Austrian Christmas Stollen

Austrian Christmas Stollen

Celebrate Christmas traditional style with this Austrian recipe


cup milk

3 cups flour

6g yeast

3 egg yolks

lb soft butter

cup sugar

lemon, zest and juice

A dash of vanilla

tsp cinnamon

tsp cloves

10 candied cherries, chopped

4 oz citron, chopped

4 oz slivered almonds

1 cup raisins, soaked in
spirits overnight

cup soft butter

3 tbsp sugar mixed with tsp cinnamon


1 cup powdered sugar

egg white


Scald the milk and allow it to cool to lukewarm. In a small bowl, mix the yeast and 1 tbsp sugar. Add half the milk in, stir in 1 tbsp flour, cover and let rise to double in bulk, about 10 to 20 minutes.In a large bowl, mix the flour with the egg yolks, the rest of the milk, sugar, lemon juice and zest, flavourings and butter. Add the yeast mixture and work with a wooden spoon until the dough leaves the sides of bowl. Form into a ball and allow to rest covered for 1 hours in a warm, draught-free place. Preheat the oven to 200C. Butter a large cookie sheet.Knead in the fruits, almonds and raisins into the dough. Divide it into 2 equal parts and roll each piece into a 1-inch-thick oval and spread each oval with half the softened butter and sprinkle with half the cinnamon-sugar mix. Fold each oval lengthwise in half like an omelette. The top half should be 1 inch narrower than the bottom to achieve the traditional shape. Place on a large buttered cookie sheet and allow to rest covered for another half an hour.Place in the oven, which has been liberally sprinkled with water, and bake with the door open about an inch (use a wooden spoon). This helps it rise faster. Reduce to 180C, close the oven door and bake for 35 to 45 minutes. If it browns too fast, reduce to 160C.Remove the stollen from the oven and sprinkle with powdered sugar or glaze immediately with the glaze mixture while still hot. Leave to cool before slicing.