Christmas

Ruth's Christmas Stollen

by:
December  9, 2010
4
1 Ratings
  • Makes 2 large Stollen
Author Notes

Ruth Mein Sundin was a good friend of my mother. She was an excellent baker who made this Stollen for friends every Christmas. It is without a doubt the best tasting version of this holiday traditional bread I've ever enjoyed. I hope you will, too. —ChefJune

What You'll Need
Ingredients
  • Stollen
  • 1 cup candied fruit which has been soaked for a week or more in Myers Dark Rum
  • 4 cups unbleached all-purpose flour
  • 1 cup unsalted butter
  • 1 tablespoon dry yeast (I use SAF)
  • 1 cup whole milk
  • 3 tablespoons pure cane sugar
  • 3 extra-large eggs, beaten
  • 1/2 cup walnuts, coarsely chopped
  • Pinch of sea salt
  • butter, cinnamon and sugar for filling
  • Glaze
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
  • 1 to 1 1/2 cups sifted confectioners' sugar
  • 3 tablespoons milk
Directions
  1. Stollen
  2. All ingredients are used cold.
  3. Mix flour and butter together, like pie crust.
  4. Dissolve yeast in small amount of the milk, then add remainder of milk and the other ingredients. Combine this mixture with the flour and butter. Allow dough to rise in refrigerator overnight.
  5. Heat oven to 350 degrees F. In the morning, divide into 2 equal parts and roll thin. Spread with soft butter and cover with sugar and cinnamon. Roll like a jelly roll. Allow to rise until double in bulk (about 2 hours).
  6. Bake for about 30 minutes, or until nicely browned. Cover with glaze.
  1. Glaze
  2. Mix well, mashing sugar to get rid of any lumps. Spread on coffee cakes while still warm.
Tags:
Contest Entries

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • Cathiesue
    Cathiesue
  • Bevi
    Bevi
  • hardlikearmour
    hardlikearmour
  • Niknud
    Niknud
ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

Popular on Food52

6 Reviews

AntoniaJames
AntoniaJames November 29, 2016
Soaked for a week in Myer's dark rum? Yes, please. I like the cut of Ruth's jib!
(I just made Jamaican black fruitcakes with dried fruit that had soaked for a month in dark rum . . . Divine.) ;o)
P.S. I hadn't settled on our celebration bread for this December. I think I've found it. Stay tuned.
 
ChefJune
ChefJune November 30, 2016
AJ, I've used fruit soaked longer than a month in the Stollen. It couldn't hurt!
 
Cathiesue
Cathiesue December 8, 2011
I LOVE Stollen with marzipan in the middle it is so yummy!
 
Bevi
Bevi October 25, 2011
My Czech family made Houska, a version of this. I was allowed to braid the bread. We would dip it in coffee and tea.
 
hardlikearmour
hardlikearmour October 25, 2011
My mom makes stollen every year for Christmas. This is a lovely recipe, thanks for posting it!
 
Niknud
Niknud October 25, 2011
Me too! Love stollen!