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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Traditional Egerländer Weihnachtsstollen
– Christmas Stollen from Bohemia

From the Kitchen of Aida Kraus, 07 Dec 2007



  • Dissolve: 2 pkg of yeasts in 1 cup of tepid water

  • Beat: 1 egg with 1 Tb water and 3 Tb rum add  ½ tps ground nutmeg, zest of one lemon

  • Mix: 6 cups flour, ½ c sugar, ½ c raisin, ½ c sliced almonds, ½ c glazed fruit

  • Liquefy: ½ c hot water with ½ lb butter or margarine

Put half of the flour mix (see 3 above) in a large mixing bowl. Flour has different moisture content, adjust. Combine all liquids (1.2. & 4) and add to the flour.

Process with kneading hook low speed until smooth, add a little flour at a time until absorbed.  Put some flour on counter, remove dough and knead with hands until dough is no longer sticky.  Put dough back into large bowl, cover and let rise about 1 – 1 ½ hours until it has risen to about double.

Remove dough from bowl onto a floured kitchen counter and make 9 ropes.


Between the 4-braid and the 3-braid you may insert  “Omens” which are always a hit with the family and everyone will want to wield the knife to get at the omens hidden inside the Stollen.  Vary their locations from year to year.

The ends of the last two ropes twisted about each other will be folded underneath on each end.

To make them “sit” on top of one another, you can use the heel of your hand to press down in the middle of the lower braid for support of the next. 


You stack the braids, one on top of the other for baking.  Careful now! This is where our Egerländer superstition comes in and will affect the lady of the house!  If your braids slip while baking, it is not going to be a happy Christmas nor will it be a lucky New Year.  So here is how you’ll be making your own luck:  skewer them to anchor while baking! 

Let the skewered stollen rise for another ½ to ¾ hour and then bake 45 minutes at 350F. If the skewers come out clean it is done. Let stand overnight before cutting and serve it sliced like bread with butter and honey.  The traditional beverage  to serve with it is tea with honey and laced with a  tablespoon of rum. 

Coin: wealth, Fig: baby, Ring: wedding, Almond: health, Date or Ginger: travel, Cherry: love. 

And Merry Christmas to you all! Aida

(photos were taken 2005 for this recipe by Aida)

Published at DVHH by Jody McKim Pharr, 07 Dec 2007]


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Last Updated: 25 Jul 2014

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