Stollen, or Christstollen, is a traditional German sweet bread with a dense texture, an irresistible spiced aroma, and a distinctive dusting of powdered sugar. It's a very special treat that evokes the magic of Christmas.
Its oval, slightly domed shape symbolizes the baby Jesus wrapped in swaddling clothes. This dense, slightly dry bread is designed to keep well for several days, as it actually improves in flavor with time.
Stollen originated in the city of Dresden in the 14th century. Originally, it was a simpler bread made with flour, water, yeast, and oil, and was eaten during Advent.
Over time, butter was added to the recipe, and it began to evolve into a richer and more elaborate bread. As ingredients such as candied fruits, spices, and nuts were added, this bread acquired the festive character for which it is known today.
Today, Stollen is a Christmas tradition deeply rooted in German culture. In Dresden, the city where this exquisite sweet bread originated, the Stollenfest is celebrated every year, a festival in its honor where a giant Stollen is baked.
This sweet bread is perfect to enjoy with a cup of tea, a latte, or the typical German mulled wine for a truly German experience. Its complex and spiced flavors make it an ideal addition to all kinds of Christmas gatherings.
Recipe Information
- Preparation time: 20 minutes
- Cooking time: 50 minutes
- Total time: 1 hour 10 minutes (plus rising and cooling times)
- Servings: 12
- Category: Pastry
- Cuisine: German
- Calories per serving (kcal): 310
Stollen Ingredients
- 80 g raisins
- 80 g candied orange peel
- 60 g dried cranberries
- 100 ml rum
- 90 ml lukewarm milk
- 4 g active dry yeast (or 12 g fresh yeast)
- 240 g all-purpose flour
- 75 g butter, at room temperature
- 40 g white sugar
- 1 medium egg
- 1 teaspoon vanilla paste
- Zest of 1 lemon
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 60 g slivered almonds
- 30 g melted butter cold
- 20 g of icing sugar
How to Make Stollen
We'll start by soaking 80 grams of raisins, 80 grams of candied orange peel, and 60 grams of dried cranberries in 100 ml of rum. Let them soak while you prepare the recipe, stirring them occasionally with a spoon to ensure they are fully rehydrated.
Mix 90 ml of lukewarm milk with 4 grams of dried baker's yeast. Let this mixture rest for 5 minutes until it starts to bubble.
We mix 240 grams of wheat flour with 75 grams of butter at room temperature, 40 grams of white sugar, 1 medium egg, 1 teaspoon of vanilla paste, the zest of 1 lemon, half a teaspoon of salt, half a teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and the milk with the yeast.
We knead this mixture for about 20-25 minutes, by hand or with a mixer, until we obtain a shiny, smooth, and elastic dough.
We form the dough into a ball and let it rise at room temperature, covered with plastic wrap or a cotton cloth in a warm place. Depending on the ambient temperature, this process will take between 1 and 2 hours.
Once the dough has fermented, we stretch it out with our hands into a rectangular shape.
If necessary, drain the rum from the rehydrated fruit and place it on top of the dough.
We incorporate the fruit by kneading lightly and then stretch the dough again with our hands. We place 60 grams of slivered almonds in the center of the dough.
We close the dough, with the almonds in the center, forming a loaf. We place the Stollen on a baking sheet and let it rest for 30-45 minutes, until we see that it has risen in volume.
We preheat the oven to 180ºC (350ºF) with the top and bottom elements on and bake it for 45-50 minutes.
Remove the Stollen from the oven and brush it with 30g of melted and cooled butter. Then, let it cool completely on a wire rack.
When the Stollen has cooled completely, brush it again with melted and cooled butter and sprinkle 20 grams of icing sugar over its entire surface.
We serve the Stollen sliced.
Easy Preparation Summary
- Soak the dried fruit in rum.
- Mix the milk and yeast and let it rest for 5 minutes.
- Mix the flour, butter, white sugar, egg, vanilla paste, lemon zest, salt, ground cinnamon, ground nutmeg, and the milk with the yeast and knead for 20-25 minutes.
- Form a ball and let it rise until it doubles in volume.
- Stretch out the dough with your hands.
- Place the soaked fruit on the dough. Incorporate the fruit into the dough, stretch it out again, and place the almonds in the center.
- Shape the dough into a loaf, let it rest until it rises again, and bake the Stollen for 45-50 minutes at 180°C (350°F).
- Remove the Stollen from the oven and brush it with melted butter.
- Let it cool completely, brush it again with butter, and We sprinkle it with powdered sugar.
- We serve the Stollen.
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