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Grandma’s “Stalin”: A Raisin-less Stollen Tradition

The scent of warm bread, sweet spices, and candied fruit still takes me back to my grandmother’s kitchen. Every Christmas, she’d orchestrate a baking frenzy, and her “Stalin” – as she affectionately (and slightly mispronouncedly) called it – was the star. The aroma alone was enough to transport me to a world of cozy warmth and holiday cheer, even before the first bite of that sweet, slightly dense, and utterly comforting bread touched my tongue. It wasn’t until much later that I realized her recipe was a bit… unconventional.

Recipe Overview

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Yields: 1 loaf
Dietary Type: Vegetarian

Ingredients

2 compressed yeast cakes (4 1/2 tsp. dry yeast)
1/2 cup lukewarm water (105-115 degrees F)
1/2 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup soft shortening
1/2 – 5 cups flour
Candied fruit
White icing

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Wooden spoon or stand mixer
Clean work surface
Greased bowl for rising
Baking sheet
Oven
Thermometer
Optional: KitchenAid mixer

Instructions

First, activate the yeast. In a small bowl, add the yeast to the lukewarm water. If using compressed yeast cakes, allow them to soak in the water, then stir well before adding them to the other wet ingredients. If using dry yeast, stir well when adding it to the water, and again just before incorporating it into the other wet ingredients. The water temperature is crucial; too cold, and the yeast won’t activate; too hot, and you’ll kill it.
In a large mixing bowl, combine the lukewarm milk, sugar, and salt. Stir until the sugar and salt are mostly dissolved.
Add the yeast mixture to the milk mixture, and stir gently to combine.
Next, stir in the eggs and soft shortening. Make sure the shortening is truly soft, not melted, for the best texture.
Now for the flour. Add the flour in stages, mixing well after each addition. Start with 1/2 cup and gradually add more until the dough starts to come together. The amount of flour you need can vary depending on the humidity and the type of flour you’re using.
When the dough leaves the side of the bowl, turn it out onto a lightly floured board and knead it until it becomes smooth and elastic. This will take about 5-10 minutes by hand, or less if you’re using a stand mixer with a dough hook.
Place the dough in a greased bowl, turning it once to coat all sides. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place until it has doubled in size. This usually takes about 1 1/2 to 2 hours.
Once the dough has doubled, punch it down to release the air and allow it to rise again for another 30-60 minutes, or until almost doubled. This second rise contributes to a lighter, more airy texture.
After the second rise, turn the dough out onto a lightly floured board and flatten it out into a rough rectangle or oval.
Spread the candied fruit evenly onto the dough. The amount of fruit you use is really up to your personal preference, but don’t be shy!
Knead the fruit into the dough to distribute it evenly throughout. This step can be a bit messy, but try to incorporate the fruit as thoroughly as possible.
Pat the dough out into an oval shape that’s about 1 inch thick. Spread with softened butter. Then fold the dough over onto itself to create the characteristic stollen shape. This fold is what creates the distinctive ridge in the finished loaf.
Let the shaped stollen rise again on a baking sheet lined with parchment paper. Cover it loosely with plastic wrap or a clean cloth and let it rise for another 30-45 minutes.
Preheat your oven to 350°F (175°C).
Bake the stollen for 30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
Ice the stollen as soon as it comes out of the oven while it is still hot. This allows the icing to melt slightly and adhere better to the bread.

Important Notes:

My grandmother always used butter as the shortening, so she skipped the step of spreading the dough with soft butter before folding. I find this works just fine!
Check the bread after 20 minutes in the oven; if it is browning too quickly, cover it with foil for the final 10 minutes to prevent it from burning.
To check for doneness, insert a thermometer into the bottom of the bread; the bread is done if the internal temperature reaches 180°F (82°C).
A KitchenAid mixer can be a huge help for mixing and kneading the dough!

Expert Tips & Tricks

For a richer flavor, try using browned butter (beurre noisette) instead of regular melted butter. Just be sure to let it cool slightly before adding it to the dough.
If you want to add a bit of citrusy flavor, grate the zest of an orange or lemon into the dough along with the candied fruit.
To prevent the candied fruit from sinking to the bottom of the loaf, toss it with a tablespoon of flour before adding it to the dough.
To make the stollen extra moist, brush it with melted butter immediately after baking and before icing.

Serving & Storage Suggestions

Serve your homemade stollen warm or at room temperature. It’s delicious on its own, or you can enjoy it with a cup of coffee or tea. Leftover stollen can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap the stollen tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving. You can also gently rewarm slices in a toaster or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1780 kcal	N/A
Calories from Fat	1062 kcal	N/A
Total Fat	118 g	181%
Saturated Fat	31.6 g	158%
Cholesterol	440.1 mg	146%
Sodium	2539.1 mg	105%
Total Carbohydrate	160.3 g	53%
Dietary Fiber	4.4 g	17%
Sugars	100.8 g	N/A
Protein	25.9 g	51%

Variations & Substitutions

Add Nuts: Include chopped almonds, walnuts, or pecans along with the candied fruit for added texture and flavor.
Spice it Up: Experiment with different spices like cardamom, nutmeg, or allspice to customize the flavor profile.
Citrus Glaze: Instead of a simple white icing, try a citrus glaze made with powdered sugar and lemon or orange juice.
Chocolate Chips: If you’re feeling adventurous, add some chocolate chips to the dough for a decadent twist.
Dairy-Free: You can substitute the milk with a plant-based milk like almond or soy milk, and use a dairy-free shortening. Just make sure to choose a plant-based milk with a neutral flavor so it doesn’t affect the taste of the stollen.
Gluten-Free: Substitute the flour with a gluten-free blend. You might need to adjust the amount of liquid depending on the blend you use.

FAQs (Frequently Asked Questions)

Q: Why doesn’t this stollen recipe include raisins?
A: This particular recipe is a family tradition, and for whatever reason, my grandmother never included raisins. It’s what makes it unique!

Q: Can I use active dry yeast instead of compressed yeast cakes?
A: Yes, you can. Just be sure to use the correct amount (4 1/2 teaspoons) and activate it properly in lukewarm water before adding it to the other ingredients.

Q: How do I know if the stollen is done baking?
A: The stollen should be golden brown and sound hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be 180°F (82°C).

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just punch it down before refrigerating it and let it come to room temperature before shaping and baking.

Q: What’s the best way to store stollen?
A: Store the stollen in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.

Final Thoughts

Even though my “Stalin” pronunciation might have been a childhood quirk, the taste of this stollen is anything but. It’s a simple recipe, passed down through generations, and it’s a reminder that the best traditions are the ones that are made with love. I encourage you to give this raisin-less stollen a try this holiday season. It’s the perfect treat to share with loved ones, and maybe even start a new family tradition of your own! Don’t be afraid to experiment with the ingredients and make it your own. Happy baking!

Stollen Recipe