Stollen Recipe – Eats Now

Name: Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-3/4 cups (875 ml) flour; 1 cup (225 ml) confectioners' sugar; 1/2 cup (125 ml) lukewarm milk; 3 tsp (15 ml).yeast; 8 Tbsp (125 ml). softened sweet butter; 1 Tbsp (15 ml). lard (or butter); 1 large egg; 1/2 tsp (2 ml). salt; 1 tsp (5 ml). vanilla extract; 1 Tbsp (15 ml). rum; pinch of ground cinnamon; grated peel of 1/2 lemon; 1 cup (225 ml) slivered almonds; 1/4 cup (60 ml) candied lemon peel; 1/4 cup (60 ml) candied orange peel; 1-1/4 cups (300 ml) raisins; 6 Tbsp (90 ml). milk (room temperature); 8 Tbsp (125 ml). butter; 3/4 cup (175 ml) powered sugar

Servings: persons

3-3/4 cups (875 ml) flour
1 cup (225 ml) confectioners' sugar
1/2 cup (125 ml) lukewarm milk
3 tsp (15 ml).yeast
8 Tbsp (125 ml). softened sweet butter
1 Tbsp (15 ml). lard (or butter)
1 large egg
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla extract
1 Tbsp (15 ml). rum
pinch of ground cinnamon
grated peel of 1/2 lemon
1 cup (225 ml) slivered almonds
1/4 cup (60 ml) candied lemon peel
1/4 cup (60 ml) candied orange peel
1-1/4 cups (300 ml) raisins
6 Tbsp (90 ml). milk (room temperature)
8 Tbsp (125 ml). butter
3/4 cup (175 ml) powered sugar

1
Sift the flour into a bowl and make a crater in the center.
2
Into the crater, add 1/4 cup (60 ml) of the confectioners' sugar and 1/4 cup (60 ml) of the milk.
3
Sprinkle the yeast over the milk and dust the yeast with a little flour.
4
Let the yeast develop for 15 to 20 minutes.
5
Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins.
6
Add only enough of the remaining milk to make dough pliable.
7
Knead thoroughly and cover the dough with a damp towel and let it rise overnight.
8
Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet.
9
Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching.
10
Baste the loaf with tbsp of milk and bake in a
11
preheated oven at 350 degrees (175 C.) for approximately 50 minutes.
12
Stollen must turn golden brown.
13
Test with a toothpick to make sure it is done.
14
Baste the stollen generously with butter while it is still hot, then sprinkle with powered sugar.
15
Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks.

1303

kcal

Calories

Fat

159

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3-3/4 cups (875 ml) flour, 1 cup (225 ml) confectioners' sugar, 1/2 cup (125 ml) lukewarm milk, 3 tsp (15 ml).yeast, and more.

Yes, 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.

That's it — enjoy your meal!

Stollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions