You’re about to discover the coziest, most irresistible Christmas treats! From classic fruit-studded loaves to modern twists, these 18 stolen recipes are your ticket to a festive, flavorful holiday. Perfect for sharing with loved ones or savoring by the fire, each one promises to fill your home with warmth and cheer. Let’s dive into these delicious creations—your holiday baking just got merrier!
Traditional German Christmas Stollen
Wondering how to bring a taste of German Christmas magic to your kitchen without needing a passport? This Traditional German Christmas Stollen is your ticket to a festive, fruit-studded loaf that’s rich with history and even richer with flavor. It’s like a holiday fruitcake decided to go to pastry school and came back utterly transformed—dusted with powdered sugar and ready to steal the show at any winter gathering.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup clarified butter, melted
– 3/4 cup whole milk, warmed to 110°F
– 2 1/4 tsp active dry yeast
– 2 pasture-raised eggs, lightly beaten
– 1 tsp fine sea salt
– 1 tsp pure vanilla extract
– 1/2 tsp freshly grated nutmeg
– 1/2 cup candied orange peel, finely chopped
– 1/2 cup candied lemon peel, finely chopped
– 1 cup golden raisins
– 1/2 cup slivered almonds, toasted
– 1/2 cup unsalted butter, softened
– 1/2 cup powdered sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, stirring gently until dissolved, and let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, fine sea salt, and freshly grated nutmeg until fully incorporated.
3. Add the clarified butter, pasture-raised eggs, pure vanilla extract, and yeast mixture to the dry ingredients, mixing with a dough hook on low speed for 2 minutes until a shaggy dough forms.
4. Increase the mixer speed to medium and knead the dough for 8 minutes until it becomes smooth and elastic, adding a tablespoon of flour if it feels too sticky.
5. Fold in the candied orange peel, candied lemon peel, golden raisins, and slivered almonds by hand until evenly distributed throughout the dough.
6. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 hours until doubled in size.
7. Punch down the dough on a floured surface and shape it into a 10-inch oval loaf, rolling it slightly thicker in the center to mimic the traditional stollen form.
8. Place the shaped loaf on a parchment-lined baking sheet, cover loosely with the towel, and let it proof for 45 minutes until puffy.
9. Preheat your oven to 350°F and bake the stollen for 55–60 minutes, until the crust is deep golden brown and sounds hollow when tapped.
10. Remove the stollen from the oven and immediately brush the surface generously with the softened unsalted butter while still hot.
11. Let the stollen cool completely on a wire rack for at least 2 hours to set the structure.
12. Dust the cooled stollen liberally with powdered sugar using a fine-mesh sieve until evenly coated.
Generously slice this stollen to reveal its dense, moist crumb studded with vibrant fruits and nuts, offering a buttery sweetness balanced by warm spices. Serve it alongside a strong coffee or as part of a holiday cheese board for a festive twist that’ll have everyone asking for seconds—and maybe the recipe too!
Almond Marzipan Stollen
Knead your way into holiday bliss with this Almond Marzipan Stollen—a festive loaf that’s basically a hug in pastry form, stuffed with marzipan and dusted with a blizzard of powdered sugar. It’s the edible equivalent of wearing your coziest sweater while sipping hot cocoa by the fire, guaranteed to make your kitchen smell like a German Christmas market (minus the travel costs).
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1 cup whole milk, warmed to 110°F
– ½ cup granulated sugar
– ½ cup unsalted butter, softened
– 2 pasture-raised eggs, lightly beaten
– 1 packet active dry yeast
– 1 tsp fine sea salt
– 1 cup almond marzipan, chilled
– ½ cup golden raisins, plumped in warm water for 10 minutes and drained
– ¼ cup candied orange peel, finely chopped
– 2 tbsp clarified butter, melted
– ½ cup powdered sugar, for dusting
Instructions
1. In a stand mixer fitted with a dough hook, combine the warmed whole milk, granulated sugar, and active dry yeast; let it proof for 10 minutes until frothy.
2. Add the all-purpose flour, softened unsalted butter, lightly beaten pasture-raised eggs, and fine sea salt to the mixer; knead on medium speed for 8 minutes until the dough is smooth and elastic.
3. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
4. Punch down the dough and knead in the plumped golden raisins and finely chopped candied orange peel until evenly distributed.
5. Roll the dough into a 12×8-inch oval on a floured surface.
6. Place the chilled almond marzipan in a log shape down the center of the oval.
7. Fold one long side of the dough over the marzipan, then fold the other side over to overlap slightly, pinching the seams to seal.
8. Transfer the shaped stollen to a parchment-lined baking sheet, cover loosely, and let it proof for 45 minutes until puffy.
9. Preheat the oven to 350°F.
10. Bake the stollen for 45 minutes until golden brown and an internal thermometer reads 190°F.
11. Immediately brush the hot stollen with melted clarified butter for a glossy finish.
12. Let the stollen cool completely on a wire rack for 2 hours.
13. Generously dust the cooled stollen with powdered sugar until fully coated.
Yes, you’ve just created a masterpiece with a tender, buttery crumb that yields to a sweet marzipan core, punctuated by chewy raisins and zesty orange peel. Serve thick slices toasted with a smear of butter for breakfast, or pair it with a robust coffee to cut through the richness—either way, it’s a festive treat that’ll have everyone asking for seconds (and the recipe).
Citrus Glazed Christmas Stollen
Who says holiday baking has to be a solemn affair? This Citrus Glazed Christmas Stollen is here to inject some festive fun into your kitchen with its bright, zesty twist on a classic, promising a loaf that’s as cheerful to make as it is to devour.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp fine sea salt
– 1/2 cup clarified butter, melted and cooled slightly
– 3/4 cup whole milk, warmed to 110°F
– 2 pasture-raised eggs, lightly beaten
– 1 cup mixed candied citrus peel (orange and lemon), finely chopped
– 1/2 cup golden raisins
– 1/2 cup slivered almonds, toasted
– Zest of 1 large orange
– For the glaze: 1 cup powdered sugar, 2 tbsp fresh orange juice, 1 tsp pure vanilla extract
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, active dry yeast, and fine sea salt.
2. Pour in the clarified butter, warmed whole milk, and lightly beaten pasture-raised eggs; mix on low speed until a shaggy dough forms, about 2 minutes.
3. Increase speed to medium and knead until the dough is smooth and elastic, approximately 8 minutes; tip: the dough should pull away cleanly from the bowl’s sides when ready.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place until doubled in size, about 1 hour 30 minutes.
5. Punch down the dough and knead in the candied citrus peel, golden raisins, toasted slivered almonds, and orange zest until evenly distributed.
6. Shape the dough into a 10-inch oval loaf, tapering the ends slightly, and place on a parchment-lined baking sheet; cover and let rise again for 45 minutes.
7. Preheat your oven to 350°F and bake the stollen for 40–45 minutes, until golden brown and an instant-read thermometer inserted into the center reads 190°F; tip: rotate the baking sheet halfway through for even browning.
8. While the stollen bakes, whisk together the powdered sugar, fresh orange juice, and pure vanilla extract until smooth for the glaze.
9. Remove the stollen from the oven and immediately brush the warm glaze generously over the top; tip: the glaze will soak in better while hot, creating a shiny, flavorful crust.
10. Allow the stollen to cool completely on a wire rack before slicing, about 2 hours.
A buttery, tender crumb studded with bursts of citrus and nuts makes this stollen irresistible. Serve thick slices toasted with a smear of cream cheese for a decadent breakfast, or gift it wrapped in parchment for a homemade holiday treat that’s sure to impress.
Rum-Soaked Fruit Stollen
Unwrap the holiday cheer with a boozy twist on a classic—this rum-soaked fruit stollen is basically fruitcake’s cooler, more sophisticated cousin. Imagine a buttery, spiced bread studded with plump, rum-kissed dried fruits and wrapped in a snowy blanket of powdered sugar, perfect for slicing into thick slabs alongside your morning coffee or as a show-stopping dessert.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
- 1 cup dark rum
- 2 cups mixed dried fruits (such as currants, golden raisins, and candied orange peel), finely chopped
- 4 cups all-purpose flour, sifted
- ½ cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ½ teaspoon freshly grated nutmeg
- 1 cup whole milk, warmed to 110°F
- 2 pasture-raised eggs, lightly beaten
- 1 cup unsalted butter, softened
- ½ cup clarified butter, melted
- 1 cup powdered sugar, for dusting
Instructions
- In a medium bowl, combine the dark rum and mixed dried fruits; cover and let soak for at least 2 hours or overnight until the fruits are plump and have absorbed most of the rum.
- In the bowl of a stand mixer fitted with a dough hook, whisk together the sifted all-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cardamom, and freshly grated nutmeg.
- Add the warmed whole milk and lightly beaten pasture-raised eggs to the dry ingredients; mix on low speed until a shaggy dough forms, about 2 minutes.
- With the mixer running, gradually add the softened unsalted butter, one tablespoon at a time, until fully incorporated and the dough is smooth and elastic, about 8-10 minutes. Tip: The dough should pull away from the sides of the bowl but remain slightly tacky to the touch.
- Drain the rum-soaked fruits, reserving 2 tablespoons of the rum for later; gently fold the drained fruits into the dough until evenly distributed.
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place until doubled in size, about 1.5-2 hours.
- Punch down the dough and turn it out onto a lightly floured surface; shape it into a 10-inch oval loaf, tapering the ends slightly.
- Place the shaped loaf on a parchment-lined baking sheet, cover loosely with the towel, and let rise again until puffy, about 45 minutes.
- Preheat your oven to 350°F and bake the stollen for 45-50 minutes, or until deeply golden brown and an instant-read thermometer inserted into the center registers 190°F. Tip: If the top browns too quickly, tent it loosely with aluminum foil.
- Immediately upon removing from the oven, brush the hot stollen generously with the melted clarified butter, then dust liberally with powdered sugar. Tip: For extra flavor, brush with the reserved rum before the butter.
- Let the stollen cool completely on a wire rack before slicing.
Every slice reveals a moist, tender crumb speckled with boozy fruits, offering a warm spice aroma that’s irresistibly festive. The clarified butter creates a delicate, flaky crust, while the powdered sugar melts into a sweet glaze—serve it toasted with a smear of marzipan or alongside a glass of eggnog for a truly decadent treat.
Chocolate Chip Christmas Stollen
Dashing through the kitchen with visions of sugarplums? Let’s swap the sleigh for a stand mixer and whip up a festive twist on a classic. This Chocolate Chip Christmas Stollen is like Santa’s favorite fruitcake got a delicious makeover—packed with chocolatey joy and buttery warmth, it’s the holiday treat that’ll have everyone asking for seconds (and the recipe).
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, softened
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, warmed to 110°F
– 2 tsp active dry yeast
– 1 cup semisweet chocolate chips
– 1 cup candied orange peel, finely chopped
– 1 tsp pure vanilla extract
– 1 tsp ground cardamom
– ½ tsp fine sea salt
– Clarified butter, for brushing
– Powdered sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, then let it sit for 5 minutes until frothy.
2. In the bowl of a stand mixer fitted with a dough hook, mix the all-purpose flour, granulated sugar, ground cardamom, and fine sea salt on low speed for 30 seconds to combine.
3. Add the softened unsalted butter, lightly beaten pasture-raised eggs, pure vanilla extract, and yeast mixture to the dry ingredients, then mix on medium speed for 5 minutes until a smooth, elastic dough forms.
4. Tip: If the dough feels sticky, add 1 tablespoon of flour at a time until it pulls away from the bowl cleanly.
5. Fold in the semisweet chocolate chips and finely chopped candied orange peel by hand until evenly distributed throughout the dough.
6. Transfer the dough to a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough, then shape it into a 10-inch oval loaf on a parchment-lined baking sheet, tapering the ends slightly.
8. Cover the shaped loaf loosely with the towel and let it rise again for 30 minutes until puffy.
9. Preheat the oven to 350°F and bake the stollen for 40–45 minutes, rotating the pan halfway through, until the crust is golden brown and sounds hollow when tapped.
10. Tip: For an even bake, use an oven thermometer to ensure accurate temperature.
11. Immediately brush the hot stollen generously with clarified butter using a pastry brush, then let it cool completely on a wire rack for 2 hours.
12. Dust the cooled stollen liberally with powdered sugar until fully coated.
13. Tip: Store leftovers in an airtight container at room temperature for up to 5 days to maintain freshness.
Perfectly spiced and studded with melty chocolate, this stollen boasts a tender, cake-like crumb that’s irresistibly rich. Serve it sliced thick with a mug of hot cocoa for a cozy breakfast, or gift it wrapped in parchment for a homemade holiday surprise that’s sure to delight.
Gluten-Free Christmas Stollen
Brace yourselves, holiday bakers—this gluten-free Christmas stollen is about to become the star of your festive table, delivering all the traditional German charm without a speck of wheat in sight. Imagine a buttery, fruit-studded loaf that’s so deliciously moist, even your gluten-loving relatives will be begging for seconds (and the recipe). It’s the edible equivalent of a cozy holiday sweater, but way more impressive and significantly less itchy.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 2 cups gluten-free all-purpose flour blend (with xanthan gum)
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 cup warm whole milk (110°F)
– 1/2 cup unsalted clarified butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/2 cup golden raisins
– 1/2 cup dried cranberries
– 1/4 cup candied orange peel, finely chopped
– 1/4 cup slivered almonds, toasted
– 1/2 tsp ground cardamom
– 1/4 tsp ground nutmeg
– Powdered sugar for dusting
Instructions
1. In a small bowl, combine the warm whole milk (110°F) and active dry yeast, stirring gently until dissolved. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, fine sea salt, ground cardamom, and ground nutmeg until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the yeast mixture, unsalted clarified butter, pasture-raised eggs, and pure vanilla extract.
4. Using a stand mixer with a dough hook attachment, mix on low speed for 2 minutes until a sticky dough forms, then increase to medium speed and knead for 5 minutes until smooth. Tip: Gluten-free dough won’t become elastic like wheat dough, so stop when it pulls away from the sides of the bowl.
5. Fold in the golden raisins, dried cranberries, candied orange peel, and toasted slivered almonds by hand until evenly distributed throughout the dough.
6. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place (about 75°F) for 1 hour until doubled in size.
7. Punch down the dough gently and shape it into a 10-inch oval loaf on a parchment-lined baking sheet, tapering the ends slightly.
8. Cover the shaped loaf loosely with the damp towel and let it proof for 30 minutes until puffy. Tip: For optimal rise, place the baking sheet in a turned-off oven with a bowl of hot water on the rack below.
9. Preheat your oven to 350°F while the loaf proofs.
10. Bake the stollen for 45–50 minutes, rotating the pan halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190°F.
11. Transfer the baked stollen to a wire rack and let it cool completely for 2 hours. Tip: Resist slicing while warm, as gluten-free breads set fully as they cool.
12. Dust the cooled stollen generously with powdered sugar using a fine-mesh sieve.
Just out of the oven, this stollen boasts a tender, cake-like crumb that’s studded with chewy fruits and crunchy almonds, all wrapped in a subtly spiced, buttery embrace. Serve thick slices toasted with a smear of honey butter for breakfast, or pair it with a glass of mulled wine as a decadent dessert—either way, it’s a holiday triumph that’s sure to disappear faster than Santa’s cookies.
Vegan Christmas Stollen
Brace yourselves, holiday bakers—this isn’t your grandma’s stollen (unless your grandma is a plant-based wizard). We’re diving into a Vegan Christmas Stollen that’s so rich, spiced, and buttery, you’ll swear it’s naughty, but it’s all nice. Get ready to impress every guest at the table, from the skeptical uncle to the dessert-devouring cousin.
Serving: 10 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 3 cups all-purpose flour, sifted
– ½ cup granulated sugar
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 teaspoon ground cardamom
– ½ teaspoon ground nutmeg
– ¾ cup unsweetened almond milk, warmed to 110°F
– ½ cup vegan butter, softened
– 1 tablespoon pure vanilla extract
– 1 cup mixed dried fruit (such as currants, apricots, and candied orange peel), finely chopped
– ½ cup slivered almonds, toasted
– 2 tablespoons powdered sugar, for dusting
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cardamom, and ground nutmeg until fully combined.
2. Pour in the warmed unsweetened almond milk, softened vegan butter, and pure vanilla extract, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes, until smooth and elastic, adding a sprinkle of flour if sticky—this builds gluten for a tender crumb.
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the risen dough and gently knead in the finely chopped mixed dried fruit and toasted slivered almonds until evenly distributed, taking care not to overwork it.
6. Shape the dough into a 10-inch oval loaf, tapering the ends slightly, and place on a parchment-lined baking sheet.
7. Cover loosely with the damp towel and let proof for 30 minutes, until puffy—a finger pressed gently should leave a slight indentation.
8. Preheat the oven to 350°F and bake the stollen for 40–45 minutes, until golden brown and hollow-sounding when tapped on the bottom.
9. Transfer to a wire rack to cool completely, about 2 hours, to prevent a gummy texture.
10. Dust the cooled stollen generously with powdered sugar just before serving.
So, what’s the verdict? This stollen emerges with a soft, cake-like crumb that’s speckled with chewy fruit and crunchy almonds, all wrapped in a warm spice hug. Slice it thick for breakfast with a dollop of vegan cream cheese or toast it lightly to release those aromatic cardamom notes—either way, it’s a holiday centerpiece that’ll have everyone asking for seconds.
Cinnamon Spiced Stollen
Finally, a holiday bread that doesn’t just sit there looking pretty—this Cinnamon Spiced Stollen struts onto your table with all the festive confidence of a gingerbread house that knows it’s the star of the show. Forget dry, crumbly versions of yore; we’re crafting a buttery, spiced masterpiece that’s as fun to make as it is to devour, with a playful cinnamon twist that’ll have your taste buds doing a merry little dance. Consider it your edible holiday hug, wrapped in powdered sugar and packed with cheer.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1 tsp fine sea salt
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground nutmeg
– 1 cup whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup clarified butter, melted and cooled
– 1 cup golden raisins
– 1/2 cup candied orange peel, finely chopped
– 1/2 cup slivered almonds, toasted
– 1/2 cup unsalted butter, softened
– 1 cup powdered sugar, for dusting
Instructions
1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cinnamon, ground cardamom, and ground nutmeg until fully incorporated.
2. Pour in the whole milk warmed to 110°F, the lightly beaten pasture-raised eggs, and the melted clarified butter, then stir with a wooden spoon until a shaggy dough forms.
3. Tip: For optimal yeast activation, ensure the milk is precisely 110°F—use a kitchen thermometer to avoid killing the yeast with excess heat.
4. Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes, until it becomes smooth, elastic, and slightly tacky.
5. Gently fold in the golden raisins, finely chopped candied orange peel, and toasted slivered almonds until evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 1-2 hours, or until doubled in size.
7. Tip: To speed up rising, place the bowl in an oven turned off but with the light on, creating a cozy, consistent environment.
8. Punch down the risen dough and shape it into a 10-inch oval loaf, tapering the ends slightly to mimic a traditional stollen form.
9. Transfer the shaped loaf to a parchment-lined baking sheet, cover loosely with the towel, and let it proof for another 45 minutes, until puffy.
10. Preheat your oven to 350°F and bake the stollen for 40-45 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
11. Tip: Check for doneness at 40 minutes—overbaking can dry out the interior, so remove it promptly once golden.
12. While still warm, brush the entire surface of the stollen with the softened unsalted butter, then dust generously with powdered sugar until fully coated.
13. Let the stollen cool completely on a wire rack before slicing to allow the flavors to meld and the texture to set.
14. Oozing with buttery richness, this stollen boasts a tender, moist crumb studded with chewy fruits and a warm cinnamon spice that lingers delightfully. Serve it thickly sliced alongside a strong coffee for breakfast, or get creative by toasting slices and topping with a dollop of mascarpone for an indulgent dessert—either way, it’s a holiday showstopper that’s as irresistible as it is aromatic.
Orange and Cranberry Stollen
Eureka! It’s that magical time of year when your kitchen deserves a festive upgrade, and this Orange and Cranberry Stollen is here to deliver all the cozy, buttery joy with a zesty twist. Imagine a tender, fruit-studded loaf that’s basically a holiday hug in edible form—perfect for impressing guests or treating yourself without the fuss. Let’s bake some cheer, shall we?
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour, sifted
– 1/2 cup granulated sugar
– 1/2 cup clarified butter, melted and cooled
– 3/4 cup whole milk, warmed to 110°F
– 2 1/4 teaspoons active dry yeast
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon fine sea salt
– 1 cup dried cranberries, plumped in warm water and drained
– 1/2 cup candied orange peel, finely chopped
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup powdered sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, letting it activate until frothy, about 5-7 minutes.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, fine sea salt, ground cardamom, and freshly grated nutmeg until fully incorporated.
3. Create a well in the center of the dry ingredients and pour in the activated yeast mixture, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract.
4. Using a dough hook on low speed, mix the ingredients until a shaggy dough forms, then increase to medium speed and knead for 8-10 minutes until smooth and elastic.
5. Tip: To test dough readiness, perform the windowpane test by stretching a small piece thinly—it should not tear easily.
6. Gently fold in the plumped dried cranberries and finely chopped candied orange peel until evenly distributed throughout the dough.
7. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
8. Punch down the risen dough and turn it out onto a lightly floured surface, then shape it into a oval loaf approximately 10 inches long.
9. Tip: For a traditional stollen shape, use a rolling pin to flatten the center slightly and fold one side over, pressing gently to seal.
10. Place the shaped loaf on a parchment-lined baking sheet, cover loosely, and let it proof until puffy, about 45 minutes.
11. Preheat your oven to 350°F and bake the stollen for 40-45 minutes, or until the internal temperature reaches 190°F and the crust is golden brown.
12. Tip: To prevent over-browning, tent the loaf with aluminum foil halfway through baking if the top darkens too quickly.
13. Remove the stollen from the oven and let it cool completely on a wire rack before dusting generously with powdered sugar.
So, what’s the verdict? This stollen boasts a soft, pillowy crumb with bursts of tart cranberry and bright orange, all wrapped in a subtly spiced, buttery embrace. Slice it thick for a decadent breakfast or serve it alongside a hot mug of cocoa for an instant holiday mood—either way, it’s bound to disappear faster than you can say “seconds, please!”
Pistachio and Cherry Stollen
Fancy a festive twist on a classic? Forget the fruitcake—this Pistachio and Cherry Stollen is the holiday showstopper you didn’t know you needed, packed with nutty crunch and tart-sweet bursts that’ll make your taste buds do a merry little dance. It’s basically Christmas in loaf form, and yes, it’s as delicious as it sounds.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed to 110°F
- 2 pasture-raised eggs, lightly beaten
- 1 cup unsalted butter, softened
- 1 cup dried tart cherries, chopped
- 1 cup shelled pistachios, roughly chopped
- 1 tsp pure vanilla extract
- 1/2 tsp ground cardamom
- 1/2 cup clarified butter, melted
- 1/2 cup confectioners’ sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, fine sea salt, and active dry yeast until fully combined.
- Pour in the whole milk warmed to 110°F, followed by the lightly beaten pasture-raised eggs and softened unsalted butter; mix with a dough hook on low speed for 2 minutes until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic, adding a sprinkle of flour if sticky—this develops gluten for a tender crumb.
- Fold in the chopped dried tart cherries, roughly chopped shelled pistachios, pure vanilla extract, and ground cardamom until evenly distributed throughout the dough.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 hours or until doubled in size.
- Punch down the dough, then shape it into a 10-inch oval loaf about 1.5 inches thick, folding one long edge over to create a classic stollen seam.
- Transfer the loaf to a parchment-lined baking sheet, cover loosely, and let proof for 45 minutes until puffy.
- Preheat the oven to 350°F and bake the stollen for 40–45 minutes, until golden brown and an internal thermometer reads 190°F—this ensures it’s fully baked without drying out.
- Immediately brush the hot loaf generously with melted clarified butter, which seals in moisture and adds rich flavor.
- Cool completely on a wire rack, then dust liberally with confectioners’ sugar just before serving.
Absolutely divine when sliced, this stollen boasts a soft, buttery crumb studded with vibrant cherries and crunchy pistachios, all wrapped in a sweet, cardamom-kissed aroma. Serve it toasted with a smear of cream cheese for a breakfast treat, or pair thick slices with a spiced chai to lean into its cozy holiday vibes—it’s a festive masterpiece that’ll have everyone asking for seconds.
Honey Glazed Christmas Stollen
Picture this: you’re cozied up by the fireplace, the scent of warm spices and citrus dancing through the air, and a golden, glistening loaf of holiday magic just begging to be sliced. This isn’t your average fruitcake—this honey-glazed stollen is a buttery, marzipan-filled masterpiece that’ll have your guests wondering if you secretly trained in a German bakery. Let’s bake some joy, shall we?
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
- 4 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp fine sea salt
- 1 tsp ground cardamom
- 1/2 tsp freshly grated nutmeg
- 1 cup whole milk, warmed to 110°F
- 2 pasture-raised eggs, lightly beaten
- 1 cup unsalted clarified butter, melted and cooled slightly
- 1 cup mixed dried fruit (such as currants, golden raisins, and candied orange peel), soaked in 1/4 cup dark rum for 30 minutes and drained
- 1/2 cup slivered almonds, toasted
- 8 oz marzipan, rolled into a 10-inch log
- 1/4 cup honey, for glazing
- 1/4 cup powdered sugar, for dusting
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine the sifted all-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cardamom, and freshly grated nutmeg.
- With the mixer on low speed, gradually pour in the whole milk warmed to 110°F, followed by the lightly beaten pasture-raised eggs and melted clarified butter, mixing until a shaggy dough forms, about 2 minutes.
- Increase the mixer speed to medium and knead the dough until it becomes smooth and elastic, about 8–10 minutes. Tip: The dough is ready when it pulls away cleanly from the sides of the bowl and springs back lightly when poked.
- Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour 30 minutes.
- Punch down the risen dough and gently knead in the rum-soaked mixed dried fruit and toasted slivered almonds until evenly distributed.
- On a lightly floured surface, roll the dough into a 12×8-inch oval, about 1/2-inch thick.
- Place the rolled marzipan log lengthwise down the center of the dough oval.
- Fold one long side of the dough over the marzipan, then fold the other side over to encase it, pinching the seams to seal. Tip: For a traditional stollen shape, gently press along the seam to create a slight ridge, mimicking a swaddled loaf.
- Transfer the shaped loaf to a parchment-lined baking sheet, cover loosely with the damp towel, and let it proof until puffy, about 45 minutes.
- Preheat your oven to 350°F while the loaf proofs.
- Bake the stollen on the center rack for 50–55 minutes, or until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190°F.
- Immediately after removing from the oven, brush the hot loaf generously with honey for a shiny glaze. Tip: Warm the honey slightly for easier brushing and better absorption into the crust.
- Let the glazed stollen cool completely on a wire rack, about 2 hours.
- Just before serving, dust the cooled loaf heavily with powdered sugar using a fine-mesh sieve.
Craving a slice? This stollen boasts a tender, cake-like crumb with pockets of boozy fruit and a ribbon of sweet marzipan, all wrapped in a honey-kissed crust that shatters delicately with each bite. Serve it thickly sliced alongside a strong cup of coffee for breakfast, or get creative by toasting slices and topping them with a dollop of mascarpone and a drizzle of extra honey for an indulgent dessert. However you enjoy it, this loaf is pure holiday comfort in edible form.
Cardamom Infused Stollen
Brace yourselves, holiday bakers, because we’re about to elevate your festive bread game with a cardamom-infused twist on the classic stollen that’s so fragrant, it might just outshine your Christmas tree. This isn’t your grandma’s dense fruitcake—it’s a tender, buttery loaf packed with plump fruits and a warm spice kick that’ll have you sneaking slices before it even cools. Consider this your deliciously aromatic ticket to becoming the star of every holiday brunch or cozy morning coffee session.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1 cup unsalted butter, clarified and cooled to room temperature
– 3 pasture-raised eggs, lightly beaten
– 1 cup whole milk, warmed to 110°F
– 2 ¼ teaspoons active dry yeast
– 1 cup mixed dried fruits (such as golden raisins, candied orange peel, and currants), soaked in ½ cup dark rum for 30 minutes and drained
– ½ cup slivered almonds, toasted
– 2 tablespoons ground cardamom
– 1 teaspoon fine sea salt
– 1 teaspoon pure vanilla extract
– ½ cup confectioners’ sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, stirring gently until dissolved, then let it sit for 5 minutes until frothy.
2. In the bowl of a stand mixer fitted with a dough hook, add the sifted all-purpose flour, granulated sugar, ground cardamom, and fine sea salt, mixing on low speed for 1 minute to combine.
3. With the mixer running on low, gradually pour in the yeast mixture, lightly beaten pasture-raised eggs, clarified unsalted butter, and pure vanilla extract, mixing for 3 minutes until a shaggy dough forms.
4. Increase the mixer speed to medium and knead the dough for 8 minutes until it becomes smooth, elastic, and pulls away from the sides of the bowl.
5. Tip: To test dough readiness, gently press a finger into it—if it springs back slowly, it’s perfectly kneaded.
6. Transfer the dough to a lightly oiled large bowl, cover it with a damp kitchen towel, and let it rise in a warm place (about 75°F) for 1 hour until doubled in size.
7. Punch down the risen dough, then gently fold in the soaked mixed dried fruits and toasted slivered almonds until evenly distributed.
8. Tip: For even fruit distribution, sprinkle a little flour over the fruits to prevent them from sinking during baking.
9. Shape the dough into a oval loaf approximately 10 inches long, place it on a parchment-lined baking sheet, cover with the towel, and let it proof for 45 minutes until puffy.
10. Preheat your oven to 350°F and bake the stollen for 40–45 minutes, rotating the sheet halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 190°F.
11. Tip: Avoid overbaking by checking the temperature at 40 minutes—this ensures a moist interior without dryness.
12. Remove the stollen from the oven, let it cool completely on a wire rack for 2 hours, then dust it generously with confectioners’ sugar using a fine-mesh sieve.
Finally, this cardamom-infused stollen boasts a tender, cake-like crumb that’s subtly spiced and studded with boozy fruits, offering a perfect balance of sweetness and warmth. Serve it sliced thick with a smear of softened butter for breakfast, or pair it with a strong espresso as an afternoon treat—either way, its aromatic flavor deepens beautifully if wrapped and stored for a day before devouring.
Apple and Walnut Stollen
Every holiday season, we all face the same delicious dilemma: how to indulge without completely abandoning our dignity. Enter this Apple and Walnut Stollen, a festive loaf that’s basically a fruitcake’s sophisticated European cousin, here to save your dessert table with buttery, spiced charm. It’s the edible equivalent of a cozy sweater for your soul.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 4 cups (500g) bread flour
– 1/2 cup (100g) granulated sugar
– 2 1/4 teaspoons (1 packet) active dry yeast
– 1 teaspoon fine sea salt
– 1 teaspoon ground cardamom
– 1/2 teaspoon ground nutmeg
– 3/4 cup (180ml) whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 1 cup (2 sticks/226g) unsalted European-style butter, softened
– 1 1/2 cups (180g) dried apple rings, finely chopped
– 1 cup (120g) walnut halves, toasted and roughly chopped
– 1/2 cup (80g) golden raisins
– Zest of 1 large orange
– 1/2 cup (113g) clarified butter, melted
– 1 cup (120g) confectioners’ sugar, for dusting
Instructions
1. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, granulated sugar, active dry yeast, fine sea salt, ground cardamom, and ground nutmeg.
2. Pour in the whole milk, warmed to 110°F, and the lightly beaten pasture-raised eggs. Mix on low speed for 2 minutes until a shaggy dough forms.
3. With the mixer running on medium-low, add the softened unsalted European-style butter, one tablespoon at a time, waiting until each is fully incorporated before adding the next—this ensures proper emulsification for a tender crumb.
4. Knead the dough on medium speed for 8-10 minutes until it becomes smooth, elastic, and pulls cleanly away from the sides of the bowl.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in size.
6. While the dough rises, combine the finely chopped dried apple rings, toasted and roughly chopped walnut halves, golden raisins, and orange zest in a medium bowl; set aside.
7. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 10×14-inch oval, about 1/2-inch thick.
8. Evenly scatter the apple-walnut mixture over the dough, leaving a 1-inch border on all sides. Gently press the filling into the dough with your fingertips.
9. Fold the long side of the oval over the filling to create a classic stollen shape, pressing the seam lightly to seal—don’t roll it tightly, or the loaf may split during baking.
10. Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover loosely with the damp towel and let proof for 45 minutes to 1 hour, until puffy.
11. Preheat your oven to 350°F. Bake the stollen for 50-55 minutes, rotating the sheet halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190°F.
12. Immediately upon removing from the oven, brush the entire surface generously with the melted clarified butter—this creates a moisture barrier and enhances flavor absorption.
13. Let the stollen cool completely on a wire rack, about 2 hours. Just before serving, dust liberally with confectioners’ sugar using a fine-mesh sieve.
14. Veritably, this stollen emerges with a texture that’s dense yet yielding, punctuated by the soft chew of apples and the earthy crunch of walnuts. Each slice offers a warm hug of cardamom and nutmeg, perfectly balanced by the bright citrus zest. For a show-stopping presentation, serve thick slices lightly toasted and slathered with honey butter, or simply enjoy it as the centerpiece of your holiday brunch spread.
Raspberry and White Chocolate Stollen
Let’s be honest—holiday baking can feel like a competitive sport, but this Raspberry and White Chocolate Stollen is the MVP that’ll have everyone asking for your secret playbook. Imagine a buttery, fruit-studded loaf that’s part festive tradition, part dessert rebellion, all wrapped up in a snowy powdered sugar coat. It’s the kind of treat that makes you want to curl up by the fire, or at least pretend you have a fireplace for maximum cozy vibes.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 50 minutes
Ingredients
– 4 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1 cup unsalted butter, softened to room temperature
– ½ cup whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 2 tsp active dry yeast
– 1 tsp pure vanilla extract
– 1 tsp fine sea salt
– 1 cup dried raspberries
– 1 cup white chocolate chips
– ½ cup sliced almonds, toasted
– ¼ cup clarified butter, melted
– ½ cup powdered sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a stand mixer on medium speed for 3 minutes until light and fluffy.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, then mix on low speed for 1 minute until fully incorporated.
4. Gradually add the sifted all-purpose flour and fine sea salt to the wet ingredients, alternating with the yeast mixture, and mix on low speed for 2 minutes until a soft dough forms.
5. Tip: If the dough feels sticky, add 1 tablespoon of flour at a time until it pulls away from the bowl cleanly.
6. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic, then place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
7. Punch down the dough, then gently fold in the dried raspberries, white chocolate chips, and toasted sliced almonds until evenly distributed.
8. Tip: To prevent the fruit from sinking, toss it in a tablespoon of flour before adding to the dough.
9. Shape the dough into a 10-inch oval loaf, place it on a parchment-lined baking sheet, cover loosely, and let it rise for 45 minutes until puffy.
10. Preheat the oven to 350°F and bake the stollen for 45-50 minutes until golden brown and an internal thermometer reads 190°F.
11. Tip: For a crisp crust, brush the loaf with melted clarified butter halfway through baking.
12. Remove the stollen from the oven and immediately brush it with the remaining melted clarified butter, then let it cool on a wire rack for 30 minutes.
13. Generously dust the cooled stollen with powdered sugar until fully coated.
Buttery and tender with pockets of tart raspberries and creamy white chocolate, this stollen offers a delightful chew that’s perfect for slicing thick and toasting lightly. Serve it alongside a spiced chai or crumble it over vanilla ice cream for an indulgent twist—it’s a holiday showstopper that’s as fun to make as it is to devour!
Eggnog Flavored Stollen
Picture this: a holiday classic gets a boozy, creamy makeover that’ll make your taste buds do a festive jig. Eggnog Flavored Stollen is the merry mash-up you never knew you needed—think buttery, fruit-studded German bread infused with all the cozy, spiced warmth of your favorite seasonal sip, minus the questionable office-party punch bowl. It’s basically Christmas in loaf form, and we’re here to guide you through baking up this glorious, rum-kissed treat that’s sure to steal the spotlight at any winter gathering.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
- 4 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 tbsp active dry yeast
- 1 cup whole milk, warmed to 110°F
- 1/2 cup unsalted butter, clarified and cooled
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup dark rum
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cinnamon
- 1 cup golden raisins, plumped in warm water and drained
- 1/2 cup candied orange peel, finely chopped
- 1/2 cup slivered almonds, toasted
- 1/2 cup confectioners’ sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, fine sea salt, and active dry yeast until fully incorporated.
- Pour in the whole milk warmed to 110°F, and stir with a wooden spoon until a shaggy dough forms.
- Add the clarified unsalted butter, pasture-raised eggs lightly beaten, dark rum, freshly grated nutmeg, and ground cinnamon to the dough mixture.
- Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic, using the heel of your hand to develop gluten structure.
- Tip: If the dough feels too sticky, add a tablespoon of flour at a time, but avoid over-flouring to keep the texture tender.
- Fold in the plumped golden raisins, finely chopped candied orange peel, and toasted slivered almonds until evenly distributed throughout the dough.
- Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free area for 1 hour or until doubled in size.
- Punch down the risen dough to release air bubbles, then shape it into a 10-inch oval loaf on a parchment-lined baking sheet.
- Cover the shaped loaf with the damp towel again and allow it to proof for 30 minutes until slightly puffed.
- Preheat your oven to 350°F and bake the stollen for 40-45 minutes, or until the crust is deep golden brown and sounds hollow when tapped on the bottom.
- Tip: Rotate the baking sheet halfway through baking to ensure even browning and prevent hot spots in your oven.
- Transfer the baked stollen to a wire rack and let it cool completely to room temperature, about 2 hours, to set the crumb structure.
- Dust the cooled loaf generously with confectioners’ sugar just before serving for a snowy, festive finish.
- Tip: For optimal flavor, wrap the stollen in cheesecloth soaked in a splash of rum and store it in an airtight container for 1-2 days before slicing—this allows the spices to meld beautifully.
Verdict: This stollen emerges with a tender, moist crumb that’s studded with chewy fruits and nuts, while the eggnog-inspired infusion of rum and spices delivers a warm, aromatic depth that lingers on the palate. Serve it sliced thick with a dollop of bourbon-spiked whipped cream for an extra indulgent twist, or toast it lightly and slather with honey butter for a cozy breakfast treat that’ll make any morning feel like a holiday.
Cherry and Almond Stollen
Kick off your holiday baking with this Cherry and Almond Stollen—a festive loaf that’s basically Christmas in edible form, packed with plump cherries and nutty almonds, wrapped in a buttery, spiced dough that’ll make your kitchen smell like a winter wonderland (minus the cold toes).
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1 cup granulated sugar
– 1 cup unsalted butter, softened
– 3/4 cup whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 1 packet active dry yeast
– 1 tsp salt
– 1 tsp ground cardamom
– 1 cup dried cherries, soaked in 1/4 cup brandy for 30 minutes and drained
– 1 cup sliced almonds, toasted
– 1/2 cup clarified butter, melted
– 1/2 cup powdered sugar, for dusting
Instructions
1. In a large mixing bowl, combine the warmed whole milk and active dry yeast, stirring gently until dissolved, and let it sit for 5 minutes until frothy.
2. Add the all-purpose flour, granulated sugar, softened unsalted butter, lightly beaten pasture-raised eggs, salt, and ground cardamom to the yeast mixture.
3. Using a stand mixer with a dough hook attachment, mix on low speed for 2 minutes, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic.
4. Tip: If the dough feels too sticky, add 1 tbsp of flour at a time until it pulls away from the bowl cleanly.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and knead in the soaked dried cherries and toasted sliced almonds by hand until evenly distributed.
7. Tip: Toasting the almonds in a dry skillet over medium heat for 3-5 minutes until golden enhances their nutty flavor.
8. Shape the dough into a 10-inch oval loaf, place it on a parchment-lined baking sheet, and let it rest for 30 minutes.
9. Preheat the oven to 350°F and bake the stollen for 40-45 minutes, until the internal temperature reaches 190°F and the crust is golden brown.
10. Tip: Use an instant-read thermometer to ensure perfect doneness without overbaking.
11. Immediately brush the hot stollen with melted clarified butter, then dust generously with powdered sugar while still warm.
12. Let the stollen cool completely on a wire rack before slicing.
13. Once cooled, wrap the stollen tightly in plastic wrap and store at room temperature for up to 5 days to allow the flavors to meld.
Outrageously moist and fragrant, this stollen boasts a tender crumb studded with boozy cherries and crunchy almonds, delivering a symphony of sweet, spiced notes. Serve it sliced thick with a hot cup of coffee for a cozy breakfast, or gift it to friends wrapped in festive paper—it’s the edible hug everyone needs this season.
Pumpkin Spice Christmas Stollen
Let’s be real—holiday baking just got a major upgrade when pumpkin spice crashed the Christmas party. This Pumpkin Spice Christmas Stollen is the cozy, spiced-up twist on the classic German loaf you never knew you needed, blending festive marzipan with everyone’s favorite autumnal flavor in a deliciously unexpected mash-up.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour
– 1/2 cup granulated sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 1/2 tsp fine sea salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/4 tsp ground ginger
– 1 cup whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup unsalted butter, melted and cooled
– 1 cup canned pumpkin puree
– 1 cup golden raisins, plumped in warm water and drained
– 1/2 cup candied orange peel, finely chopped
– 1/2 cup almond paste, crumbled
– 1/2 cup clarified butter, for brushing
– 1/2 cup confectioners’ sugar, for dusting
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, active dry yeast, fine sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
2. With the mixer on low speed, gradually pour in the whole milk warmed to 110°F, followed by the lightly beaten pasture-raised eggs, melted unsalted butter, and canned pumpkin puree, mixing until a shaggy dough forms, about 2 minutes.
3. Increase the mixer speed to medium and knead the dough until it becomes smooth and elastic, approximately 8–10 minutes. Tip: The dough should pull away cleanly from the bowl sides when properly kneaded.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
5. Punch down the risen dough and gently knead in the plumped golden raisins, finely chopped candied orange peel, and crumbled almond paste until evenly distributed.
6. On a lightly floured surface, roll the dough into a 10×12-inch oval, about 1/2-inch thick.
7. Fold one long side of the oval over to the center, then fold the opposite side over to create a slight overlap, pressing gently to seal. Tip: This traditional fold gives stollen its signature shape and ensures even baking.
8. Place the shaped loaf on a parchment-lined baking sheet, cover loosely with the towel, and let it rise again until puffy, about 45 minutes to 1 hour.
9. Preheat your oven to 350°F and bake the stollen for 40–45 minutes, or until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190°F.
10. Immediately upon removing from the oven, brush the hot loaf generously with clarified butter. Tip: Brushing while warm allows the butter to soak in, keeping the stollen moist and flavorful.
11. Let the stollen cool completely on a wire rack, then dust liberally with confectioners’ sugar through a fine-mesh sieve.
Marvel at the tender, cake-like crumb infused with warm pumpkin spice and studded with chewy fruits, while the almond paste adds a subtle nutty richness. Serve thick slices toasted with a smear of cream cheese or alongside a spiced latte for the ultimate holiday treat that bridges seasons deliciously.
Lemon Poppy Seed Stollen
Lemon Poppy Seed Stollen? More like a holiday miracle that’s about to make your taste buds do a happy dance—this isn’t your grandma’s fruitcake! It’s a zesty, buttery twist on the classic German treat, packed with bright citrus and a delightful crunch that’ll have you sneaking slices before it even cools.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1 cup unsalted butter, softened to room temperature
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, warmed to 110°F
– 2 tablespoons fresh lemon zest, finely grated
– 1/4 cup fresh lemon juice
– 1/3 cup poppy seeds
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon almond extract
– 1 tablespoon active dry yeast
– 1 teaspoon fine sea salt
– 1 cup powdered sugar, for dusting
Instructions
1. In a small bowl, combine the warmed whole milk and active dry yeast, then let it sit for 5 minutes until frothy.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3 minutes until light and fluffy.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until fully incorporated, about 1 minute.
4. Stir in the fresh lemon zest, fresh lemon juice, pure vanilla extract, and almond extract until evenly combined.
5. Tip: For optimal rise, ensure all ingredients are at room temperature to prevent the yeast from slowing down.
6. In a separate bowl, whisk together the sifted all-purpose flour, fine sea salt, and poppy seeds.
7. Alternately add the flour mixture and the yeast-milk mixture to the wet ingredients, mixing on low speed just until a soft dough forms, about 2 minutes.
8. Turn the dough onto a lightly floured surface and knead by hand for 8 minutes until smooth and elastic.
9. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
10. Punch down the dough, then shape it into a 10-inch oval loaf on a parchment-lined baking sheet.
11. Tip: For a traditional stollen shape, gently fold one long side over to create a slight hump in the center.
12. Cover the shaped dough loosely with the damp cloth and let it rise again for 30 minutes until puffy.
13. Preheat the oven to 350°F and bake the stollen for 45 minutes, or until the crust is golden brown and an internal thermometer reads 190°F.
14. Tip: Rotate the baking sheet halfway through baking to ensure even browning and prevent hot spots.
15. Transfer the baked stollen to a wire rack and let it cool completely for 2 hours.
16. Dust the cooled stollen generously with powdered sugar using a fine-mesh sieve.
Fragrant and tender, this stollen boasts a moist crumb with pops of citrus and nutty poppy seeds that’ll make your kitchen smell like a holiday bakery. Serve it sliced thick with a dollop of lemon curd or toasted lightly for breakfast—it’s so good, you might just hide it from guests!
Summary
Gather these 18 festive stolen recipes to make your Christmas baking truly magical. From classic to creative, there’s something for every home cook to love. We hope you try a few, leave a comment with your favorite, and share the joy by pinning this article on Pinterest. Happy baking and happy holidays!
