Stollen is a dense, yeast-based German fruit bread loaded with dried fruit, nuts, and spices, and finished with a thick layer of powdered sugar. It is traditionally baked during Advent and enjoyed throughout the Christmas season. This recipe stays true to the classic Dresden-style stollen, with a tender crumb and rich, buttery flavor that improves with age.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/2 cup (120 ml) warm milk (110°F / 43°C)
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1/2 cup (100 g) granulated sugar
- 1 tsp salt
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup (2 sticks / 226 g) unsalted butter, softened, plus 1/2 cup (1 stick / 113 g) melted for brushing
- 2 large eggs, room temperature
- 1 cup (150 g) raisins
- 1/2 cup (75 g) chopped candied orange peel
- 1/2 cup (75 g) chopped candied lemon peel
- 1/2 cup (60 g) slivered almonds
- 1/2 cup (120 ml) rum or orange juice (for soaking fruit)
- 1 cup (120 g) powdered sugar, for dusting
Instructions
- In a small bowl, combine the raisins, candied peels, and almonds. Pour the rum or orange juice over the mixture, stir, and let soak for at least 1 hour (or overnight for a more pronounced flavor).
- In a large mixing bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- Add the remaining sugar, salt, cardamom, cinnamon, nutmeg, softened butter, and eggs to the yeast mixture. Stir to combine.
- Gradually add the flour, mixing until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled, about 1 1/2 hours.
- Drain the soaked fruit (reserve the liquid) and gently knead it into the dough. If the dough becomes sticky, add a little extra flour.
- Cover and let rest for 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a floured surface, roll the dough into an oval about 1 inch (2.5 cm) thick. Fold it in half lengthwise, but not quite evenly—leave the top edge slightly shorter than the bottom. Press the edges gently to seal, creating the traditional stollen shape.
- Transfer to the prepared baking sheet. Bake for 50–60 minutes, until 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 entire stollen with the melted butter. Generously dust with powdered sugar. Let cool completely on a wire rack.
- Once cool, wrap tightly in plastic wrap or foil and store in a cool place for at least 24 hours before slicing. This allows the flavors to meld.
Tips
- Soak the fruit long enough: Don’t skip the soaking step—it keeps the dried fruit moist and adds flavor. If you’re short on time, soak in warm juice for 30 minutes.
- Use fresh yeast: Check the expiration date on your yeast. If it doesn’t foam when proofed, start over with new yeast.
- Don’t over-knead: Over-kneading can make the stollen tough. Knead just until the dough is smooth and springs back when poked.
- Brush generously with butter: The butter brush is essential for the classic moist crumb and helps the powdered sugar adhere.
Serving Suggestions
Slice stollen thinly and serve with coffee or tea. It’s also delicious toasted and spread with butter or jam. In Germany, stollen is often enjoyed on Christmas morning with mulled wine or hot chocolate.
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 half the butter with quark (or Greek yogurt) for a lighter, slightly tangy crumb.
- Chocolate stollen: Add 1/2 cup (85 g) of dark chocolate chips along with the dried fruit.
- Vegan stollen: Use plant-based butter and an egg substitute (like flax eggs). The texture will be slightly denser.
Storage and Reheating
Stollen keeps well for up to 2 weeks if wrapped tightly in plastic wrap and stored in a cool, dry place. It can also be frozen for up to 3 months—wrap in plastic and then foil before freezing. To serve after freezing, thaw at room temperature for several hours. Reheat slices in a 300°F (150°C) oven for 5–10 minutes if desired.
Frequently Asked Questions
Why is my stollen dry?
Over-baking is the most common cause. Check for doneness at the 50-minute mark. Also, ensure you brush with enough butter while warm—this adds moisture.
Can I use dried cranberries instead of raisins?
Yes, cranberries work well. Use the same amount and soak them as directed.
Do I have to use rum?
No, you can substitute orange juice or apple juice. The flavor will be less intense but still delicious.
Why did my stollen not rise?
Either the yeast was dead, or the milk was too hot. Always check the temperature—above 120°F (49°C) kills yeast.
Can I make stollen without candied peel?
Yes, simply omit it and add extra raisins or chopped dates.
How long should I let it rest before slicing?
At least 24 hours. This allows the flavors to develop and makes slicing cleaner.
Related
- Gluten-Free Potato Bread Recipe (Easy, No Yeast)
- Potato Bread Hamburger Buns Recipe
- Potato Bread Cinnamon Rolls: Soft & Fluffy Recipe
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