Christmas stollen

Christmas stollen


  • Main ingredients
  • World Cuisine


baking sheet, oven, bowl


To begin with, dried fruits (I have raisins), soak in alcohol (I have rum), add the zest of mandarin (you can lemon, orange). Leave for 2 hours, stir occasionally.

Pour the sifted flour into a bowl, add sugar, yeast, salt and spices. Mix.

In a separate bowl, mix 2 eggs, warm milk and butter at room temperature.

Mix the flour in parts. And leave the dough for 2 hours in a warm place.

Chop nuts. I have walnuts (in the classic stollen they use almonds). Add to the dough, add raisins there, drain the liquid before that. Knead. Sprinkle with flour, divide the stollen into parts, I divided by 3. Using a rolling pin, we form an oval 1 cm thick, fold in half, like a cheburek. And then the edge of the upper part is still cut in half. Lay on a baking sheet. Lined with parchment paper. Leave for proofing for 40 minutes. Bake at 160 degrees, 40-50 minutes. We take the stollen out of the oven. We generously lubricate with butter, sprinkle with powdered sugar. I wrap the cooled stollen in a bag and put it in the refrigerator. Sprinkle with powdered sugar before serving.

Recipe Tips:


Ready stollen can be stored for up to 3 months in the refrigerator, if tightly wrapped in a bag. After standing, it becomes tastier, but the next day it is very tasty)