Holiday Favorites from Chef Jane Butel | Blog | Holiday Recipes

December 18, 2014:

This is a fairly involved Stollen recipe from All Star Chef Jane Butel, but we promise it’s well worth the extra effort. The original Stollens were made in Dresden, Germany in fine bake shops there. Hence, the name Dredener Stollens became popular. Serve it on Christmas morning with champagne to family and friends.


Stollen Christmas 2010 v2Stollen

Oven Temperature: 325 F
Baking time: 1 hour
Yield: 2 large loaves


  • ¾ cup unsalted butter
  • ½ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 1/2 teaspoon mace (if you do not have mace, substitute more nutmeg)
  • Grated rind of 1 lemon
  • Grated rind of ½ orange
  • 2 eggs
  • ¼ cup dark rum, brandy or sherry
  • 1 cup milk 1 package active dry yeast
  • ¼ cup warm water
  • 6 cups all-purpose flour, approximately
  • 1 cup raisins
  • 1 cup currants (if unavailable, substitute more raisins)
  • ¼ pound each candied orange peel, lemon peel, and citron
  • 1 slice candied pineapple
  • 1 cup toasted almonds1 ½ pound candied whole red and green cherries
  • ¼ cup melted butter
  • Powdered sugar


  • Cream butter, add sugar gradually and cream until fluffy. Blend in salt, nutmeg, mace, lemon and orange rind.
  • Add eggs. One at a time, beating well after each addition. Add liquor and milk.
  • Soften yeast in water and stir into mixture. Add flour until dough is easy to handle. Turn out on a lightly floured board and knead until the dough is satin smooth and the gluten is well developed.
  • Do not add more than ½ cup flour into the dough while kneading as too much flour will make the bread dry and coarse.
  • Mix together all fruit except cherries, then dredge with ¼ cup flour, making sure each piece is covered.
  • When the dough is smooth, add the fruit and almonds, a small amount at a time, until the fruit is spread throughout the dough and all is used.
  • Poke holes in the dough with your forefinger and place a cherry in each hole. This prevents mashing the cherries.
  • Divide the dough in half and place in large well-greased bowls; brush generously with melted butter and set a warm place to rise. Since the dough is heavy with fruit, it will require about 8 hours to rise.
  • To form, turn out on a lightly floured board, punch down and divide in half. To make typical stollen or crescent shaped loaves, first pat the dough into an oblong shape, then fold in half lengthwise.
  • Place loaves on a greased baking sheet; brush with butter and let rise until doubled.
  • Preheat oven to 325F during last 10 minutes of rising.
  • Bake for 1 hour, brush several times with melted butter as the loaves are baking. When baked, dust generously with powdered sugar just before serving. Serve warm.


Reprinted with permission from Jane Butel’s Freezer Cookbook.



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