Stollen is a rich, yeast-based German fruit bread loaded with dried fruits, nuts, and spices, traditionally enjoyed during the Christmas season. Its dense, buttery crumb and snowy powdered-sugar coating make it a festive treat that slices beautifully and keeps for weeks. This recipe delivers an authentic, moist stollen with a tender crumb and deep, aromatic flavor that only improves with time.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ½ cup (100 g) granulated sugar
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- ½ cup (120 ml) warm milk (110°F / 43°C)
- 1 large egg, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 1 tsp salt
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup (150 g) golden raisins
- ½ cup (75 g) dark raisins
- ½ cup (60 g) chopped candied orange peel
- ½ cup (60 g) chopped candied lemon peel
- ½ cup (60 g) slivered almonds
- ½ cup (60 g) chopped marzipan (optional)
- ½ cup (1 stick / 113 g) unsalted butter, melted (for brushing)
- ½ cup (60 g) powdered sugar, for dusting
Instructions
- In a small bowl, dissolve the yeast in warm milk with a pinch of sugar and let stand for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, remaining sugar, salt, cardamom, cinnamon, and nutmeg. Add the yeast mixture, egg, and softened butter. Mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, soak the raisins and candied peels in warm water for 15 minutes, then drain well and pat dry.
- Punch down the dough and knead in the dried fruits and almonds until evenly distributed. If using marzipan, roll it into a log about 8 inches (20 cm) long.
- Roll the dough into an oval about 10 inches (25 cm) long. Place the marzipan log in the center, fold one side over the other, and press edges to seal. Shape into a tapered loaf.
- Place the stollen on a parchment-lined baking sheet, cover loosely with a clean towel, and let rise for 30 minutes.
- Preheat oven to 350°F (175°C). Bake the stollen for 45–55 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If it browns too quickly, tent with foil.
- While still warm, brush the entire stollen with melted butter. Let cool completely, then dust generously with powdered sugar.
Tips
- Use a mix of candied orange and lemon peel for authentic flavor; if you can’t find them, substitute with extra dried apricots or cranberries.
- Soak the dried fruits before adding to keep them moist and prevent them from drawing moisture out of the dough.
- Do not over-knead after adding fruits—they can break down and discolor the dough.
- For a more traditional texture, let the baked stollen rest for 1–2 days wrapped in foil before serving; it allows the flavors to meld.
Serving Suggestions
Slice stollen thinly and serve with coffee or tea, or alongside a glass of mulled wine. It’s also delicious toasted and spread with butter or jam. For a festive platter, arrange slices with fresh figs, grapes, and cheese.
Variations
- Dresden-Style: Use only candied citrus peel and add a generous amount of marzipan in the center.
- Nut-Free: Omit almonds and add sunflower seeds or extra dried fruit.
- Chocolate Stollen: Fold in ½ cup (90 g) dark chocolate chips along with the fruit.
- Quicker Version: Use instant yeast and skip the first rise—just knead, shape, and let rise once for 30 minutes.
Storage and Reheating
Stollen keeps well at room temperature, wrapped tightly in foil or in an airtight container, for up to 2 weeks. For longer storage, freeze for up to 3 months. To reheat, place slices in a 300°F (150°C) oven for 5–10 minutes, or toast lightly. Always ensure reheated stollen is heated through to 165°F (74°C) if it has been refrigerated.
Frequently Asked Questions
Why is my stollen dry? Overbaking or using too much flour can cause dryness. Check for doneness at the minimum time, and measure flour by spooning and leveling. Also, brushing with butter while warm helps keep it moist.
Can I make stollen without yeast? Traditional stollen uses yeast, but you can use baking powder for a quick bread version. Expect a denser, more cake-like texture.
What is the best way to slice stollen? Use a serrated knife and slice gently to avoid crumbling. Chilling the stollen for 30 minutes before slicing helps make cleaner cuts.
Can I use dried cranberries instead of raisins? Yes, dried cranberries work well and add a tart contrast. Soak them in warm water or orange juice before adding.
How do I know when stollen is fully baked? Insert a skewer into the center; it should come out clean, and the internal temperature should reach at least 190°F (88°C) for a fully baked bread.
Is stollen supposed to be eaten warm or cold? Traditionally, stollen is served at room temperature, but many enjoy it toasted. It’s excellent either way, though the flavors deepen after a day or two.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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