Authentic German Stollen Recipe for Holiday Magic

Cold winter nights call for a delightful german stollen that warms the heart with its rich, festive flavors.

Generations of bakers have perfected this classic holiday treat passed down through delicate family traditions.

Sweet dried fruits nestle between layers of buttery, tender dough that melts in your mouth.

Nuts and spices create a complex symphony of taste that transports you to cozy European kitchens.

Fragrant almonds and candied citrus peek through each carefully crafted slice, promising pure comfort.

Sweet powdered sugar dusts the surface like fresh snowfall, inviting you to savor every remarkable bite.

You can recreate this treasured recipe and bring a touch of german culinary magic to your own kitchen.

What Goes Into Making Authentic German Stollen

• Dried Fruits, Nuts: Rich additions that provide texture and sweet, nutty flavor. Best when using a mix of raisins, currants, and chopped almonds. Plump and fresh dried fruits work best.
• Rum or Orange Juice: Liquid for soaking fruits to enhance moisture and add depth of flavor. Optional substitution between rum and orange juice based on preference.

• Flour: Primary structure for the bread. All-purpose or bread flour recommended for best texture.
• Milk: Provides moisture and helps activate yeast. Whole milk preferred for richer flavor.
• Yeast: Essential for bread rising and creating soft, airy texture. Fresh or active dry yeast works well.
• Sugar: Feeds yeast and adds subtle sweetness. Helps with browning and texture.
• Salt: Balances flavors and strengthens gluten structure.

• Butter: Adds richness and tender crumb. Softened butter blends easier into dough.
• Eggs: Provides structure, richness, and helps bind ingredients.
• Marzipan: Traditional center filling with sweet almond flavor. Adds unique texture to Stollen.
• Cardamom, Cinnamon: Warm spices that give traditional German Christmas bread its signature flavor.
• Almond Extract, Vanilla Extract: Deepens flavor complexity and aroma.
• Powdered Sugar: Final coating that gives classic snowy appearance and extra sweetness.

How to Prepare Authentic German Stollen from Scratch

Step 1: Soak the Dried Treasures

• Dried fruits
• Chopped nuts
• Rum or orange juice

Combine all ingredients in a bowl. Let them mingle and absorb flavors for at least an hour, or overnight for deeper taste.

Step 2: Awaken the Yeast

• Warm milk
• Yeast
• Sugar

Blend warm milk, yeast, and a sprinkle of sugar. Watch it transform into a frothy mixture within 5-10 minutes.

Step 3: Mix the Magical Dough

• Flour
• Remaining sugar
• Salt
• Cardamom
• Cinnamon
• Softened butter
• Eggs
• Almond extract
• Vanilla extract

In a large bowl or stand mixer, unite dry ingredients. Pour in the yeast mixture and remaining wet ingredients. Stir until a soft, supple dough emerges.

Step 4: Knead with Love

Work the dough on a flour-dusted surface for 8-10 minutes. Alternatively, use a stand mixer with a dough hook for 5-7 minutes until smooth and elastic.

Step 5: Fold in Flavor Gems

Gently incorporate the soaked fruits and nuts into the dough, distributing them evenly.

Step 6: First Rising Adventure

Place the dough in a greased bowl. Cover with a clean towel and let it rest in a warm spot for 1-1 ½ hours until it doubles in size.

Step 7: Shape the Stollen

Deflate the dough and roll into a rectangle. Position a marzipan log in the center, then fold and seal the edges. Craft into a traditional Stollen loaf.

Step 8: Second Rise

Lay the loaf on a parchment-lined baking sheet. Cover loosely and let it rise for 30-40 minutes.

Step 9: Bake to Golden Perfection

Preheat the oven to 350°F. Bake the Stollen for 35-40 minutes until it turns a beautiful golden brown and reaches an internal temperature of 190°F.

Step 10: Dress the Stollen

While still warm, lavish the loaf with melted butter. Generously dust with powdered sugar, creating a thick, snowy coating.

Pro Tips for Baking Authentic German Stollen Just Right

• Soak Fruits Strategically: Let dried fruits and nuts marinate in rum or orange juice for at least an hour to intensify flavor and keep the Stollen moist and delicious.
• Knead with Care: Take time to develop gluten by kneading dough thoroughly, ensuring a soft, elastic texture that creates the perfect Stollen consistency.
• Rest and Develop Flavors: Prepare the Stollen a few days in advance and wrap tightly, allowing the flavors to meld and deepen for a more complex taste profile.
• Temperature Matters: Use a food thermometer to check internal bread temperature, ensuring it reaches 190°F for perfectly baked Stollen without overdrying.
• Preserve Moisture Technique: Brush warm Stollen generously with melted butter and coat with powdered sugar to create a protective layer that locks in moisture and extends shelf life.

How to Store and Reheat Authentic German Stollen the Smart Way

• Wrap the Stollen tightly in plastic wrap or aluminum foil to maintain moisture and prevent drying out. Store in an airtight container for up to 2 weeks at room temperature.
• Slice the Stollen before freezing for easier portioning. Place in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months without losing flavor or texture.
• Remove the Stollen from the freezer and let it sit at room temperature for 2-3 hours. Avoid microwaving, which can make the bread tough and dry.
• Warm slightly in a preheated oven at 300°F for 5-7 minutes to revive the bread's soft texture and enhance its rich, buttery flavor before serving.

Tasty Pairings for Authentic German Stollen

• Match the stollen's warm spices with a cardamom or cinnamon-infused black tea that enhances the bread's delicate flavor profile.
• Select a rich German Eiswein or a sweet Riesling that complements the fruit-filled stollen and balances its buttery texture.
• Serve alongside a smooth, medium-roast German coffee with subtle nutty undertones that harmonize with the stollen's dried fruit and nut elements.
• Enjoy a warm mug of hot chocolate or a creamy eggnog that provides a luxurious counterpoint to the traditional holiday bread's dense, rich character.

Flavor Variations for Your Authentic German Stollen

• Gluten-Free Stollen: Replace wheat flour with a blend of gluten-free flour mix, almond flour, and xanthan gum to maintain a similar texture and structure while accommodating celiac or gluten-sensitive individuals.
• Vegan Holiday Stollen: Substitute eggs with aquafaba or flax eggs, use plant-based butter, and swap dairy milk with almond or oat milk to create a compassionate version without animal products.
• Low-Sugar Stollen: Reduce refined sugar by using monk fruit sweetener or stevia, incorporate more naturally sweet dried fruits like dates or figs, and minimize powdered sugar coating for a diabetic-friendly alternative.
• Nut-Free Christmas Stollen: Eliminate nuts entirely and replace with seeds like sunflower or pumpkin seeds, ensuring the recipe remains safe for those with nut allergies while maintaining the traditional festive flavor profile.

Reasons to Bake Authentic German Stollen During the Holidays

• This German Stollen transforms ordinary baking into a cherished Christmas ritual that connects generations through delicious homemade bread.
• Soaking dried fruits in rum or orange juice beforehand infuses deep, rich taste layers that make each bite incredibly memorable and sophisticated.
• Creating authentic Stollen requires specific shaping and finishing skills that will boost your confidence and impress family and friends with professional-looking results.
• The recipe allows storing the bread for up to two weeks at room temperature or freezing for three months, ensuring you can savor this special treat well beyond the initial baking day.

Authentic German Stollen Recipe

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4.8 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Winter’s festive charm comes alive with German Stollen, a delightful holiday bread rich with dried fruits, nuts, and a dusting of powdered sugar. Bakers cherish this traditional Christmas treat that brings warmth and joy to family gatherings across Germany.

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Ingredients

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Main Ingredients:

• 4 cups (500g) all-purpose flour
• 2 large eggs, room temperature
• ½ cup (115g) unsalted butter, softened
• ¾ cup (180ml) warm milk

Flavor and Spice Ingredients:

• ½ cup (100g) granulated sugar
• 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract

Filling and Topping Ingredients:

• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup (150g) mixed dried fruits
• ½ cup (60g) chopped almonds
• 3 tablespoons rum or orange juice
• 7 ounces (200g) marzipan
• ¼ cup (60g) unsalted butter, melted
• ½ cup (60g) powdered sugar

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Instructions

1. Infuse dried fruits, nuts, and rum (or orange juice) in a mixing bowl, allowing them to macerate for at least an hour or preferably overnight to enhance flavor complexity.
2. Dissolve yeast in warm milk with a touch of sugar, waiting until the mixture becomes frothy and bubbly.
3. Create a comprehensive dough base by blending flour, remaining sugar, salt, aromatic spices like cardamom and cinnamon in a spacious mixing vessel.
4. Introduce hydrated yeast, softened butter, eggs, and fragrant extracts into the dry ingredients, mixing until a cohesive, supple dough emerges.
5. Develop dough’s gluten structure through thorough kneading on a lightly floured surface, working the mixture until smooth and elastic.
6. Gently fold macerated fruits and nuts into the developed dough, ensuring even distribution without deflating the delicate texture.
7. Transfer dough to a greased container, covering with a clean cloth, and allow primary fermentation in a warm environment until volume doubles.
8. Deflate the risen dough and roll into a rectangular shape, strategically positioning marzipan log at the center.
9. Carefully fold dough over marzipan, meticulously sealing edges to create the classic stollen silhouette.
10. Position shaped loaf on parchment-lined baking sheet, permitting secondary proofing until slightly puffy.
11. Heat oven to 350°F, baking the stollen until achieving a rich golden-brown exterior and internal temperature reaches 190°F.
12. While still radiating warmth, lavishly coat the surface with melted butter, then generously dust with powdered sugar for a classic finish.
13. Allow complete cooling before slicing, enabling flavors to harmonize and settle.
14. For optimal taste development, consider preparing stollen several days in advance, wrapping securely to intensify its nuanced flavor profile.
15. Store in airtight container at room temperature for two weeks or freeze up to three months for extended enjoyment.

Notes

• Soak dried fruits in rum or orange juice overnight to intensify the flavor and soften the texture, creating a more moist and aromatic Stollen.
• Use room temperature ingredients like eggs and butter to ensure smooth dough mixing and consistent rising, which helps develop a soft, tender crumb.
• Knead the dough thoroughly to develop gluten, resulting in a lighter, more elastic bread that holds its shape beautifully during baking.
• Wrap the cooled Stollen in parchment paper and aluminum foil to preserve moisture and allow flavors to meld, improving taste over several days.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 15g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 40mg