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Betty Crocker Stollen Recipe – Easy Kitchen Guide

Last Updated on January 9, 2024

Are you looking for a delicious holiday recipe to make your Christmas even more special this year? If so, look no further than Betty Crocker’s Stollen recipe. 

This classic German dessert is made with a buttery, sweet dough that’s filled with a variety of dried fruits and nuts, then topped with a sweet icing. It’s a perfect treat for the holiday season that will have your family and friends begging for more!

Betty Crocker Stollen Recipe

What is Betty Crocker Stollen?

A fictional figure and brand called Betty Crocker appears in recipes and food-related advertisements. The Washburn-Crosby Company first developed the character in 1921 as a means of providing customers with a customized answer to product inquiries. 

She has many amazing recipe but this Betty Crocker’s Stollen is a traditional German dessert will be the best. It is usually served around the holidays. 

This sweet, buttery cake is filled with a variety of dried fruits and nuts, then topped with a sweet icing. It’s a delicious treat that is sure to make your Christmas celebration even more special.

Why You’ll Love This Betty Crocker Stollen Recipe?

This Betty Crocker Stollen recipe is a classic holiday dessert that is sure to impress. The buttery dough is soft and tender, and the variety of dried fruits and nuts add an extra level of flavor and texture. 

The icing is sweet and creamy, and the combination of flavors is simply divine. Plus, it’s a relatively easy recipe to make, so you won’t have to spend hours in the kitchen to enjoy this delicious dessert.

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The Ingredients

  • Active dry yeast: Active dry yeast provide an airy, light texture.
  • Lukewarm Almond Milk: Used as a liquid ingredient, almond milk helps bind the ingredients together while adding moisture to the dough. It also contributes a subtle nutty flavor.
  • Organic Coconut Sugar: Providing sweetness to the Stollen, coconut sugar adds a caramel-like taste. It’s considered a healthier alternative to refined sugars.
  • Himalayan Pink Salt: Enhancing the overall flavor, salt balances the sweetness and other flavors in the Stollen dough.
  • Organic Free-Range Eggs and Organic Egg, Separated: Eggs act as binding agents, contributing to the structure and texture of the Stollen while providing richness.
  • Grass-Fed Ghee: Ghee adds richness and a buttery flavor to the Stollen, enhancing its taste and texture.
  • Spelt Flour or Heirloom Wheat Flour: The main dry ingredient, flour forms the base of the Stollen dough, providing structure and body to the baked product.
  • Chopped Macadamia Nuts, Diced Crystallized Ginger, Chopped Dried Apricots, Dried Blueberries: These ingredients contribute to the Stollen’s texture, providing bursts of flavor and sweetness.
  • Freshly Grated Orange Zest: Adding a citrusy aroma and flavor, orange zest enhances the overall taste profile of the Stollen.
  • Grass-Fed Butter: Used for greasing or brushing the Stollen, butter adds moisture and a rich flavor to the baked bread
  • Filtered Water: Water is used in small quantities to adjust the consistency of the dough and help bind the ingredients together.
  • Sifted Coconut Blossom Sugar and Oat Milk for Glaze: The glaze ingredients provide a sweet topping to the baked Stollen, adding an additional layer of flavor and sweetness.
Betty Crocker Stollen Copycat Recipe

Directions

Step 1: Preparing the Oven and Baking Sheet:

Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

Prepare Baking Sheet:

  • Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 2: Mixing active dry yeast with Lukewarm Almond Milk:

Prepare Pistachio Mixture:

  • In a mixing bowl, combine active dry yeast with lukewarm almond milk.
  • Stir the mixture well and let it sit for a few minutes, allowing the active dry yeast to absorb the milk.

Step 3: Combining Wet Ingredients:

Prepare Wet Ingredient Mix:

  • In a separate large bowl, whisk together organic coconut sugar, Himalayan pink salt, 2 whole organic free-range eggs, and 1/2 of an organic egg yolk (reserve the egg white for later).
  • Add softened grass-fed ghee to the mixture and thoroughly combine until well incorporated.

Step 4: Adding Flour and Fruit/Nut Mixture:

Incorporate Dry Ingredients:

  • Gradually add spelt flour or heirloom wheat flour to the wet ingredients, stirring until a dough forms.
  • Fold in chopped macadamia nuts, diced crystallized ginger, chopped dried apricots, dried blueberries, and freshly grated orange zest into the dough until evenly distributed.

Step 5: Shaping the Stollen:

Prepare Dough:

  • Transfer the dough onto a lightly floured surface.
  • Gently knead the dough for a few minutes until it becomes smooth and then shape it into a loaf, approximately 8-10 inches long.

Step 6: Preparing the Filling and Shaping the Stollen:

Create Filling Mixture:

  • Combine softened grass-fed butter and filtered water in a small bowl.
  • Brush this mixture generously over the shaped dough.

Shape the Stollen:

  • Fold the dough in half lengthwise, slightly off-center, forming a crescent shape.
  • Place the shaped dough on the prepared baking sheet.

Step 7: Baking and Glazing:

Bake the Stollen:

  • Place the Stollen in the preheated oven and bake for 30-35 minutes or until it turns golden brown and is fully cooked.
  • Remove the Stollen from the oven and allow it to cool.

Prepare Glaze:

  • While the Stollen is cooling, combine sifted coconut blossom sugar and oat milk in a small bowl.
  • Mix until well combined and smooth.

Glaze the Stollen:

  • Once the Stollen has cooled slightly but is still warm, generously brush the glaze over the top and sides of the loaf.

Step 8: Serving:

Serve the Stollen:

  • Allow the Stollen to cool completely before slicing and serving.
  • Enjoy your homemade Stollen!

Notes

• Instead of all-purpose flour, you can use whole wheat flour for a healthier version of the stollen.

• If you don’t have any dried fruit on hand, you can use any type of fresh fruit instead.

• You can add a teaspoon of ground ginger or nutmeg to the dough for an extra hint of flavor.

• You can use any type of icing to top the stollen, such as chocolate or caramel.

• If you want a sweeter stollen, you can add an extra ½ cup of sugar to the dough.

• If you don’t have any nuts on hand, you can use any type of seeds instead.

Storage Tips

The stollen can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months. 

To freeze the stollen, wrap it tightly in plastic wrap and store it in a freezer safe container. When you’re ready to eat it, thaw the stollen at room temperature, then reheat it in the oven at 350°F for about 10 minutes.

How to Make Betty Crocker Stollen Recipe

Nutrition Information

Serving Size: 1 slice

  • Calories: 220
  • Total Fat: 9g
  • Saturated Fat: 5g
  • Trans Fat: 0g
  • Cholesterol: 45mg
  • Sodium: 140mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 2g
  • Sugars: 16g
  • Protein: 4g

Serving Suggestions

• Serve the stollen with a dollop of whipped cream for a decadent treat.

• Spread a layer of cream cheese on each slice for an extra creamy treat.

• Slice the stollen into small pieces and serve it as an appetizer with a cup of tea.

• Add a scoop of ice cream on top of each slice for a sweet and creamy dessert.

• Toast the stollen and spread it with jam or honey for a delicious breakfast treat.

What other Substitute can I use in Betty Crocker Stollen Recipe?

• Instead of all-purpose flour, you can use whole wheat flour for a healthier version of the stollen.

• If you don’t have any dried fruit on hand, you can use any type of fresh fruit instead.

• If you don’t have any nuts on hand, you can use any type of seeds instead.

• If you don’t have any confectioners’ sugar, you can substitute it with granulated sugar.

• If you don’t have any vanilla extract, you can use almond extract instead.

• If you don’t have any butter, you can use margarine or vegetable oil instead.

• If you don’t have any eggs, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead.

How to Make Betty Crocker Stollen Recipe

Betty Crocker Stollen Recipe

Are you looking for a delicious holiday recipe to make your Christmas even more special this year? If so, look no further than Betty Crocker’s Stollen recipe.
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Author: Dr. Leah Alexander
Course: Sweet Dish
Cuisine: American
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Servings: 16
Calories: 220kcal

Equipment

  • baking sheet
  • mixing bowl
  • Whisk
  • Surface for Kneading
  • Small bowl
  • brush
  • Small Bowl (for glaze)

Ingredients

Stollen

  • 6 tablespoons lukewarm almond milk 105°F to 115°F
  • ½ pack active dry yeast
  • 1/4 cup organic coconut sugar
  • 2 organic free-range eggs
  • 1/4 teaspoon Himalayan pink salt
  • 1/2 organic egg separated
  • 1 3/4 cups spelt flour or heirloom wheat flour
  • 1/4 cup grass-fed ghee softened
  • 2 tablespoons diced crystallized ginger
  • 1/4 cup chopped macadamia nuts
  • 2 tablespoons chopped dried apricots
  • 1/2 tablespoon grass-fed butter softened
  • 1/2 tablespoon filtered water
  • 2 tablespoons dried blueberries
  • 1/2 tablespoon freshly grated orange zest

Glaze:

  • 1 tablespoon plus 1 teaspoon oat milk
  • 2/3 cup sifted coconut blossom sugar

Instructions

  • Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Active dry yeast with Lukewarm Almond Milk: In a mixing bowl, combine the active dry yeast with the lukewarm almond milk. Stir well and let it sit for a few minutes to allow the active dry yeast to absorb the milk.
  • Combine Wet Ingredients: In a separate large bowl, whisk together the organic coconut sugar, Himalayan pink salt, 2 whole organic free-range eggs, and 1/2 of an organic egg yolk (reserve the egg white for later). Add the softened grass-fed ghee and mix until well combined.
  • Add Flour and Fruit/Nut Mixture: Gradually add the spelt flour or heirloom wheat flour to the wet ingredients, mixing until a dough forms.
  • Fold in the chopped macadamia nuts, diced crystallized ginger, chopped dried apricots, dried blueberries, and freshly grated orange zest into the dough until evenly distributed.
  • Shape the Stollen: Transfer the dough onto a lightly floured surface. Knead the dough gently for a few minutes until it becomes smooth. Shape it into a loaf, about 8-10 inches long.
  • Prepare the Filling: Combine the softened grass-fed butter and filtered water in a small bowl. Brush this mixture over the shaped dough.
  • Fold and Shape the Stollen: Fold the dough in half lengthwise, slightly off-center, creating a crescent shape. Place it on the prepared baking sheet.
  • Bake the Stollen: Bake in the preheated oven for 30-35 minutes or until the Stollen turns golden brown and is cooked through. Remove from the oven and let it cool.
  • Prepare the Glaze: While the Stollen is cooling, make the glaze by combining the sifted coconut blossom sugar and oat milk in a small bowl. Mix until well combined and smooth.
  • Glaze the Stollen: Once the Stollen has cooled down slightly but is still warm, generously brush the glaze over the top and sides of the loaf.
  • Serve: Allow the Stollen to cool completely before slicing and serving. Enjoy your homemade Stollen!

Notes

  • Instead of all-purpose flour, you can use whole wheat flour for a healthier version of the stollen.
  • If you don’t have any dried fruit on hand, you can use any type of fresh fruit instead.
  • You can add a teaspoon of ground ginger or nutmeg to the dough for an extra hint of flavor.
  • You can use any type of icing to top the stollen, such as chocolate or caramel.
  • If you want a sweeter stollen, you can add an extra ½ cup of sugar to the dough.
  • If you don’t have any nuts on hand, you can use any type of seeds instead.
Keyword: Betty Crocker Stollen Recipe

Frequently Asked Questions

Q1. How long will the Betty Crocker Stollen keep?

A1. The stollen can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Q2. Is the Betty Crocker Stollen vegan?

A2. No, this recipe is not vegan as it contains eggs and butter. To make this recipe vegan, you can use flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and vegan butter or margarine instead.

Q3. What type of nuts can I use in the Betty Crocker Stollen?

A3. You can use any type of nuts, such as walnuts, almonds, or pecans. If you don’t have any nuts on hand, you can use any type of seeds instead.

Q4. Can I use fresh fruit instead of dried fruit in the Betty Crocker Stollen?

A4. Yes, you can use any type of fresh fruit instead of dried fruit.

Q5. Can I make the Betty Crocker Stollen ahead of time?

A5. Yes, you can make the stollen ahead of time and store it in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.

Q6. Is the Betty Crocker Stollen difficult to make?

A6. No, this recipe is relatively easy to make. It does require some time and effort, but the result is worth it!

Q7. What type of icing should I use for the Betty Crocker Stollen?

A7. You can use any type of icing to top the stollen, such as chocolate or caramel.

Conclusion

Betty Crocker’s Stollen is a classic holiday dessert that is sure to impress. The buttery dough is soft and tender, and the variety of dried fruits and nuts add an extra level of flavor and texture. The icing is sweet and creamy, and the combination of flavors is simply divine. 

Plus, it’s a relatively easy recipe to make, so you won’t have to spend hours in the kitchen to enjoy this delicious dessert. Try this recipe and see for yourself why it’s a holiday favorite!

You’ll also like the latest recipes!

Author Profile

Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.

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