Stollen
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Delve into the magic of homemade Stollen, a centuries-old German classic that promises to be the crown jewel of your holiday table! With its rich dough, fruit and nut filling, and a touch of marzipan, this sweet bread will quickly become a family tradition.
What Is Stollen
Typically enjoyed during the holiday season, stollen is a traditional German treat that goes beyond ordinary fruitcake. This sweet yeast bread blends the richness of dried fruits, the crunch of nuts, and the pillowy softness of buttery bread. But what makes this German Christmas bread truly special is the addition of marzipan delicately rolled into the dough.
Why You’ll Love This Stollen
- Easy Bread Recipe! Even if you’re a baking novice, this recipe is simple to follow. The clear instructions guide you through each step, from soaking the fruit and nuts to shaping and baking.
- Fruity and Nutty! The mixture of boozy soaked dried fruits, crunchy almonds, and the elegant touch of marzipan add layers of flavors and textures that perfectly complement both the richness and softness of the bread.
- Perfect for Sharing! Snowy looking Christmas stollen is a wonderful gift to share with loved ones during the holidays. It’s a homemade treat that embodies the spirit of generosity and togetherness.
- All-Purpose Flour: Creates the foundation of your bread, by providing structure and a neutral base.
- Granulated Sugar: Sweetens the dough and adds to the texture.
- Salt: Enhances the overall flavor and balances the sweetness.
- Instant Yeast: Gives the bread rise and ensures a light and airy texture.
- Warm Milk: Provides moisture and contributes to the soft and pillowy crumb.
- Unsalted Butter: Adds buttery richness and texture. It’s important to use unsalted butter to control the saltiness of the bread.
- Large Eggs: Helps to bind the dough as well as add moisture and richness.
- Vanilla Extract: Adds a touch of aromatic depth of flavor.
- Almond Extract: Works as a companion flavor to the vanilla, adding a hint of almond essence.
- Raisins: As a classic addition to stollen, raisins add natural sweetness.
- Dried Mixed Fruit: I like to use a medley of currants, candied orange peel, and candied lemon peel to give the bread some sweet and citrusy notes. You can also add lemon zest, orange zest, or use other types of citrus peel if you like.
- Almonds: Contribute a delightful crunch that adds a delicious contrast to the soft texture.
- Dark Rum or Brandy: Infuses the fruit and nut filling with a depth of boozy flavor, elevating the bread’s festive allure. For a non-alcoholic option you can use orange juice.
- Marzipan: A type of sweet almond paste nestled within the dough, adding both flavor and elegance.
- Unsalted Butter: Helps the powdered sugar adhere to the baked bread and adds a final layer of buttery flavor.
- Powdered Sugar: Adds a snowy sweetness, adding a touch of visual and sensory appeal.
How To Make Stollen
My easy, step-by-step recipe serves as your passport to creating a fruit-filled, nutty sweet bread that transcends the ordinary fruitcake! It’s an ode to Germany that is as easy to make as it is delicious!
Start by combining the raisins, mixed fruit, chopped almonds, and rum or brandy in a medium bowl. Then cover it with plastic wrap and let the mixture soak for at least 15 minutes to overnight, giving the fruits plenty of time to plump up and absorb the alcohol.
To begin, whisk together the flour, sugar, salt, and instant yeast in the bowl of a stand mixer. Then add the warm milk, melted butter, beaten eggs, vanilla extract, and almond extract. Now, use the dough hook and knead the dough for 5 to 7 minutes or until it’s elastic and smooth. Next, drain the soaked fruit and nut mixture. Then add the filling to the mixer and mix until evenly distributed.
Finally, transfer the dough into a greased bowl, cover it with a damp cloth, and set it in a warm place to rise for 1 to 2 hours or until it has doubled in size.
While the dough is rising, divide the marzipan into two equal portions. Then roll each one out into a long log that is about 12 inches long and set them aside.
Once doubled in size, punch the dough down and then divide it into two equal pieces. Then on a lightly floured surface, roll each piece into a large square approximately 12 inches by 12 inches. Next, lay one marzipan log at the edge of one piece of dough and fold it up, pinching the ends to seal in the marzipan. Then repeat the process with the other log of marzipan and piece of dough.
Now, place the shaped loaves seam side down on a parchment paper lined baking sheet, cover them with a damp cloth, and let them rise for about 30 to 45 minutes or until puffy.
Preheat your oven to 350°F (175°C) and brush each stollen with melted butter. Then transfer the baking sheet to the preheated oven and let the bread bake for 35 to 40 minutes until golden brown.
When done, remove the bread from the oven and brush it with melted butter once more while it’s still warm. Now, wait 5 minutes and then heavily dust each loaf with powdered sugar to add a snowy effect.
Frequently Asked Questions
Is stollen the same as fruitcake?
No, stollen is a traditional German sweet bread with a rich dough, soaked fruits, and marzipan filling. It boasts a lighter texture compared to dense fruit cake.
Why is my bread dry?
Several factors could contribute to dry bread, such as overmixing the dough, using too much flour, or baking for too long. To avoid dryness, ensure precise measurements and follow recommended kneading and baking times.
How do you tell when bread is done?
Insert a toothpick into the center of the bread and if it comes out clean it’s done. Another indicator is a hollow sound when tapping the bottom of the bread. Additionally, the crust should be golden brown.
Expert Tips
- Check your yeast. It’s important to ensure your instant yeast is fresh. Expired yeast will not create the proper rise and texture.
- Properly mix the dough. Knead the dough with a dough hook to ensure a smooth and elastic consistency. Both under and over-kneaded dough comes out dense.
- Drain the filling well. When incorporating the soaked fruits and nuts into the dough, drain them thoroughly to control excess moisture. This step prevents the dough from becoming overly wet.
- Topping timing is key. Brush the bread with melted butter while it’s still warm, but wait for a few minutes before generously dusting it with powdered sugar. This little waiting period helps the sugar to cling to the bread.
- Use different soaking liquor. Experiment with different spirits for the soaking filling such as bourbon or amaretto to create different variations.
- Add warm spices. You can incorporate warm spices such as ground cinnamon, nutmeg, ginger, and cardamom to add another layer of flavor.
Storage
Once your stollen has cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature in a cool, dry place for up to a week. For extended storage, you can freeze it for up to 3 months.
Other Delicious German Recipes
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Stollen
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Ingredients
For the Dough
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup warm milk
- ½ cup unsalted butter (melted)
- 2 large eggs (beaten)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Fruit and Nut Filling
- 1 cup raisins
- 1 cup dried mixed fruit (currants, candied orange, lemon peel)
- ½ cup almonds (chopped)
- ½ cup dark rum (or brandy)
For the Marzipan Filling
- 7 ounces marzipan
For the Topping
- ¼ cup unsalted butter (melted)
- ½ cup powdered sugar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Soak the raisins, mixed fruit, and chopped almonds in the rum or brandy overnight.
- Combine the flour, sugar, salt, and yeast to the bowl of your mixer. Add the warm milk, melted butter, beaten eggs, vanilla extract, and almond extract. Mix using the dough hook until smooth and elastic, about 5 to 7 minutes.
- Drain the soaked fruit and nuts, add them into the mixer and mix until evenly distributed.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.
- Cut the marzipan piece in 2 and roll each one into a long that's about 12 inches long.
- After the dough has risen, punch it down then divide it into 2 equal pieces. Roll out each piece into a large square, about 12×12-inches. Place one marzipan log at the edge of the dough and roll the dough over the marzipan, pinching the ends. Repeat with remaining dough and marzipan.
- Place the shaped stollens seam side down on a baking sheet, cover with a damp cloth, and let rise until puffy, about 30-45 minutes.
- Preheat your oven to 350°F (175°C). Brush the stollen with a bit of melted butter than transfer the baking sheet to the oven. Bake for 35-40 minutes, or until golden brown.
- While the stollen is still warm, brush it with the remaining melted butter, wait 5 minutes then dust it heavily with the powdered sugar.
Notes
- Yeast and Milk Temperature: For the yeast to work best, use milk that’s warm, ideally around 110°F (43°C). Too hot and it might kill the yeast!
- Alternative to Alcohol: If you prefer not to use rum or brandy, soaking the fruits in orange juice or tea is a great option, still ensuring a moist and flavorful stollen.
- Dealing with Sticky Dough: If the dough feels too sticky while kneading, just sprinkle a bit more flour until it’s easier to work with.
- Marzipan Handling: If the marzipan is a bit stiff, gently warm it in your hands or lightly microwave it to make it more pliable for rolling.
- Baking the Stollen: You’ll know the stollen is done when it’s golden brown and sounds hollow when tapped. An instant-read thermometer should read about 190°F (88°C) when inserted into the center.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
