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Daring Bakers Challenge – Christmas Stollen

Christmas Stollen Slices
Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book………and Martha Stewart’s demonstration.

I have never made Stollen, but having spent several years living  in Germany I have had some good ones and was quite happy to give it a try.  I pretty much followed the recipe provided by Penny with a few minor changes.  I opted to make my own citrus peel (lime and orange), substituted dried cherries and Kirsch for the raisins and rum (just not a raisin fan) and added some extra cinnamon to the batter and a layer of cinnamon and sugar while rolling to make it a little sweeter.

Step 1

Orange and lime peel
Lemon and Orange after boiling

I followed the recipe from Harvest to Table for the Citrus Peel.  First peeling the fruit and boiling several times, then boiling with the sugar/water.  It was a little more candied than I recall them usually being, pretty crunchy, but it tasted good and actually gave a little texture to the stollen.

Candied Citrus Peel

Step 2 – the Stollen

As I mentioned, I followed the recipe provided with the following exceptions:





Lime and Orange Zest




Making the dough

Following the recipe I mixed the dough, using the dried cherries/Kirsch instead of the rum and raisins, using lime and orange for the zest (that’s what I had on hand) and using an extra teaspoon of cinnamon.  I didn’t add the candied citrus in deciding to put it in just before rolling to make more of a ribbon effect (although it really wasn’t that obvious I could have just mixed it in.)



Dough after kneading


After kneading, it was set off to rest overnight.


Dough Rolled flat


I then rolled out the dough.  It probably should have been a little more squared off  but it turned out fine with a little squeezing during the circle shaping.  Sprinkled it with the chopped candied citrus peel


Sprinkled with candied citrus peel


and about 1/2 cup sugar and 1 tablespoon of cinnamon


Dough sprinkled with candied citrus peel, cinnamon and sugar


Next I rolled the dough.


Rolling the dough


I have to admit because of the extra cinnamon it was quite brownish and a little pointed due to the more rounded (rather than rectangular) shape the dough was in and daughter and I had a small giggle fit after we determined that the rolled up dough looked pretty much like one of those giant alien slugs from the movies.  Fortunately it’s looks improved after forming it into the circle.  I should have taken the suggestion to use a bowl for the center as it would have made it easier.


Dough shaped into a circle


Then the cuts to make it wreathlike – again daughter had comments on a few of the misshapen “leaves” but after a little rising they were all pretty good looking!


Ready to rise




Ready to bake



Finally, baked, then the butter and powdered sugar sprinkling, add some cherries in the middle and it was done!


Ready to serve






4 thoughts on “Daring Bakers Challenge – Christmas Stollen

  1. JennyBakes

    I used kirsch in mine as well, I figured that’s more German than rum anyway. I love the lime idea too! Your stollen looks great!

  2. yGourmAndrea

    Your Stollen looks perfect! Love your step by step photos so informative.
    Merry Christmas!

  3. ferji425

    Your stollen looks delish! I should have added a layer of cinnamon sugar before rolling. I too really enjoyed this challenge =)

  4. Stephanie

    Yours turned out beautifully! I made my peel a bit differently (I didn’t peel with a peeler, I scooped out the flesh and kept all the white part) but it was still a bit crunchy

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