Stollen is a classic German Christmas bread, rich with dried fruits, nuts, and warm spices, traditionally filled with marzipan. This version skips the marzipan entirely, letting the buttery, yeasted dough and boozy fruit take center stage. It’s a wonderfully festive loaf that’s less sweet and nutty in a different way, making it perfect for those who don’t care for almond paste or simply want a simpler stollen.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp / 7 g) active dry yeast
- ¾ cup (180 ml) warm milk (110°F / 43°C)
- ½ cup (100 g) granulated sugar
- 1 tsp salt
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (115 g) unsalted butter, softened, plus 2 tbsp (30 g) melted for brushing
- 2 large eggs, room temperature
- 1 cup (150 g) golden raisins
- ½ cup (75 g) dried currants
- ½ cup (60 g) chopped candied orange peel
- ½ cup (60 g) chopped candied lemon peel
- ½ cup (60 g) slivered almonds, toasted
- 2 tbsp (30 ml) rum or brandy (optional, for soaking fruit)
- Confectioners’ sugar, for dusting
Instructions
- In a small bowl, combine the raisins, currants, candied peels, and rum (if using). Let soak while you prepare the dough.
- In a large mixing bowl, whisk together 1 cup (125 g) of the flour, the yeast, and 1 tablespoon of the sugar. Stir in the warm milk and let stand for 10 minutes until frothy.
- Add the remaining sugar, salt, cardamom, cinnamon, nutmeg, softened butter, and eggs. Beat with a wooden spoon or electric mixer until smooth.
- Gradually add the remaining flour, ½ cup at a time, until a soft dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- Drain the soaked fruit (discard any liquid) and pat dry with paper towels. Knead the fruit and almonds into the dough until evenly distributed.
- Shape the dough into an oval loaf, about 10 inches (25 cm) long. Fold one side over the other, slightly off-center, to create the traditional stollen shape. Pinch the ends to seal.
- Place the loaf on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the stollen for 35–45 minutes, until deep golden brown and a skewer inserted in the center comes out clean. If the top browns too quickly, tent with foil.
- Remove from the oven and brush immediately with the melted butter. Let cool completely on a wire rack.
- Once cool, dust generously with confectioners’ sugar. For a classic finish, wrap in plastic wrap and let sit for 1–2 days before serving; the flavors meld and the texture softens.
Tips
- Fruit soaking: Soaking the dried fruit in rum or brandy adds moisture and depth. If you prefer alcohol-free, use orange juice or warm tea; the flavor will be milder but still lovely.
- Yeast activation: Make sure the milk is warm, not hot—about 110°F (43°C). If it’s too hot, it will kill the yeast; too cold, and it won’t activate. The frothy step confirms the yeast is alive.
- Kneading: The dough will be sticky at first, but resist adding too much flour. A slightly tacky dough yields a tender stollen. Use a bench scraper if needed.
- Common mistake: Don’t skip the final rise after shaping. It ensures a light, airy crumb. If you bake immediately, the stollen will be dense.
Serving Suggestions
Slice the stollen thinly and serve with coffee or tea. It’s also wonderful toasted and spread with butter or a dollop of clotted cream. For a festive touch, dust with extra confectioners’ sugar just before serving.
Variations
- Nut-free: Omit the almonds and add an extra ¼ cup (40 g) of dried cranberries or chopped dates.
- Citrus-forward: Increase the candied orange and lemon peel to ¾ cup (90 g) each and add 1 teaspoon of orange zest to the dough.
- Chocolate stollen: Fold in ½ cup (90 g) of dark chocolate chips along with the fruit for a modern twist.
- Vegan option: Use plant-based butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg). The texture will be slightly denser but still delicious.
Storage and Reheating
Store the stollen wrapped in plastic wrap or in an airtight container at room temperature for up to 2 weeks. The confectioners’ sugar may melt slightly over time; re-dust before serving. For longer storage, freeze the stollen (unsliced or sliced) for up to 3 months. Thaw at room temperature. To refresh, warm slices in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes, use the same amount (2 ¼ tsp). Mix it directly into the flour, and skip the proofing step. You may need to add the milk a little warmer (120°F / 49°C) to compensate.
Why is my stollen dry? Overbaking or adding too much flour during kneading are the usual culprits. Bake until just golden and a skewer comes out with a few moist crumbs, not completely clean. Also, the butter brushing after baking helps keep it moist.
Can I make the dough ahead of time? Yes, after kneading, refrigerate the dough overnight. The next day, let it come to room temperature for 30 minutes, then proceed with shaping and rising. This also deepens the flavor.
What if I don’t have candied peel? Substitute with an equal amount of dried apricots or figs, chopped small. The flavor will be less citrusy, but still fruity and festive.
Is stollen supposed to be eaten fresh? Traditionally, stollen is aged for a few days before serving. This allows the fruit flavors to mellow and the crumb to soften. It’s delicious fresh, but even better after a day or two.
Can I freeze the stollen dough? Yes, shape the loaf, wrap well, and freeze before the final rise. When ready to bake, thaw overnight in the refrigerator, then let rise at room temperature for 1–2 hours before baking.
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