German Christmas stollen

German Christmas stollen

13 ratings

Louisa, student


„This recipe reminds me of my grandmother’s stollen – a wonderful German Christmas classic, rich and full of flavor.“

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
430 g
all-purpose flour
10 g
dry yeast
60 ml
water (lukewarm)
40 g
sugar
150 ml
milk
1 tsp
cinnamon (ground)
1
vanilla bean (seeds)
160 g
butter (soft)
20 g
butter (melted)
70 g
marzipan (cubed)
2 cl
rum
1
lemon (zests)
50 g
almond slivers
50 g
diced candied orange
50 g
diced candied lemon
50 g
raisins
50 g
confectioners' sugar
salt
flour for work surface
Metric
Imperial
  • 430 g all-purpose flour
  • 10 g dry yeast
  • 60 ml water (lukewarm)
  • 40 g sugar
  • 150 ml milk
  • 1 tsp cinnamon (ground)
  • 1  vanilla bean (seeds)
  • 160 g butter (soft)
  • 20 g butter (melted)
  • 70 g marzipan (cubed)
  • 2 cl rum
  • 1  lemon (zests)
  • 50 g almond slivers
  • 50 g diced candied orange
  • 50 g diced candied lemon
  • 50 g raisins
  • 50 g confectioners' sugar
  • salt
  • flour for work surface

Utensils

  • baking tray
  • oven
  • standing mixer or hand mixer with dough hooks
  • baking paper
  • rubber spatula (optional)
  • sieve (optional)
  • plastic wrap
  • large bowl
  • brush
  • small bowl
  • rolling pin

Enjoy with

Moscato d’Asti, 2013
This sweet wine lightly sparkles. Zesty orange and apricot notes capture holiday excitement while warm almond undertones are reminiscent of traditional German Christ Stollen.

Nutrition per serving

Cal
443
Protein
7g
Fat
21g
Carb
57g

Step 1/7

In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
  • 60 ml water
  • 10 dry yeast
  • 10 sugar
  • small bowl

In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.

Step 2/7

In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
  • 200 all-purpose flour
  • standing mixer or hand mixer

In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.

Step 3/7

Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
  • 150 ml milk
  • plastic wrap
  • large bowl
  • rubber spatula

Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.

Step 4/7

Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
  • 230 flour
  • 30 sugar
  • 1 tsp cinnamon
  • 1 vanilla bean
  • 160 butter
  • 70 marzipan
  • 2 cl rum
  • 1 lemon
  • salt
  • standing mixture or hand mixer

Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.

Step 5/7

Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
  • 50 almonds slivers
  • 50 diced candied orange
  • 50 diced candied lemon
  • 50 raisins

Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.

Step 6/7

Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
  • flour for work surface
  • rolling pin

Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.

Step 7/7

Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
  • 20 butter (melted)
  • 50 confectioners' sugar
  • baking tray
  • baking paper
  • sieve
  • brush

Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.