Christmas Stollen
This fruity Christmas Stollen recipe gets its start in the bread machine for ease and finishes with a traditional rise and bake in the oven.
Servings Prep Time
1extra large loaf 15minutes
Cook Time Passive Time
25-30minutes 2 1/2-4 1/2hours
Servings Prep Time
1extra large loaf 15minutes
Cook Time Passive Time
25-30minutes 2 1/2-4 1/2hours
Ingredients
Instructions
  1. In the pan of your bread machine place the water, milk, vanilla and almond extracts, eggs, flour, salt, butter and yeast in the order recommended by the manufacturer. Select the Dough setting and press start. Do not select Dough plus Rise. Check that the dough is forming an elastic ball. If it seems too wet, add flour a Tablespoon at a time. If too dry, add warm water, also a Tablespoon at a time.
  2. While the dough is kneading place the fruits, nuts and lemon peel in a bowl and toss together. Set aside.
  3. When the dough cycle has finished (approximately 30 minutes, check your machine’s instruction book) turn out the dough onto a lightly floured surface and knead the fruit and nut mixture into the dough until well distributed throughout.
  4. Lightly oil an extra large bowl and place the dough within, turning once to coat with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled, approximately 1-2 hours.
  5. When the dough has doubled in size, punch down and turn out onto a floured surface. Divide the dough into three equal pieces. Roll each piece into a rope and braid together. Transfer the braided stollen onto a large parchment covered baking sheet.
  6. Cover with plastic wrap that has been coated with vegetable spray and allow to rise until double in size approximately 1-2 hours.
  7. Preheat your oven to 375 degrees F. Bake the stollen 25-30 minutes. The loaf should sound hollow when tapped. Transfer to a cooling rack.
  8. Allow loaf to cool 10 minutes then brush with melted butter and sift powdered sugar liberally over the top. Decorate with additional fruit and nuts if desired.
Recipe Notes

Scald milk by heating until bubbles appear on the edge but not until a full boil. Other dried fruits may be used or substituted including pineapple, apricots, cherries, blueberries or even regular candied fruit. Cut larger pieces into smaller ones approximately the size of raisins. Next time I make this recipe I plan to up the quantities of fruit and nuts by another half cup each. Stollen bread makes great French Toast!