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Bread Machine Stollen

A German Christmas Bread, pronounced shtawl-len, is shaped as a folded oval like a giant Parker House Roll. Traditionally, it is full of candied fruit and nuts for the holidays.
Yield 1 loaf




  • 1/2 cup water
  • 1/3 cup unsalted butter
  • 2 large eggs
  • 3 cups bread flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/3 cup chopped candied cherries
  • 3 tablespoons chopped citron
  • 3 tablespoons raisins
  • 1/3 cup chopped walnuts or pecans


  • 1 tablespoon butter, softened (for coating dough )
  • 1/2 to 1 cup Powdered sugar (for sifting on top of loaf)


  • Place room temperature dough ingredients in pan in the order recommended by manufacturer. Candied cherries, citron, raisins and walnuts can be added 5 minutes before the end of the last kneading. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.
    Remove dough after mixing is complete – do not let dough rise in bread machine.
  • Place dough in lightly oiled bowl and turn to grease top. Cover with plastic wrap or foil. Refrigerate 6 to 12 hours.
  • Remove dough from refrigerator, punch down, and allow to rest 10 minutes before shaping. On a lightly floured surface, roll or pat to a 14×8-inch oval; spread with softened butter. Fold in half lengthwise, place on greased baking sheet and curve into a crescent. Press folded edge firmly to seal. Cover; let rise until an indentation remains after lightly touching side of stollen.
  • Preheat oven to 350ºF.
  • Bake for 25 to 30 minutes until golden brown. Cool on rack. Generously sift powdered sugar over top and garnish with additional cherries and nuts, if desired.


Get Traditional Bread Making Method here.
Photo by Fake Ginger.

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