hook.  I used my regular mixing paddle initially.

Before starting you will need to soak the dried cranberries in the rum.  They need to soak for at least one hour or you can do this overnight.

Then put a quart cup of warm water in the bowl of a stand mixer and sprinkle it with the yeast. Let it stand for several minutes to activate.

While the yeast is activating combine the milk and butter in a saucepan over medium heat.  Heat until the butter has melted.  Remove from heat and cool for 5 minutes.

In a small bowl combine the eggs with the lemon and vanilla extracts.

Do I have to use both lemon and vanilla extracts?

I like using both because it really helps to flavor the dough.  However you can use a combination of different extracts.  Orange and almond extract would be a great combination.  Another would be orange and vanilla or lemon and almond.  I would put one citrus extract with a classic extract and mix them into the dough.  You can use just vanilla but the citrus extract brightens up the flavor in the dough.

In a large mixing bowl mix together on low speed the flour, sugar, salt, cinnamon, nutmeg, orange, lime, and lemon zests.

Do I have to use orange, lime, and lemon zests?

If you don’t have all three zests it’s ok to just use a combination of two of them.   If you only have one citrus fruit that will work as well although it’s best to have at least two different citrus zests.

Next, mix in the yeast and water mixture.  Add the eggs and the lukewarm milk/butter mixture, still on low speed. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with a tea cloth and let rest for 10 minutes.

Add in the mixed candied citrus peels, rum soaked cranberries, dried pineapple, ginger, and almonds (if added). Mix on low speed.   Add in the cherries and mix by hand so that the dough does not turn red.

Turn the dough onto the counter and knead for 1 minute to distribute the fruit evenly.  The dough should be soft and satiny.  Knead for 5 to 10 minutes.

Lightly oil a bowl, add the dough, and cover with plastic wrap.  Allow the dough to rise for 2 hours or until it has doubled in size.

At this point you will roll the dough, form the wreath shape, and allow it to rise for an additional 2 hours.

Do I have to shape it into a wreath?

This recipe is written for the dough to be in a wreath shape so I would make it in that shape.  I have another Stollen Bread recipe that gets baked into a loaf pan.   The wreath shape is really pretty though and makes a lot more than the loaf pan recipe does.

Once the dough has risen for a second time it goes into a 350 degree oven for 45 minutes. Cool completely then cover with a combination of butter and powdered sugar.  This will keep the stollen bread fresh.

How long can I store the Stollen Bread?

Stollen bread can be kept for up to 2 weeks.  The more butter and powdered sugar you use on the bread the longer it will last.  Wrap it in plastic wrap then cover with foil and keep it on the counter.   After several days it is best eaten after being toasted.

Can I freeze the stollen bread?

You can wrap the Stollen bread in plastic wrap and place in a freezer bag for up to 4 months.  If it won’t fit in a freezer bag wrap in plastic wrap, cover with foil, then wrap with plastic wrap again before freezing.

This bread wasn’t nearly as difficult to make as I thought it would be, though it is very time consuming. I had a little trouble pinching the ends of the dough together to make the wreath but once it was in the oven I anxiously awaited the finished bread.

My entire house smelled like Christmas and spices while it was baking. This would be the perfect thing to have in the oven whenever company comes over. The end result was stunning! A round, brown bread with fruit pieces sticking out.

After putting on the butter and powdered sugar it looked amazing. I put a few candied cherries on top and it looked just like a wreath!

The bread wasn’t really like fruitcake, it had the consistency of a cinnamon roll and I loved the candied peel and rum soaked cranberries in it. It was really delicious!

My husband enjoyed it plain but I thought it was incredible toasted and then slathered in butter. This is a recipe my family has been enjoying for over a decade.

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Pin Image: Text title, a plate of sauerkraut balls with sauce.

Christmas Stollen Bread

A delicious sweet and spiced bread studded with fruit and topped with butter and powdered sugar.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Additional Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 16 to 20 servings
Author: Hezzi-D

Ingredients

  • ¾ cup dried cranberries
  • 3 Tablespoons rum
  • ¼ cup warm water 110º F
  • 2 packages 4 1/2 teaspoons active dry yeast
  • 1 cup low fat milk
  • 8 tablespoons butter
  • cups all-purpose flour
  • ½ cup sugar
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 large eggs lightly beaten
  • Grated zest of 1 lemon 1 lime, and 1 orange
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • ½ cup candied orange peel chopped
  • ¼ cup candied lemon peel chopped
  • ½ cup dried pineapple chopped
  • 3 tablespoons candied ginger finely chopped
  • 12 red glacé cherries roughly chopped
  • 1 cup flaked almonds optional-I did not use these
  • ¼ cup melted butter for coating the wreath
  • 1/2 cup powdered sugar for dusting wreath

Instructions

  • In a small bowl combine the cranberries and rum. Let the cranberries soak for at least 1 hour.
  • Pour ¼ cup warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
  • In a small saucepan, combine milk and butter over medium heat until butter is melted. Remove from heat and let cool 5 minutes.
  • Lightly beat eggs in a small bowl. Add lemon and vanilla extracts and mix well.
  • In a large mixing bowl mix together the flour, sugar, salt, cinnamon, nutmeg, orange, lime, and lemon zests on low speed. Mix until just combined.
  • Add the yeast and water mixture, eggs and the cooled milk and butter mixture. Mix on low speed for about 2 minutes. The dough should be soft but not sticky. Cover the bowl and let the dough rest for 10 minutes.
  • After 10 minutes add in the candied fruit peel, soaked cranberries, pineapple, ginger,
    and almonds (if added). Mix on low speed until just incorporated.
  • Add the cherries and mix by hand so that the dough does not turn red.
  • Sprinkle flour on the counter then turn the dough onto the counter. Begin to knead the dough or use a dough hook to knead. Add additional flour if needed. Knead the dough for 6 to 8 minutes or until the dough has nice bread dough consistency.
  • Lightly oil a large bowl and transfer the dough to the bowl. Cover with plastic wrap and allow the dough to rise for 2 hours or until it has doubled. You can also put it in the refrigerator over night to slowly rise. Remove from refrigerator and bring to room temperature before going on to the next step.
  • Line a sheet pan with parchment paper.
  • Punch the dough down and turn onto a lightly floured surface. Roll the dough into a rectangle about 16 x 24 inches and ¼ inch thick.
  • Starting with a long side, roll up tightly, forming a long, thin cylinder.
  • Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger. Pinch with your fingers to seal the ends together forming a large circle.
  • Using kitchen scissors make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough. Twist each segment outward, forming a wreath shape. Mist the dough with cooking spray and cover loosely with plastic wrap.
  • Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
  • Preheat the oven to 350 degrees with the oven rack in the middle position.
  • Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a golden brown color and should register 190°F in the center of the loaf. It should sound hollow when thumped on the bottom.
  • Transfer the bread to a cooling rack and brush the top with melted butter while still hot. Immediately tap a layer of powdered sugar over the top with a sieve or sifter. Wait for 1 minute, then tap another layer over the first. The bread should be coated generously with the powdered sugar.
  • Let cool at least an hour before serving. Coat the stollen in butter and powdered sugar three times, since this many coatings helps keeps the stollen fresh.
  • When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Notes

Recipe is a combination of multiple sources.

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