Why You’ll Love Authentic German Stollen Recipe
German Stollen is a holiday classic with a rich history and flavor. The combination of soft, lightly sweet dough, aromatic spices, and juicy rum‑soaked fruit creates a deeply satisfying treat that keeps well and often tastes even better after a day or two. With its optional marzipan center, it offers a delightful surprise in every slice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups all‑purpose flour
1 packet (2 1/4 tsp) active dry yeast
3/4 cup whole milk, warmed
1/2 cup granulated sugar
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup dark rum (for soaking fruit)
1/2 cup raisins
1/2 cup currants
1/4 cup candied orange peel
1/4 cup candied lemon peel
1/2 cup almonds, chopped
1/2 tsp ground cardamom
1/4 tsp ground mace
4 oz marzipan (optional)
Additional butter and powdered sugar for topping
Directions
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Soak the Fruits: In a small bowl, combine raisins, currants, candied orange and lemon peel. Pour dark rum over the fruit and let soak for at least 1 hour or overnight for deeper flavor.
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Activate Yeast: Warm the milk slightly and stir in a pinch of sugar. Sprinkle yeast over the milk and let it sit 5–10 minutes until foamy.
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Make the Dough: In a large bowl or stand mixer, combine flour, sugar, salt, spices, softened butter, eggs, and yeast mixture. Mix until a soft dough forms.
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Add Fruit and First Rise: Fold the soaked fruits and chopped almonds into the dough. Cover and let the dough rise in a warm place until doubled in size, about 1–2 hours.
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Shape the Stollen: Turn the dough onto a floured surface. Flatten into an oval and, if using, place the marzipan log along the center. Fold the dough over the marzipan, sealing the edges.
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Second Rise: Place shaped dough on a baking sheet lined with parchment. Cover and let rise again for about 30–45 minutes.
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Bake: Preheat oven to 350°F (175°C). Bake for 40–50 minutes until golden and cooked through.
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Finish: Brush warm Stollen with melted butter and generously dust with powdered sugar. Repeat for extra coating and moisture.
Servings and timing
This recipe yields 1 large loaf, serving about 10–12 slices.
Prep time: about 1 hour plus fruit soaking and rising times.
Bake time: 40–50 minutes.
Total time: approximately 3 hours including rises.
Variations
You can customize your Stollen by:
• Adding dried cranberries or cherries in place of some raisins
• Using brandy or orange juice instead of rum for soaking the fruit
• Replacing almonds with hazelnuts or walnuts for a different nutty profile
• Making mini Stollen loaves or bites for individual portions
Storage/Reheating
Let the Stollen cool completely, then wrap tightly in foil or plastic wrap. Store at room temperature for up to 2 weeks; the flavor often improves over time. For longer storage, wrap in foil and freeze up to 3 months. Reheat slices gently in a low oven or serve at room temperature.
FAQs
What is Stollen?
Stollen is a traditional German Christmas bread made with yeast dough, dried and candied fruits, nuts, spices, and often a marzipan center, finished with powdered sugar.
Can I make Stollen without alcohol?
Yes — substitute rum with fruit juice, tea, or omit the liquid entirely; the fruit will still add flavor and texture.
Do I have to use marzipan?
No, marzipan is optional; it adds a sweet almond center but can be left out if you prefer.
How long should I soak the fruit?
At least 1 hour is recommended, but overnight soaking yields a deeper flavor and softer texture.
Why is my Stollen dry?
Overbaking or skipping the butter-sugar coating can dry it out. Also, soaking the fruit helps retain moisture.
Can I use instant yeast?
Yes — instant yeast can be used. You may skip the activation step and mix it directly with the dry ingredients.
Should Stollen be served warm or cold?
Stollen is typically served at room temperature, though it can also be enjoyed slightly warmed.
How do I store leftover Stollen?
Wrap it airtight at room temperature for up to 2 weeks or freeze it for up to 3 months.
Can I make mini Stollen?
Yes — divide the dough into smaller portions for mini loaves or bite-sized treats. Adjust the baking time accordingly.
What spices are best in Stollen?
Traditional spices include cardamom and mace. Some recipes also use cinnamon or nutmeg for added warmth.
Conclusion
This authentic German Stollen brings classic holiday flavors to your table with its tender, fruit-rich dough and festive aroma. Whether made for a family celebration or as a thoughtful homemade gift, its flavor deepens with time and careful storage. With simple variations and reliable storage techniques, it’s a bread worth baking year after year.
