Christmas Stollen Recipe

Christmas Stollen

Ingredients        Qty

For the Spice Mixture
Ground cinnamon
Ground cardamom
Freshly ground nutmeg
Ground allspice
Ground cloves
For the Sponge:
All Purpose flour
Instant yeast
For the Fruit Mixture:
Dark raisins
Candied orange peel
Candied lemon peel
Slivered almonds, toasted
Dark Rum
For the Stollen Dough:
Cold unsalted butter
All-purpose flour
Cold milk
Instant Yeast
Kosher salt
Granulated white sugar
Egg, small
Zest of one lemon and one orange
For Garnish:
Melted butter
Granulated white sugar
Powdered sugar
½ tsp
½ tsp
½ tsp
½ tsp
¼ tsp

½ cup (70 gms)
¼ cup (50 gms)
1/8 tsp

1 cup (130 gms)
1/3 cup (45 gms)
1/3 cup (45 gms)
1/2 cup (55 gms)
2 tbsp

12 tablespoons (160 gms)
1 ½ cups + 1 tbspoon (205 gms)
1/8 cup (30 gms)
3 ¾ tsp (11 gms)
1 ¼ teaspoons (5 gms)
2 tbsp (30 gms)
1 (30 gms)

6 tbsp (70 gms)


1. For the spice mixture, in a small bowl combine all the spices. Cover with plastic wrap. (Can be made ahead and stored at room temperature)
2. For the sponge, in a medium sized bowl mix the flour with the yeast and water until thoroughly combined. Cover and let sit (ferment) at room temperature overnight (about 12-14 hours).

Fruit Mixture (Method): In a bowl, combine all the ingredients. Cover and let sit at room temperature at least overnight. You can make this mixture ahead and store it in the refrigerator for a couple of weeks.

Stollen (Method): Cut the cold butter into small cubes. Add to this, the spice mixture and the sponge mixture. Once dough is smoothly, evenly and well kneaded, add the fruit mixture.

Once fully incorporated, rest in a well-oiled bowl, cover and allow to proof at room temperature for approximately 1 hour. One almost doubled in size, Overturn the dough on to a floured surface.

Cut the dough into 2 parts. Round up the dough into a large ball, and allow to rest for 30 minutes at room temperature.

Shape each part into a large almond shaped dough/ or make a tapered shape as shown in the picture.

Place the dough on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let ferment (proof) at room temperature for about one hour.

Meanwhile, preheat your oven to 190 degree C.

When ready to bake, remove the plastic wrap, and place in the preheated oven. Bake for about 25 to 30 minutes or until golden brown (do not over bake or the Stollen will be dry). While the Stollen is still warm brush with melted or clarified butter and dredge in granulated white sugar. Brush off excess sugar. When completely cooled, dust with powdered sugar.