Our Easiest Stollen

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves

Recipe photo

This baking powder version of a classic yeasted holiday favorite (a.k.a. The I-Don't-Have-Time-To-Make-Stollen Stollen) is quick, easy, and absolutely delicious. The recipe combines dried fruits and toasted almonds in a tender, buttery dough, with a blizzard-like coating of confectioners' sugar. Even better it makes two loaves: one to enjoy, one to wrap and give away.

Read our blog about this stollen, with additional photos, at Flourish.

Our Easiest Stollen

star rating (33) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 2 loaves
Published: 01/01/2010

Ingredients

Dough

  • 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*
  • 1/2 cup (8 tablespoons) cold butter
  • 1 cup ricotta cheese, part-skim milk type
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons Buttery Sweet Dough Flavor, optional but good
  • 1/4 teaspoon lemon oil or 1/4 teaspoon Fiori di Sicilia
  • 1 cup dried fruit blend; or 1/2 cup golden raisins + 1/2 cup of your favorite dried fruits, chopped to 1/2" pieces if necessary
  • 1/3 cup slivered almonds, toasted and cooled
  • *Reduce the salt to 1/4 teaspoon if you use salted butter

Topping

Tips from our bakers

  • Unlike standard stollen, this version doesn't keep for weeks on end. However, it was fresh as fresh could be a week after we made it; and still good 2 weeks out. By the end of the third week, it was starting to get that dry, stollen-type texture you might be used to... so we'd say enjoying it within 2 to 2 1/2 weeks after baking would give you your optimal stollen experience.
  • A number of readers have asked for a substitute for ricotta cheese. You won't get as smooth-looking a result using the following substitutions, but the stollen will still be very tasty. Reduce the butter to 2 ounces (1/4 cup). Work 3 ounces cream cheese and the butter into the flour as directed. Mix the egg and vanilla with a generous 1/3 cup milk (instead of with ricotta). Proceed as directed in the recipe.

Directions

see this recipe's blog »

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

2) Whisk together the flour, sugar, baking powder, and salt 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 cheese, egg, vanilla, and flavors.

5) Toss the fruit and almonds 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.

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 till they're very lightly browned around the edges, about 40 minutes. A cake tester inserted into the center should come out clean.

12) Remove the stollen from the oven, and transfer to a rack. Brush them each with 2 to 3 tablespoons melted butter. Sprinkle heavily with confectioners' or non-melting white sugar.

13) Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap till ready to serve. Plastic-wrapped stollen will keep well for 2 weeks or so at room temperature.

Yield: two 1-lb. stollen loaves.

Reviews

1 234  All  
  • star rating 02/04/2015
  • KAF Customer Support from KAF Community
  • This was really delicious. I made it during the holidays and gave it away as gifts.Since it was a new recipe to me, I didn?t make as many as I normally would.I will definitely make more next year.I used the blog as a guide since I have never made this before, and I purchased a silicone mat from KF similar to the one used on the blog.The mat made it really easy to measure the dough, and easy to handle it as well. Easy to make. Wish I?d known about that mat a long time ago! I followed the recipe almost exactly, but I had to improvise a bit to do so! KF was out of the Favorite Fruit Blend, so I bought individual dried fruits and cut them up.I just tried to make equal amounts of everything?so worth it.I also soaked the dried fruit in ¼ cup of Grand Marnier over night as I saw in another recipe. The only thing I did differently was add a little almond paste (KF product Love ?n Bake Almond Paste) per other reviewer?s recommendations.I didn?t know how much to add, so I just added what I thought would be good, 2 or 3 Tbsp.?maybe a little more. I used a box grater on the coarsest side to grate/shred the almond paste?this made it easy to apply to the loaf. I don?t know who said to add it to the recipe, but YUM!!! The best thing about this bread is that people who don?t like dried fruit, or fruit in recipes in general, or almond paste, it doesn?t matter what they tell you?they gobble it down and go back for seconds!
  • star rating 01/12/2015
  • Linda from Enosburg Falls, VT and Cameron Park, CA
  • star rating 12/27/2014
  • member-Frankie14291 from KAF Community
  • Can't compare it to other stollen recipes, since this is the first time I've had it. All I can say is OMG! This is an easy recipe and it is soooo good. I used the candied fruit for fruit cakes sold in the groceries this time of the year. I bought slivered almonds, but when I went to get them out of the cabinet, they were gone. Seems my wife got the munchies the might before. Anyway, this recipe may be too good. Care must be taken NOT to east the whole thing in one sitting.
  • star rating 12/22/2014
  • Claudine from Fort Worth, TX
  • I have eaten the "real" stollen as I had the pleasure to live in Germany for 5 years. I know that stollen is a little different from the various regions of Germany and I tried to eat as many variations as possible while I lived there!! (LOL!) I have tried my hand making the yeast raised stollen, but with not great success. This recipe was easy for me to make and I have now made 4 batches and they have all been eaten by my friends. My friends also demanded that I give them the recipe, which I gladly shared. Oh yes, I also added a small roll of almond paste down the center of each stollen and I as well as my friends loved it. Thank you King Arthur for posting this recipe.
  • star rating 12/11/2014
  • Sandy from Ludlow, MA
  • One of most delicious things I've made and it was so easy to prepare! I used TBL of Orange zest and one of my fruits was dried cranberries. So good with a cup of tea....probably won't last the two weeks mentioned in recipe.
  • star rating 01/12/2014
  • Melissa from Gilbert, AZ
  • I just made them for Christmas. I also added almond paste in the middle because I grew up in Germany and that is how I remember it. They were so delicious. My kids loved them and asked to make them again today.
  • star rating 01/06/2014
  • cmaye from KAF Community
  • I make this recipe several times each year and it's always delicious! I also make a lot of scones and have noticed how similar this is to many scone recipes so on a whim I tried baking a batch using my scone pan. Our family now has a new favorite! I baked them as I do other scones - at 425 for 15-20 minutes. They were perfectly moist inside with a delicious crispy edge. Yum!
  • star rating 12/26/2013
  • member-pwsadd from KAF Community
  • I am not a baker, that said this and the Panettone Muffins made me look like one this Xmas. This is the first time I ever made a Stollen and I felt it was easy to make and so delicate a taste. I did not have the Buttery Sweet Dough Flavor and I would say it is not needed.
  • star rating 12/16/2013
  • Lana from Carson City NV
  • It was great. This was a delicious Stollen, with no yeast. I baked it last year....
  • star rating 03/13/2013
  • Misty from Baltimore, MD
  • I made this recipe with blended cottage cheese instead of ricotta, it was a hint salty because of that, but it was barely noticeable. The texture of stollen was superb, it had a nice bite to it without being dense. I used 1/3 cup each of golden raisins, cranberries and chopped dried apricots. I also used Fiori di Sicilia oil in the dough. I brought both loaves to work and they disappeared in under an hour! They were a huge hit. I will be making this recipe again with ricotta to see if i get similar results.
1 234  All  
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