Stollen is a traditional German fruit bread packed with dried fruits, nuts, and spices, dusted with a generous layer of powdered sugar. It’s a festive treat enjoyed during the Christmas season, and its dense, buttery texture makes it perfect for slicing and serving with coffee or tea. This guide covers the most popular varieties, from the classic Dresden stollen to marzipan-filled and quark-based versions, so you can choose the one that suits your taste.
Ingredients
- 3 ½ cups (440 g) all-purpose flour, plus more for dusting
- ½ cup (120 ml) warm milk (110°F/43°C)
- 2 ¼ teaspoons (7 g) active dry yeast (one packet)
- ½ cup (100 g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 cup (226 g) unsalted butter, softened, plus 2 tablespoons for brushing
- 1 large egg, room temperature
- 1 cup (150 g) raisins
- ½ cup (80 g) chopped candied orange peel
- ½ cup (80 g) chopped candied lemon peel
- ½ cup (60 g) slivered almonds
- 1 cup (200 g) almond paste or marzipan (optional, for filling)
- Powdered sugar, for dusting (about 1 cup/120 g)
Instructions
- In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar and let stand for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, salt, cardamom, and cinnamon. Add the yeast mixture, softened butter, and egg. Mix with a wooden spoon or dough hook until a soft dough forms.
- Knead the dough on a floured surface for about 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.
- While the dough rises, mix the raisins, candied peels, and almonds in a small bowl. If using marzipan, shape it into a log about 8 inches (20 cm) long and set aside.
- Punch down the dough and knead in the dried fruit and nut mixture until evenly distributed.
- Roll the dough into a rectangle about 12×8 inches (30×20 cm). If using marzipan, place the log in the center of the dough. Fold the dough over the filling, pinching the edges to seal. Shape into a loaf, tapering the ends slightly.
- Place the shaped stollen 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 40–45 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- While still warm, brush the stollen with the remaining 2 tablespoons of melted butter. Generously dust with powdered sugar. Let cool completely on a wire rack.
Tips
- For a richer flavor, soak the raisins in rum or orange juice for 30 minutes before adding to the dough. Drain well before mixing.
- If you can’t find candied citrus peel, use dried apricots or cranberries for a different twist.
- Stollen tastes better after a day or two—wrap it tightly and let it rest at room temperature to allow the flavors to meld.
- Don’t overbake; the stollen should be golden, not dark brown, to keep it moist.
Serving Suggestions
Serve stollen sliced thinly, with a dusting of extra powdered sugar on top. It pairs beautifully with coffee, tea, or a glass of mulled wine. For a festive touch, serve with a dollop of whipped cream or a side of fruit preserves.
Variations
- Dresden Stollen: The classic version, made with only candied citrus peel and almonds, and no marzipan. It has a higher butter content and is shaped with a distinctive fold.
- Marzipan Stollen: The most popular variation in many regions, filled with a log of almond paste or marzipan.
- Quark Stollen: Uses quark (a soft cheese) in the dough, which makes it lighter and more tender. It’s often made with more raisins and less butter.
- Poppy Seed Stollen: Incorporates ground poppy seeds into the dough for a nutty flavor and darker crumb.
- Chocolate Stollen: Adds cocoa powder to the dough and chocolate chips or chunks for a modern twist.
Storage and Reheating
Store stollen in an airtight container at room temperature for up to 2 weeks. To keep it moist, wrap it in plastic wrap or foil. You can also freeze stollen for up to 3 months; thaw overnight in the refrigerator before serving. To refresh, warm slices in a toaster or oven at 300°F (150°C) for 5 minutes.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, but the stollen will be slightly chewier. All-purpose flour gives a more tender crumb, which is traditional.
Why is my stollen dry? Overbaking or using too much flour can cause dryness. Make sure to measure flour correctly (spoon and level) and check for doneness a few minutes early.
Can I make stollen without yeast? Traditional stollen requires yeast for its characteristic texture. However, you can use a quick bread approach with baking powder, but the result will be denser and cake-like.
How long does stollen keep? Properly stored, stollen can last up to 2 weeks at room temperature. The high sugar and butter content act as preservatives.
Can I use dried cranberries instead of raisins? Absolutely. Dried cranberries add a tart contrast to the sweet dough. Just be aware they may be less moist than raisins.
Is stollen supposed to be eaten warm? It’s typically served at room temperature. Warm stollen can be nice, but the flavors are best after it has rested for a day.
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