Grandma’s Stollen

Grandma's Stollen



  • 2½ cup flour
  • 2 tsp. baking powder
  • ¾ cup sugar
  • ½ tsp. salt
  • ½ tsp. ground nutmeg
  • 4 oz. almonds, ground*
  • ½ cup butter
  • 1 cup cream cheese, softened
  • 1 egg
  • ½ tsp. vanilla extract
  • ½ tsp. rum extract
  • ½ cup dried cranberries
  • ½ cup golden raisins
  • Melted butter
  • Confectioners' sugar


  1. Preheat oven to 350 degrees.
  2. Sift together the flour, baking powder, sugar, salt, and ground nutmeg. Stir in the ground almonds. Cut the butter in with a pastry blender until the mixture resembles coarse sand.
  3. With an electric mixer, cream the egg with the cream cheese, vanilla, and rum extract. Stir in the dried fruit. Gradually stir in the flour mixture, until everything is well-blended.
  4. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes, just until smooth. Shape it into an oval, about 10 inches long and 8 inches wide. With the blunt edge of a knife, crease it just off center, lengthwise. Fold the smaller side over the larger and place the stollen on an ungreased baking sheet. (Some prefer to divide the dough into 3 pieces and ‘braid’ the dough together.) You may want to brush it lightly with melted butter before baking.
  5. Bake the stollen for about 30 to 40 minutes. Allow it to cool for 10 minutes.
  6. Brush stolen with melted butter and generously dust with confectioners’ sugar. Repeat this process 3 times.


*Almonds may be omitted or substituted with ¾ cup of oatmeal and ¼ tsp. almond extract. Place the oatmeal in a food processor and pulse a few times before adding to the flour mixture.

Equipment needed: Measuring spoons and cups, Mixing bowls, Whisk, Electric mixer, Pastry blender, Cookie sheets, Pastry brush, Hand-held mesh strainer.

Recipe Management Powered by Zip Recipes Plugin
Phone: 1.949.679.8390
15435 Jeffrey Road, #132
Irvine, CA 92618
Style switcher RESET
Body styles
Color settings
Link color
Menu color
User color
Background pattern
Background image