Daring Bakers Challenge: Christmas Stollen

by cakeduchess on December 23, 2010 · 37 comments


The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book and Martha Stewart’s demonstration.

I was thinking about this challenge all month! I have always wanted to try a Christmas Stollen. I have Martha’ Stewart’s mother’s recipe from last year’s Martha Christmas issue. I never got around to taking the time and making it. I did find another fabulous recipe and I LOVE IT!!!
I finally had a reason to make it! I am so happy I did!! This stollen was truly amazing! The recipe I used makes two. I made one full of dry fruits. The fruitcake kind of fruit. I remembered that fruit cake is my least favorite dessert because of the dried fruits. I gave it to my neighbors. They love that kind of fruit and were thrilled! The second one I filled with raisins and dried cranberries. Chopped pecans added a nice little crunch. I soaked the raisins and dried cranberries in hot water for 10 minutes. I could’ve soaked it in rum, but then the kids wouldn’t have enjoyed it.
I will add a little icing the next time. The sweet dusting of powdered sugar was perfection.
This bread was still perfect on the third day. I chose to use a recipe I found online. It just made sense to me and I liked the story behind it. I hope you try this Christmas Stollen. Let me know what you choose to fill it with!
This recipe is from Lee Smith. I was drawn to it for what he said: “I got this recipe while I was head baker at London’s Dorchester Hotel. It’s packed with dried fruit and filled with a marzipan surprise.”
You must try this recipe!! It was perfect for Christmas day and for any day!


  • 1 tablespoon active dry yeast
  • 2/3 cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg
  • 1/3 cup white sugar
  • 1/2 tablespoon salt
  • 1/3 cup butter, softened
  • 2 1/2 cups bread flour
  • 1/3 cup currants
  • 1/3 cup sultana raisins
  • 1/3 cup red candied cherries, quartered
  • 2/3 cup diced candied citron
  • 6 ounces marzipan  (I did not have marzipan to do the marzipan surprise)
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon ground cinnamon
  1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.

Merry Christmas and Happy New Year to all my friends!!

I would like to share this incredible Christmas Stollen with Yeastspotting :)

{ 35 comments… read them below or add one }

Nourhan @ Miss Anthropist's Kitchen December 23, 2010 at 5:03 pm

Oooh that looks so delicious! Just found your blog via another one and the food here looks great :)


Susan December 23, 2010 at 5:03 pm

This is one beautiful stollen! We used to love getting stollen from the Backerei in Germany when we lived there! This post brings back such wonderful memories! Kudos and enjoy!


Sandra December 23, 2010 at 5:11 pm

That is one amazing looking Stollen. I saw many, but so far yours look the best!


Roxan December 23, 2010 at 5:29 pm

Mmm, this bread looks great. Can you believe I have never heard of Stollen before? I just read about it for the first time over at Lindsey’s blog. No idea where I’ve been all these years! Would love to try some though.


Shulie December 23, 2010 at 5:37 pm

Gorgeous Lora, just gorgeous! I love yeasted anything and this looks so delicious! I am favoring it to add to my recipes so hopefully soon I can make it!! Mwah! Shulie


Heather Lynne December 23, 2010 at 7:03 pm

I like how you made it into a regular load instead of the wreath shape, it looks delicious!


veggietestkitchen December 23, 2010 at 7:05 pm

wow your stollen looks wonderful. i decided not to do it because no one here would eat. we’re not fruit cake-y fans. i’m glad you did it and did such a wonderful job. it looks fantastic.


The Mom Chef December 23, 2010 at 7:10 pm

Your stollen turned out beautiful! You can’t beat Martha’s recipes. Gorgeous job.


Penny December 23, 2010 at 7:36 pm

Your Stollen looks sp pretty and delicious!


Lisa {Authentic Suburban Gourmet } December 23, 2010 at 9:23 pm

Looks beautiful! I have never made this and you have inspired me. Happy Holidays!!


Please Do Not Feed The Animals. December 23, 2010 at 9:34 pm

Hi. Your stollen looks perfect. Great job of adapting it to your own tastes too.


Sue December 23, 2010 at 10:00 pm

Your stollen looks beautiful! Sounds yummy too:) I have already decided to use raisins and cranberries also because none of us like the candied fruit. I better get to it! MERRY CHRISTMAS, Lora!


Sommer J December 23, 2010 at 10:26 pm

Stollen is of course big here in Germany. I never wanted to try the store bought versions because it looks so dry. But yours look so light and fluffy! Looks delicious!


Lindsey @ Gingerbread Bagels December 23, 2010 at 10:51 pm

Your stollen is beautiful Lora! Don’t you just love homemade Stollen?! I love how you added pecans to the stollen, what a great idea. :)


sara @ CaffeIna December 23, 2010 at 11:32 pm

your wonderful stollen made me realize…how late I am with this month challenge! I so want to make it and can’t find the time. You gave me a great motivation. You did an amazing job!


Pegasuslegend December 24, 2010 at 12:05 am

this is a masterpiece congrats not easy to do and look this amazing!


Sylvie @ Gourmande in the Kitchen December 24, 2010 at 12:55 am

The marzipan filling in stollen is the best! I’m with you on the candied fruit – not a fan. I much prefer real dried fruit. Beautiful stollen!


Jeannie December 24, 2010 at 1:45 am

That is a gorgeous looking stollen…I’d love to try it. Merry Christmas to you and family:D


Paula - bell'alimento December 24, 2010 at 2:59 am

Che meraviglia! Tantissimi Auguri Cara!


Raina December 24, 2010 at 3:42 am

This sounds wonderful, something I know I would love. It reminds me a little of panettone.

Merry Christmas to you and your family:)


whatsfordinneracrossstatelines December 24, 2010 at 5:17 am

Merry Christmas to you and your family!

My husband loves stollen, I need to make it for him. You did a wonderful job with it.



Angie's Recipes December 24, 2010 at 9:56 am

Beautiful Stollen!
I wish you and yours a Merry Christmas!


♥The Sweet Life♥ (Alessandra) December 24, 2010 at 11:25 am

Merry Christmas! This recipe looks really good!!


Carolyn December 24, 2010 at 12:07 pm

I love stollen, especially the kind filled with marzipan. But I would happily eat yours, dried fruitcake fruits or cranberries and raisins. i would eat it all!


Carolyn December 24, 2010 at 12:07 pm

BTW, Merry Xmas, Lora!!!!!!!


Jamie December 24, 2010 at 1:22 pm

This truly was a fabulous recipe and made for one of the best things I have ever eaten…and eaten…and eaten! Yours is perfect! Love the idea of two smaller ones flavored in different ways. Plus one to keep and one to give! A very very merry Christmas, Buon Natale, Tanti Auguri and lots of joy, health and happiness during this holiday season!


Green Girl @ A little bit of everything December 24, 2010 at 4:09 pm

I love stollen, the more dried fruits in it the better. Yours look delicious.

May you and your loved ones be blessed with the essence of Christmas — Love, peace, joy and hope — all your lives through. Have a most wonderful Christmas

Merry Christmas


Susi December 25, 2010 at 1:40 am

Lora your stollen looks perfect! Almost like my moms :o) Reading through your post brought back fond memories and made me smile! Hope you and your loved ones have a very merry Christmas and a very happy new year! :o)


Amy Bakes Everything December 26, 2010 at 12:49 am

Beautiful! I love love love tradional Christmas recipes like Buche de Noel and Stollen. Yours is so beautiful…in our house, Christmas tradition is the not-so-fancy pickle roll-ups.


blackbookkitchendiaries December 26, 2010 at 8:11 pm

this looks so lovely… fantastic creations as always! thanks for sharing this and happy holidays!


Mina @ Angellove's Cooking December 26, 2010 at 8:51 pm

I really love your Christmas Stollen!!! Looks so delicious :)


Kim - Liv Life December 28, 2010 at 4:57 am

Stollen has always been one of my dad’s favorite holiday desserts. After his bypass a few years back we stopped getting the usual one we purchased at the store, but yours looks so appealing. I think I might have to try my hand at home made. Nicely done!


Magic of Spice December 28, 2010 at 11:54 pm

That is just gorgeous! You always make me wish I could bake, or at least be your taste testing neighbor :)


Manu December 29, 2010 at 1:22 pm

Your stollen is so beautiful!!!
I love that you made it in the traditional form!


doughadear January 1, 2011 at 7:39 pm

This Stollen looks amazing. I will really have to try this one.


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