Authentic Stollen (European Christmas Bread)
If you’re looking for the ultimate holiday treat, look no further than Stollen – a traditional European Christmas bread brimming with dried fruits, nuts and a luscious marzipan center. This rich, buttery loaf, dusted generously with powdered sugar, delivers festive flavors in every bite. Bring a touch of Old-World charm to your holiday table with this timeless classic! What is Stollen? Stollen is a traditional European fruit bread enjoyed during the holiday season, particularly in Germany and the Alsace region of France. This festive treat is packed with dried fruits,…
- Prep time
- 3 hr
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the dough
- 4 cups (480g) all-purpose flour
- 1 packet instant dry yeast (2 ¼ tsp / 7g)
- 1/3 cup (65g) sugar
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 cup (240ml) whole milk
- 1 large egg
- 1 lemon, zested
- ½ cup (113g) unsalted butter, softened
- For the filling
- 1/2 cup (71g) blanched almonds, chopped (or sliced, or slivered)
- 1 cup (150g) raisins
- ½ cup (75g) candied orange peels, chopped
- ½ cup (75g) candied lemon peels, chopped
- ½ cup (75g) candied ginger, chopped
- 1/3 cup (79ml) kirsch (or rum, or orange juice)¾ cup (191g) marzipan
- For the topping
- 2 tbsp (28g) unsalted butter (melted)¼ cup (32g) icing sugar
Instructions
- 1
Prepare the fruits: Combine the raisins, candied citrus peels and candied ginger in a bowl and soak in Kirsch (or rum or orange juice) for at least 6 hours or overnight.
- 2
Make the dough: In a large mixing bowl, combine the flour, instant yeast, sugar, salt, cardamom, cinnamon and nutmeg. Add the milk, egg, lemon zest and soft butter, and mix until the dough comes together; it will be sticky. Knead on a floured surface or in a stand mixer until smooth and elastic (about 10 minutes). Cover the dough with a damp cloth and let it rise in a warm place for 1–2 hours, or until it rises by a third. Then, gently knead in the soaked fruits and almonds.
- 3
Shape the marzipan into 2 logs, about 0.8-in (2 cm) wide and 7-8 in (20 cm) long.
- 4
Shape the stollen loaves: Divide the dough into two equal parts. Roll the first dough into an oval shape and form a crease in the center. Place the marzipan log in the center, fold one side of the dough over, and seal the edges to form the classic Stollen shape. Repeat with the second dough and marzipan log.
- 5
Final rise and bake: Place the Stollen loaves on a parchment-lined baking sheet. Cover and let rise for another 30–45 minutes. Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, or until golden brown.
- 6
Butter and sugar coating: While still warm, brush the Stollens generously with melted butter and dust with powdered sugar. Repeat this process for a thick, snowy coating.
- 7
Store and Serve: For the best flavor, wrap the Stollen in plastic film and let it rest for a day or two before slicing.