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Authentic Stollen Recipe
Saxony, Germany
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We strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Traditionally prepared for Christmas, this German sweet bread is made with yeasted dough that’s rich in butter and eggs, and is studded with sultanas, currants, chopped almonds, and candied fruits and peels, typically lemon and orange ones. Dried apricots and marzipan paste are also often included, and the dried fruits can be spiked with rum. The dough is usually flavored with lemon zest, but spices such as cinnamon, cardamom, and anise may also be included. The dough is shaped by hand into a loaf that is brushed with butter and dusted with sugar before baking at a moderate temperature. Once baked, the still hot stollen is brushed with butter and dusted generously with powdered sugar. This step can be repeated more than once, though royal icing can also be used instead. Depending on the used ingredients, there are different kinds of stollen. For example, mandelstollen will have at least 20 percent of almonds, and marzipanstollen will have a filling ... Read more
Pair with
Cooking tips
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dough
Ideally, the yeast should have time to pre-ferment before it’s added to the flour as this gives the stollen a more complex flavor. However, baking powder is sometimes used instead, especially if the dough includes quark, which is often added because it provides moisture and tenderness. Dried and candied fruits and peels, as well as nuts, should be kneaded into an already finished dough. -
flavorings
Most recipes do not include a lot of spices, and some even don't list them at all. In case they are included, most likely it is only vanilla and lemon zest, but cardamom, mace, star anise, and even cinnamon may be included as well. Stollen is often spiked with rum, but bourbon and brandy can be used instead. -
fruits & nuts
There are no limits to what you can include when it comes to fruits and nuts. Sultanas, currants, and almonds are the more traditional option, but you can also add hazelnuts, raisins, or cherries. -
method
The dough is shaped by hand into a loaf which is baked outside of a mold. It is important that you do not overbake your stollen as it should not be dry and crusty, but have some sponginess to it. -
storage
For the best flavor, stollen should be left to mature for at least a week before it’s consumed. However, no particular fuss is required. Just wrap it tightly in foil and keep it at room temperature. -
serving
Stollen can be served after it’s had time to ripen. It is cut in slices and can be eaten as is, or paired with jam, honey, or butter.
Recipe variations
Marzipan Stollen
PREP 1h
COOK 1h
READY IN 2h
The following is the recipe for marzipan stollen, which has a filling of marzipan paste in the middle. Once cooled, stollen is wrapped in foil and should be stored at room temperature for a week before it’s ready for serving.
Ingredients
Marzipan Stollen
750 g of flour
1.5 cubes of yeast (fresh)
175 ml of milk
120 g of brown sugar
1 pinch of salt
100 grams of almonds
375 g of butter, soft
100 g almonds (chopped)
100 g of almonds
300 g of sultanas
125 g of cranberries
200 g of marzipan paste
125 g butter (to coat)
125 g of powdered sugar (for dusting)
Preparation
1
Marzipan Stollen
Step 1/6
Add flour to a bowl, and make a hole in the middle, then add the crumbled fresh yeast into the hole. Next, heat the milk until lukewarm, then pour half of it over the yeast, and add a tablespoon or two of sugar. Using a fork, incorporate some of the flour into the milk and yeast and mix until you have a thick liquid mass. Cover and keep in a warm place for 20-30 minutes until the yeast activates.
Step 2/6
Pour the remaining milk into the flour and yeast and blend with a mixer that has dough hooks attached. While the mixer is on, add salt, blanched almonds, and butter. Once you have a smooth dough, transfer it to a lightly floured working surface, and knead it vigorously with your hands. Place the dough into a bowl, cover with a cloth, and keep in a warm and dry place for 60 minutes until it doubles in size.
Step 3/6
Once 60 minutes have passed, transfer the dough onto a lightly floured surface, and knead, gradually incorporating the chopped almonds, sultanas, and cranberries. Shape into a bread loaf and place on a tray lined with baking paper. Cover and keep in a warm place for 60 minutes.
Step 4/6
Shortly knead the marzipan and shape it into a roll, slightly shorter than the stollen. Fold a long (125 cm) piece of aluminum foil lengthwise into a strip that is 3-4 cm wide. Press with your hands lengthways into the stollen to make an indentation. A 1/3 of the dough should be on one side of the indent and 2/3 on the opposite side. Place the marzipan roll into the indentation, then close it by folding the bigger piece of dough over and then pinch to seal.
Step 5/6
Shape the stollen with your hands into a log and wrap a strip of aluminum foil around it, so that it doesn’t deflate during baking. Cover with a cloth and let rest for 20 minutes. Place in the oven preheated at 180°C and bake for 50 minutes. Turn the oven off and leave the stollen inside to bake for another 10 minutes.
Step 6/6
Brush the still hot stollen with melted butter, then sprinkle it with sugar. Repeat this step until you’re out of butter and sugar. Allow the stollen to cool completely, then wrap it in foil.
Other Variations
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