Dessert

Classic German Stollen

Name: Classic German Stollen
Prep time: 1 h
Cook time: 45 min
Total time: 4 h 45 min
Yield: 10 servings
Cuisine: german
Ingredients: 500 g all-purpose flour; 7 g active dry yeast; 50 g granulated sugar; 5 g salt; 120 ml whole milk lukewarm; 100 g unsalted butter softened; 1 pcs egg large; 5 ml vanilla extract; 1 tsp lemon zest; 100 g golden raisin; 100 g dark raisin; 50 g candied orange peel chopped; 50 g candied lemon peel chopped; 60 ml dark rum; 50 g almond slivered; 200 g marzipan; 50 g unsalted butter melted; 100 g powdered sugar

This traditional German stollen features a rich, buttery yeast dough studded with rum-soaked dried fruits and candied citrus peel. A marzipan log is baked into the center, and the warm bread is brushed with melted butter and dusted generously with powdered sugar for a festive finish. It's a perfect holiday treat.

An original recipe by Forkin

Total time: 4 hr 45 min
Serves: 10
Difficulty: Hard
Per serving: 589 kcal

Allergen information: may contain eggs, gluten, milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

500 gall-purpose flour
7 gactive dry yeast
50 ggranulated sugar
5 gsalt
120 mlwhole milk, lukewarm
100 gunsalted butter, softened
1 pcsegg, large
5 mlvanilla extract
1 tsplemon zest

fruit mix

100 ggolden raisin
100 gdark raisin
50 gcandied orange peel, chopped
50 gcandied lemon peel, chopped
60 mldark rum
50 galmond, slivered

filling

200 gmarzipan

topping

50 gunsalted butter, melted
100 gpowdered sugar

Equipment

dough hook (optional) · pastry brush · measuring cups · baking sheet · parchment paper · measuring spoons · wooden spoon · small bowl · large mixing bowl · stand mixer (optional)

The method

Step by step

1
Combine the golden raisins, dark raisins, candied orange peel, and candied lemon peel in a bowl. Pour the rum over the fruit mix, stir, and let it soak for at least 30 minutes, or preferably overnight, to plump up.
About 30 min
Cook’s note: Soaking the fruits longer results in a more flavorful and moist stollen.
2
In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.
About 2 min
3
In a separate bowl, warm the whole milk until it's lukewarm (about 40°C), then add the softened unsalted butter, egg, vanilla extract, and lemon zest. Whisk until well combined.
About 3 min
Cook’s note: Ensure the milk is not too hot, or it will kill the yeast.
4
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
About 2 min
5
Knead the dough on a lightly floured surface or with a dough hook for 8-10 minutes, until it's smooth and elastic.
About 10 min
Cook’s note: The dough should spring back when lightly poked.
6
Drain the rum from the soaked fruit mix and gently fold the fruit and slivered almonds into the dough until evenly distributed.
About 5 min
Cook’s note: Do not overmix at this stage; just combine the fruits.
7
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
About 2 hr
Cook’s note: A turned-off oven with the light on can be a good warm spot for rising dough.
8
While the dough is rising, shape the marzipan into a log, approximately 20-25 cm long.
About 2 min
9
Once risen, gently punch down the dough and turn it out onto a lightly floured surface.
About 1 min
10
Roll the dough into an oval shape, about 30x20 cm. Place the marzipan log slightly off-center on the dough.
About 2 min
11
Fold the smaller side of the dough over the marzipan log, then fold the larger side over that, creating the classic stollen shape with a distinct ridge.
About 2 min
Cook’s note: Press gently to seal the edges.
12
Carefully transfer the shaped stollen to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes.
About 45 min
13
Preheat your oven to 180°C (350°F).
About 15 min
14
Bake the stollen for 40-50 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent it with aluminum foil.
About 45 min
Cook’s note: A thermometer inserted into the center should read around 90-95°C (195-205°F).
15
As soon as the stollen comes out of the oven, brush generously with the melted unsalted butter.
About 1 min
Cook’s note: The warm stollen will absorb the butter, keeping it moist.
16
Allow the stollen to cool for a few minutes, then dust heavily with powdered sugar. Repeat the dusting once completely cooled.
About 10 min
Cook’s note: The powdered sugar creates a protective coating and traditional finish.

Per serving

Nutrition

43%Score

Calories: 588.8kcal
Protein: 10.3g
Carbs: 91.8g
Fat: 19.3g
Fibre: 4.1g
Sugar: 45.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store cooled stollen wrapped tightly in plastic wrap or foil in an airtight container.

Reheating

Stollen is best enjoyed at room temperature; no reheating is typically needed.