Photo: Jonny Valiant; Styling: Deborah Williams
24 servings (serving size: 1 slice)

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

How to Make It

Step 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.

Step 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).

Step 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.

Step 4

Preheat oven to 350°.

Step 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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Ratings & Reviews

Redforever's Review

February 10, 2011
1 Tbsp yeast is just fine for the amount of flour given. Use only 1 tsp sugar when proofing the yeast. Add the rest to the flour as you make the bread. Don't add all the flour at once. Start with 2 cups, mix well, add another cup, and then slowly, if needed, add 1 Tbsp flour until dough is smooth and elastic. A bit tacky is better than too dry. I suspect those whose bread did not rise used too much flour. Make sure your milk is only lukewarm. Too hot will kill the yeast.

Snow4Me's Review

December 29, 2010
Oops!..I much sugar will kill yeast..

4CookieQueen's Review

December 28, 2010
here is what worked..1/4tsp sugar, 1/4c water, 1 pkg. yeast.Proof 8 min. Add 1/4c milk & 1/4c sugar when mixing ingred. 1st rise 2 hrs.(stollen will not double in size) 2nd rise 1 hr. Delicious! I did my research, to much yeast kills yeast..1/4c is way to much.

1cookinWash's Review

December 27, 2010
I, too was disappointed that the stollen didn't rise very much. I thought that the warm place I used for rising was too warm and might have killed the yeast. But it's reassuring to hear that other cooks had this problem. I usually make stollen from a combination of Joy of Cooking and my German mother's recipe. For 6-8 cups of flour they use 2 cakes of compressed yeast. No rising problems encountered. I'll try this again with 2 pkgs. of yeast. The flavor was terrific, just didn't look too great!

MsVivi's Review

December 18, 2010
Hint: use a very warm place to rise the dough. (It would not rise at normal temperature where I usually rise dough.) I used my oven that has a pilot light. With the door slightly open, I estimate the temperature was over 100 degrees. It was my best stollen ever.

Snowcookie's Review

December 14, 2010
I made this 2x's because the 1st didn't rise at all, & my yeast was active. Followed this recipe to a T. A HUGE WASTE of ingred's. I think the yeast should be 2 pkgs.,not 1. Anyone else try this? Very, very disappointed.