Christmas Stollen – good to give or keep (recipe)

Found this treasure in my recipe box, along with my Mom’s note and a “wow”. She had lots of recipes, so a wow is pretty special.

I like that these can be made in a tiny version, 12 mini loaves. Perfect for hostess gifts during the holidays. Maybe I should check out these Bake and Give Mini Round Pans from King Arthur Flour. That would make a pretty package!

The recipe is easy, although made in the traditional way, so it takes a little longer than my usual non-knead dough recipes. Check it out and tell me what you think.

Sugarplum Bread (aka Christmas Stollen)

Originally clipped from a magazine, probably in the late ’60s.


  • 2 packages active dry yeast
  • 1/4 cup warm water
  • 1 cup milk, scalded
  • 1/2 cup sugar
  • 1/4 shortening
  • 1 1/2 tsp salt
  • 4 3/4 to 5 14 cup sifted all-purpose flour
  • 1 tsp lemon zest
  • 2 eggs, lightly beaten
  • 1 1/2 cups mixed diced candied fruit and peels
  • 1 recipe Confectioner’s Icing
  1. Mix yeast with warm water, set aside.
  2. Combine milk, sugar, shortening and salt. Add 2 cups of flour and lemon zest; beat until smooth. Add eggs; beat well. Stir in yeast mixture. Add in fruits and peels.
  3. Add enough of the remaining flour to make a soft dough. Cover and rest 10 minutes.
  4. Knead on floured surface 6-8 minutes until smooth and elastic. Place in lightly greased bowl, turing to grease surface. Cover and let rise in warm place until double, about 2 hours.
  5. Punch down, divide dough in half. Round each ball; cover and rest 10 minutes.
  6. Divide each piece into 6 balls. Shape into tiny loaves and place in 12 greased 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. Let rise until almost double.
  7. Bake at 350F 20-22 minutes, covering with foil after first 15 minutes. Cool on rack. While still warm, glaze with Confectioner’s Icing and decorate with bits of red and green candied cherries.

Preparation time: 5 hour(s)

Cooking time: 22 minute(s)

Number of servings (yield): 12

Copyright © 2011 Good Fud Media.
Recipe by Gudrun Enger.
Microformatting by hRecipe.