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Vienna Christmas Stollen

Vienna Christmas Stollen recipe image
Vienna Christmas Stollen is a rich, dense fruit bread that epitomizes the warmth of the holiday season. This traditional Austrian delicacy features a tender, slightly sweet dough packed with plump currants, chopped almonds, and bright citrus zest. The addition of rum-soaked fruits enhances the depth of flavor, creating a sophisticated taste profile that is both comforting and festive. With its soft, pillowy texture and generous coating of vanilla sugar, this stollen is perfect for Christmas morning or as an elegant accompaniment to afternoon coffee. It improves with age, making it an ideal make-ahead treat for holiday gatherings or gifting to loved ones.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 2
Calories: 1347.1
Dietary: Vegetarian
Description
Vienna Christmas Stollen is a rich, dense fruit bread that epitomizes the warmth of the holiday season. This traditional Austrian delicacy features a tender, slightly sweet dough packed with plump currants, chopped almonds, and bright citrus zest. The addition of rum-soaked fruits enhances the depth of flavor, creating a sophisticated taste profile that is both comforting and festive. With its soft, pillowy texture and generous coating of vanilla sugar, this stollen is perfect for Christmas morning or as an elegant accompaniment to afternoon coffee. It improves with age, making it an ideal make-ahead treat for holiday gatherings or gifting to loved ones.
Ingredients
  • 1 1/2 cup Milk; scalded and cooled to lukewarm (approx. 100&# 194;°F)
  • 3 1/2 Dry yeast envelopes
  • 3/4 cup Lukewarm water
  • 3 cup Sifted flour (for sponge)
  • 1/2 cup Egg yolks; lightly beaten
  • 3/4 cup Sugar
  • 2 teaspoon Salt
  • 1 cup Butter; softened
  • 7 to 8 cup Additional flour (sifted), for dough
  • 1 1/2 cup Sultanas or currants
  • 1 cup Chopped or slivered almonds
  • 1/2 cup Chopped citron
  • 1 Lemon; grated rind only
  • 2 teaspoon Rum
  • 1 cup Powdered sugar (for coating)
  • 1 teaspoon Vanilla extract (mixed with powdered sugar)
  • 2 tablespoon Melted butter (for brushing)
Directions
  1. 1
    Dissolve the yeast in the lukewarm water.
  2. 2
    Add 1/4 cup of the cooled milk and 3 cups of sifted flour to the yeast mixture.
  3. 3
    Mix well to form a sponge. Cover with a cloth and let rise until bubbles appear on the surface and it begins to drop in the center.
  4. 4
    Pour the remaining milk over the sponge.
  5. 5
    Add the egg yolks, sugar, and salt, and beat until well blended.
  6. 6
    Add 1 cup of flour and beat well.
  7. 7
    Blend in the softened butter.
  8. 8
    Gradually add more flour, beating well after each addition, until a smooth dough forms. You should use approximately 7 to 8 additional cups of flour, depending on absorption.
  9. 9
    Mix the lemon rind with the rum.
  10. 10
    Knead the sultanas, almonds, citron, and lemon-rum mixture into the dough until evenly dispersed and the dough is smooth.
  11. 11
    Dust the top lightly with flour, cover, and let rise in a warm place for about 45 minutes.
  12. 12
    Punch down the dough and let it stand for 20 minutes.
  13. 13
    Divide the dough in half and knead each piece until smooth. Let stand for 10 minutes.
  14. 14
    On a lightly floured board, take one ball of dough and press down the center with a rolling pin. Roll back and forth 4 to 5 times to create an elliptical shape 6 inches long and 3.5 inches wide, keeping the center 1/8 inch thick while leaving the ends thick and untouched.
  15. 15
    Place the shaped dough on a buttered baking sheet. Brush the center part with melted butter.
  16. 16
    Fold one thick end (lip) toward the center and over the other. Press fingertips down near the lips and pull slightly apart. Pull away from each end, pointing them toward the lips to create a waning moon shape.
  17. 17
    Repeat the shaping process with the second piece of dough.
  18. 18
    Cover the stollen and let them rise in a warm place until doubled in bulk, about 1.5 hours.
  19. 19
    Bake in a preheated 375°F (191°C) oven for 35 to 40 minutes. Do not overbake.
  20. 20
    Cool completely on racks.
  21. 21
    Brush the cooled stollen with melted butter.
  22. 22
    Mix powdered sugar with vanilla extract to form a thick paste or sprinkle with dry vanilla-scented powdered sugar.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1347.1kcal
% Daily Value *
Total Fat 30.9g48%
Saturated Fat 17.4g87%
Cholesterol 178.2mg60%
Sodium 10021.4mg418%
Total Carbohydrate 232.3g78%
Dietary Fiber 6.5g26%
Sugars 50.6g
Protein 31.2g63%

* 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:

Flour Variation:

Vanilla Sugar:

Fruit Preparation:

Keywords: stollen, christmas, vienna, fruit bread, german, austrian, holiday, yeast, rum, currants, almonds, citron, baking, traditional, dessert, breakfast, gift, powdered sugar, vanilla, enriched dough
Read it online: https://www.chefs-mate.com/recipe/vienna-christmas-stollen-2/