Go Back
German Christmas Stollen Recipe

German Stollen Recipe

Holiday season is here and so is our Authentic Christmas German Stollen recipe. Xmas Stollen bread is a traditional German style sweet bread made with mixed glazed fruits, raisins and marzipan. This iconic dessert is also refereed to German Stollen fruit cake because of it’s rich moist texture and specific shape that is recognized around the world.

Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Christmas, Dessert
Cuisine German
Servings 24 Slices
Calories 140 kcal

Ingredients
  

  • Stollen Recipe In Grams:
  • 420 grams all purpose flour
  • 165 grams whole milk
  • 5 grams salt
  • 6 grams instant yeast
  • 113 grams unsalted butter
  • 90 grams granulated sugar
  • 5 grams cinnamon powder
  • 2 grams nutmeg
  • 225 grams dried cranberries
  • 225 grams raisins
  • 75 grams rum or apple Juice for soaking the candied fruit and raisins
  • 250 grams Marzipan Almond Paste Filling
  • 80 grams sliced almonds
  • 45 grams unsalted butter for glazing
  • 40 grams icing sugar for topping
  • 100 grams granulated sugar for topping
  • Stollen Recipe In Volume Measurements:
  • 3 1/2 cups all purpose flour
  • 3/4 cup whole milk
  • 1 teaspoon salt
  • 1 teaspoon instant yeast
  • 1/2 cup or 8 tablespoons unsalted butter
  • 6 tablespoons granulated sugar
  • 1 teaspoon cinnamon powder
  • 1/2 teaspoon nutmeg
  • 1 1/2 cup dried cranberries
  • 1 1/2 cup raisins
  • 5 tablespoons or 1/3 cup rum or apple Juice for soaking the candied fruit and raisins
  • 1 cup Marzipan Almond Paste
  • 1/2 cup sliced almonds
  • 3 tablespoons unsalted butter for glazing
  • 1/4 cup icing sugar for topping
  • 1/2 cup granulated sugar for topping

Instructions
 

  • In a medium size bowl add the raisins, cranberries, candied fruit and rum or apple juice, soak for one hour.
  • In a mixing bowl add the flour, salt, milk, 90 grams sugar (6 tablespoon), cinnamon, nutmeg, instant yeast and 113 grams of butter and using a hook attachment mix on slow for 5 minutes (speed setting 4), then 4-5 minutes on high speed (setting 6 on Kitchenaid mixing machine) until dough develops a smooth and homogeneous.
  • Add in the mixed fruit and almond and mix on slow until well combined.
  • Transfer Stollen dough into a floured or oiled large bowl and cover with plastic wrap.
  • Let the dough ferment for 2 hours or until it doubles in size.
  • In the mean time you can prepare the almond paste filling ( Marzipan)
  • Divide the Marzipan into 3 equal parts and roll into a 6 1/2 inch log shape, cover and put aside.
  • Divide the dough into three equal parts and preshape into 5 inch oval, cover with plastic and rest for 15 minutes.
  • Using a rolling pin roll out the dough into a 8 inch by 6 inch, place the Marzipan onto the 1/3 of the dough of the long part and fold over, turn the dough 180 degrees and fold over the over part over the first overlapped dough.
  • Place onto lined baking pan. Repeat to finish other 2 pieces.
  • Cover with plastic and proof for 1 1/2 hours or until it doubles in size.
  • When you noticed the Stollen is almost proofed, preheat your oven to 170°C ( 338°F )
  • Place the Stollen into oven and bake for 28-30 minutes or until a nice golden brown color is obtained. The internal temperature of the baked Stollen should read 202°F (94 °C ) or above using a thermometer.
  • Remove from oven and brush with melted butter and set aside to cool for 10 minutes.
  • Brush again with melted butter, roll onto granulated sugar and dust with icing sugar.
  • You can wrap the Stollen in plastic wrap and store at room temperature for 1 week or freeze up to 3 month for longer shelf life.
Keyword Christmas German Stollen Bread, Easy Stollen Recipe, German Fruit Cake Recipe, German Stollen Recipe, Stollen, Stollen Fruitcake, Stollen Recipe