Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.


Recipe Summary

Makes 4 large loaves


Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.

  • In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.

  • In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.

  • Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.

  • Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.

  • Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

Reviews (4)

66 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 20
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
I use this recipe every year after having tried many others. It is the best, and I have stopped looking at others. I have a question, however. My stollen turns out much larger although I use the required amount of yeast. Last week it turned a bit too brown before it was done all the way through. Any ideas?
Rating: Unrated
A great recipe . . Already made it twice . . The only problem I have is we can't stop at 2 pieces . . it is soo soo good !
Rating: 4 stars
I have been making this stollen since I saw it in one of Martha's Christmas books about 20 years ago. I have varied the dried fruit to include cherries and cranberries. I also divide the dough in half when mixing in the dried fruit. I make sure not to add too much flour when kneading for a very tender bread.
Rating: Unrated
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