Festive Stollen Slices

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Festive Stollen Slices
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35 min.
ready in 3 h. 7 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie178 kcal(8 %)
Protein4.11 g(4 %)
Fat5.99 g(5 %)
Carbohydrates26.24 g(17 %)
Sugar added4.54 g(18 %)
Roughage0.57 g(2 %)
Vitamin A54.59 mg(6,824 %)
Vitamin D0.26 μg(1 %)
Vitamin E1.46 mg(12 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.02 mg(1 %)
Folate43.16 μg(14 %)
Pantothenic acid0.11 mg(2 %)
Biotin2.14 μg(5 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C1.26 mg(1 %)
Potassium73.46 mg(2 %)
Calcium30.7 mg(3 %)
Magnesium13.74 mg(5 %)
Iron1.22 mg(8 %)
Iodine7.55 μg(4 %)
Zinc0.26 mg(3 %)
Saturated fatty acids2.7 g
Cholesterol31.37 mg


3 ¾ cups all-purpose flour (divided)
½ teaspoon salt
½ teaspoon freshly grated Nutmeg
¼ cup fresh Orange juice
2 tablespoons Brandy
½ cup dried Cherries
0.333 cup Golden raisins
0.333 cup chopped dried Apricot
½ cup warm 2% milk (100° to 110°)
¼ cup granulated sugar
1 package Dry yeast
6 tablespoons butter (melted)
2 large eggs (lightly beaten)
½ cup diced candied citrus peel
½ cup sliced almonds (toasted)
1 ½ teaspoons grated lemon zest
non-stick cooking spray
1 tablespoon Coconut milk
1 large egg
½ cup powdered sugar
How healthy are the main ingredients?
CherryalmondOrange juiceApricotsugarraisins

Preparation steps

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 15.75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes.
Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8-inch oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size.
Preheat oven to 350°.
Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Slice the stollen and sift powdered sugar over loaves before serving.