Christmas Stollen Ii Recipe

Name: Christmas Stollen Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons raisins; 3 tablespoons dried currants; 3 ounces candied mixed citrus peel; 3 tablespoons chopped candied cherries; 4 tablespoons rum; 3/4 tablespoon active dry yeast; 6 tablespoons white sugar; 1 1/2 tablespoons warm water (110 degrees F/45 degrees C); 4 cups all-purpose flour; 1/2 cup blanched slivered almonds; 1/2 cup milk; 1/4 teaspoon almond extract; 1/2 tablespoon grated lemon zest; 1/2 teaspoon salt; 1 egg; 6 tablespoons butter, diced and softened; 1/4 cup butter, melted; 2 tablespoons confectioners' sugar

Servings: persons

3 tablespoons raisins
3 tablespoons dried currants
3 ounces candied mixed citrus peel
3 tablespoons chopped candied cherries
4 tablespoons rum
3/4 tablespoon active dry yeast
6 tablespoons white sugar
1 1/2 tablespoons warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour
1/2 cup blanched slivered almonds
1/2 cup milk
1/4 teaspoon almond extract
1/2 tablespoon grated lemon zest
1/2 teaspoon salt
1 egg
6 tablespoons butter, diced and softened
1/4 cup butter, melted
2 tablespoons confectioners' sugar

1
Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.
2
In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.
3
Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.
4
Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
5
Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.
6
Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.
7
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

965

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3 tablespoons raisins, 3 tablespoons dried currants, 3 ounces candied mixed citrus peel, 3 tablespoons chopped candied cherries, and more.

Yes, Christmas Stollen Ii 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.

That's it — enjoy your meal!

Christmas Stollen Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions