Stollen is a traditional German Christmas bread packed with dried fruits, candied citrus peel, nuts, and often a rich marzipan core. Finished with a generous dusting of powdered sugar, this buttery loaf is beloved for its dense texture and warm, spiced flavor — a true holiday classic.
Ingredients
For One Large Stollen:
- 3 cups (375g) all-purpose flour
- 1 packet (7g) active dry yeast
- ½ cup (120ml) warm milk
- ½ cup (100g) granulated sugar
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup (115g) unsalted butter, softened
- ¾ cup (120g) mixed dried fruits (raisins, currants, sultanas)
- ⅓ cup (50g) chopped candied orange/lemon peel
- ¼ cup (30g) chopped almonds or hazelnuts
- 1 tsp vanilla extract or rum
- 7 oz (200g) marzipan (optional)
For Finishing:
- 2 tbsp melted butter
- ½ cup (60g) powdered sugar
Method of Preparation
Step 1: Prepare the Fruit Mixture
- Combine the dried fruits and candied peel in a bowl.
- Add a splash of rum or warm water. Let sit for at least 1 hour, or overnight for best flavor.
Step 2: Make the Dough
- Warm the milk to lukewarm and dissolve in the yeast.
- In a large bowl or stand mixer, combine flour, sugar, salt, cinnamon, and nutmeg.
- Add yeast mixture, eggs, butter, and vanilla. Knead until the dough is soft and smooth (8–10 minutes).
- Fold in the soaked fruits and nuts until evenly distributed.
Step 3: First Rise
- Cover the bowl with a towel or plastic wrap.
- Let rise in a warm place for 1–2 hours, or until doubled in size.
Step 4: Shape the Stollen
- Punch down the dough and roll it into a thick oval shape.
- Roll the marzipan into a log and place it down the center (optional).
- Fold the dough over the marzipan lengthwise, sealing the edges gently, leaving the classic “hump” shape.
Step 5: Second Rise
- Place on a parchment-lined baking sheet.
- Cover and let rise again for 30–45 minutes.
Step 6: Bake
- Preheat oven to 350°F (175°C).
- Bake for 35–45 minutes, until golden brown and hollow-sounding when tapped on the bottom.
Step 7: Finish the Stollen
- Brush the warm loaf with melted butter immediately after baking.
- Dust generously with powdered sugar while still warm.
- Let cool completely, then dust again for a snow-like finish.
Storage & Serving
- Wrap tightly in foil or plastic and store at room temperature.
- Best served after 2–3 days when flavors mature.
- Keeps for up to 2 weeks, or can be frozen.
Serving Suggestions
- Slice thin and enjoy with coffee or mulled wine.
- Delicious for holiday breakfast or as a festive dessert platter item.