Stollen is a traditional German sweet bread that is typically enjoyed during the Christmas season. It is a rich and flavorful loaf filled with dried fruits, nuts, and a touch of lemon zest. The dough is soft and tender, and it is often coated with a sweet glaze. Stollen has a long history and is deeply rooted in German baking traditions.

PREP: 30 MIN. + RISING

BAKE: 25 MIN.

MAKES: 2 LOAVES

INGREDIENTS

• 1 package (¼ ounce) active dry yeast
• 2 tablespoons warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• ¾ cup butter, softened
• ½ cup sugar
• 2 eggs, lightly beaten
• 1½ teaspoons grated lemon peel
• ½ teaspoon salt
• 4¾ to 5¼ cups all-purpose flour
• ¾ cup raisins
• ½ cup mixed candied fruit
• ½ cup chopped almonds

FOR GLAZE:

• 1½ cups confectioners’ sugar
• 2 to 3 tablespoons 2% milk

INSTRUCTIONS

1. Dissolve the yeast in warm water in a large bowl.
2. Add the warm milk, softened butter, sugar, lightly beaten eggs, grated lemon peel, salt, and 3 cups of flour to the bowl.
3. Mix well until the ingredients are combined.
4. Add the raisins, candied fruit, and chopped almonds to the mixture.
5. Gradually add enough of the remaining flour to form a soft dough.
6. Transfer the dough to a floured surface.
7. Knead the dough for about 6-8 minutes until it becomes smooth and elastic.
8. Place the dough in a greased bowl, turning it once to grease the top.
9. Cover the bowl and let the dough rise in a warm place until it has doubled in size, approximately 1½ hours.
10. Punch the dough down and divide it in half.
11. Cover the divided dough and let it rest for 10 minutes.
12. Roll or press each half of the dough into a 12×7-inch oval shape.
13. Fold one long side over to within 1 inch of the opposite side, and press the edge lightly to seal.
14. Place the shaped loaves on greased baking sheets, curving the ends slightly.
15. Cover the loaves and let them rise again until nearly doubled in size, approximately 1 hour.
16. Preheat the oven to 375° F (190° C).
17. Bake the stollen for 25-30 minutes or until they turn golden brown.
18. Remove the loaves from the oven and let them cool on wire racks.
19. In a separate bowl, combine the confectioners’ sugar with 2 to 3 tablespoons of milk to achieve the desired consistency for the glaze.
20. Spread the glaze over the cooled stollen loaves.
21. Once the glaze has set, the stollen is ready to be served.

Enjoy your homemade stollen, a delightful treat that brings the flavors of Germany to your table!

SERVING SUGGESTIONS:

• Stollen is traditionally enjoyed during the Christmas season, so it makes a perfect addition to holiday brunches or afternoon tea gatherings. Serve slices of stollen alongside a warm cup of tea or coffee for a cozy and festive treat.
• Stollen can also be served as a dessert. Cut thick slices of the bread and lightly toast them. Top each slice with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with a sprinkle of powdered sugar and some fresh berries for a delightful and indulgent dessert option.