This classic Vienna Christmas Stollen is a rich, dense fruit bread that embodies the spirit of the holidays. Packed with sultanas, chopped almonds, and sweet citron, the dough is enriched with butter and egg yolks for a tender crumb. The distinctive shape, resembling a swaddled infant, is achieved by rolling the center thin and folding the ends over. After baking, it is brushed with butter and generously dusted with vanilla sugar. This bread improves with age, as the flavors meld and the texture softens. It is perfect served warm with coffee or cold as a festive treat throughout the Christmas season. A timeless tradition that brings warmth and nostalgia to any holiday table.
Vienna Christmas Stollen
Description
This classic Vienna Christmas Stollen is a rich, dense fruit bread that embodies the spirit of the holidays. Packed with sultanas, chopped almonds, and sweet citron, the dough is enriched with butter and egg yolks for a tender crumb. The distinctive shape, resembling a swaddled infant, is achieved by rolling the center thin and folding the ends over. After baking, it is brushed with butter and generously dusted with vanilla sugar. This bread improves with age, as the flavors meld and the texture softens. It is perfect served warm with coffee or cold as a festive treat throughout the Christmas season. A timeless tradition that brings warmth and nostalgia to any holiday table.Ingredients
Directions
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Scald the milk and cool it to approximately 100&# 194;°F (38ðC).
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Dissolve the yeast in the lukewarm water.
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Add 1/4 cup of the cooled milk and 3 cups of sifted flour to the yeast mixture.
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Stir to form a sponge, cover with a cloth, and let it ripen in a warm place until bubbles appear on the surface and it begins to drop in the center.
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Pour the remaining milk over the sponge.
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Add the egg yolks, sugar, and salt, and beat until the ingredients are well blended.
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Add 1 cup of flour and beat well.
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Blend in the softened butter.
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Gradually add more flour, beating or kneading until a smooth dough forms, using 10 to 11 cups of flour in total depending on absorption.
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Mix the lemon rind with the rum.
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Knead the sultanas, almonds, citron, and lemon-rum mixture into the dough until evenly dispersed and smooth.
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Dust the top of the dough lightly with flour and let it rise in a warm place for about 45 minutes.
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Punch the dough down and let it stand for 20 minutes.
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Divide the dough in half and knead each piece until smooth.
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Let the dough pieces stand for 10 minutes.
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Place one ball of dough on a lightly floured board.
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With a rolling pin, press down the center of the ball and roll to and fro 4 to 5 times to create an elliptical shape about 6 inches long and 3 1/2 inches wide.
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Ensure the center rolled part is about 1/8 inch thick and 4 inches long, leaving the ends thick and untouched to resemble lips.
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Place the shaped dough on a buttered baking sheet and brush the center part with melted butter.
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Fold one thick end (lip) toward the center and on top of it.
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Press fingertips near and below the lips, pulling somewhat apart to create a waning moon shape.
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Repeat the shaping process with the second piece of dough.
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Let the stollen rise, covered in a warm place, until they double in bulk, about 1 1/2 hours.
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Bake in a preheated 375ðF (190ðC) oven for 35 to 40 minutes.
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Remove from oven and cool on racks.
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Brush the cooled stollen with butter and cover generously with vanilla sugar.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 120mg40%
- Sodium 350mg15%
- Total Carbohydrate 65g22%
- Dietary Fiber 3g12%
- Sugars 30g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Stollen improves with age. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to several weeks. For longer storage, freeze.
Variations: You can soak the dried fruits in rum or brandy overnight before adding them to the dough for enhanced flavor.
Vanilla Sugar: Mix equal parts confectioners' sugar and vanilla extract or vanilla bean powder. Alternatively, place a vanilla bean in your sugar container for a few days.
Flour Absorption: Different flours absorb liquid differently. Add flour gradually until the dough is smooth and slightly sticky but manageable.
Safety: Ensure milk and water are lukewarm (around 100-110ðF) when adding yeast to avoid killing the yeast with heat or slowing activation with cold.
