Nutritional Info

Nutrition Facts

Serving Size 1 (107g)

Calories 213
Calories from Fat 52 (24%)
Amount Per Serving %DIV
Total Fat 5.7g 9%
Saturated Fat 3.4g 17%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 26.7mg 9%
Sodium 92.2mg 4%
Potassium 98.5mg 2%
Total Carbohydrate 37.6g 13%
Dietary Fiber 0.6g 2%
Sugars 28.9g
Protein 2.8g 6%

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Recipe Description
Wonderfully rich, without the usual butter and milk, this sticky dough produces a moist, tender bread. It can be shaped into hot cross buns for Easter, made into a German stollen, or easily spooned into a Bundt pan for a special Christmas coffee cake.
Prep time
3 hr 30 min
Cook time
50 min
Ready In
4 hr 20 min


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Serves To:USMetric
1 Tablespoon(T)  active dry yeast
1 Teaspoon(t)  granulated sugar
1   egg
1/2 Cup(c)  vegetable oil
1 Cup(c)  raisins
1/2 Cup(c)  currants, washed
1/2 Cup(c)  toasted almonds, chopped
1 Cup(c)  lemon zest, grated
2 Tablespoon(T)  salt
1 1/2 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  cardamom, ground
1/2 Teaspoon(t)  nutmeg, ground
4 Tablespoon(T)  all purpose flour
3/4 Cup(c)  confectioner's sugar, sifted
2 Tablespoon(T)  lemon juice, freshly squeezed
2 Tablespoon(T)  almonds, slivered
1 1/2 Cup(c)  lukewarm water, divided


Rinse a large bowl with hot tap water and drain. Pour in 1/2 cup of the lukewarm water, sprinkle with yeast and the 1 teaspoon of sugar. Let stand until foamy and smelling like beer, about 10 minutes. Gradually whisk in the remaining water, egg, the 1/2 cup of sugar, oil, raisins, currants, almonds, lemon zest, salt, cinnamon, cloves, cardamom and nutmeg. Whisk in flour, 1 cup at a time, using a wooden spoon when dough becomes heavy. Beat vigorously with spoon or knead with well floured hands until well combined. Dough should be moist. Clean bowl and wipe with vegetable oil. Return dough to oiled bowl, turning to grease all over. Cover loosely with a tea towel. Let stand in a warm place until doubled in size, 1 1/2 to 2 hours. Punch dough down and knead with floured hands for 1 to 2 minutes. For stollen, form into an oval and fold over lengthwise. For hot cross buns, divide into 16 portions and shape into balls. Place on prepared baking sheet. For Bundt, place in prepared pan. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, preheat oven to 375° F. Brush dough with egg wash. Bake for 30 to 35 minutes for stollen, 20 to 25 minutes for buns, 45 to 50 minutes for Bundt, or until bread is golden brown and sounds hollow when tapped on bottom. Let cool on a wire rack. To prepare the glaze: In a small bowl, whisk together confectioner's sugar and lemon juice. Drizzle over cooled bread. For hot cross buns, drizzle to make a cross. For stollen or Bundt, decorate with almonds, if desired.

Additional notes

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