Stollen
Unwrap the magic of the holiday season with this traditional German Stollen recipe, a fragrant and festive fruit bread that's as delightful to eat as it is to make. This rich, buttery loaf is studded with rum-soaked raisins, dried cranberries, candied orange peel, and chopped almonds, creating a symphony of textures and flavors in every bite. At its heart, a sweet marzipan center adds a luscious surprise that perfectly complements the warmth of cinnamon and vanilla in the dough. After baking, the loaf is brushed with melted butter and liberally dusted with powdered sugar, forming its signature snowy finish. Perfect for gifting or indulging with a cup of coffee or tea, this classic Christmas treat is truly a showstopper. Crafted with love and traditional techniques, this Stollen recipe ensures a tender, aromatic loaf that will become a highlight of your holiday celebrations.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 10 g Instant yeast
- 75 g Sugar
- 250 ml Milk
- 150 g Unsalted butter (softened)
- 1 large Egg
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 150 g Raisins
- 100 g Dried cranberries
- 50 g Candied orange peel
- 50 g Blanched almonds (chopped)
- 4 tbsp Rum or orange juice (for soaking fruit)
- 200 g Marzipan
- 50 g Powdered sugar (for dusting)
- 50 g Melted butter (for brushing)
Instructions
In a small bowl, combine the raisins, dried cranberries, and candied orange peel with the rum or orange juice. Let soak for at least 30 minutes or overnight for better flavor.
Warm the milk slightly (lukewarm, not hot) and mix it with the yeast and 1 tablespoon of sugar. Let the mixture sit for 10 minutes, or until frothy.
In a large mixing bowl, combine the flour, remaining sugar, salt, and ground cinnamon.
Add the frothy milk-yeast mixture, softened butter, egg, and vanilla extract to the flour mixture. Mix until a dough forms.
Knead the dough on a lightly floured surface for about 8–10 minutes, or until smooth and elastic. If using a stand mixer, knead with a dough hook attachment for approximately 5 minutes.
Gently knead the soaked fruits and chopped almonds into the dough until evenly distributed.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1.5–2 hours, or until doubled in size.
Once the dough has risen, punch it down and roll it into a rough rectangle on a floured surface.
Roll the marzipan into a log about 8–10 inches long and place it in the center of the dough rectangle.
Fold one side of the dough over the marzipan to cover it, pressing the edges gently to seal.
Carefully transfer the shaped dough to a baking sheet lined with parchment paper. Cover lightly and let it rise for another 30–45 minutes.
Preheat the oven to 350°F (175°C).
Bake the stollen for 35–40 minutes, or until golden brown and cooked through.
While still warm, brush the stollen generously with melted butter and dust with powdered sugar. Let it cool completely before serving.
Dust with more powdered sugar before serving if desired. Slice and enjoy!
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 31.9 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 239 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
