Old Fashioned Stollen

Rating: 4.2 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't.

By SASSYCASSYSMOMMY

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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
3 hrs
total:
4 hrs 20 mins
Servings:
24
Yield:
1 large loaf
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.

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  • Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.

  • Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.

  • Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.

  • Bake in preheated oven for 45 minutes.

Great-grandmother's Notes

It does give a large cake. I make 2 of them and bake it in a big cookie tin. Most people put frosting on top, but I dont. I just love it. There is not much sugar in it. It really does require a little work, because you have to leave it rise three times. I really always put 1 cup raisins in it. Also take 2 cups milk. Then just add a little more flour. As long as you go through the work, might as well make a little more.

Nutrition Facts

Per Serving:
234 calories; protein 5.3g; carbohydrates 33.6g; fat 9g; cholesterol 56.8mg; sodium 203.4mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Sweet Apron
Rating: 4 stars
12/27/2009
Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well I made it for Christmas for the whole family (And we haven't had my grandma's stollen sinced she passed away in 1997). It was a hit! I followed the recipe exactly but added 2 cups raisins. So tender and flaky with a hint of lemon. Read More
Helpful
(27)

Most helpful critical review

eveylive
Rating: 2 stars
12/21/2007
I have had many different types of stollen however this recipe is not for a stollen rather more a Raisin Bread or Breakfast bread. Stollen has more ingredients and is coated in Powder sugar. The Bread tasted best with honey butter on it. Read More
Helpful
(19)
20 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Sweet Apron
Rating: 4 stars
12/27/2009
Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well I made it for Christmas for the whole family (And we haven't had my grandma's stollen sinced she passed away in 1997). It was a hit! I followed the recipe exactly but added 2 cups raisins. So tender and flaky with a hint of lemon. Read More
Helpful
(27)
barbriba
Rating: 5 stars
12/05/2006
Finally someone who bakes a German Stollen like my German Mother (Yes she was born ans raised in Germany) taught me. I've had discussion with people who tried to tell me it wasn't authentic. But then it isn't the Dresdener Stollen is it? Read More
Helpful
(24)
eveylive
Rating: 2 stars
12/20/2007
I have had many different types of stollen however this recipe is not for a stollen rather more a Raisin Bread or Breakfast bread. Stollen has more ingredients and is coated in Powder sugar. The Bread tasted best with honey butter on it. Read More
Helpful
(19)
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Rebecca Wissmann Milliner
Rating: 5 stars
12/14/2007
Made this today for a catering event at work. It was great! I used apricot and dried cranberry's since that was the only dried fruit I had. Many compliments. I will use this recipe again. Thank you for sharing it. Read More
Helpful
(13)
Farmer's Wife
Rating: 4 stars
02/09/2009
My husband's parents are immigrants from Germany. They have a tradition of making Stollen and delivering it to all the neighbors on Christmas Eve. My husband always wants to do the same. My mother-in-law gave me the recipe but without any instructions! This recipe was very similar to hers so I just followed these instructions and it turned out great! We coated it with some powdered sugar glaze with almond extract. This added just the right taste to compliment it. Read More
Helpful
(13)
andrea
Rating: 2 stars
11/05/2006
it's not frosting that you put on top it's powdered sugar with a bit of lemon juice mixed. And it's just a very thin layer which makes it just right. Read More
Helpful
(13)
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Charlotte Weiszer-Hendershot
Rating: 3 stars
11/16/2009
The taste was very good however since it had only 1 envelope for over 5 cups of flour it did not raise much. Rule of thumb is 1 envelope for 3 cups of flour. I added cardamom 1/2 tsp. The lemon zest gave it that special taste. Read More
Helpful
(10)
Shelley Anderson
Rating: 5 stars
04/14/2009
Wonderful stollen just like my Germany grandma used to make...just the right amount of subtle flavors. It makes a HUGE loaf...next time I will make two smaller loaves rather than one. Read More
Helpful
(9)
Meg
Rating: 5 stars
07/20/2006
My whole family liked this bread a lot. It didn't rise as much as I would have liked it to but i think that was my own fault. I put the milk mixture in with the yeast while it was too hot i think. Next time I might add more nuts and raisins. An awesome bread. Read More
Helpful
(8)
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