Authentic German Christmas Stollen Recipe

Introduction

Authentic Stollen is a traditional German Christmas bread bursting with rich flavors from dried fruits, almonds, and warming spices. This festive loaf features a buttery marzipan center and a generous powdered sugar coating, making it a delightful holiday treat that improves with time.

Ingredients

• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 to 4 1/2 cups all-purpose flour, plus more as needed
• 1 large egg
• 2 large egg yolks
• 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
• 2 teaspoons quality pure vanilla extract
• Zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace (can substitute nutmeg)
• 1/2 teaspoon ground cinnamon
• 8 ounces marzipan or almond paste, divided in half
• 9 ounces raisins
• 3 ounces candied lemon peel, finely diced
• 3 ounces candied orange peel, finely diced
• 3 ounces blanched slivered or sliced almonds, finely chopped
• 1/3 cup quality dark rum
• 1 stick unsalted butter, melted (for glaze)
• Powdered sugar for generous dusting

Instructions

1. Step 1: Combine the raisins, candied lemon and orange peel, and almonds in a medium bowl. Pour the dark rum over the mixture, stir well, and set aside to soak while the dough rises.
2. Step 2: In a small bowl, mix the yeast and 2 tablespoons of sugar into the lukewarm milk. Let it sit in a warm spot for 10-15 minutes until frothy.
3. Step 3: In a stand mixer bowl fitted with a dough hook, place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast mixture. Stir with a spoon until combined, then knead on the bread setting for 7-8 minutes.
4. Step 4: Remove the dough ball, lightly oil the bowl, return the dough, cover loosely with plastic wrap, and place in a warm spot or slightly warmed oven to rise until nearly doubled, about 1-2 hours.
5. Step 5: Punch down the dough. Drain any excess rum from the fruit mixture and knead the fruits and nuts into the dough using the dough hook. Add a little flour if the dough feels too wet.
6. Step 6: Turn the dough onto a floured surface and divide into two equal pieces. Shape each into an oval about 1 inch thick. Roll half of the marzipan into a log matching the oval’s length and press it into the center of the dough.
7. Step 7: Fold the left side of the dough over the marzipan, then fold the right side over so the edge sits just left of center, creating a characteristic hump. Pinch ends to seal the marzipan inside. Place on a lined baking sheet, cover loosely, and let rest in a warm place for 40-60 minutes until puffy. Remove any exposed raisins before baking.
8. Step 8: Preheat the oven to 350°F (175°C). Bake the stollen for 30-40 minutes until golden and an instant-read thermometer registers 190°F (88°C) inside. Let cool for 5 minutes.
9. Step 9: Poke holes all over the warm bread with a toothpick, then brush generously with melted butter. Immediately dust heavily with powdered sugar, rubbing it into creases and sides. Let cool completely and dust again if desired.
10. Step 10: The stollen can be sliced and enjoyed immediately or wrapped tightly in plastic wrap and foil to ripen in a cool place for 2 weeks, enhancing flavor and moisture. It also freezes well for longer storage.

Tips & Variations

• Use homemade candied citrus peel for the best authentic flavor; store-bought versions work but may be less vibrant.
• If you prefer, omit the marzipan for a fruit- and nut-only stollen.
• Allowing the stollen to ripen for two weeks intensifies the flavors and improves texture.
• Warm slices briefly in the microwave before serving to soften the crumb.

Storage

Store wrapped tightly in plastic wrap and foil in a cool place for up to two weeks to allow flavors to mature. Stollen can be frozen for longer storage; thaw completely before serving. Reheat slices gently in the microwave for a soft, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried fruit other than raisins?

Yes, you can substitute or add other dried fruits like currants, chopped dates, or dried cherries depending on your preference.

Is it necessary to soak the fruit in rum?

Soaking fruit in rum adds depth of flavor and moisture to the stollen, but you can substitute with fruit juice for a non-alcoholic version.

Authentic German Christmas Stollen Recipe

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Authentic German Stollen is a traditional Christmas bread filled with soaked raisins, candied citrus peel, almonds, and a hidden log of marzipan, offering a rich, festive flavor. This yeasted bread is spiced with cardamom, mace, and cinnamon, baked to golden perfection, then brushed with melted butter and generously dusted with powdered sugar for a classic holiday treat that can be enjoyed fresh or after ripening for enhanced flavor.

• Author: Viktoria
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 30 minutes
• Yield: 2 large or 3 medium stollen loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: German

Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 to 4 1/2 cups all-purpose flour, plus more as needed
• 1 large egg
• 2 large egg yolks
• 3/4 cup unsalted butter (1 1/2 sticks), room temperature
• 2 teaspoons quality pure vanilla extract
• zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace (can substitute nutmeg)
• 1/2 teaspoon ground cinnamon
• 8 ounces homemade or store-bought marzipan/almond paste, divided in half (optional)

For the Fruits & Nuts:

• 9 ounces raisins
• 3 ounces candied lemon peel, finely diced
• 3 ounces candied orange peel, finely diced
• 3 ounces blanched slivered or sliced almonds, finely chopped
• 1/3 cup quality dark rum

For the Glaze & Dusting:

• 1 stick unsalted butter, melted
• Powdered sugar, for generous dusting

Instructions

1. Soak the Fruits and Nuts: Place the raisins, candied lemon and orange peel, and chopped almonds in a medium bowl. Pour the dark rum over the mixture and stir to combine. Set aside to soak while you prepare the dough.
2. Activate the Yeast: Stir the active dry yeast and 2 tablespoons of granulated sugar into the lukewarm milk. Let it sit in a warm place for 10 to 15 minutes until the mixture becomes very frothy, indicating the yeast is active.
3. Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, egg, egg yolks, softened butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon. Add the yeast and milk mixture. Stir with a spoon until combined, then knead the dough on the bread setting or medium speed for 7 to 8 minutes until smooth and elastic. Remove the dough ball, lightly oil the bowl, return the dough to the bowl, cover loosely with plastic wrap, and place in a warm spot or slightly warmed oven to rise until nearly doubled in size, about 1 to 2 hours.
4. Incorporate Fruits and Nuts: Punch down the risen dough. Drain any excess rum from the soaked fruit and nut mixture, then add it to the dough. Using the dough hook, knead gently until the fruits and nuts are evenly distributed. If the dough feels too sticky, add flour a little at a time until it pulls away from the bowl sides slightly.
5. Shape the Stollen: Turn the dough onto a floured surface and divide into two equal pieces. Press or roll each into an oval about 1 inch thick. Roll half of the marzipan into a log the length of the oval. Press the marzipan into the center of each dough oval. Fold the left side of the dough over the marzipan, then fold the right side over so the edges overlap just to the left of center creating the characteristic shape. Pinch and tuck the ends to seal. Press gently along the length towards the right to form a divot and hump. Place the stollen on a lined baking sheet, cover loosely, and let rise for 40 to 60 minutes until puffy. Remove any raisins sticking out to prevent burning during baking.
6. Bake the Stollen: Preheat the oven to 350°F (175°C). Bake the stollen for 30 to 40 minutes until golden brown and an instant-read thermometer registers 190°F internally. Let the bread sit for 5 minutes out of the oven.
7. Glaze and Dust: Poke holes all over the warm stollen with a toothpick to allow butter to penetrate. Generously brush all over with melted butter and immediately dust thoroughly with powdered sugar, pressing it into folds and creases. Let cool completely, then optionally dust again with powdered sugar once cooled.
8. Ripen the Stollen: The stollen can be eaten immediately or wrapped tightly in plastic wrap and foil and left in a cool place for up to 2 weeks to allow flavors to deepen and the dough to become more moist. Stollen can also be frozen for longer storage.
9. Serve: Slice the stollen and warm slices briefly in the microwave for a few seconds to soften the crumb before serving.

Notes

• Homemade candied citrus peel is highly recommended for best flavor but store-bought can be used if necessary.
• Marzipan is optional but traditional; omit if desired.
• Be sure to lightly warm the oven or find a warm draft-free spot for rising to ensure good yeast activity.
• Removing raisins sticking out before baking prevents burning.
• Use an instant-read thermometer to ensure the stollen is perfectly baked.
• Ripening for 2 weeks improves texture and flavor but is not essential.
• Stollen can be frozen wrapped tightly after baking for up to 3 months.

Keywords: Stollen, German Christmas bread, holiday bread, marzipan bread, fruit bread, traditional recipe