Stollen – A (new) Christmas Tradition


Stollen is the perfect morning sweet bread to accompany a special holiday morning. It goes quite nicely with a latte and the clatter of a happy family.

Stollen ingredients
Stollen ingredients

Vanilla Sugar
Vanilla Sugar

Make vanilla sugar: The vanilla sugar for the topping is best if it sits for a few days prior to Stollen making—simply split a vanilla bean and cover with a cup of sugar and keep it sealed for 2 or so days.

Whirl the blanched almonds
Whirl the blanched almonds

Whirl 3/4 cup blanched almonds in a food processor until they are finely ground.

Mix the dry ingredients and butter
Mix the dry ingredients and butter

In a mixer bowl, combine 2 ½ cups flour, 2 tsp baking powder, ¾ cup vanilla sugar, ½ tsp salt, ½ tsp fresh grated nutmeg, ½ tsp cardamom, and ¾ cup blanched almonds. Cut cube of butter into about 12 pieces and add to the bowl, blending on medium until the mixture resembles sand.

Melt another 3 tablespoons butter and set aside for finishing touches later.

Dried cranberries, dried cherries figs and currants
Dried cranberries, dried cherries figs and currants

In a separate bowl blend:1 cup cottage cheese—(whirled smooth in a blender or food processor), 1 egg, ½ tsp vanilla, 2 T rum, ½ tsp almond extract, ¼ cup currants, ½ chopped figs, ½ cup dried cherries, ½ cup dried cranberries, and the zest of one lemon or orange.

Press the dough out on a floured surface (we like paperstone!)
Press the dough out on a floured surface (we like paperstone!)

Mix the flour mixture in with the wet ingredients and mold the dough into a ball. On a floured board, knead the dough just until smooth—only 6 to 10 turns. Roll the dough on a freshly floured board into an oval, about 8 x 10. Fold 1/3 of the dough over itself lengthwise. Brush the loaf with half of the melted butter. Then, put parchment paper (or a cut open paper bag) onto on a cookie sheet and put the loaf on top.

Bake at 350 for about 40 minutes, or until the crust is browned and a knife poked into the center of the loaf comes out clean. Brush with the remaining butter and sprinkle with vanilla sugar.

Stollen with vanilla sugar and a vanilla bean
Stollen with vanilla sugar and a vanilla bean

Traditionally, stollen is served surrounded by candles, to light and warm the holiday season. May you have a warm and happy holiday season! We eat stollen on Christmas morning, with a latte.

Ingredients

  • 2 ½ cups all purpose flour
  • 2 tsp baking powder
  • ¾ cup vanilla sugar
  • ½ tsp salt
  • ½ tsp fresh nutmeg
  • ½ tsp cardamom
  • ¾ cup blanched almonds, ground
  • 1 cup cottage cheese—(whirled smooth in a blender or forced through a wire sieve)
  • 1/2 cup + 3 T butter
  • 1 egg
  • ½ tsp vanilla
  • 2 T rum
  • ½ tsp almond extract
  • ¼ cup currants
  • ½ cup chopped figs
  • ½ cup dried cherries
  • ½ cup dried cranberries
  • Zest of one lemon or orange
Mr. Nut has long been a fan of the cooking show.

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

6 thoughts on “Stollen – A (new) Christmas Tradition”

  1. We finished up our last piece of stollen weeks ago, but I’ve been craving it ever since! I’m going against German tradition by making stollen after Christmas, but I don’t care. I can’t possibly wait another year to eat this again. It’s in the oven now!

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