German Christmas Stollen Recipe
Traditional Christmas Stollen is a beloved German fruit bread that has graced holiday tables for over 500 years. This enriched yeasted bread, studded with dried fruits and wrapped around a marzipan core, transforms into a tender, flavorful celebration of Christmas baking traditions.
This recipe combines time-tested techniques from Dresden (the birthplace of Stollen) with modern baking practices to ensure consistent results. The key to exceptional Stollen lies in quality ingredients, proper proofing, and patience during the aging process, where flavors deepen and meld together.
Ultimate Christmas Stollen
Starter (Night Before)
- 60g active dry yeast
- 110g whole milk (warm)
- 110g bread flour
- 20g sugar
Fruit Mixture (Night Before)
- 250g mixed raisins and sultanas
- 100g dried apricots, chopped
- 75g candied citrus peel
- 100ml dark rum
- 100ml hot water
Main Dough
- All starter mixture
- 480g bread flour
- 150g unsalted butter (room temperature)
- 75g sugar
- 2g each: cardamom, mace, cinnamon
- Zest of 1 lemon and 1 orange
- 200g ground almonds
- 200g marzipan
- 10g salt
Coating
- 200g melted butter
- 200g powdered sugar
Detailed Method
Day 1: Evening Preparation
- Create starter:
- Warm milk to 37°C (body temperature)
- Mix milk with yeast until dissolved
- Stir in flour and sugar
- Cover and leave at room temperature overnight
- Prepare fruit mixture:
- Combine all dried fruits in a bowl
- Pour hot water and rum over fruits
- Cover and let soak overnight
Day 2: Making the Stollen
Morning: Dough Preparation
- Drain soaked fruits thoroughly, reserve liquid
- Mix flour, sugar, and spices in a large bowl
- Add starter mixture and knead for 5 minutes
- Gradually incorporate room temperature butter
- Knead for 10-15 minutes until smooth and elastic
- Add drained fruits and almonds, mix gently
First Proof
- Cover dough, proof 2-3 hours at 24°C
- Dough should double in size
Shaping
- Roll dough into 30x20cm rectangle
- Roll marzipan into 25cm log
- Place marzipan slightly off-center
- Fold larger side over, leaving 2cm gap
- Press edges to seal
Second Proof
- Place on baking sheet
- Cover loosely, proof 1 hour
- Preheat oven to 170°C fan/gas mark 5
Baking
- Bake 45-60 minutes
- Check internal temperature (90°C/195°F)
- First butter coating while hot
- Cool 30 minutes
- Second butter coating
- Heavy dusting of powdered sugar
Top Tips
- Keep dough temperature around 24°C during proofing
- Reserve fruit soaking liquid for future recipes
- Use European-style butter (higher fat content)
- Age Stollen 3 weeks before cutting
- Store wrapped in parchment, then foil
Variations
- Dresden-Style: Add candied angelica and bitter almond extract
- Quarkstollen: Replace 100g butter with 200g quark
- Mohnstollen: Add 200g poppy seed filling
- Mandelstollen: Double almond quantity, skip marzipan
Nutritional Information (per 100g)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 16g |
| Fiber | 2g |
| Sugar | 25g |
FAQ
Q: Can I freeze Stollen?
A: Yes, wrap well and freeze for up to 3 months. Thaw 24 hours in refrigerator.
Q: Why did my Stollen crack during baking?
A: This is normal and traditional. The crack allows the bread to expand properly.
Q: How long will Stollen keep?
A: Properly stored, it keeps 4-6 weeks at room temperature, improving with age.
Q: Can I skip the aging process?
A: While edible immediately, aging for 3 weeks develops optimal flavor and texture.
The success of this Stollen lies in patience and precision. While it requires time and attention, the result is a magnificent Christmas bread that honors centuries of baking tradition. Remember that each Stollen baker develops their own signature touch over time, so don’t be afraid to make subtle adjustments to suit your taste once you’ve mastered the basic recipe.
