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Stollen
Stollen is a traditional German Christmas bread that captures the essence of the holidays with its rich blend of dried fruits, nuts, and warm spices. This festive loaf is made extra special with a layer of almond paste running through the center and a generous coating of butter and powdered sugar on top. Its flavors and beautiful presentation make it a perfect holiday gift or centerpiece for your celebrations.
One of the best things about Stollen is its ability to improve with time, making it an ideal choice for holiday baking. Traditionally, after baking and cooling, stollen is wrapped tightly and allowed to rest for up to a couple of weeks before being eaten. During this period, the flavors of the dried fruits, spices, and rum meld together, creating a richer, more harmonious taste throughout the loaf. However, the aging process can be skipped if you’re eager to enjoy it sooner—freshly baked Stollen is still incredibly delicious and full of festive flavor.
Stollen Recipe
While stollen may seem intimidating at first glance, it’s surprisingly simple to make—so don’t let the longer ingredient list scare you off! Each step is straightforward, and the result is truly worth it.
Homemade stollen is a world apart from the store-bought variety, with flavors and textures that are unmatched. If this is your first time making it, you’re in for a real treat. Feel free to customize the fruit mixture based on what you have on hand, or substitute the rum with orange juice or apple cider for a non-alcoholic version. Don’t have candied citrus peel? Fresh orange and lemon zest make an excellent alternative.
This recipe makes one large loaf, but it can easily be divided into two smaller loaves or doubled if you’d like to bake extra to share and enjoy.
Yield
1 loaf
Suggested Timeline
Preparing stollen begins the day before baking by soaking dried fruit in rum to enhance its flavor. This step is flexible—you can start the night before or even a few days ahead.
Ingredients
Fruit Mixture:
| Ingredient | Grams | U.S. Volume |
|---|---|---|
| Dried cherries | 40 g | ¼ C |
| Dried cranberries | 50 g | ⅓ C |
| Currants | 35 g | ¼ C |
| Candied citrus peel | 35 g | ¼ C |
| Rum | 40 g | 3 TBSP |
Dough:
| Ingredient | Grams | U.S. Volume |
|---|---|---|
| Milk, warmed to 95°F (35°C) | 114 g | ½ C |
| Instant yeast | 7 g | 1 TBSP |
| Egg | 50 g | 1 each |
| Sugar | 42 g | 3 TBSP + 1 tsp |
| All-purpose flour | 255 g | 2 C + 2 TBSP |
| Salt | 5 g | 1 tsp |
| Cinnamon | 1 g | ½ tsp |
| Nutmeg or mace | 0.5 g | ¼ tsp |
| Cardamon | 0.5 g | ¼ tsp |
| Butter, softened | 76 g | 5 ½ TBSP |
| Sliced almonds, toasted & chopped | 45 g | ⅓ C |
| Almond paste | 90 g | ⅓ C |
For Finishing:
| Ingredient | Grams | U.S. Volume |
|---|---|---|
| Butter, unsalted | 42 g | 3 TBSP |
| Powdered sugar | As needed | As needed |
Equipment
- Brod & Taylor High Capacity Baking Scale
or Precision Kitchen Scale - Mixing bowl
- Standing mixer
- Brod & Taylor Folding Proofer
- Rolling pin
- ¼ sheet pan (9 x 13” / 23 x 33 cm)
- Cooling rack
- Pastry brush
Instructions
Day 1
Combine the fruit and rum.
If your citrus peel is in larger pieces, dice it first before combining it with the other fruit.In a small bowl, mix the dried cherries, cranberries, currants, and candied citrus peel. Pour the rum over the fruit, stir to coat evenly, and cover. Let soak overnight at room temperature.
Day 2
Set up the Proofer.
Set the Proofer to 80°F (27°C) and put the water tray in the middle of the warming plate. Pour ¼ cups (60 ml) of water into the tray and place the rack on top of it.
Mix the Dough.
Whisk the warmed milk, yeast, egg, and sugar until combined in the bowl of a stand mixer.
Add the flour, salt, spices, and softened butter.
Using the dough hook, mix on low speed for 3 minutes, then increase to low-medium speed (speed 2) and knead for 8–10 minutes, or until the dough is smooth and elastic.
First Rise.
Transfer the dough to a greased container and place it in the Proofer set to 80°F (27°C). Let it rise for 1½ hours or until doubled in size.
Before the first rise
After the first rise
Incorporate the fruit and nuts.
Turn the dough out onto a lightly floured surface and press it into a rough rectangle. Add the soaked fruit and chopped almonds, then fold and knead until evenly distributed. Allow the dough to rest for 10–15 minutes.
While the dough is resting, prepare your almond paste. Knead the almond paste briefly to soften, then roll it into an 11-inch (28 cm) log. Set aside.
Shape the stollen.
Roll the dough into an 11 x 7-inch (28 x 18 cm) oval. Place the almond paste log lengthwise in the center.
Fold the left side of the dough over the almond paste and press lightly to seal. Fold the right side over the top, leaving the edge slightly offset from the center. Seal the ends to ensure no almond paste is exposed.
Using the side of your hand, press firmly along the right side of the almond paste log to create the traditional stollen shape. Place the shaped dough on a parchment-lined ¼ baking sheet.
Second Rise.
Place the tray in the Proofer set to 80°F (27°C). Let it proof for 50–60 minutes. It will look puffy but not have doubled in size.
Preheat the Oven: While proofing, preheat the oven to 350°F (177°C).
Bake.
Bake the stollen for 30–40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
Brush with butter and coat with sugar.
Let the stollen cool for 10 minutes. Using a skewer, poke small holes all across the surface (including the sides) of the stollen. Generously brush with melted butter, allowing it to soak into the loaf. Dust liberally with powdered sugar.
Cool completely.
Transfer the stollen to a wire rack to cool completely.
Stollen is delicious freshly baked, but it is traditionally allowed to age for a couple of weeks before eating it. For the best flavor, wrap tightly and store for at least 24 hours up to a few weeks. The flavor will actually improve as the loaf sits.
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