Name: Stollen Bread Recipe
Prep time: PT-498235H2M5S
Cook time: PT-498235H2M5S
Total time: PT-498235H2M5S
Cuisine: German
Ingredients: • 1 cup lukewarm whole milk; • 3 teaspoons active dry yeast; • 1/2 cup granulated sugar; • 4 to 4 1/2 cups all-purpose flour plus more as needed; • 1 large egg; • 2 large egg yolks; • 3/4 cup unsalted butter (1 1/2 sticks) (, at room temperature so it’s very soft); • 2 teaspoons quality pure vanilla extract; • zest of one lemon; • 1 teaspoon salt; • 3/4 teaspoon ground cardamom; • 3/4 teaspoon ground mace ((recommended but can substitute nutmeg)); • 1/2 teaspoon ground cinnamon; • 8 ounces Homemade Marzipan/Almond Paste (, divided in half (you can omit the marzipan if you prefer)); • or store-bought marzipan/almond paste; • 9 ounces raisins; • 3 ounces candied lemon peel (, finely diced); • 3 ounces candied orange peel (, finely diced); • Homemade Candied Citrus Peel Recipe ((we VERY STRONGLY recommend using homemade, it makes ALL the difference!)); • 3 ounces blanched slivered or sliced almonds (, finely chopped); • 1/3 cup quality dark rum; • 1 stick unsalted butter (, melted); • powdered sugar for generous dusting

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Welcome, friends! Get ready to bake something truly magical with this traditional Stollen Bread recipe. This delightful German Christmas cake is bursting with warm spices, sweet fruits, and a nutty marzipan center, all wrapped in a tender, buttery dough. It’s the perfect centerpiece for any holiday gathering and a wonderful treat to share with loved ones.

This incredible Stollen Bread, kissed with warm spices and studded with plump, rum-soaked fruits and nuts, then generously adorned with a sweet marzipan heart and a snowy dusting of powdered sugar, is pure holiday enchantment.

Recipe Details

Flavor Profile: Rich, sweet, warmly spiced with hints of citrus and almond.
Textures: Tender, slightly dense bread with chewy fruit pieces and a soft, marzipan core.
Total Time: Approximately 3-4 hours, including rising time.
Active Time: Around 45-60 minutes.
Difficulty: Intermediate. Requires some patience with dough handling and rising.

What You’ll Need

To create this festive Stollen Bread, you’ll be working with a rich, enriched dough, a flavorful fruit and nut mixture that soaks in rum, and a sweet marzipan filling. The final touch comes from a simple butter glaze and a generous dusting of powdered sugar.

Ingredient Notes

Active Dry Yeast: This little powerhouse is what gives our Stollen its wonderfully light texture. Make sure it’s fresh and frothy before adding it to the dough.
Lukewarm Milk: The ideal temperature for activating yeast, around 105-115 degrees F (40-46 degrees C). Too hot will kill it, too cool won’t wake it up.
Unsalted Butter: Softened, not melted, butter enriches the dough, making it tender and flavorful.
Candied Citrus Peel: This adds a delightful chewiness and a concentrated burst of citrus flavor. Using homemade is highly recommended for the best taste!
Marzipan/Almond Paste: This forms the sweet, nutty heart of the Stollen. You can use homemade or good quality store-bought.
Spices (Cardamom, Mace, Cinnamon): These fragrant spices are key to the classic Stollen flavor. Mace has a delicate, slightly sweet nutmeg-like aroma.

Add-ins and Substitutions

Marzipan: If you’re not a fan of marzipan or can’t find it, you can simply omit it. The Stollen will still be delicious with just the fruit and nut filling.
Nuts: While almonds are traditional, you could experiment with finely chopped walnuts or pecans in the fruit mixture.
Spices: If you can’t find mace, a little extra ground nutmeg is a fine substitute. You can also adjust the spice blend to your personal preference.

How to Make Stollen Bread Recipe

Let’s get baking! This Stollen recipe involves a few steps, but each one is straightforward and rewarding.

Prepare the Fruit & Nut Mixture: In a medium bowl, combine the raisins, finely diced candied lemon peel, finely diced candied orange peel, and finely chopped blanched slivered or sliced almonds. Pour the dark rum over this mixture, stir gently to ensure everything is coated, and set it aside to soak while we prepare the dough. This allows the fruits to plump up and absorb the lovely rum flavor.
Activate the Yeast: In a small bowl, whisk together the lukewarm whole milk, active dry yeast, and 2 tablespoons of the granulated sugar. Give it a gentle stir and let it sit in a warm, draft-free spot for about 10-15 minutes, until it becomes foamy and bubbly. This shows that your yeast is alive and ready to work its magic!
Combine Dough Ingredients: In the bowl of your stand mixer fitted with a dough hook, add 4 cups of the all-purpose flour, the remaining granulated sugar, the large egg, the two large egg yolks, the very soft room-temperature unsalted butter, the quality pure vanilla extract, the zest of one lemon, the salt, ground cardamom, ground mace, and ground cinnamon.
Add Yeast Mixture: Pour the frothy yeast mixture into the stand mixer bowl with the other ingredients.
Begin Mixing: With the dough hook attached, stir everything together on low speed using a spoon (or just let the dough hook do its thing on low) until the ingredients just start to come together into a shaggy dough.
Knead the Dough: Increase the mixer speed slightly and let the dough hook knead the dough for about 7-8 minutes. You’re looking for a smooth, elastic dough that pulls away from the sides of the bowl. If the dough seems too sticky, you can add the remaining 1/2 cup of flour, a tablespoon at a time, until it reaches the right consistency.
First Rise: Shape the kneaded dough into a neat ball. Lightly grease your mixing bowl, place the dough ball back in, and turn it to coat lightly with oil. Cover the bowl loosely with plastic wrap. Let the dough rise in a warm place for about 1 to 2 hours, or until it has nearly doubled in size.
Incorporate Fruits and Nuts: Gently punch down the risen dough to release the air. Add the soaked fruit and nut mixture to the dough. Knead again, either in the mixer or by hand, until the fruits and nuts are evenly distributed throughout the dough. If the dough feels excessively wet from the soaking liquid, add a little more flour, a tablespoon at a time, until it pulls away cleanly from the sides of the bowl.
Shape the Stollen: Turn the dough out onto a lightly floured surface and divide it into two equal portions. Gently shape each portion into an oval, about 1 inch thick. Roll out your marzipan into two logs, each about the length of your dough ovals. Press one marzipan log into the center of each dough oval. Fold one side of the dough over the marzipan, then fold the other side over, allowing it to slightly overlap the first. Pinch the edges together to seal and tuck in the ends. To create that signature Stollen shape, use the side of your hand to press a gentle divot along the length of each loaf. Place the shaped Stollen onto a baking sheet lined with parchment paper. Loosely cover them with plastic wrap and let them rest in a warm place for another 40-60 minutes, until they look puffy. As they rest, gently tuck in any raisins that might be trying to escape the dough.
Bake the Stollen: Preheat your oven to 350 degrees F (175 degrees C). Bake the Stollen for 30-40 minutes, or until they are beautifully golden brown on top and sound hollow when tapped on the bottom. For precise doneness, an internal temperature of 190 degrees F (88 degrees C) is ideal.
- Pro Tip: Ensuring your oven is fully preheated is crucial for even baking. This helps the Stollen develop a lovely golden crust without drying out the interior.
Butter Glaze: Once baked, remove the Stollen from the oven and let them rest on the baking sheet for about 5 minutes. While they are still warm, use a toothpick to poke holes all over the surface of each loaf. Generously brush the warm Stollen with the melted unsalted butter, allowing it to soak into the nooks and crannies.
Powdered Sugar Dousing: Immediately after brushing with butter, liberally sprinkle the Stollen with powdered sugar. Gently press the sugar into the creases and down the sides to create that iconic, snowy effect.
Cool and Enjoy: Allow the Stollen to cool completely on a wire rack before slicing and enjoying. You can add an extra dusting of powdered sugar once they are fully cooled, if you like.

Recipe Tips

Dough Consistency: Enriched doughs can be sticky. Resist the urge to add too much extra flour during kneading; a slightly sticky dough often results in a more tender crumb.
Checking for Doneness: The toothpick test is useful, but the internal temperature of 190 degrees F (88 degrees C) is the most reliable way to ensure your Stollen is perfectly baked through.
Preventing Dryness: The butter glaze applied while the Stollen is still warm helps keep the bread moist and adds a wonderful richness. Don’t skip this step!
Gentle Handling: After the second rise, handle the dough gently to maintain its airiness. This helps create a lighter, more delicate Stollen.

FAQs

Can I make Stollen without a stand mixer? Absolutely! While a stand mixer makes kneading easier, you can achieve a smooth, elastic dough by hand. It will take a bit more effort and time, but it’s definitely doable.
What kind of raisins are best for Stollen? Golden raisins or regular seedless raisins work wonderfully. The soaking in rum will plump them up beautifully.
How do I know if my Stollen is baked enough? It should be golden brown, and if you tap the bottom, it should sound hollow. An instant-read thermometer should register around 190 degrees F (88 degrees C).

Serving Suggestions

Stollen Bread is wonderful on its own, but here are a few ideas to make it even more special:

Enjoy a thick slice with a cup of hot tea or coffee for a delightful afternoon treat.
Serve it as part of a holiday breakfast or brunch spread.
A dollop of freshly whipped cream or a light vanilla custard can be a lovely accompaniment.
Pair it with a glass of warm mulled cider or a festive holiday beverage.

Make This Recipe in Advance

This Stollen Bread is actually better when made a little in advance!

Storage: Once completely cooled, wrap the Stollen tightly in plastic wrap and then in foil or an airtight container. Store it in a cool, dry place for up to 2 weeks. This allows the flavors to meld and deepen, a process called ripening.
Freezing: For longer storage, you can freeze the cooled Stollen. Wrap it very well in plastic wrap, then in foil, and place it in a freezer-safe bag or container. It will keep well in the freezer for up to 2-3 months. Thaw it at room temperature.

Stollen Bread Recipe