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Stollen – The Classic German Christmas Bread 🎄✨
Stollen is a traditional German Christmas bread, rich in flavor and history! Dating back to the 15th century, this festive loaf is filled with dried fruits, almonds, aromatic spices, and a luscious marzipan center. Topped with melted butter and a generous dusting of powdered sugar, this bread is a holiday must-have. It gets better with time, making it perfect for gifting or preparing in advance!
Ingredients
For the Dough
- 210 g (7.4oz) strong white bread flour (cold)
- 5 g (0.17oz) dry yeast (or 3x fresh yeast)
- 1 egg yolk (cold)
- 60 g (2.1oz) soft butter
- 15 g (0.5oz) milk powder (optional)
- 25 g (0.9oz) sugar
- 3 g (0.1oz) salt
- 1 g (0.03oz) nutmeg
- 2 g (0.07oz) cardamom
- Zest of 2 oranges 🍊
- 30 g (1oz) toasted sliced almonds
- 100 g (3.5oz) cold water
For the Filling
- 230 g (8.1oz) mixed dried fruit (chilled) – pineapple, apricots, pears, strawberries & mango 🍍🍑🍓
- 100 g (3.5oz) marzipan (shaped into a long log)
For the Finish
- Melted butter (for brushing)
- Icing sugar (for sprinkling ❄️)
Instructions
1️⃣ Prepare the Dough
- In a large bowl, mix water, yeast, egg yolk, milk powder, sugar, salt, nutmeg, cardamom, and orange zest. Stir well.
- Add the flour and mix until a dough forms.
- Knead for 3 minutes, then add butter and knead for another 6 minutes.
- Add the dried fruit and knead for another 6 minutes. The target dough temperature is 26-27°C (79-80°F).
2️⃣ First Fermentation
- Cover the dough and let it ferment for 3 – 3.5 hours.
3️⃣ Shape the Stollen
- Flatten the dough into a rectangle.
- Place the marzipan log in the center and fold the dough over it.
4️⃣ Second Fermentation
- Cover and ferment for another 3 – 3.5 hours.
- During the last hour, preheat your oven to 160°C (320°F) fan on.
5️⃣ Bake the Stollen
- Bake for 40 – 50 minutes, or until the internal temperature reaches 94°C (200°F).
6️⃣ Finishing Touch
- While still hot, brush the entire loaf with melted butter. 🧈
- Generously sprinkle with icing sugar until fully coated. 🎄
Notes
A Festive German Tradition with a Sweet Marzipan Surprise
If there’s one Christmas bread that stands out, it’s Stollen! 🇩🇪 This traditional German holiday treat dates back to the 15th century, delighting generations with its rich flavor and festive charm. But what makes Stollen so special? 🤔 It’s a buttery, fruit-filled loaf, packed with dried fruits, toasted almonds, warming spices like nutmeg and cardamom, and a luscious log of marzipan running through the center. The combination of textures and flavors creates an irresistible holiday treat that’s denser than most breads—because, let’s be honest, the Germans got their priorities right! 🍞🎁Why You’ll Love This Recipe ❤️
✅ Traditional & authentic German recipe 🇩🇪✅ Bursting with festive flavors 🎄
✅ Perfect for making ahead – stays fresh for weeks! ⏳
✅ A great homemade Christmas gift 🎁
Mastering the Stollen Dough – Tips for Success 💡
This is not your average bread dough! Due to the high sugar and dried fruit content, fermentation is a bit slower than usual. 🍞 Here’s what to keep in mind:- Patience is key! ⏳ Fermentation can take up to 7 hours in total, depending on your kitchen temperature.
- Sugar competes with yeast for water, slowing down fermentation. If the dough isn't rising as expected, give it more time.
- The fruit and marzipan add weight, making the dough denser than a regular loaf. Don’t rush the process!
🕰️ Storage & Make-Ahead Tips
Stollen is best enjoyed after resting for a few days—the flavors deepen beautifully over time!✅ Wrap it tightly in foil and store it in a cool, dry place.
✅ It stays fresh for up to 2 weeks thanks to the butter and sugar coating!
✅ For even longer storage, you can freeze Stollen for up to 3 months.
