Stolle de Noel (Christmas Stollen)

Our version of this 14th-century German holiday bread contains a lot less butter, but is chock-full of dried fruits and has the same characteristic firm, dry texture of the original.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 24%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.6g
  • Protein: 4.4g
  • Carbohydrate: 33.2g
  • Fiber: 1.4g
  • Cholesterol: 14mg
  • Iron: 1.6mg
  • Sodium: 213mg
  • Calcium: 32mg

Ingredients

  • Marinated fruit:
  • 1/4 cup kirsch (cherry brandy) or apple juice
  • 3 tablespoons candied lemon peel
  • 3 tablespoons candied orange peel
  • 3 tablespoons candied citron
  • 3 tablespoons dried currants
  • 3 tablespoons golden raisins
  • Dough:
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 teaspoon granulated sugar
  • 1/4 cup warm water (100° to 110°)
  • 3 1/2 cups all-purpose flour, divided
  • 1/2 cup fat-free milk
  • 1/4 cup granulated sugar
  • 1/4 cup butter or stick margarine, melted
  • 1 teaspoon salt
  • 1 large egg
  • 1/2 cup coarsely chopped almonds
  • Cooking spray
  • Glaze:
  • 1 tablespoon butter or stick margarine, softened
  • 2 tablespoons powdered sugar

Preparation

  1. To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.
  2. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cup butter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in marinated fruit, 1 1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  3. Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  4. Punch dough down; let rest 5 minutes. Roll into a 13 x 8-inch oval on a lightly floured surface. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour.
  5. Preheat oven to 350°.
  6. Uncover dough, and bake at 350° for 25 minutes or until browned and loaf sounds hollow when tapped; cool. Brush with 1 tablespoon butter; sprinkle with powdered sugar.
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