Christmas Stollen

Name: Christmas Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. milk; 1 lb. shortening (2 c.); 1 c. sugar; 2 tsp. salt; 4 eggs, beaten; 2 yeast cakes or dry powdered yeast; 8 c. flour; 1 c. citron; 1 c. raisins; 2 Tbsp. grated lemon rind; 2 Tbsp. grated orange rind; 1 tsp. nutmeg; 1/4 c. water; butter

Eats Now Editorial Team · General

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Christmas Stollen – a delicious recipe with milk, shortening, sugar, salt, eggs, yeast. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

2 c. milk
1 lb. shortening (2 c.)
1 c. sugar
2 tsp. salt
4 eggs, beaten
2 yeast cakes or dry powdered yeast
8 c. flour
1 c. citron
1 c. raisins
2 Tbsp. grated lemon rind
2 Tbsp. grated orange rind
1 tsp. nutmeg
1/4 c. water
butter

1
Scald milk.
2
Pour over shortening, sugar and salt.
3
Cool to lukewarm.
4
Add eggs; add yeast that has been softened in 1/4 cup water..
5
Add 4 cups flour and beat.
6
Add citron, raisins, rind, nutmeg and remaining flour.
7
Knead and place in covered pan to rise 3 to 4 hours.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 c. milk, 1 lb. shortening (2 c.), 1 c. sugar, 2 tsp. salt, and more.

Yes, Christmas Stollen falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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