Sweets & Baking
Christmas Stollen
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Timing
- Active approx. 40 minutes
- Cooking/Baking: Bake for 50-60 minutes
- Rest/Cooling: 75-105 min walking; Cool down for 2 hours
- Yield: 1 large Stollen, about 16 slices
Estimated nutrition
per serving · Calculated for 12 servings.
- Energy
- ≈ 465 kcal
- Protein
- ≈ 7.8 g
- Carbohydrates
- ≈ 64.5 g
- Fat
- ≈ 18.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g flour · ≈ 500 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 200 ml milk · ≈ 200 g · Assumed quantity / reference product
Milch fettarm, frisch, 1,5 % Fett, pasteurisiert (M111200) - 25g yeast · ≈ 25 g · Assumed quantity / reference product
Backhefe frisch (Frischbackhefe) (R459000) - 100g sugar · ≈ 100 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 200 g butter · ≈ 200 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 200 g raisins · ≈ 200 g · Assumed quantity / reference product
Rosine/Sultanine (Weinbeere getrocknet) (F840100) - 100 g orange peel · ≈ 100 g · Assumed quantity / reference product
Orangeat (R381100) - 100 g lemon peel · ≈ 100 g · Assumed quantity / reference product
Orangeat (R381100) - 100 g almonds · ≈ 100 g · Assumed quantity / reference product
Mandel süß (H210100) - 50 g powdered sugar for dusting · ≈ 50 g · Assumed quantity / reference product
Puderzucker (S111100)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g flour
- 200 ml milk
- 25g yeast
- 100g sugar
- 200 g butter
- 200 g raisins
- 100 g orange peel
- 100 g lemon peel
- 100 g almonds
- 50 g powdered sugar for dusting
Instructions
- Check raisins; Chop the orange peel, lemon peel and almonds into small pieces. Heat the milk until lukewarm and dissolve the yeast and sugar in it.
- Knead the flour with the yeast milk and the 200 g of soft butter into a heavy, smooth dough. Work in the fruits and almonds evenly.
- Cover and let rise in a moderately warm place for 60-90 minutes until the volume has visibly increased.
- Form into a stollen, place on baking paper and let rest for another 15 minutes. Bake at 175 °C top/bottom heat for 50-60 minutes; Cover if browned too much.
- Allow to cool completely on a rack, about 2 hours. Dust with the newly suggested 50 g powdered sugar.
Tips
- Cut the fruit evenly into small pieces so that the heavy dough doesn't tear into large pieces.
- Nicolaus says: “First prepare, then the green helper can have a hand.”
