Christmas Stollen

Photo: Jonny Valiant; Styling: Deborah Williams

Jewel-like brandy-soaked fruit in an enriched dough–this bread is a joyous celebration of the season.

Yield: 24 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.8g
  • Carbohydrate: 26.5g
  • Fiber: 1.4g
  • Cholesterol: 34mg
  • Iron: 1.4mg
  • Sodium: 83mg
  • Calcium: 26mg

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

Preparation

  1. 1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 15.75 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. 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. 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. 4. Preheat oven to 350°.
  5. 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.
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