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citrusy stollen (breakfast bread)

Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

My mom used to make stollen every Christmas. This is a little different take on traditional German stollen.

yield 12 serving(s)
prep time 1 Hr 30 Min
cook time 45 Min
method Bake

Ingredients For citrusy stollen (breakfast bread)

  • 1/2 c
    golden raisins
  • 1/2 c
    currents
  • 1/4 c
    candied lemon peel
  • 1/8 c
    candied orange peel
  • 1/3 c
    hazelnuts (pan roasted, rubbed to remove most of skins and chopped)
  • 1/4 c
    hot water
  • 1
    envelope yeast (7 grams)
  • 1/2 c
    milk
  • 1/3 c
    sugar
  • 4 c
    flour
  • 1
    egg
  • 1
    lemon - zest of
  • 1
    orange - zest of
  • 1/4 tsp
    salt
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    cardamom
  • 7/8 c
    unsalted butter
  • 1 stick
    butter, partially unwrapped
  • 1/2-3/4 c
    powdered sugar

How To Make citrusy stollen (breakfast bread)

  • 1
    Prepare hazelnuts - roast briefly in pan, stirring to loosen skins. Let cool and rub to remove most skins, then chop.
  • 2
    In a small glass bowl, cover raisins, candied fruit and hazelnuts with boiling water. Let stand for 1/2 hour, stirring occasionally.
  • 3
    Dissolve yeast in warm milk and a pinch of sugar. Proof for about 10 minutes, until bubbles form.
  • 4
    Mix flour, egg, yeast mixture, sugar, lemon zest, orange zest, and salt in mixer bowl using the dough hook for several minutes. The dough should just come together. Remove from bowl and set aside while you do the next step.
  • 5
    Cream the butter and 2/3 cup flour with the nutmeg and cardamom until smooth. Add the yeast dough back to the bowl and work the dough with a dough hook or by hand until the butter and flour mixture is completely incorporated. The dough should be smooth. Let dough rest in bowl, in a warm place, covered with a damp dish towel, for 30 minutes.
  • 6
    Turn dough out onto a tabletop or lightly floured board. Knead in fruit and chopped hazelnuts. Let rest for 15 minutes under inverted bowl.
  • 7
    Return dough to floured surface and form into a rectangle about 18 inches long. Make the two long sides higher than the middle. Fold 1/3 of the dough over to the middle, filling the dip. Pat into a stollen shape. Pay attention to the edges so that they seal. You may have to pinch them together.
  • 8
    To help hold the loaf in place, fold a piece of aluminum foil several times on the two long ends to build “walls”. Let stollen rise for 30 minutes in a warm place, away from drafts. Re-pinch edges if necessary.
  • 9
    Meanwhile, preheat oven to 350 F. Bake loaf for 35 to 45 minutes, or until it is golden. Cover with foil "tent" if getting too brown.
  • 10
    Remove from oven. Holding the paper-covered end of a stick of butter, rub the butter all over the warm loaf, then dust generously with powdered sugar. Cool on rack.
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Categories & Tags for Citrusy Stollen (Breakfast Bread):

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