Stollen Recipe
German · Dessert · 100 min total
A classic German fruit bread filled with dried fruits, nuts, and marzipan, dusted with powdered sugar. This recipe yields a rich, festive loaf perfect for Christmas.
40
min prep
min prep
60
min cook
min cook
16
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup mixed dried fruit (raisins, currants, candied citrus peel)
- 1/2 cup chopped almonds
- 1/2 cup marzipan, cut into small pieces
- 1/4 cup rum (optional, for soaking fruit)
- 1/4 cup melted butter (for brushing)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Soak dried fruit in rum (or water) for at least 30 minutes; drain.
- In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar; let stand 5 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, salt, cardamom, cinnamon, and nutmeg. Add yeast mixture, eggs, vanilla, and softened butter. Mix until a dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Knead in soaked fruit, almonds, and marzipan pieces.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
- Punch down dough, divide in half. On a floured surface, shape each half into an oval loaf about 8 inches long. Fold one side over the other (off-center) to create the traditional stollen shape.
- Place loaves on a parchment-lined baking sheet, cover, and let rise again for 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake stollen for 50-60 minutes until golden brown and internal temperature reaches 190°F. If browning too quickly, tent with foil.
- Remove from oven and brush immediately with melted butter. Let cool completely, then generously dust with powdered sugar.
- Wrap in plastic wrap and store for at least 1 day before serving to allow flavors to meld.
Tips
- For best flavor, make stollen 2-3 weeks ahead and store in a cool place; brush with butter and dust with sugar weekly.
- Stollen freezes well for up to 3 months.
- Serve sliced with coffee or tea.
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