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Christmas Stollen

Luigi Pommi

Okay, here’s my Oma’s stollen recipe. It’s actually quite easy, but it’s a day-long thing since the dough has to rise several times.

This recipe is huge and makes 8 loaves (it freezes well – in Germany, it’s traditional to consume the last Christmas stollen on Easter) so feel free to cut it in half. It isn’t overly sweet and heavy and nasty like traditional fruitcakes – it’s more like a sweet bread, and the butter in the recipe makes it very flaky.

  • 6 pounds flour
  • 2 cups white sugar
  • 7 oz yeast
  • 1 lb golden raisins
  • 1 t almond extract
  • 3 t salt
  • 3 lb butter
  • 1 quart whole milk
  • 1 lb dark raisins
  • 1 lb blanched almonds, ground finely (but not overly fine – you get it)
  • 1/2 lb citron, chopped finely (as above) and floured

In a saucepan, heat the milk. Remove from heat and add butter, sugar and salt. When just warm, add yeast. Put into large mixing bowl and begin to add flour, about five pounds, mixing well after each addition. Stir in raisins, citron and almonds. Add almond extract. Mix well and knead on floured board (dough will be a little sticky – you’ll use probably half a pound of flour doing this, which accounts for the six pound total) until it’s very smooth and elastic (about 20 minutes). Put into a covered bowl and let it rise until doubled. Divide dough into 8 parts and flatten each piece into a circle and fold over *almost* in half – the bottom diameter will be larger than the top. Let rise again until doubled and bake at 350 for 35 minutes. When cool, dust heavily with powdered sugar.

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