So, You're Curious About Making Stollen?
Alright, let’s set the stage: winter, fairy lights on, and someone’s left a trail of powdered sugar across the counter (ahem, guilty as charged). Making German Stollen takes me right back to when my aunt Helga mailed us slightly squished parcels from Dresden—the bread inside was always a bit on the hard side, but oh, that marzipan swirl! If you’ve never had your hands covered in sticky dough while your dog eyes the raisins suspiciously, are you even living? On that note, if you’re hoping for a picture-perfect loaf on your first try, good luck—this is rustic baking at its finest, mate.
Why You'll Love This (Trust Me)
I make this Stollen whenever December rolls around—and sometimes in July, because why let the calendar boss you about? My family goes bonkers for the candied citrus peel—though I’ll admit, picking out the almonds mid-bite is kind of a sport at our table. It’s a proper crowd-pleaser; yet, for all the tradition, I used to dread kneading it by hand (my wrist is not what it used to be). Actually, using a mixer doesn’t feel like cheating to me now. Also, it tastes dramatically better the next day; patience really is a virtue, isn’t it?
What You'll Need (and What I Sub When I Can’t Be Bothered)
- 3 ½ cups (450g) all-purpose flour
(Granny swore by King Arthur, but I just grab whatever’s on offer) - ¾ cup (170g) unsalted butter, softened
(In a pinch, salted works, just use a bit less salt later) - ½ cup (100g) granulated sugar
- 2 teaspoons active dry yeast
- ¾ cup (180ml) warm milk—about body temp, so not too hot
- 1 teaspoon vanilla extract (or, honestly, rum for a grownup twist)
- ½ teaspoon salt
- 1 teaspoon ground cardamom (or cinnamon if you’re in a fix)
- 1 cup mixed dried fruit, chopped (raisins, currants, cranberries; whatever loners are in the cupboard)
- ½ cup chopped almonds (or walnuts if you’re wild)
- ¼ cup diced candied orange or lemon peel (sometimes skip this, no one has tracked me down yet)
- 7 oz (200g) marzipan, rolled into a log
- Plenty of powdered sugar—for that essential snow-drift look
How I Actually Pull It Off
- First things first: get those dried fruits soaking in a splash of hot water (or, hey, a bit of rum, I won’t judge). I usually forget about them and only remember when halfway through kneading, but there you go.
- Mix up the warm milk, a spoonful of sugar, and the yeast in a jug. Give it 10 minutes. If it doesn’t foam a bit, your yeast probably called it quits; sigh and try again.
- In a big bowl, cream butter and remaining sugar until it sort of looks light and fluffy—don’t overthink it. Whisk in eggs, vanilla, and salt. (This is where I drop an eggshell in and spend a minute fishing it out. Every. Time.)
- Add the yeast-milk mixture, then slowly tip in flour and cardamom. Mix until it’s a sticky, almost shaggy dough. Your hands will get messy. Don’t panic.
- Knead for about 8 minutes by hand until it gets springy. Or just use a mixer with a dough hook and make yourself a cuppa like I do. Stir in fruit, nuts, and peel with your hands—a bit squishy but oddly satisfying.
- Cover the bowl with a tea towel. Let it sit somewhere warm for 1-2 hours till about doubled in size. Sometimes it takes longer if my kitchen’s cold—just leave it, go for a walk, read a blog, whatever (King Arthur’s tutorial is wildly comforting, by the way).
- Turn dough onto a floured bench. Press it into a rough oval, then press the marzipan log down the center. Fold dough over—sort of like closing a very lumpy book—and gently pinch closed.
- Transfer to a parchment-lined tray. Cover and let rise an extra 45 minutes. (This is usually when I sneak a bit of marzipan—oops.)
- Bake at 350°F (180°C) for 35-40 minutes till it’s golden and sounds hollow-ish when tapped. If it browns too quick, tent it with foil.
- While warm, brush with melted butter and absolutely pile on the powdered sugar like it’s been snowing in your kitchen.
- Do your best to let it cool fully—though that never happens here. Slice and serve. If you want to go full German, eat with a dollop of homemade jam—my neighbor Sven insists it must be cherry.
Little Discoveries (AKA What The Recipes Don’t Tell You)
- If your candied peel turns your dough neon—just call it festive. It’s fine.
- Don’t overbake; dry Stollen is a mood killer. Trust your nose.
- Honestly, the marzipan sometimes escapes out the side a bit—just smush it back in. No one’s judging.
Ways to Go Slightly Rogue (And One Crash-and-Burn)
- Once, I swapped marzipan for Nutella. Yeah, it melted all over the tray. Not repeating that in a hurry!
- Dried cherries swap nicely for raisins. Or, try pistachios for a green pop.
- I’ve made tiny Stollen rolls for gifts—cute but definitely more faff.
Tools: The Non-Fancy Gear I Use
- Mixing bowl (If you don’t have one big enough, use a soup pot. Done that more times than I'd admit)
- Dough hook or your trusty hands
- Baking tray lined with parchment. Forgot parchment? Grease the tray, dust with flour—no stress.
How I Store It (Not That It Lasts Long)
Wrap tightly in foil or pop in a tin—keeps about a week, and picks up flavor as it sits. But, honestly, in my house it never lasts more than a day! I hear some folks even freeze slices individually, which is smart if self control is your thing.
Serving It Up: What Feels Right Here
My not-so-secret move: warm a slice, slather with salted butter, and eat standing at the counter, humming carols quietly (or, let’s be honest, belting them out with the cat looking worried). Sometimes we add mulled wine. Or coffee if it’s breakfast. It feels right either way.
What I Wish I Knew Earlier (Pro Tips and Aha Moments)
- I once tried rushing the rise—big mistake, tasted like underwhelming bread with raisins. Give it time. Actually, give it more time than you think it needs.
- Double up on fruit if you like it chunky—mine was a bit sparse the first time.
- If your dough seems dry, add a splash of milk. Wet? Toss in a bit more flour. Don’t stress, it’s forgiving.
Real-Life FAQ: Yes, I’ve Actually Been Asked These
- Do I really need marzipan? Nope, just tastes better with it—leave it out if you’ve got an almond aversion, I say.
- Can I use a bread machine? Kinda, for kneading, sure, but the shaping is totally hands-on. I tried the bread machine once... it was like a Stollen-shaped mystery loaf.
- Powdered vs. icing sugar? Same thing here in the UK; if you’re elsewhere, just use the fine, fluffy stuff.
- Can I freeze it? Yup, slices freeze well. But I always forget about mine till July…
- Gluten-free Stollen—possible? It is, but I won’t lie—mine turned out a bit brick-like. If you’ve got a good GF flour blend, give it a shot!
Anyway, if you decide to make this German Stollen Bread Recipe, let me know if you end up as powdered-sugared as I usually do. And if your marzipan oozes out, hey, that’s all part of the holiday magic.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon salt
- 1 cup mixed dried fruits (raisins, currants, candied orange peel)
- ½ cup chopped almonds
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar (for dusting)
Instructions
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1In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
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2Add flour, softened butter, sugar, eggs, and salt to the bowl. Mix until a soft dough forms.
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3Knead in the dried fruits, chopped almonds, and cinnamon until evenly distributed. Cover and let the dough rise for 1 hour or until doubled in size.
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4Preheat oven to 350°F (175°C). Punch down dough and shape into a log. Place on a parchment-lined baking sheet.
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5Bake for 45-50 minutes or until golden. Cool slightly, then generously dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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