Stollen, The Typical German Christmas dessert!

Stollen is a snow-dusted loaf of holiday joy. It is a dense, buttery yeast bread studded with raisins, candied peel, almonds, and a sweet marzipan core. Stollen is a lightly tangy, cardamom-and-ginger-scented dough with a soft marzipan log, and finished with powdered sugar.

Serve it at breakfast with strong coffee, slice it at a holiday brunch, or gift a wrapped loaf to a friend, it keeps well and ages into even more developed flavor.

What is Stollen?

Stollen, also spelled “Christstollen,” is a traditional German yeast bread eaten at Christmas. The base is a rich dough made from flour, butter, sugar, eggs, and milk, spiced with warm aromatics and studded with dried fruit and nuts. A distinctive feature of many stollen recipes is a marzipan filling that runs through the center.  It originated as a Lenten bread and later transformed into the holiday loaf we know today.

Pro tips for the best Stollen

• Letting raisins and candied orange plump in rum and water adds depth and avoids dried bits that pull moisture from the dough. Pat them very dry before adding so they don’t make the dough soggy.
• A 6-8 minute hand-knead creates a smooth, elastic dough that supports the marzipan core.
• When folding the dough over the marzipan, press seams gently but firmly so the marzipan doesn’t ooze out while baking.
• Brush melted butter on the loaf as soon as it comes out of the oven. It soaks in and helps the powdered sugar stick for that classic snow-covered finish.
• Let the stollen cool at least 30-45 minutes before cutting. The crumb finishes setting, and the marzipan isn’t piping hot.

Frequently Asked Questions

What makes Stollen different from fruitcake?

Stollen is a yeast-leavened bread with a richer, bread-like crumb and often a marzipan center. Fruitcake is typically a dense, non-yeasted cake loaded with fruit and sometimes soaked with spirits. Texture and crumb are the main differences.

Can I make stollen without marzipan?

Yes, omit the marzipan cylinder and shape the dough the same way. The loaf will still be delicious and traditional because marzipan simply adds a sweet taste that many people love.

Can I use other alcohol instead of rum?

Brandy or dark rum are great alternatives. For an alcohol-free version, soak fruit in orange juice, plus a splash of vanilla, and add a teaspoon of almond extract if you want a flavor boost.

Why did my fruit sink to the bottom?

The fruit wasn’t properly dried or coated in flour, or the dough may have been too slack. Toss fruit in a little flour and shake off excess before folding into a fairly firm dough.

Can I Freeze Stollen?

Yes. Cool the loaf completely, wrap in foil, and freeze up to 3 months. To thaw, unwrap and let come to room temperature for several hours, and re-dust with powdered sugar just before serving.

How to Store Stollen

Properly stored, stollen will keep for 5-7 days at room temperature, wrapped in parchment. It can keep longer for 2-3 weeks in a cool pantry, and the flavor often improves for a few days after baking.

How to Make Stollen

Step 1

Step 1

In a bowl, mix raisins, candied orange, rum, and water. Stir, then set aside for 15 minutes.

In a bowl, mix raisins, candied orange, rum, and water. Stir, then set aside for 15 minutes.

Step 2

Step 2

In another bowl, combine milk, dry yeast, and honey.

In another bowl, combine milk, dry yeast, and honey.

Step 3

Step 3

Put flour in a large mixing bowl, pour in the foamy yeast mixture, and mix just enough to incorporate the flour. Cover with cling film and let rest 30 minutes.

Put flour in a large mixing bowl, pour in the foamy yeast mixture, and mix just enough to incorporate the flour. Cover with cling film and let rest 30 minutes.

Step 4

Step 4

Pour the egg-milk mixture into the flour bowl and stir to combine.

In another bowl, whisk together eggs, milk, vanilla essence, cardamom, zest of lemon, and fresh ginger.

Step 5

Step 5

Add sugar, melted butter, rum, and salt, and mix.

Pour the egg-milk mixture into the flour bowl and stir to combine.

Step 6

Step 6

When the dough starts coming together, knead it by hand.

Add sugar, melted butter, rum, and salt, and mix.

Step 7

Step 7

Drain the soaked fruit thoroughly and toss it with flour.

When the dough starts coming together, knead it by hand.

Step 8

Step 8

Add peeled and chopped almonds and the floured fruit to the dough and knead gently until evenly distributed.

Drain the soaked fruit thoroughly and toss it with flour.

Step 9

Step 9

Shape the dough into a ball, cover with cling film, and let it rise for 60 minutes.

Add peeled and chopped almonds and the floured fruit to the dough and knead gently until evenly distributed.

Step 10

Step 10

On a floured work surface, roll the dough into a rectangle, shape the marzipan into a cylinder, and place it along the center.

Shape the dough into a ball, cover with cling film, and let it rise for 60 minutes.

Step 11

Step 11

Transfer the shaped loaf to a parchment-lined baking tray and bake in an oven at 180°C (360°F for about 40 minutes.

On a floured work surface, roll the dough into a rectangle, shape the marzipan into a cylinder, and place it along the center.

Step 12

Step 12

Brush generously with melted butter and dust powdered sugar over the top.

Fold the short sides inward to seal the ends, then fold one long side over the marzipan so you have a half-folded loaf. Lightly press the seam with a rolling pin so the loaf holds together.

Step 13

Step 13

Slice thinly and serve with tea or coffee.

Transfer the shaped loaf to a parchment-lined baking tray and bake in an oven at 180°C (360°F for about 40 minutes.

Step 14

Step 14

Brush generously with melted butter and dust powdered sugar over the top.

Step 15

Step 15

Slice thinly and serve with tea or coffee.