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Christmas Stollen

Christmas Stollen



200 ml milk


2 teaspoons dried yeast

2  tablespoons honey


2 eggs

100 gram butter, softened


500 gram white unbleached flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg ground

150 gram raisins

100 gram currants

50 gram orange peel

50 gram walnuts




Dissolve honey in lukewarm milk.

Add yeast and dissolve.


Beat the eggs with the soften butter.


Mix flour with fruit and nuts and salt.

Add the yeast and egg mixtures and knead.

Knead for 10 minutes.

Leave to rise overnight.


From and shape loaves or rolls


Glaze your loaves with some milk.

Bake for 10 min. at 200°C

Lower temperature to 180°C for 30 min.

2 Responses to Christmas Stollen

  1. Pauline, do you glaze the loaves after baking?

    • Farmhouse Kitchen

      When the stollen comes out of the oven, I leave them to cool down, then when cooled I spread butter thinly over the top and dust them with icing sugar. Then you could wrap them in tinfoil to keep fresh longer. Enjoy!

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