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Christmas Stollen
© Copyrighted 1997, 2007, 2014
This is a great recipe for a Christmas stollen. It does take longer to make than the bread machine variety, but it's very popular and worth the effort at least once a year.

Serves 24

Nutritional Information
Sodium Per Recipe: 265.8 mg
Sodium Per Serving: 11.1 mg

Nutrient Data Per Serving:
Calories: 162.8
Protein: 3.832 g
Carbohydrate: 23.1 g
Total Sugars: 7.234 g
Dietary Fiber: 1.212 g
Total Fat: 6.35 g
Saturated Fat: 2.816 g
Monounsaturated Fat: 2.348 g
Polyunsaturated Fat: .661 g
Cholesterol: 36.6 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .051 g
Total Omega-6 FA: .102 g
Potassium: 86.7 mg
Sodium: 11.1 mg
Vitamin K: .516 mcg
Folate: 50.3 mcg
Ingredients
Bring all Ingredients To Room Temperature Before Preparing Recipe

  • 3/4 cup filtered or bottled low-sodium water 70° F to 80° F (trace)
  • 3 1/2 cups bread flour (8.75 mg)
  • 1 tablespoon vital wheat gluten (2.25 mg)
  • 1/2 teaspoon ascorbic acid (trace)
  • 1/2 teaspoon onion powder (.648 mg)
  • 1/2 cup sugar (trace)
  • 3 large eggs (189 mg)
  • 1/2 cup unsalted butter, softened (12.5 mg)
  • 1 tablespoon active dry yeast (6 mg)


  • Before Kneading Is Completed Add The Following

  • 1/4 cup candied citron bits (30 mg)
  • 1/4 cup candied cherries bits (trace)
  • 1/4 cup golden raisins, packed (4.95 mg)
  • 1/4 cup currants (2.88 mg)
  • 1 tablespoon fresh lemon or lime peel, grated (.36 mg)
  • 1/2 cup unsalted chopped almonds (.69 mg)


  • For Brushing Folded Dough Per Instructions
  • 1/3 cup soft unsalted butter (8.24 mg)


  • For Brushing Before Baking
  • 1 egg white (55.4 mg)
  • 1/4 cup unsalted almond halves (.345 mg)
  • (Optional - You'll may also use slivered unsalted almonds for the glaze.)

    Instructions In a large warmed mixer bowl, dissolve yeast in 3/4 cup lukewarm water with a pinch of the sugar. Let rest for about 5 to 8 minutes. (You can warm the mixing bowl with warm tap water.)

    Add sugar, eggs, egg yolk, 1/2 cup unsalted butter and 1 1/2 cups of the flour, gluten, onion powder and Ever Fresh. With an electric beater blend these together at slow speed for about a half minute. Scrape bowl constantly with beaters while blending. Beat for 10 more minutes at medium speed, scraping bowl occasionally with beaters or rubber scraper.

    Stir in remaining flour, gluten, almonds, citron, lemon, raisins and cherries. Stir in half the currants, hold the balance for decoration when done. Scrape batter from side of bowl. Cover tightly with stretchable shrink wrap, let rise in warm place until double. This may take 1 1/2 to 2 hours. When ready, stir down the batter with 25 beating strokes using a wooden spoon. Cover bowl tightly (with plastic wrap) and refrigerate for at lest 8 hours.

    Turn the dough onto a well-floured board. Turn to coat with flour. divide dough in half, press each half into an oval of about 7 x 10 inches. Brush each with 3 tablespoons unsalted butter.

    Fold lengthwise in half. Press folded edge firmly together. Place on lightly greased baking sheet (I use an Olive Oil can spray to spritz lightly.) Beat reserved egg white slightly. Beat in 1 tablespoon water and brush this mix over the stollen. Let rise in warm place until double. About an hour.

    In a preheated 375°o F oven bake for about 20 to 25 minutes or until golden brown. Frost with Glaze below. Decorate with almond halves and pieces of citron, orange, cherry halves and half the currants.

    The Glaze

  • 1 cup powdered sugar (1.2 mg)
  • 3 tablespoons orange juice with calcium (.5 mg)
  • 2 tablespoons finely grated orange peel (.36 mg)
  • 1/4 teaspoon vanilla (trace)
  • Optional: Decorate top with remaining currants and red candied cherries.


  • Mix glaze ingredients until desired consistency of thick. Spread over baked buns as soon as you pull them from the oven.
    Serve by brushing on hot stollen and letting cool.