Traditional German Christmas Stollen
This lovingly crafted stollen is more than just a yeast bread; it's a cherished holiday tradition passed down from our dear neighbor Maria, a German immigrant from the 60s. Its rich, fruit-filled composition and the sweet and savory flavors combine in perfect harmony to create a centerpiece for our Christmas morning breakfast. Prepared in advance, it makes the holiday festivities stress-free, leaving you free to enjoy precious family moments. Each slice of this heavenly bread is as much about nostalgia and history as it is about taste. Pair it with your favorite strata for an unforgettable holiday feast.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
milk
1/2 cup (heated with water and margarine)
warm water
1/2 cup (heated with milk and margarine)
margarine
1/2 cup (heated with milk and water)
sugar
1/2 cup (mixed with flour and other dry ingredients)
salt
1 teaspoon (mixed with flour and other dry ingredients)
mace
1/4 teaspoon (mixed with flour and other dry ingredients)
dried yeast
2 packages (1/4 ounce each) (mixed with flour and other dry ingredients)
eggs
2 (beaten)
flour
5 cups (mixed in stages)
mixed candied fruit
8 ounces (washed, dried, and coated with flour)
raisins
4 ounces (-)
candied red cherries
As needed (halved for decoration)
pecan halves
As needed (for decoration)
cinnamon sugar
As needed (sprinkled over dough)
white frosting
As needed (for decoration)
pecans
4 ounces (chopped and mixed into dough)
Instructions
1
Begin by washing the sticky coating off all the mixed candied fruits (except the halved cherries) in a colander. Let them drain until thoroughly dry.
2
Prepare the raisins and chopped pecans separately. Do not mix them with the fruit at this stage.
3
Heat the milk, water, and margarine together in a saucepan until the mixture reaches a temperature of 115-125°F. The margarine does not need to fully melt.
4
In a large mixing bowl, combine 2 cups of flour, sugar, salt, mace, and two packages of dried yeast.
5
Pour the liquid mixture into the bowl with the dry ingredients. Use an electric mixer to beat on medium speed for 2 minutes.
6
Add beaten eggs and another 1/2 cup of flour. Beat this mixture on high speed for another 2 minutes.
7
Gradually stir in the remaining flour until the dough reaches your desired consistency. Knead the dough until it becomes satiny and elastic, ensuring it no longer sticks to your hands.
8
Place the kneaded dough into a buttered bowl and turn it so all sides are coated. Cover with a damp towel and leave it in a warm place to rise until it doubles in size, approximately 1 to 2 hours.
9
Meanwhile, sprinkle some flour over the drained fruit and toss to coat, preventing sticking.
10
Once the dough has doubled in size, punch it down and spread it onto a floured surface.
11
Integrate all prepared fruits, raisins, and pecans into the dough by kneading them through. You might need to add a small amount of flour if the dough becomes sticky.
12
Divide the dough into two equal portions and roll each into an oval shape, approximately 9x15 inches.
13
For each oval, brush with melted butter, leaving a 1-inch border around the edge unbuttered. Sprinkle with cinnamon sugar generously.
14
Fold each oval in half lengthwise and securely seal the edges to form a crescent shape.
15
Let the loaves rise for approximately 1 to 1.5 hours until doubled in size.
16
Preheat the oven to 375°F and bake the loaves for around 35 minutes or until they are golden brown.
17
While the loaves are still hot, spread a generous layer of white sugar frosting over them and decorate with halved maraschino cherries and pecan halves.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional German Christmas Stollen?
It is a lovingly crafted, fruit-filled yeast bread that is a cherished holiday tradition, often served as a centerpiece for Christmas morning breakfast.
Who is the original source of this recipe?
The recipe was passed down from a neighbor named Maria, who was a German immigrant from the 1960s.
How many ingredients are required for this stollen?
This recipe requires 16 ingredients, including various fruits, nuts, and baking staples.
What is the ideal temperature for the milk and water mixture?
The milk, water, and margarine mixture should reach a temperature between 115 and 125 degrees Fahrenheit.
Does the margarine need to be completely melted during heating?
No, the margarine does not need to fully melt while heating the liquid mixture.
What dry ingredients are combined in the first step?
The first step involves combining 2 cups of flour, sugar, salt, mace, and two packages of dried yeast.
How long should the initial mixture be beaten with an electric mixer?
The liquid and dry ingredients should be beaten on medium speed for 2 minutes.
When should the eggs be added to the dough?
Add the beaten eggs and another half cup of flour after the initial 2-minute beating session, then beat for another 2 minutes on high speed.
What texture should the kneaded dough have?
The dough should be kneaded until it becomes satiny, elastic, and no longer sticks to your hands.
How long does the dough need to rise initially?
The dough should rise in a buttered bowl for approximately 1 to 2 hours, or until it has doubled in size.
How should the candied fruit be cleaned before use?
The sticky coating should be washed off the mixed candied fruits (except the cherries) in a colander and then drained until dry.
Why is flour sprinkled over the drained fruit?
Sprinkling flour over the fruit and tossing to coat helps prevent the pieces from sticking together.
When are the fruits, raisins, and pecans integrated into the dough?
They are integrated by kneading them through the dough after it has doubled in size and been punched down.
How many loaves does this recipe make?
The recipe makes two equal portions, resulting in two stollen loaves.
What size should the dough be rolled into for each loaf?
Each portion should be rolled into an oval shape approximately 9x15 inches.
What filling is added to the dough before folding?
The dough is brushed with melted butter and sprinkled generously with cinnamon sugar.
Is there a border to maintain when buttering the dough?
Yes, you should leave a 1-inch border around the edge of the dough unbuttered.
How is the final shape of the stollen formed?
The oval-shaped dough is folded in half lengthwise and the edges are sealed to form a crescent shape.
How long is the second rising period for the loaves?
The shaped loaves should rise for approximately 1 to 1.5 hours until doubled in size.
What is the correct oven temperature for baking?
The oven should be preheated to 375 degrees Fahrenheit.
How long should the stollen bake?
The loaves should bake for around 35 minutes or until they reach a golden brown color.
When should the white sugar frosting be applied?
A generous layer of white sugar frosting should be spread over the loaves while they are still hot.
What items are used for the final decoration?
The loaves are decorated with halved maraschino cherries and pecan halves.
What specific spice is used to flavor the dough?
The recipe uses 1/4 teaspoon of mace in the dry ingredient mixture.
How many packages of yeast are used in this recipe?
The recipe calls for two packages of dried yeast, totaling 1/2 ounce.
How many pecans are included in the dough itself?
The recipe uses 4 ounces of chopped pecans mixed directly into the dough.
Can this recipe be prepared in advance?
Yes, the recipe states it can be prepared in advance to make holiday festivities stress-free.
What is a recommended pairing for this holiday bread?
It is recommended to pair the stollen with your favorite breakfast strata for a complete holiday feast.
Are the maraschino cherries washed along with the candied fruit?
No, the instructions specify to wash all mixed candied fruits except the halved cherries.
How many eggs does the recipe require?
The recipe requires 2 eggs, which should be beaten before being added to the mixture.