Nutritional Info

Nutrition Facts

Serving Size 1 (64g)

Calories 197
Calories from Fat 20 (10%)
Amount Per Serving %DIV
Total Fat 2.2g 3%
Saturated Fat 0.4g 2%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 2mg 1%
Sodium 55.2mg 2%
Potassium 50.4mg 1%
Total Carbohydrate 39.5g 13%
Dietary Fiber 0.6g 2%
Sugars 18.3g
Protein 4.5g 9%

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Recipe Description
This recipe is based on the Vienna, or Hamburg, stollen you may occasionally see. You can leave out the brandy if you like. Good rum makes a tasty exchange. Add some candied fruit like you use for a fruitcake at the end, and let the green and red cherries show through the top. If you like your stollen with a white glaze, then make one by mixing confectioners' sugar with a bit of non fat milk or orange juice.
Prep time
2 hr 30 min
Cook time
40 min
Ready In
3 hr 10 min


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Serves To:USMetric
1 Teaspoon(t)  orange juice
2 Cup(c)  confectioners' sugar
1 Tablespoon(T)  unsalted butter, melted
1 Tablespoon(T)  lemon zest, grated
1/2 Cup(c)  candied citron, diced
3/4 Cup(c)  unsalted almonds, slivered or chopped
1 Cup(c)  currants
1 1/4 Tablespoon(T)  bread machine yeast
3 Tablespoon(T)  white granulated sugar
1/4 Teaspoon(t)  ascorbic acid
2 Tablespoon(T)  granular soy
2 Tablespoon(T)  vital wheat gluten
1/4 Cup(c)  potato flour
5 1/4 Cup(c)  unbleached bread flour
1 Tablespoon(T)  cider vinegar
1 Teaspoon(t)  brandy
4 Tablespoon(T)  extra virgin olive oil
1   large egg
2 Cup(c)  warmed non fat milk, 100° to 110° f


Place the stollen ingredients from the milk through the yeast into the bread machine pan in the order listed. Set the machine for Dough. About 5 to 8 minutes before the machine is finished with the kneading, put the currants, almonds and citron into the machine and let them knead into the dough. When finished, place onto lightly flour dusted breadboard. Press the dough down, shape into a ball, and let stand for 20 minutes. Heat your oven to about 100° F. If you have an oven proof setting, turn that on. Using a flour dusted rolling pin, roll the ball into a circle about 1/2 to 1/4 inch thick. Lightly brush the center the disk with the melted unsalted butter. If you want to add some dried candied fruit, this is the time to sprinkle the dough with it. Take up one edge and fold it halfway across to the middle of the dough. Take the opposite side and bring it to meet the first side and seal with your fingers by pinching it together. Place the log on a lightly greased or parchment lined baking sheet and pull the ends around to form a crescent shape. Cover, and let rise in a warm spot for 1 to 1 1/2 hours. Preheat the oven to 375° F just before the rise is finished. Bake the stollen for about 35 to 40 minutes. Cool on a rack. Brush with melted unsalted butter. When the stollen has cooled for about 1 hour, mix the glaze until smooth and spread over the stollen. Plunk some cherries on the top or sprinkle more currants over the topping.

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