How to make it

  • Combine all dry ingredients (except powdered sugar and butter for brushing)
  • Cut in softened butter and cheese to a fine crumb mixture
  • Combine eggs and vanilla
  • Stir into mixture
  • Gradually stir in with a large mixing fork, enough milk to make a soft non sticky dough
  • Add only enough more flour as too much flour will make this heavy
  • Roll out dough on a sugared surface to a rectangle
  • Form dough into a large oval with hands
  • Bring one part of dough over the center to overlap partially
  • Transfer stollen to a large baking sheet
  • Bake 350F 1-1/4 hours until golden
  • Remove to rack to col
  • When warm brush with melted butter
  • Dust heavily with powdered sugar
  • Yield: 1 very large or 2 smaller stollen
  • When cold, may wrap for gift giving
  • on a baking board (table) and knead into a smooth dough. Form a oblong stollen shape ( one part partially folded over the other part ) on greased baking sheet and bake 1-1 1/4 hours at medium heat (180-220 degrees).
  • Brush with butter and sprinkle Then, after cooling with powdered sugar.

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Reviews & Comments 3

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  • midgelet 5 years ago
    yes, stollen improves with age no doubt!
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  • PongoUSA 5 years ago
    I love Stollen, make it every year, an old recipe of my wife's grandmother. It uses suet and lard in the dough ;) After cooling of, it is wrapped tightly into tin foil and has to sit for 2 weeks. The hardest part :)
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