Christmas Stollen Recipe — A hearty bread studded with dried fruit, chopped walnuts, and orange zest. The perfect holiday breakfast treat or even dessert!
And then there were 3.
Any out there still standing with me in the Istillhavenoideawhattogetthisperson club? It’s pretty exclusive, so don’t get TOO disappointed if you’re not.
But let’s put off that gift getting just one more day for the gift that gives to this little blog of mine every month.
Here’s what was in store for this month:
Grab a Book and Cook
We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’
Honestly, I had a hard time with this one. This theme comes every December, and has birthed the recipes for this simple salmon salad, and these almost good enough for breakfast (but it’s the holidays, what the hell…) gingerbread muesli cookies, but this year I actually struggled finding a recipe that enticed me on the pages associated with 2017.
I appropriately enough choose the only Christmas cookbook I own. Another honestly (we’re getting real deep in this post), I actually don’t own THAT many cookbooks. Like maybe 10. For a food lover and blogger, I feel like that’s pretty minimalist. But then again, that’s why there’s blogs, right?
I finally stumbled upon page 107, since the other previous page contenders didn’t strike any chords with my little foodie brain. But holiday bread? That sounded festive. Plus, wine and bread flow through my French veins, and I jump at any chance to work either (or both) into my food vocabulary on the daily. A stollen recipe it was.
I don’t think I’ve ever had nor made Stollen before. Frankly, I didn’t even know how it was pronounced (update: it’s pronounced like stolen), but coming from a girl who proudly admits to loving fruitcake, I was down for any bread studded with dried fruits and nuts.
You could even say that it had STOLLEN my heart. 🙂
Come on people, it was right there.
Here’s some of the swaps I made to this stollen recipe to make my version a bit healthier, but still holiday-worthy. Plus, that leaves more room for slathering a warm slice with more butter. Trust me on that one. 😉
– Used half the amount of sugar.
– Used half the amount of fat (replaced with applesauce).
-Replaced the ricotta with cottage cheese (mostly because that’s what I had, but also for more protein).
– Used half the amount of dried fruit, and used dried plums for more fiber.
Money Saving Tips for this Christmas Stollen Recipe:
- Buy store brand. Basic items such as flour, sugar, and baking powder are often less expensive when you use store brand instead of name brand with no flavor or quality differences.
- Use individual cups. I normally tell you to buy in bulk, but this is an exception. Unless you go through a lot of applesauce, I find the cups to be a great way to avoid throwing a big container out if I don’t use it all.
More Christmas Recipes:
A hearty bread studded with dried fruit, chopped walnuts, and orange zest. The perfect holiday breakfast treat or even dessert!
- 2 1/3 cups flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup coconut oil*
- 1/4 cup unsweetened applesauce
- 1 cup low-fat cottage cheese
- 1/2 cup dried plums, chopped (about 8 plums)
- 1/3 cup chopped walnuts
- 1 teaspoon orange zest
- 1 teaspoon almond extract
- 2 tablespoons ground flax + 4 tablespoons water**
- confectioners sugar (optional)
- Preheat oven to 325 degrees.
- Line a baking sheet with parchment paper or cooking spray.
- In a small bowl, combine flax and water if using. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut coconut oil into flour until crumbs are formed.
- Mix in remaining ingredients until combined.
- On a lightly floured surface, knead down 2-3 times.
- With a rolling pin, roll out dough to a 12 by 8 inch oval.
- Fold over lengthwise, and transfer to prepared baking sheet.
- Bake 50-60 minutes, or until a toothpick inserted comes out clean.
- Let cool on a wire cooling rack, and sprinkle with confectioners sugar before serving
*butter can be used instead.
** 2 large eggs can be used instead.
- Don’t over knead. Too much can result in a tough bread.
- Not vegan? You can use butter and eggs instead of the coconut oil and flax.
- Use any dried fruits and nuts you have on hand.
- Vanilla extract can be used instead of almond, but I like the extra nutty flavor it brings.
Keywords: christmas, holidays, bread, vegetarian, baking, dessert, breakfast
Pin this recipe to your ‘Christmas Baking’ board!
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Make it a great day!
What’s your favorite holiday recipe?
How many cookbooks do you own?