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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
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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 with Quark Dough
PREP 30min
COOK 40min
READY IN 1h 10min
The following is the for a marzipan stollen with the dough made with quark and a filling of marzipan paste, dried apricots, and almonds.
Ingredients
Marzipan Stollen With Quark Dough
250 g of marzipan paste
1 tsp grated organic lemon peel
2 egg whites
100 g dried apricots
100 g almond stick (or flakes)
250 g of soft butter
120 g powdered sugar
salt
2 eggs
500 g flour
3 tsp of baking powder
250 g of lean quark
Preparation
1
Marzipan Stollen With Quark Dough
Step 1/5
To make the filling, roughly grate the marzipan, then add it together with lemon peel and egg whites to a bowl and blend with your fingers until you have a smooth mass. Finely dice the apricots and toast the almonds in a pan.
Step 2/5
To make the dough, place 200 g of butter, 75 g of powdered sugar, and a pinch of salt in a bowl and then whisk them at maximum speed for five minutes. Next, with the mixer still on, add the eggs one by one. Sift the flour and baking powder directly into the bowl, then add the quark and blend until incorporated.
Step 3/5
Transfer the dough to a lightly floured surface and roll it out into a rectangle that’s approximately 35x25 centimeters. Spread the marzipan paste over the dough, then sprinkle with apricots and almond sticks. Fold each side of the dough, so the ends meet in the middle and then fold lenghtways in half.
Step 4/5
Place the stollen on a tray lined with baking paper. Position the rack in the lower part of the oven and then set the oven to preheat to 200 °C. Place the tray in the oven and bake for 40 minutes. After 20 minutes, cover with aluminum foil.
Step 5/5
Once baked, place the stollen on a wrack, then brush it with melted butter, and sprinkle it with two tablespoons of powdered sugar. Allow to cool, then dust with the remaining powdered sugar.
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