Holiday Recipe – Stollen
Since my Mom passed in 2014 I have taken over the family tradition of baking Stollen at Christmastime. Stollen – as many of you know – is best described as a rich raisin, nuts, and candied fruit (I substitute dried cranberries for candied fruit and my family approves) yeast bread. It’s not a fruit cake, not a scone, not a quick bread/muffin…but is somewhere in this universe of baked goods! As my mother did and per our family tradition, we bake the Stollen in November as it is most delicious when it has the chance to sit on the pantry shelf, wrapped up to “season” for a few weeks. Then we start eating it in December. Note: I have “cheated” and started eating it right away, especially if I come late to baking it, and it is also delicious.
This recipe is for a very large amount. That’s just how we roll! I cut the loaves in half or even quarters and share around to family and friends. Stollen wonderful on its own, we love it with butter and jam.
Enjoy and feel free to reach out with any questions! Note: in the recipe I don’t do the “fold over lengthwise” part as you can see by my finished product picture. I form the dough into logs about the size and shape of a long loaf pan. They “spread” a bit when baking so leave space between and use parchment paper underneath.
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