Holiday Stollen
- Total Time
- 3 hours
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup black raisins
- ⅔cup golden raisins
- ½cup dried cherries
- ⅓cup dark rum
- 1cup slivered almonds, lightly toasted
- 1package active dry yeast (¼ ounce)
- ½cup milk, at room temperature
- 4cups all-purpose flour
- ¾cup plus 3 tablespoons sugar
- 2¾teaspoons ground ginger
- 1teaspoon kosher salt
- 1teaspoon ground cinnamon
- 1teaspoon ground cardamom
- 1teaspoon freshly grated nutmeg
- 1teaspoon freshly grated lemon zest
- ½vanilla bean, seeds scraped and reserved
- 2cups (4 sticks) unsalted butter, melted
- 1large egg yolk
- ½cup chopped candied ginger
- ½cup mixed candied citrus peel (optional, see note)
- 2cups confectioners’ sugar
Nutritional analysis per serving (26 servings)
346 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 4 grams protein; 84 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with ¼ cup water in another container. Cover both and let sit overnight at room temperature.
- Step 2
The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the “starter.” Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
- Step 3
In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, ½ teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
- Step 4
Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
- Step 5
Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
- Step 6
Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
- Step 7
Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
- Step 8
About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
- Step 9
Meanwhile, whisk together the remaining ¾ cup sugar and 2¼ teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
- Step 10
The next day, sift 1½ cups confectioners’ sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining ½ cup confectioners’ sugar over loaves and serving.
- If you can’t find (or do not like) candied citrus peel, substitute an extra ½ cup candied ginger.
Private Notes
Comments
Found my mother’s old German cookbook and it called for 2 eggs and 2 egg yolks. (Used 500g of flour) Wondering, given the notes on dryness which I experienced as well, if another egg or egg yolk (or 2) would be advised? Otherwise best recipe I’ve found!
A superior stolen. I doubted the recipe and myself each step of the way, from the seemingly minimal amount of rising (should I start over?), to the cup of melted butter, to the two-day wait between sugar coatings. Once you commit to the several-day process, you owe it to yourself to see it through. The buttery, crusty, ginger-zinged coating tastes like Christmas manifest, something that could not be achieved skimping on the amount of butter or sugar. The interior is dense and moist. Otherworldly
This is a great recipe. It has become a tradition in our family. My mom is German so this reminds her of home and her childhood. I make candy pineapple and use that instead of the candied ginger, and I do make smaller loaves. Doubling the recipe, I get 6 from this. It also seems to help it to not get overdone on the bottom, as the entire loaf cooks faster. Labor intensive but worth it!
Love the recipe. Some substitutions I would consider: pecans instead of walnuts, combination of dried cherries and dates instead of the raisins and addition of almond paste. I tend to skip the candied peels. Agree the loaf often seems dry but it turns out great. I also only use one stick of butter on the top and didn’t notice a difference!
This is excellent. I followed the recipe exactly (I even made my own orange and lemon peel because I couldn't find any locally and didn't want to wait on a shipment). Everyone loves it and begs for one every year. I make 3-4 small loaves out of this recipe.
This is the first time making this recipe and unfortunately it did not turn out as intended, too dense, the dough just did not want to rise in our proofing oven. This recipe is fairly different from other stollen recipes in the world, lots of butter to flour ratio. Other recipes such as the Hot Bread Kitchen Stollen recipe are more of a crunchy bread consistency and less of a biscotti consistency were you get a better rise out of the dough and better moisture content.
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