International Cuisine > International Baking & Pastry > European Baking > Stollen (German)

Classic German Stollen

A traditional German Christmas bread, rich with dried fruits, nuts, and marzipan, coated in powdered sugar. This Stollen recipe provides detailed steps for a delicious and authentic bake.

Prep Time
3 hours (including proofing)
Cook Time
50-60 minutes
Servings
10-12 slices
Ingredients
  • 500 g All-purpose flour
  • 7 g Active dry yeast
  • 75 g Granulated sugar
  • 1/2 tsp Salt
  • 200 ml Milk (lukewarm)
  • 150 g Unsalted butter (melted)
  • 1 tsp Lemon zest
  • 1 tsp Orange zest
  • 50 ml Rum
  • 200 g Raisins
  • 100 g Sultanas
  • 50 g Candied orange peel
  • 50 g Candied lemon peel
  • 100 g Almonds (blanched, slivered)
  • 200 g Marzipan
  • 50 g Melted butter (for brushing)
  • For dusting Powdered sugar

Preparing the Fruit

Soak the raisins, sultanas, candied orange peel, and candied lemon peel in rum for at least 2 hours, or preferably overnight. This rehydrates the fruits and infuses them with flavor.

Activating the Yeast

In a small bowl, combine the lukewarm milk with the sugar and yeast. Let it stand for 5-10 minutes until foamy. This indicates the yeast is active.

Making the Dough

In a large bowl, whisk together the flour and salt. Add the yeast mixture, melted butter, lemon zest, and orange zest. Mix until a shaggy dough forms.

Kneading the Dough

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

First Proofing

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Adding the Fruit and Nuts

Punch down the dough and gently knead in the soaked fruits, candied peels, and almonds until evenly distributed.

Shaping the Stollen

On a lightly floured surface, roll the dough into an oval shape, about 30cm long. Form the marzipan into a roll, about 25cm long. Place the marzipan slightly off-center on the dough. Fold the larger side of the dough over the marzipan and press down gently along the edge to seal.

Second Proofing

Place the shaped stollen on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes.

Baking

Preheat oven to 180°C (350°F). Bake for 50-60 minutes, or until golden brown. If the stollen starts to brown too quickly, cover it loosely with foil.

Finishing Touches

Remove the stollen from the oven and brush it generously with melted butter while still hot. Dust liberally with powdered sugar. Let cool completely before slicing and serving.

Nutrition Facts Estimated per 100g of product

Calories: 350kcal, Carbohydrates: 50g, Protein: 6g, Fat: 15g (Note: Nutritional values are estimates and vary based on specific ingredients used.)

Other Considerations for Nutrition

This recipe contains nuts and dried fruits, which are high in natural sugars and fats. Marzipan adds additional sugar. Consider portion sizes if monitoring sugar or fat intake.

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FAQ

  • Can I use a different type of alcohol to soak the fruit?

    Yes, you can use brandy, dark rum, or even orange juice as a non-alcoholic alternative.
  • Can I make the stollen ahead of time?

    Yes, stollen can be made a few days in advance. Store it wrapped tightly in plastic wrap at room temperature. The flavor improves over time.
  • How do I store leftover stollen?

    Wrap the stollen tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to a week.