Stollen (German Christmas Bread)

Demonstrated by: Keith Block.
Gifts from the Kitchen on December 1, 1998.



Stollen (German Christmas Bread)

  • 1 1/4 cups milk
  • 1/4 cup butter
  • 3 1/2 cups flour
  • 1/4 cup sugar
  • 1 pkg active dry yeast
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup raisins
  • 2 teaspoons schnapps or brandy (optional)
  • 1/2 cup chopped almonds
  • 1/2 cup candied fruits
  • 1 tablespoon melted butter
  • Powdered sugar


In a bread machine, add the milk, butter, flour, sugar, yeast, salt, and nutmeg. Set on dough setting. Soak the raisins in the schnapps or brandy. When dough cycle is completed, turn dough out onto a floured board. Knead nuts, candied fruits, and raisins into dough. Roll dough into a 1/2-inch thick oval. Brush with some of the melted butter. Fold in half lengthwise. Place on greased baking sheet. Cover; let rise until doubled, about 1 hour. Preheat electric oven to 350°F. Bake for 40 to 45 minutes or until crust is golden brown. While warm, brush with remaining butter. Cool and sprinkle with powdered sugar. Makes 1 loaf.


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