Stollen Recipe

This Stollen Recipe is a dense and buttery recipe, which features rum-soaked candied fruit and toasted almonds. It’s a classic German holiday tradition, ready in about 3 hours and 30 minutes (including rising time).

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Stollen Recipe Ingredients

For the Fruit:

• 1 cup mixed candied fruit (or dried fruit)
• 1 cup raisins
• 3 tablespoons dark rum or orange juice

For the Sponge:

• 1 scant tablespoon (or 1 packet) active dry yeast
• 1/4 cup warm water (about 110 degrees F)
• 2/3 cup milk, warm
• 1 teaspoon honey
• 1 cup unbleached all-purpose flour

For the Dough:

• 1/3 cup honey
• 1 large egg, beaten
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon finely grated lemon zest
• 1 teaspoon salt
• 1/2 teaspoon ground mace
• 1/2 cup chopped almonds, toasted
• 3 to 4 cups unbleached all-purpose flour
• Oil, for coating bowl

For the Filling:

• 2 tablespoons unsalted butter, melted
• 2 teaspoons ground cinnamon
• 3 tablespoons granulated sugar

For the Topping:

• 1/2 cup confectioners’ sugar

How To Make Stollen Recipe

1. Soak the fruit: In a small bowl, combine the mixed candied fruit, raisins, and dark rum (or orange juice). Cover and set aside. Shake or stir the mixture occasionally to ensure the fruit absorbs the liquid.
2. Make the sponge: In a large bowl, sprinkle the yeast over the warm water to soften. Add the warm milk, 1 teaspoon of honey, and 1 cup of flour. Whisk to combine. Cover the bowl with plastic wrap and let it rise in a warm place until it is light and full of bubbles, about 30 minutes.
3. Mix the dough: Add the macerated fruit mixture, 1/3 cup honey, beaten egg, softened butter, lemon zest, salt, mace, toasted almonds, and 2 cups of the flour to the bubbly sponge.
   • By Hand: Beat vigorously for 2 minutes. Gradually add remaining flour until the dough pulls away from the bowl. Knead on a floured surface until smooth and elastic.
   • By Mixer: Use the paddle attachment to beat on medium-low for 2 minutes. Add flour gradually until it pulls away from the sides. Switch to the dough hook and knead for 4-5 minutes.
4. First rise: Place the dough in a lightly oiled bowl, turning it once to coat the surface. Cover with a kitchen towel and let it rise until doubled in bulk, about 1 hour.
5. Shape and fill: Turn the dough onto a lightly oiled surface. For 1 large loaf, roll into a 9×13-inch oval. (For 2 loaves, divide in half and roll into 7×9-inch ovals). Brush the top with melted butter. Combine the cinnamon and sugar, then sprinkle it over one lengthwise half of the oval. Fold the dough in half lengthwise (like a book) to enclose the filling. Carefully lift onto a parchment-lined baking sheet. Press lightly on the folded side to help it keep its shape.
6. Second rise: Cover the shaped loaf with a towel and let it rise again for 45 minutes. It should look puffy.
7. Bake: Preheat the oven to 375 degrees F. Bake the Stollen for 25 minutes, or until the internal temperature reaches 190 degrees F.
8. Finish and serve: Immediately remove from the baking sheet and place on a wire rack. While hot (or just before serving), sprinkle heavily with confectioners’ sugar to create a snowy coating.

Recipe Tips

• The “Hump” Shape: Stollen is traditionally shaped to look like swaddled baby Jesus. When folding the dough lengthwise, you can leave the top flap slightly shorter than the bottom flap to create the signature ridge or hump in the center.
• Marzipan Variation: A very popular variation involves rolling a log of almond paste or marzipan and placing it in the center before folding the dough over, instead of using the cinnamon-sugar filling.
• Don’t Overbake: Stollen is a dense, heavy bread rich in sugar and fruit. Use an instant-read thermometer to ensure it reaches 190°F. If you bake it too long, it will become dry and crumbly.
• Aging: Unlike most breads, Stollen improves with age. The flavors of the spices and fruit permeate the dough over time. It can be made weeks in advance if wrapped tightly.

What To Serve With Stollen

This rich holiday bread is perfect for breakfast or afternoon tea.

• Coffee: The bitterness of coffee balances the sweet, dusted coating.
• Butter: A smear of good quality salted butter.
• Mulled Wine: A festive pairing for an evening treat.
• Cheese: Mild creamy cheeses complement the fruit.

How To Store Stollen Recipe

• Room Temperature: Wrap the cooled Stollen tightly in plastic wrap and foil. It keeps well at room temperature for 1-2 weeks. The sugar coating may need to be refreshed before serving.
• Freeze: Stollen freezes beautifully for up to 6 months. Wrap tightly in plastic and foil. Do not add the final dusting of confectioners’ sugar until you thaw and are ready to serve.

Stollen Recipe Nutrition Facts

• Calories: 350
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 45mg
• Sodium: 280mg
• Total Carbohydrates: 52g
• Dietary Fiber: 2g
• Sugar: 22g
• Protein: 6g

Nutrition information is estimated per slice.

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