ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Christmas Stollen

Photo: Jonny Valiant; Styling: Deborah Williams
Yield 24 servings (serving size: 1 slice)
Jewel-like brandy-soaked fruit in an enriched dough–this bread is a joyous celebration of the season.

Ingredients

  • 16.9 ounces all-purpose flour (about 3 3/4 cups), divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 cup fresh orange juice
  • 2 tablespoons brandy
  • 1/2 cup dried cherries
  • 1/3 cup golden raisins
  • 1/3 cup chopped dried apricots
  • 1/2 cup warm 2% reduced-fat milk (100° to 110°)
  • 1/4 cup granulated sugar
  • 1 package dry yeast
  • 6 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup diced candied citron
  • 1/2 cup sliced almonds, toasted
  • 1 1/2 teaspoons grated lemon rind
  • Cooking spray
  • 2 tablespoons 2% reduced-fat milk, divided
  • 1 large egg
  • 1/2 cup powdered sugar

Nutrition Information

  • calories 168
  • fat 4.8 g
  • satfat 2.2 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 3.8 g
  • carbohydrate 26.5 g
  • fiber 1.4 g
  • cholesterol 34 mg
  • iron 1.4 mg
  • sodium 83 mg
  • calcium 26 mg

How to Make It

  1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes.

  2. Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8-inch oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size.

  4. Preheat oven to 350°.

  5. Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over loaves.