Stollen Recipe

This rich German Christmas bread is filled with rum-soaked fruits and wrapped around an almond paste center.

German bread dessert

German Christmas Bread

2008 Dorling Kindersley Limited DK - A Greener Christmas

DK - A Greener Christmas, 2008 Dorling Kindersley Limited

This rich, German Christmas bread is filled with rum-soaked fruits and wrapped around an almond paste center. Get the recipe.

From: DK Books - Greener

Ingredients

1/2 cup golden raisins
1/4 cup currants
3 Tbsp. rum
3 cups white flour
1/4 cup superfine sugar
1/2 tsp. ground cardamom
1-1/2 tsp. ground cinnamon
2 tsp. dried yeast mixed with 3/4 cup lukewarm milk
4 Tbsp. butter, melted
1 egg, lightly beaten
1/4 cup chopped candied citron
1/2 cup almonds, chopped

For the almond filling:
3/4 cup finely ground almonds
1/4 cup superfine sugar
1 cup confectioners' sugar
1-1/2 tsp. lemon juice
1/2 egg, lightly beaten

Directions

1. Preheat the oven to 400° F. Put the golden raisins and currants in a small bowl. Warm the rum in a small pan, pour it over the fruits, and leave to one side to allow the alcohol to soak into the fruits.

2. Mix the flour, sugar, and spices, pour in the yeasty milk, and make a batter. Cover with a dry dishcloth and leave in a warm place for half an hour. Then add the butter and egg.

3. Mix into a dough, knead for 8–10 minutes, rest for 1–2 hours, or until doubled in size. Mix the filling ingredients into a paste. Knead all the fruits and nuts into the dough.

4. Roll the dough into an oval shape. Form the paste into a long roll, put it in the center.

5. Fold the dough over the paste, brush the edges with milk, rest for 40–60 minutes, and bake for 30 minutes. The loaf is baked if it sounds hollow when tapped on the base. As you let it cool on a wire rack, brush the top with melted butter, and then dust with confectioners' sugar just before serving it.

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