Posted on December 26th, 2013, in Desserts, Holiday, Recipes, Sweet Chefs.

Stevia Stollen | SweetLeaf®


  • 1/2 cup milk
  • 2 envelopes active dry yeast
  • 1 tsp. salt
  • Dash nutmeg
  • 1 packet SweetLeaf® Stevia Sweetener
  • Dash clove
  • 1/2 tsp. cinnamon
  • 2 1/2 cups all-purpose flour
  • 1 1/8 cups cake flour
  • 1 egg
  • 1 egg yolk
  • 1/2 vanilla bean
  • 3 Tbsp. rum
  • 3/4 cup butter
  • 1/2 cup apricots, dried
  • 1/2 cup raisins, dried
  • 1/2 cup currants, dried
  • 1/2 orange zest
  • 1/3 cup almonds, sliced
  • Powdered sugar for dusting


Warm the milk to 100 to 110 degrees F. Add in two packages of yeast and let stand for 10 minutes. In a stand mixer, place all the dry ingredients inside the bowl and mix on low until all the ingredients are combined.

When the yeast is ready, add all of the wet ingredients to the dry ingredients. Mix with the mixer’s bread hook for 4 minutes on low, then on medium speed for 2 minutes. Remove the dough from the bowl and let it sit for one hour, then place in the refrigerator overnight to ferment.

The next day, divide the dough into 3 equal pieces. Pound each piece into a 6-by-9-inch rectangle shape and roll into a tube. Once done, place all three tubes on a cookie sheet and loosely wrap in plastic film. Let tubes stand for 30 minutes in a warm area.

Preheat the oven to 325 degrees F and bake for approximately 30 minutes, or until golden brown. Once removed from the oven, liberally brush with melted butter and wrap each stollen with plastic film. When the stollens are cool, place in the refrigerator. To serve, dust with powdered sugar and slice.

Serves: 10

Nutrition Facts:

  • Serving size: 1 slice
  • Calories: 377
  • Total Fat: 17g
  • Saturated Fat: 9g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 5g
  • Cholesterol: 77mg
  • Sodium: 346mg
  • Potassium: 352mg
  • Total Carbohydrate: 48g
  • Dietary Fiber: 2g
  • Sugars: 9g
  • Protein: 7g

Recipe by Matthew Lodes, A Taste of New York

  • peony

    if i want to use the dry leavs of stevia how much should i use?

    • SweetLeaf Stevia

      @peonypaeonia:disqus, we’ve never tried using dry leaves when cooking/baking, but we’d love to hear how it turns out.