German Stollen

Oh wow, have you ever tried German Stollen? It’s this super yummy, sweet bread with fruit and nuts. I swear, the first bite just melts in your mouth!

I remember the first time I made it at home. It looked so fancy with all that powdered sugar on top. But honestly, it wasn’t hard at all!

Imagine biting into soft, sweet bread with juicy raisins and almonds. Mmm… it feels like a warm hug in every slice. You’ll want to make it for everyone you know.

So, let’s roll up our sleeves and get baking! I’ll show you step by step how to make this Christmas classic.

Why You’ll Love This German Stollen Recipe

• Authentic Flavor: This recipe stays true to the traditional method, using real candied peel, raisins, almonds, and butter for a truly classic taste.
• Festive Appeal: With its snowy sugar coating, this bread is a show-stopper for holiday gatherings.
• Make-Ahead Friendly: Stollen actually tastes better after resting, making it perfect for prepping in advance.
• Customizable: Adjust the dried fruit, nuts, or spices to suit your taste.

Required Kitchen Tools

To ensure a smooth baking experience, gather these tools:

• Large mixing bowl
• Small bowl for activating yeast
• Measuring cups and spoons
• Stand mixer with dough hook attachment (optional)
• Rolling pin
• Baking sheet lined with parchment paper
• Pastry brush

Ingredients

Dough:

• 8 cups (1 kg) all-purpose flour
• 3 ounces compressed fresh yeast (or 2 1/4 tsp active dry yeast)
• 1 pinch white sugar
• 1 tbsp lukewarm milk (for yeast activation)
• 1 ½ cups milk, warmed
• 1 cup + 2 tbsp unsalted butter, softened
• 1 cup white sugar
• 2 egg yolks
• ½ tsp salt

Fillings:

• 1 ¾ cups chopped blanched almonds
• 1 ¼ cups raisins (soaked in rum or water for extra flavor)
• 6 tbsp candied lemon peel, finely chopped
• 6 tbsp chopped candied orange peel

For Brushing and Dusting:

• 2 tbsp melted butter
• 2 tbsp confectioners’ sugar

Variations for German Stollen

1. Marzipan Center: For a luxurious twist, roll a log of marzipan and place it in the center before folding the dough.
2. Nut-Free Version: Omit the almonds and increase the dried fruit for extra sweetness.
3. Spices: Add a teaspoon of ground cardamom or cinnamon to the dough for a spiced flavor.
4. Gluten-Free: Use a gluten-free flour blend suitable for yeast bread.
5. Vegan: Replace butter with plant-based alternatives and use flaxseed eggs instead of egg yolks.

Step-by-Step Instructions

1. Prepare the Yeast

In a small bowl, combine the fresh yeast with the lukewarm milk and a pinch of sugar. Let it sit for 5-10 minutes until frothy. This step ensures your yeast is active.

2. Mix the Dough

In a large mixing bowl, combine the flour, sugar, salt, and egg yolks. Add the frothy yeast mixture and warm milk. Gradually mix in the softened butter. Knead the dough by hand or using a stand mixer with a dough hook for about 8-10 minutes, until smooth and elastic.

3. Incorporate Fillings

Gently fold in the chopped almonds, raisins (drained if soaked), and candied peels. Ensure they’re evenly distributed throughout the dough.

4. First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1-2 hours, or until it doubles in size.

5. Shape the Stollen

Punch down the dough and divide it into two equal portions. Roll each portion into an oval shape. Fold one side over the other to create the signature Stollen shape.

6. Second Rise

Transfer the shaped loaves to a parchment-lined baking sheet. Cover loosely with a cloth and let them rise for another 30-45 minutes.

7. Bake the Stollen

Preheat your oven to 350°F (175°C). Bake the loaves for 35-45 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

8. Brush and Dust

While the Stollen is still warm, brush it generously with melted butter and dust with confectioners’ sugar. Allow the loaves to cool completely, then dust again for a snowy finish.

Serving and Decoration

How to Serve German Stollen

• As a Holiday Dessert: Slice and serve with coffee or mulled wine.
• Gift-Worthy: Wrap in parchment and tie with festive ribbon for a thoughtful homemade present.

Garnishing Tips

• Add a few dried cranberries or pistachios to the top for a festive touch.
• Place the loaf on a wooden board with sprigs of holly for a rustic display.

Storing and Freezing German Stollen

• Storage: Wrap the cooled Stollen tightly in plastic wrap and store at room temperature for up to 1 week.
• Freezing: Freeze wrapped loaves in an airtight bag for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

Nutrient	Per Serving (1 slice)
Calories	320
Total Fat	15g
Saturated Fat	9g
Cholesterol	50mg
Sodium	80mg
Total Carbohydrate	40g
Dietary Fiber	2g
Sugars	18g
Protein	5g

Conclusion

Making German Stollen at home is a rewarding experience that brings the magic of holiday traditions to your kitchen. With its buttery richness, bursts of citrus, and almond crunch, this bread is a true celebration of flavor. Whether you’re enjoying it with family or gifting it to friends, German Stollen is a treat that will warm hearts and fill bellies.

German Stollen FAQs

Can I make Stollen ahead of time?

Yes! Stollen improves in flavor after a day or two as the ingredients meld together.

What if I can’t find candied peel?

You can substitute with chopped dried fruits like apricots, cherries, or cranberries.

Why does my dough feel sticky?

Stollen dough is naturally softer due to the butter and milk. Lightly flour your hands and work surface to prevent sticking.