Name: Authentic Stollen Recipe to Make for Christmas
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Germany
Ingredients: 120 g raisins; 40 g lemon peel; 40 g orange peel; 40 g whole almonds; 40 ml rum (dark); 125 ml milk; 1 1/2 tsp (7 g) instant dry yeast; 50 g granulated sugar; 250 g (3 oz) bread flour; 1 egg; 1 tsp vanilla extract; 1/2 lemon zest, grated; 1/4 teaspoon cinnamon; 1/3 teaspoon cardamom; 1/3 teaspoon nutmeg; 1/2 teaspoon salt; 85 g unsalted butter, at room temperature; 120 g marzipan (optional); 50 g unsalted butter, melted; Powdered sugar

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Recipe for Traditional German Stollen : Learn How to Make a Stollen with Buttery Dough, Rum-Soaked Raisins, and an Abundance of Dried Fruits, Topped with a Generous Dusting of Powdered Sugar. Perfect for Christmas!

Authentic Stollen Recipe to Make for Christmas

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Watch the Recipe Video
What is Stollen?
Meaning of the shape of Stollen
Stollen's shelf life
How to eat Stollen
Ingredients
Instructions
Authentic Stollen Recipe to Make for Christmas

Watch the Recipe Video

What is Stollen?

Discover the Rich History of Stollen: A Traditional German Pastry with Roots Tracing Back to the 14th Century. Originating in Dresden, Eastern Germany, Stollen is Celebrated with Festivals, Including the Spectacular Stollen Parade, Showcasing Gigantic Stollen Creations.

Meaning of the shape of Stollen

Stollen is well known for this unique shape.

Why did it take this shape? I looked into it and found various theories.

Some say that it represents an old High German word, stollo, meaning a support or post.

In other theories, the Camel's Humps Carrying Gifts to the Infant Christ during the First Christmas. The Significance of the Fruit and Raisins Inside as Symbolic Gems and Presents.

Or a simpler theory is Christ Wrapped in Pure White Swaddling Cloths Depicted in the Traditional German Pastry.

The shapes of Stollen can vary depending on the baker, ranging from a prominent hump in the center with smaller mounds on the sides to versions with two distinct larger and smaller humps. There are truly countless variations.

Even the techniques for creating those humps differ widely. Some involve folding the dough in half, offsetting the edges, and using a rolling pin to create grooves. Others fold the edges back to create stepped grooves, while some shape the dough into a round form and create grooves using the side of their hands. The range of methods is truly remarkable.

And when they are cut into pieces and sprinkled with powdered sugar, they look like "Stollen", no matter what shape they are. It's a fascinating pastry that holds a certain charm.

Stollen's shelf life

Stollen is made with a generous amount of dried fruits soaked in alcohol and a rich buttery dough. It's also generously coated with butter for the finishing touch. In Germany, there are regulations specifying that Stollen must contain at least 30% butter in relation to the amount of flour and at least 60% dried fruits.

Due to this high butter and fruit content, Stollen has a longer shelf life compared to other baked goods and can be stored for up to a month. To store it, wrap the Stollen in plastic wrap and keep it in a cool, dark place.

How to eat Stollen

In Germany, there is a tradition of slicing Stollen gradually during the four-week period called "Advent" leading up to Christmas. Instead of being a centerpiece on the Christmas table like the French Bûche de Noël, Stollen is enjoyed in small portions, building up the Christmas spirit while eagerly anticipating the holiday.

When slicing and serving Stollen, it is customary to cut from the center. Thin slices are taken from the left and right sides, and the remaining Stollen is stored by aligning the cut sides to prevent drying.

If desired, you can sprinkle additional powdered sugar before serving. Heating the Stollen briefly in the microwave enhances its texture, making it softer and even more delicious.

Ingredients

Soaked Dried Fruits & Nuts

Raisins - They are an essential ingredient in Stollen, and the amount used greatly influences the flavor. In this recipe, we used raisins soaked in rum for a short time, but you can achieve even more delicious results by marinating them extensively.
Lemon peel - I used only orange peel this time because I couldn't get lemon peel. (Instead, I added grated lemon zest to the dough.) If you have access to lemon peel, definitely use it!
orange peel
Almonds (whole)
Rum (dark)

Stollen Dough

Milk
Instant dry yeast
Granulated sugar
Bread Flour
Egg
Vanilla extract
Lemon Zest (grated)
Cinnamon - Stollen typically contains various spices, but cinnamon is optional depending on the recipe. If the recipe doesn't call for it, you can omit it.
Cardamom - Used in powdered form. While I had used crushed cardamom seeds from dried pods as a spice in curries before, this was my first time using it in powdered form. It adds a refreshing citrusy note without overpowering the flavor, making it a versatile spice for baking. Its aroma makes me want to try it in other desserts as well.
Nutmeg - Also used in powdered form. I had whole nutmeg at home, so I grated it for this recipe. Like cardamom, it imparts a subtle and refined fragrance.
Salt
Unsalted butter (room temperature)
Marzipan (optional)

For finishing

Unsalted butter (melted) - To finish, spread butter on top and then generously sprinkle powdered sugar, creating a layer of sugar. This enhances the shelf life of Stollen.
Powdered sugar

Instructions

Pickled Dried Fruits & Nuts

Cut the almonds into large pieces. Pour rum over the raisins, lemon peel, and orange peel. Leave them at room temperature until ready to use, allowing them to absorb the rum.

Stollen Dough

Warm the milk to human skin, add the instant dry yeast, and stir

Warm the milk to lukewarm temperature and add the instant dry yeast. Mix them together.

In the bowl of a stand mixer, combine the strong flour, granulated sugar, cinnamon, cardamom, nutmeg, salt, lemon zest, vanilla extract, eggs, and the milk and instant dry yeast from earlierMix until dough comes together If the dough is soft, add more flour; if the dough is stiff, add more milk

In the bowl of a stand mixer, combine the bread flour, granulated sugar, cinnamon, cardamom, nutmeg, salt, lemon zest, vanilla extract, and eggs. Add the milk and instant dry yeast mixture from earlier.

Mix until the dough comes together. If the dough is too soft, add more bread flour. If the dough is too stiff, add more milk as needed.

Add the softened butter, a little at a time, mixing each timeKnead well for about 7 to 8 minutes until the dough is shiny and does not stick to the hands when touched

Add softened butter gradually to the dough, mixing well after each addition.

Knead the dough for about 7-8 minutes until it becomes shiny and no longer sticks to your hands when touched.

Remove the dough onto a floured table and knead lightly to bring the dough together Place in a lightly oiled bowl, cover with plastic wrap, and ferment in a warm place for at least 1 hour, until the dough doubles in size

Transfer the dough onto a lightly floured surface and gently knead it to form a ball. Place the dough in a bowl lightly coated with oil, cover it with plastic wrap, and let it ferment in a warm place for at least 1 hour or until it doubles in size.

Divide the marzipan into two pieces and roll out each piece into a stick about 20 cm long

Divide the marzipan into two portions and roll each portion into a log shape about 20cm / 8-inch long.

Turn out the dough onto a floured surface Roll out the dough into a square and top with the dried fruit and half of the almonds (Do not add the rum that has not been absorbed by the dried fruits to the dough)

Take the dough out onto a floured surface. Roll out the dough into a square shape and place half of the dried fruits and almonds on top. (Do not add the rum that was not absorbed by the dried fruits to the dough.)

Fold the dough to enclose the dried fruits and nuts, and roll out again in the same manner to form a square Top with the remaining dried fruits and nuts Fold the dough in the same way to enclose the dried fruits and nuts Divide the dough into two pieces

Fold the dough over the dried fruits and nuts, as if you're wrapping them, and then roll it out again into a square shape. Place the remaining dried fruits and nuts on top. Fold the dough over them in the same manner. Divide the dough into two equal portions.

Roll out one of the dough pieces into a rectangle about 20 cm x 15 cm Place the marzipan in the center

Roll out one portion of the dough into a rectangle shape, approximately 20cm x 15cm (8" x 6"). Place the marzipan in the center of the dough.

Fold the marzipan in half to enclose the marzipan Shift the edges slightly toward you when folding

Fold the dough in half, wrapping the marzipan inside. When folding, slightly offset the edges.

Then fold over the excess dough slightly and form a groove in the overlapping area. (Use the sides of your hands to form the grooves more clearly.)

Place the dough on a baking sheet lined baking sheet Shape the other dough in the same way and place the dough on the baking sheet away from youFerment in a warm place until the formed dough is fluffy, about 30 minutes

Place the shaped dough on a baking sheet lined with parchment paper. Repeat the same process with the remaining dough and place it on the baking sheet, keeping some distance between them.

Let the shaped dough proof for about 30 minutes in a warm place until it becomes puffy and doubles in size.

Bake in a preheated 175°C oven for 30-35 minutes While baking, prepare the melted butter and powdered sugarWhen baked, brush the surface with melted butter while still hot Sprinkle generously with powdered sugar

Bake in a preheated oven at 175°C (350°F) for about 30 to 35 minutes. While it's baking, prepare the melted butter and powdered sugar.

When baked, brush the surface with melted butter while still hot. Sprinkle generously with powdered sugar.