Christmas Stollen Bread
AT A GLANCE
30 mins. to 45 mins.
30 mins. to 35 mins.
3 hrs 1 mins. to 4 hrs 8 mins.
3 stollen loaves
As a traditional German fruitcake with a profound history, it's no wonder that
there are as many variations of stollen as there are people who make it. This
version includes a rich filling of almond paste (or marzipan), which adds to the
decadence of the bread-like cake.
Stollen's dense butter and sugar coating makes it an excellent candidate for
preparing ahead of the busy holiday season, wrapping, and giving to friends and family up to 2 weeks later.
3 cups Fruitcake Fruit Blend
1/3 cup orange juice or rum
1 tablespoon instant yeast
3/4 cup warm water
1 large egg
1/2 cup (8 tablespoons) unsalted butter, softened
1/4 cup Baker's Special Dry Milk
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground cardamom
1 tablespoon grated lemon zest
1/2 cup chopped toasted almonds
3/4 cup almond paste or marzipan
2 tablespoons melted butter
Baker's Special Sugar
confectioners' sugar or non-melting white sugar
1. To prepare the fruit: Combine the fruits and orange juice or rum, cover, and
set aside at room temperature for up to 12 hours.
2. To prepare the dough: Using a stand mixer, mix and knead together all of the
dough ingredients (except the almonds) to make a smooth, soft dough.
3. Cover the dough and let it rise until puffy, about 60 to 90 minutes.
4. To make the filling: Divide the marzipan into three pieces and shape each into
a flattened 7" log.
5. To assemble the stollen: Knead the fruit and almonds into the dough. Turn the
dough out onto a lightly greased surface, divide it into three pieces, and shape
each piece into an 8" x 6" oval.
6. Place one piece of almond paste or marzipan down the longer center of each
oval, and fold dough over it lengthwise, leaving the top edge of the dough just
shy of the bottom edge.
7. Press the top edge firmly to seal it to the dough below.
8. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover
them, and let them rise for 45 to 60 minutes, until puffy.
9. While the stollen are rising, preheat the oven to 350°F, with a rack in the upper
10. Bake the stollen for 30 to 35 minutes, until golden brown and its internal
temperature reads 190°F on a digital thermometer.
11. Remove the stollen from the oven, and brush them with melted butter. After 5
minutes, dust with Baker's Special (superfine) sugar and/or confectioners' or
12. Transfer to a rack to cool completely. Wrap airtight and store at room
temperature for up to 2 weeks. Freeze for longer storage.
13. Yield: 3 stollen.
Tips from our bakers
Substitute almond paste for the marzipan, if desired.
If you've frozen the stollen, you may need to dust them with sugar again, once
Bûche de Noël or Christmas Yule Log
Author: Layla Pujol
Buche de Noel or Yule Log is a traditional Christmas cake in France and other parts of the world. It is made of a thin rolled sponge cake with a coffee cream filling and chocolate cream icing.
For the sponge cake:
For the cream filling and icing:
Instructions for the sponge cake (Step 1 of 3), using the cake ingredients:
Instructions for the butter cream (Step 2 of 3), using the cream filling and icing ingredients:
For the Christmas log assembly (Step 3 of 3):
11 Easy and Unique Christmas Gifts for friends
The Light Of Christmas
By Margaret Cagle
We bring in the Christmas season
With beautiful Christmas lights.
They shine forth across our cities
Throughout the season’s nights.
Many look forward to celebrating
This wonderful time of the year
By decorating their homes with lights
To spread some Christmas cheer.
We string lights on Christmas trees,
On wreaths hanging here and there.
Lights adorn many, many decorations.
We see pretty lights everywhere.
Jesus is the real light of Christmas.
He is the light of the world today.
He died on the cross for our sins.
He is the truth, the light, the way
Posted Dec 4, 2018
Are you in the holiday spirit? How about a trip to Shore Acres, by Coos Bay, to enjoy more than 325,000 lights and beautiful displays that include a life-size gray whale, giant butterflies, mushrooms, cluster flowers, Christmas trees, a ship sculpture, lighthouse and much more.
The Newport 60+ Activity is sponsoring a trip to Shore Acres on Monday, Dec. 10. The cost of the trip is $15, and a van will leave Newport at 1 p.m. are return around 9 p.m.
Shore Acres was once the grand estate of pioneer timber baron and shipbuilder Louis Simpson and his wife, Lela. It began as a private estate with luxurious gardens featuring trees, shrubs, and flowering plants brought from around the world aboard Louis’s sailing ships.
When fire destroyed the mansion in 1921, Simpson began to build an even larger replacement, two stories high and 224 feet long. However, financial losses in the 1930s caused both the house and grounds to fall into disrepair. In 1942, Shore Acres was purchased by the State of Oregon for use as a public park. Later additions were acquired from other owners between 1956 and 1980.
A community tradition was born in 1987 when the Friends of Shore Acres decided to “string a few lights” to help celebrate the holidays. That first season, 6,000 miniature lights, one Christmas tree and the decorated Garden House drew 9,000 visitors. Today, around 50,000 visitors view the light display and enjoyed hot cider, punch, coffee and cookies at the Garden House.