Vienna Christmas Stollen Recipe

Name: Vienna Christmas Stollen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cup milk scald/cool to lukewarm; 3 1/2 each yeast, active dry dry/envelopes; 3/4 cups water lukewarm; 3 cups flour, all-purpose sifted; 1/2 cup eggs yolks/lightly beaten; 3/4 cups sugar; 2 teaspoons salt; 1 cup flour, all-purpose; 1/2 cup butter softened; 10-11 cups flour, all-purpose as needed; 5 cups sugar cookie dough, prepared (currants); 1 1/2 cup almonds slivered or chopped; 1 cup candied lemon peel chopped; 1/2 each lemon rind only, grated; 2 teaspoons rum

Servings: persons

1 1/2 cup milk scald/cool to lukewarm
3 1/2 each yeast, active dry dry/envelopes
3/4 cups water lukewarm
3 cups flour, all-purpose sifted
1/2 cup eggs yolks/lightly beaten
3/4 cups sugar
2 teaspoons salt
1 cup flour, all-purpose
1/2 cup butter softened
10-11 cups flour, all-purpose as needed
5 cups sugar cookie dough, prepared (currants)
1 1/2 cup almonds slivered or chopped
1 cup candied lemon peel chopped
1/2 each lemon rind only, grated
2 teaspoons rum

1
Milk should be cooled to about 100 degrees.
2
Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cup sifted flour.
3
Cover the sponge with a cloth and let it ripen until bubbles appear on the surface and it is about to drop in the center.
4
Pour the remaining milk over the sponge.
5
Add the egg yolks, sugar and salt and beat until the ingredients are well blended.
6
Add 1 cup flour and beat well.
7
Blend in the butter.
8
Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added.
9
Some flours absorb more liquid than others.
10
Knead in the sultanas, almonds, and citron, along with the lemon rind which should be mixed with the rum.
11
Knead the dough until the fruits and nuts are dispersed well through it and it is smooth.
12
Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
13
Punch it down and let stand for 20 minutes.
14
Divide the dough in half and knead the pieces until smooth.
15
Let them stand for 10 minutes longer.
16
Place one ball of dough on a lightly floured board, and with a rolling pin, press down the center of the ball, and roll the pin to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6 inches long and 3 1/2

3093

kcal

Calories

Fat

593

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 15 ingredients. The key ingredients include: 1 1/2 cup milk scald/cool to lukewarm, 3 1/2 each yeast, active dry dry/envelopes, 3/4 cups water lukewarm, 3 cups flour, all-purpose sifted, and more.

Yes, Vienna Christmas Stollen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vienna Christmas Stollen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions