I’ve partnered with SocialStars and Folgers® to share this tasty Holiday Stollen. Start a new holiday baking tradition with this delicious Stollen! #FolgersFans
Can we talk about Christmas traditions? There are so many different traditions out there, and the holidays just aren’t the same without ’em. For us, we always decorate the house for Christmas the weekend after Thanksgiving. It’s a long weekend. It’s usually cold. And there’s a lot of good football on television. That’s pretty much the perfect recipe for Christmas decorating!
However (to be fair), we did hang our outdoor Christmas lights right after Halloween this year. We figured we’d get those lights hung while it was in the 50’s outside rather than in the 30’s. And we will likely leave those lights up until April. I’m not getting out there in January’s negative temperatures to take those lights down! In case you’re wondering, we only actually turn the lights on during the holidays. We aren’t those neighbors!
When we moved into our house several years ago, the folks who lived here before were nice enough to leave a bunch of stuff (i.e. junk) here. I’m pretty sure they packed about one suitcase each and left everything else in the house. They had a junk company come in and shovel (yes, literally shovel) everything out. But I did ask the junk company to leave a couple of things. Among them was a 9-foot tall fake Christmas tree in the basement. We’ve always done a live tree for our main Christmas tree, but I just couldn’t let them throw away that huge tree!
So we kept that tree and now we have two trees every Christmas. The pretty, live one upstairs and the fake one downstairs where we hang all of our childhood ornaments. My wife has an impressive collection of childhood ornaments, too! She has a hen house that clucks Jingle Bells when you plug the tree lights in. And there’s also Micky playing the piano. And how could I forget the “Holy Cow”? It’s literally a cow whose brown and white markings depict a manger scene. And he has a halo, too. Because holy cows clearly need halos. Needless to say, our basement tree creates quite a ruckus when we plug it in. But I wouldn’t have it any other way! It’s a Christmas tradition.
Another tradition? Stollen. This traditional German bread makes an appearance every Christmas, and it’s actually pretty darned tasty. Now I’m not talking about those pre-packaged stollen that you find on the 90% off clearance table in February along with a package of broken candy canes. I’m talking a delicious, freshly-baked stollen. This bread is somewhat akin to fruit cake in that it is loaded with candied fruit and nuts. But it’s still a yeasted bread, and it makes for one heck of an awesome snack when served with a cup of hot coffee!
Proper stollen isn’t dry and hard. Nope, this bread is meant to be soft and slightly sweet. Think of a bread kinda like a cinnamon roll. But filled with candied fruit and chopped almonds. If you’ve never made stollen, then might I suggest starting a new tradition this year?
As you guys know, we’ve had family staying with us to help with Baby Robbie. My mother-in-law was on baby duty the afternoon I baked this stollen. I brewed up a big pot of Folger’s® Classic Roast coffee, and we sliced that warm stollen right there on a cutting board in the kitchen. After I grabbed a couple of photos, we left the sliced stollen out on the counter, and we all just kept nibbling on it. Delicious!
It was a cold, grey, rainy afternoon. (Seriously. I think it was like 33°F and raining.) Needless to say, that pot of Folgers® coffee soon turned into a second pot. Everyone knows the classic Folgers® red can, right? It’s the best part of wakin’ up™…and it’s also the best part of a cold afternoon! We had a fire in the fireplace, and grandma was rocking little Robbie to sleep. Ah, these are the holiday memories that count! Here’s to a warm and festive holiday season…but don’t forget the stollen! Happy Holidays!
What are your unique holiday traditions?
Have you ever left your Christmas lights up until April?
For the Fruit
- 1 cup candied fruit store-bought or homemade
- 1 cup raisins
- ¼ cup orange juice
For the Dough
- 2¼ tsp active dry yeast i.e. 1 (¼-oz.) packet
- 1 cup milk warm
- 1/3 cup honey
- 5 cups all-purpose flour divided
- ½ cup unsalted butter, softened
- ½ tsp salt
- 1 whole egg
- 2 egg yolks
- ½ cup almonds chopped
- ½ tsp almond extract
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- ½ tsp nutmeg
- 1 tsp cinnamon
For the Topping
- 2 Tbsp unsalted butter melted
- 3-4 Tbsp powdered sugar
For the Fruit
- In a small bowl, combine the candied fruit, raisins and orange juice; set aside.
For the Dough
- In a large bowl, combine the yeast, milk, ½ Tbsp of honey and 2 cups of flour; stir until well-combined. Cover bowl and place in a warm (~85°F) location until approximately doubled in size (~45 minutes).
- Transfer dough into the bowl of a countertop mixer. Add the remaining honey, butter, salt, egg, egg yolks, chopped almonds, extracts, lemon zest, nutmeg, cinnamon and remaining 3 cups of flour to the bowl; mix on low speed until well combined.
- Add the fruit mixture to the bowl; mix on low speed until well combined.
- Increase speed to medium and mix for 4-5 minutes. (Note: The dough should be soft, and it should slightly pull away from the edges of the bowl.)
- Transfer dough into an oiled bowl. Cover and place in a warm location for 60-75 minutes, or until dough has doubled in size.
- Turn dough out onto a well-floured countertop.
- Using a rolling pin, shape the dough into a 9”x13” oval. Brush the top of the dough with the melted butter.
- Make a crease lengthwise down the center of the dough about ½” off center. Fold the smaller side over the larger side. Place dough on baking sheet and cover lightly. Place in a warm location and let rise for 30 minutes.
- Preheat oven to 375°F.
- Bake for 35-37 minutes, or until top is golden brown. Place on a baking rack until cool.
- Before serving, dust the top of the stollen generously with powdered sugar.