Description
This traditional Christmas Stollen recipe yields rich, moist loaves studded with a colorful blend of dried fruits and almonds soaked in rum and orange juice. Flavored with warming spices like cardamom, cloves, nutmeg, and ginger, and finished with a buttery spiced sugar glaze, these festive loaves are perfect for holiday celebrations. The dough is enriched with egg yolks and butter, allowed to rise twice for a light texture, then baked until golden and dusted generously with powdered sugar.
Ingredients
Scale
Fruit Mixture
- 1/3 cup dark raisins
- 1/3 cup golden raisins
- 1/2 cup currants
- 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
- 2/3 cup dried cranberries, cherries or other tart dried fruit cut into 1/4-inch pieces
- 1 cup whole almonds, with or without skins
- 1/2 cup dark rum or brandy
- 1/4 cup orange juice
Dough
- 5 cups (600g) all-purpose flour, divided, plus more as needed
- 2 1/4 teaspoons (1 packet) instant dry yeast
- 1 1/4 cups warm milk
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Finely grated zest of 1 lemon
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 2 large egg yolks, at room temperature
- 1/3 cup sugar
- 2 teaspoons oil, to coat the bowl (vegetable oil)
Spiced Sugar Glaze
- 1/2 cup sugar
- 1 teaspoon ginger
- 1/8 teaspoon nutmeg
- 6 tablespoons unsalted butter, melted
For Serving
- About 1 cup powdered sugar
Instructions
-
Soak Fruit
In a medium bowl, combine all dried fruit with rum and orange juice. Allow to soak overnight for best flavor absorption. Alternatively, microwave uncovered for 2 minutes until warm, then cover and soak at least 1 hour. Note that the almonds remain unsoaked. -
Make Sponge
In the mixer bowl fitted with paddle attachment, combine 2 cups flour and yeast. Stir to combine. Add warm milk and beat at medium-high speed for 1 minute to form a sponge. Cover bowl with plastic wrap and let rise in a warm place for 1 hour until bubbly. (If using active dry yeast, proof yeast in warm milk until bubbly before mixing with flour.) -
Mix Dry Ingredients
In a large bowl, whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg. -
Combine Dough
Return sponge bowl to mixer fitted with paddle. At medium speed, mix in lemon zest. Add softened butter 2 tablespoons at a time, beating well after each addition until thick batter forms. Beat in egg yolks and then sugar. Switch to low speed and gradually add 2 1/2 cups flour mixture, reserving 1/2 cup. When dough is stiff and shaggy, switch to dough hook. Knead on low speed 4-6 minutes, then gradually add remaining flour mixture 2 tablespoons at a time until incorporated. Continue kneading 4-6 more minutes until dough is soft, elastic, and pulls away from bowl sides. -
First Rise
Lightly oil a large bowl with vegetable oil. Shape dough into a ball, place in bowl and turn to coat with oil. Cover with plastic wrap and let rise in warm place for 1 1/2 hours or until doubled in size. In cold kitchens, rising may take longer. -
Incorporate Fruit and Nuts
Drain soaked fruit. Knead fruit and almonds into dough with one hand steadying bowl, until well distributed. Turn dough out onto floured surface and knead 1-2 minutes more until evenly mixed. Let rest 10 minutes. -
Shape Loaves
Line two baking sheets with parchment paper. Divide dough into 4 equal pieces. Pat each piece into an 8-inch round. Fold one-third toward center, then fold the other flap over leaving about a 1-inch ridge. Shape into an oval with tapered ends using cupped hands. Place shaped loaves 3 inches apart on baking sheets. -
Second Rise
Cover loaves loosely with plastic wrap and let rise in warm place until doubled, about 1 hour. -
Preheat Oven
About 20 minutes before final rise completes, preheat oven to 350°F (175°C). -
Bake
Bake loaves for 25 minutes. Rotate pans top to bottom and 180°, then bake an additional 15-20 minutes until golden and internal temperature reaches 190°F. If browning too fast, cover loosely with foil. -
Glaze and Cool
Mix sugar, ginger, and nutmeg in a small bowl. While loaves are warm, brush with melted butter and sprinkle with spiced sugar. Cool 10 minutes in pans, then transfer to wire racks set over parchment to cool completely. -
Store and Serve
When cool, wrap loaves tightly in plastic and foil. Store at room temperature in a cool, dry spot for at least 3 days and up to 2 weeks before serving. Dust generously with powdered sugar through a strainer just before serving. These stollen loaves pair wonderfully with butter, honey, or jam.
Notes
- For best flavor, soak dried fruit overnight; a shorter soak will still work but reduces depth.
- Ensure warm milk is not too hot to preserve yeast activity.
- The dough is rich and sticky, use plenty of flour on work surface to prevent sticking.
- Rising times may vary depending on kitchen temperature.
- Internal temperature of 190°F ensures perfectly baked loaves without dryness.
- Stollen improves with rest, allowing flavors to meld; avoid refrigerating to prevent dryness.
- Serving suggestion: spread with butter, honey, or jam for extra indulgence.
- Can be frozen wrapped tightly for up to 3 months; thaw completely before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/24th of a loaf)
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
