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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
Mohnstollen
PREP 25min
COOK 40min
READY IN 1h 5min
The following the recipe for stollen that has a filling made with ground poppy seeds.
Ingredients
Mohnstollen
FOR THE DOUGH
500 g flour
30 g fresh yeast
250 ml of warm milk
½ tsp salt
75 g of butter
75 g of sugar
FOR THE FILLING
250 g of ground poppy
250 ml of hot milk
150 g of sugar
50 g raisins
peel of one lemon
2 tbsp honey
1 vanilla sugar
1 tsp rum
2 tbsp powdered sugar for dusting
Preparation
1
Mohnstollen
Step 1/3
Place flour into a bowl, then make a well in it. In a small saucepan mix yeast with milk, then wait for it to foam, about 15 minutes. Pour the yeast into the well inside the flour, then gradually start incorporating flour from the edges into the yeast. Next, add salt, butter, and sugar and knead until you have a smooth dough. Cover with a cloth and place in a dry and warm place for an hour until doubled in size.
Step 2/3
Transfer the dough to a lightly floured surface, then roll it into a rectangle that’s ½ cm thick. Scald the ground poppy seeds with hot milk, then add the remaining ingredients for the filling. Spread the filling over the dough and roll it lengthwise, so you have a log. Tuck the ends on each side in, then leave it to rest for 20 minutes.
Step 3/3
Transfer the mohnstollen onto a tray lined with baking paper and then bake for 40 minutes in an oven preheated to 180 °C. Once baked, take out of the oven, allow to cool, and sprinkle with powdered sugar.
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