Golden Stollen

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Yield: 2 stollen loaves

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This riff on Our Easiest Stollen uses pumpkin purée to create a lovely, deep-gold pastry with nicely spicy notes. Toasted pecans and the dried fruits of your choice — we like golden raisins, crystallized ginger, and cranberries — create an Eastern-European style "fruit cake" with definite New England roots.

Golden Stollen

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 stollen loaves
Published: 10/12/2012



  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt*
  • 3/4 teaspoon ground cinnamon
  • heaping 1/4 teaspoon ground nutmeg
  • heaping 1/4 teaspoon ground ginger
  • 1/2 cup (8 tablespoons) cold butter
  • 1 cup pumpkin purée (canned pumpkin)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup of your favorite dried fruit, chopped in small pieces if necessary; raisins, dates, cranberries, crystallized ginger, and chopped apricots are all good
  • 1/3 cup chopped pecans or walnuts, toasted if desired
  • *Reduce the salt to 1/4 teaspoon if you use salted butter.


Tips from our bakers

  • Unlike standard stollen, this version doesn't keep for weeks on end; we suggest eating it up within a week or so. The coating will gradually disappear, absorbed into the cake. If this has happened, simply sprinkle it with confectioners' sugar again, just before serving.


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1) Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with parchment paper.

2) Whisk together the flour, sugar, baking powder, salt, and spices in a mixing bowl.

3) Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs.

4) In a separate bowl, mix together the pumpkin, egg, and vanilla.

5) Toss the fruit and nuts with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is moistened.

6) Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half; if you have a scale, each half will weigh slightly more than a pound (about 467g).

7) Roll each piece of dough into an 8" x 7" oval about 1/2" thick.

8) Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2" short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices.

9) Use the edge of your hand to press the dough to seal about 1" in back of the open edge; this will make the traditional stollen shape. It's also the familiar Parker House roll shape, if you've ever made them.

10) Place the shaped stollen on the prepared baking sheet.

11) Bake the stollen until they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean; and an instant-read thermometer will register about 205°F.

12) Remove the stollen from the oven, and transfer to a rack. Brush thoroughly with about half the melted butter. Sprinkle heavily with confectioners' or non-melting white sugar.

13) Allow the stollen to cool, then brush with the remaining butter (you'll have to reheat it), and sprinkle with the rest of the sugar. Let set for an hour or so, then wrap loosely in plastic wrap until ready to serve. Plastic-wrapped stollen will keep well for about a week at room temperature. For longer storage, omit the second butter/sugar coating; wrap well, and freeze for up to a month. Just before serving, sprinkle with sugar again.

Yield: two 1-pound stollen loaves.

Nutrition information

Serving Size: 40g Servings Per Batch: 28; 14 per loaf Amount Per Serving: Calories: 142 Calories from Fat: Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 22mg Sodium: 69mg Total Carbohydrate: 19g Dietary Fiber: 0g Sugars: 10g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 05/05/2015
  • FlourDancer from Atlanta
  • The first time I made this I mistakenly added the whole can of pumpkin. Yikes! So when I realized this, I kept adding flour until I was able to shape it -- and it turned out absolutely wonderful. My friends loved it! This time I used the correct amount of pumpkin and substituted KA white whole wheat flour (9 oz.) for the unbleached flour and it turned out just the same. Amazingly moist and flavorful recipe -- a new favorite!

    We're so happy to hear that you were able to get great results with this recipe, both times! It sounds like you've got great baking instincts in order to pull this off. Happy pumpkin baking! Kye@KAF

  • star rating 11/30/2012
  • Joyce from Ann Arbor MI
  • I made this recipe last night. Just want to warn others not to make the same mistake I made. Did not read the recipe carefully and used the whole can instead of 1 cup of canned pumpkin. Talk about too wet! I figured out my mistake after baking it for the stated 40 minutes and realizing it was not rising tried another 10 minutes and then another. Reread the recipe and knew it would never be like bread. Had too many good ingredients to throw out so put the sugar on and tried some for breakfast. More of a muffin consistency but tasty.
  • star rating 11/19/2012
  • Ronnie from Stamford, CT
  • Just prepared this Golden Stollen using only dried cranberries. It could not be rolled out on the flour on the counter because it was too wet and sticky. However, I kneaded it, halved it, baked it on a Silpat liner for 35 minutes until it was 205 degrees, and it is splendid. A Thanksgiving treat that can be baked a week ahead. Thank you! My dilemma is whether to treat the stollen as a bread or dessert, a wonderful problem.
  • star rating 11/12/2012
  • Eva from Killingworth, CT
  • I wasn't sure whether to give this recipe 4 stars because it's really nothing like a Stollen, except for the shape and the powdered sugar on top. However, it's very good, so it deserves the 5 stars. I made the recipe by weight (rather than volume) and the dough was too wet to roll out, so it did require a bit more flour than the dusting mentioned in the recipe to roll out. The extra flour didn't hurt anything and it certainly was a lot less labor-intensive than a real Stollen.
  • star rating 11/11/2012
  • SarahD from Seattle, WA
  • Wow, fabulous. I made this with 5 1/2 oz white whole wheat flour and 4 oz white flour, and it was great! I think it could handle all white whole wheat, and I'll try that next. I had a pretty odd lot collection of dried fruits in the pantry. I ended up using about an oz each of crystallized ginger (King Arthur mini diced), home dried pears which had gotten a bit too dry (soaked in water for a minute before chopping), home dried apples, orange flavored cranberries, and good old raisins.
  • 11/02/2012
  • salinasval from KAF Community
  • I haven't made this stollen, but I'd like to because it looks real good. can it be made gluten free?
    It isn't something we have tested, and you may have to use xanthan gum along with the gluten free flour to bind it together. Certainly worth the experiment though!

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