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!
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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 lukewarm temperature and add the instant dry yeast. Mix them together.
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 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.
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 portions and roll each portion into a log shape about 20cm / 8-inch long.
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 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 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 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 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 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.
Authentic Stollen Recipe to Make for Christmas
- Total Time: 1 hour 30 minutes
- Yield: 20 servings (for 2 stollen)
Description
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.
Ingredients
Soaked dried fruits & nuts
- 120 g raisins
- 40 g lemon peel
- 40 g orange peel
- 40 g whole almonds
- 40 ml rum (dark)
Stollen dough
- 125 ml milk
- 1 ½ teaspoon (7 g) instant dry yeast
- 50 g granulated sugar
- 250 g (3 oz) bread flour
- 1 egg
- 1 teaspoon vanilla extract
- ½ lemon zest, grated
- ¼ teaspoon cinnamon
- ⅓ teaspoon cardamom
- ⅓ teaspoon nutmeg
- ½ teaspoon salt
- 85 g unsalted butter, at room temperature
- 120 g marzipan (optional)
For finishing
- 50 g unsalted butter, melted
- 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 lukewarm temperature and add the instant dry yeast. Mix them together.
- 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 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.
- 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 portions and roll each portion into a log shape about 20cm / 8-inch long.
- 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 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 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 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 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 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.
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: Germany
Nutrition
- Serving Size: 1
- Calories: 5838
- Sugar: 21
- Sodium: 103
- Fat: 23
- Saturated Fat: 6
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 1212
- Fiber: 43
- Protein: 163
- Cholesterol: 24
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