Make Your Own Traditional Christmas Stollen

| 12/5/2015 11:11:00 AM

Tags: bread baking, holidays, desserts, recipes, Christmas, traditions, Texas, Wendy Akin,


Authentic Stollen is moist, buttery and crammed full of dried and glace fruits and nuts. 

I like to get my Stollen made and in the freezer Thanksgiving weekend so I can relax knowing the most important baking for my family is done.  Soon, the commercial and store-baked “stollen” will begin to appear in the stores, and it’s as dry and tasteless as a slab of styrofoam piled an inch thick with confectioners sugar. If you’ve ever sampled it, you are now in for a revelation.

I started many years ago with a recipe from Helen Witty’s Fancy Pantry, a good book to have,  and I stay roughly with her dough recipe, but I’ve made a lot of adaptations over the years. 

Don’t let the length of this recipe deter you! There’s nothing too difficult for a beginning bread baker. I’ve broken the recipe down into small steps and sections.

I do hope you’ve made the almond paste recipe in my previous post. (Yes? Great! It’s “ripened” now and ready to fill your delicious Stollen.)

Crowd at Seven Springs MOTHER EARTH NEWS FAIR


Sept. 15-17, 2017
Seven Springs, PA.

With more than 150 workshops, there is no shortage of informative demonstrations and lectures to educate and entertain you over the weekend.