Beauty shot of Molly Yeh's Stollen Swirly Buns, as seen on Girl Meets Farm Season 11.
Recipe courtesy of Molly Yeh

Stollen Swirly Buns

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  • Level: Easy
  • Total: 4 hr 5 min (includes rising and cooling times)
  • Active: 50 min
  • Yield: 12 buns
These buns have all the flavors of stollen, a German yeasted cake studded with dried fruits and citrus…in cinnamon bun form! Molly first started craving stollen while she was pregnant and would infuse its flavor into all sorts of baked goods….cookie bars, granola and now, these swirly buns—they’re perfect for a special Christmas morning breakfast!






  1. To make the dough: Cut the almond paste into 1/2-inch pieces (if the almond paste is too soft, you can lightly dust with flour). Dust with a tablespoon of the flour and toss to lightly coat. Set aside.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the sugar, yeast, cardamom, ginger, salt, allspice, cloves and remaining 4 1/4 cups flour. In a separate, medium mixing bowl (or large liquid measuring cup), whisk together the eggs, melted butter, orange zest, orange juice and milk. Add the wet ingredients to the dry. Using a rubber spatula, stir to loosely combine. Secure the bowl to the stand mixer and mix on low speed to thoroughly combine. Then increase the speed to medium high to make a soft, sticky and smooth dough, 8 to 10 minutes, dusting with additional flour, as needed, until the dough just cleans the sides of the bowl. Add the candied orange peel, raisins and half of the diced almond paste and continue to knead until incorporated, adding additional flour, if needed, and using a rubber spatula to scrape the sides and the bottom of the bowl to help the mixings incorporate. Grease a large bowl with neutral oil and add the dough, turning to coat. Cover with plastic wrap and let rise at room temperature until doubled, about 2 hours.
  3. Grease a 9-by-13-inch baking sheet with butter and set aside.
  4. For the filling: Combine the brown sugar, cardamom, cinnamon, ginger, allspice, cloves and salt in a small bowl and toss well.
  5. Turn the dough out onto a lightly floured work surface. Roll the dough into a 12-by-18-inch rectangle. Spread the melted butter almost all the way to the edges. Sprinkle the brown sugar mixture on top. Scatter the remaining half of diced almond paste on top and gently press the bits of almond paste into the dough. Starting with a long side, tightly roll the dough into a jelly roll and pinch the seam to close. Use a sharp knife to cut crosswise into 12 rounds and arrange on the baking sheet in a 3-by-4 grid. Cover and let rise until puffed but not quite doubled, about 30 minutes.
  6. While the dough is rising, arrange an oven rack in the middle position. Preheat the oven to 350 degrees F.
  7. Brush the tops and sides of the buns with the egg wash. Bake until puffed, golden brown and cooked all the way through to the center, 30 to 35 minutes. Cool briefly on a wire rack, 15 to 20 minutes.
  8. For the topping: In a medium mixing bowl, whisk together the powdered sugar, 3 tablespoons of orange juice, orange zest, almond extract and a pinch of salt to make a smooth, thick glaze, adding the remaining 1 tablespoon of orange juice, if needed, to make it pourable. Drizzle over the warm buns and immediately sprinkle with the pistachios before the glaze hardens.
  9. The buns will keep, wrapped in foil, for up to 2 days. Rewarm before serving.