Stollen is a classic German Christmas bread, a rich, yeast-based loaf packed with dried fruit, citrus zest, and almonds, finished with a generous coating of confectioners’ sugar. It’s a dense, buttery treat that improves with age, making it perfect for holiday baking. This recipe delivers a traditional, flavorful stollen with a tender crumb and a beautiful snowy appearance.
Ingredients
- 3/4 cup (180 ml) warm milk (110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1/2 cup (100 g) granulated sugar
- 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 cup (2 sticks, 226 g) unsalted butter, softened, plus 2 tablespoons (28 g) melted for brushing
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (150 g) raisins
- 1/2 cup (80 g) candied orange peel, chopped
- 1/2 cup (80 g) candied lemon peel, chopped
- 1/2 cup (60 g) blanched almonds, chopped
- 1/4 cup (60 ml) rum or apple juice (for soaking fruit)
- 1/2 cup (60 g) confectioners’ sugar, for dusting
Instructions
- In a small bowl, combine the raisins, candied peels, and rum (or apple juice). Let soak for at least 30 minutes, or up to 1 hour.
- In a large mixing bowl or the bowl of a stand mixer, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5-10 minutes until frothy.
- Add the remaining sugar, flour, salt, cardamom, nutmeg, softened butter, eggs, and vanilla extract to the yeast mixture. Mix on low speed until a soft dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes, or in the mixer with a dough hook for 5-7 minutes, until smooth and elastic. The dough will be soft and slightly sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Drain the soaked fruit (discard any liquid) and gently knead the fruit and almonds into the dough until evenly distributed.
- On a lightly floured surface, roll the dough into an oval about 3/4 inch (2 cm) thick. Fold one long side over to about 1 inch (2.5 cm) from the other edge, creating the traditional stollen shape. Press gently to seal.
- Place the shaped stollen on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30-45 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the stollen for 40-50 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
- While still warm, brush the stollen with the melted butter. Generously dust with confectioners’ sugar. Let cool completely on a wire rack.
- Once cool, dust with additional confectioners’ sugar before serving. For best flavor, wrap tightly and let rest for 1-2 days before slicing.
Tips
- Fruit soaking: Soaking the dried fruit in rum or juice adds moisture and flavor. If you prefer no alcohol, use apple juice or orange juice.
- Dough consistency: The dough is soft and sticky; resist adding too much flour. A light touch and a well-floured surface are key.
- Shaping: The classic stollen shape is a folded oval. Don’t worry about perfection; the rustic look is part of its charm.
- Storage: Stollen improves with age. Store it tightly wrapped at room temperature for up to 2 weeks, or freeze for up to 3 months.
Serving Suggestions
Serve stollen sliced, with coffee or tea for breakfast or as an afternoon treat. It’s also wonderful toasted and spread with butter. For a festive dessert, pair with a glass of mulled wine or eggnog.
Variations
- Marzipan Stollen: Roll a 7-ounce (200 g) log of marzipan and place it in the center before folding the dough.
- Quark Stollen: Replace 1/2 cup (120 g) of the butter with 1 cup (250 g) of quark (or Greek yogurt) for a slightly tangy, softer crumb.
- Nut-Free: Omit the almonds or substitute with sunflower seeds for a nut-free version.
Storage and Reheating
Store stollen wrapped in plastic wrap or in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator. To refresh, warm slices in a toaster or oven at 300°F (150°C) for 5-7 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 teaspoons) and mix it directly into the flour; no need to dissolve in milk first.
Do I have to soak the fruit? Soaking plumps the fruit and adds moisture; it’s highly recommended. If you skip it, the stollen may be drier.
Why is my stollen too dense? Over-kneading or adding too much flour can make it dense. Knead just until smooth and use a light hand when shaping.
Can I make stollen without alcohol? Absolutely. Substitute the rum with apple juice, orange juice, or even strong brewed tea.
How long does stollen keep? Properly stored, it keeps for 2 weeks at room temperature, and the flavor improves over the first few days.
Can I freeze stollen? Yes, wrap tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Related
- Khachapuri Day: History and How to Make It
- James Martin Stollen Recipe: Classic German Fruit Bread
- Chicken Paprikash Recipe: Classic Hungarian Comfort Food
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