Last Minute Christmas Stollen


The Christmas Brioche inherently belongs to Christmas. Filled with raisins, candied fruits, hazelnuts and almonds – there is simply no better breakfast during this holiday season. To have it tomorrow morning, now its the high time to start with preparation. Let´s check it out.

Christmas Stollen


  • 110 ml of milk
  • 15 g of fresh yeast
  • 20 g of sugar
  •  275 g of flour
  • pinch of salt
  • 1 egg yolk
  • 25 g of butter
  • lemon zest from one lemon
  •  raisins
  •  candied fruit
  •  hazelnuts
  • almonds
  •  appx one shot of rum or brandy to soak raisins in
  •  fennel seeds and aniseed
  •  raw egg

First prepare the leaven – mix yeast, sugar and lukewarm milk. Keep aside till it starts raising.
Then add all the other ingredients and at the end, the flour.
The key to a fluffy stolen is the kneading. The longer you knead the dough the better is the result. At this point also add raisins and candied fruit. Keep aside until the dough starts rising.
Then divide the dough into 9 similar sized portions.
Roll each portion into a fat noodle like shape.

Start braiding the bottom part from 4 parts.
Then do the same with the middle portion, except you it will be a braid of 3 parts.
Place it on top of the first one.
And lastly will come the braid from 2 parts.
Place it on top of the second one.
Put the almonds and hazelnuts in between the braids. Stick skewers in few places to keep the Stolen in place while baking. Finally brush it with beaten raw egg and sprinkle with fennel seeds and aniseed.

Start baking – the first 5 – 7 minutes at 190C, then reduce to 160 C until fully baked.

Christmas Stollen

Photos: Martina Advaney

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