Stollen

5 from 2 votes

Savor the holiday cheer with this traditional German Stollen. It's a delightful blend of rum-soaked fruits and nuts wrapped in a soft, vanilla-almond dough, with a core of sweet marzipan. Baked to golden perfection and dusted with powdered sugar, this stollen is a festive treat that brings warmth and joy to your holiday table.

Prep Time1

Cook Time40

Rising Time2

Total Time3 40

Course: Breakfast, Brunch, Dessert

Cuisine: German

Keyword: stollen, stollen recipe

Servings:

Calories: 256kcal

Author: Joanna Cismaru

Ingredients

For the Dough

4 cups all-purpose flour
½ cup granulated sugar
1 teaspoon salt
1 tablespoon instant yeast
1 cup warm milk
½ cup unsalted butter melted
2 large eggs beaten
1 teaspoon vanilla extract
½ teaspoon almond extract

For the Fruit and Nut Filling

1 cup raisins
1 cup dried mixed fruit currants, candied orange, lemon peel
½ cup almonds chopped
½ cup dark rum or brandy

For the Marzipan Filling

7 ounces marzipan

For the Topping

¼ cup unsalted butter melted
½ cup powdered sugar

US Customary - Metric

Instructions

Soak the raisins, mixed fruit, and chopped almonds in the rum or brandy overnight.
Combine the flour, sugar, salt, and yeast to the bowl of your mixer. Add the warm milk, melted butter, beaten eggs, vanilla extract, and almond extract. Mix using the dough hook until smooth and elastic, about 5 to 7 minutes.
Drain the soaked fruit and nuts, add them into the mixer and mix until evenly distributed.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1-2 hours.
Cut the marzipan piece in 2 and roll each one into a long that's about 12 inches long.
After the dough has risen, punch it down then divide it into 2 equal pieces. Roll out each piece into a large square, about 12x12-inches. Place one marzipan log at the edge of the dough and roll the dough over the marzipan, pinching the ends. Repeat with remaining dough and marzipan.
Place the shaped stollens seam side down on a baking sheet, cover with a damp cloth, and let rise until puffy, about 30-45 minutes.
Preheat your oven to 350°F (175°C). Brush the stollen with a bit of melted butter than transfer the baking sheet to the oven. Bake for 35-40 minutes, or until golden brown.
While the stollen is still warm, brush it with the remaining melted butter, wait 5 minutes then dust it heavily with the powdered sugar.

Notes

Yeast and Milk Temperature: For the yeast to work best, use milk that's warm, ideally around 110°F (43°C). Too hot and it might kill the yeast!
Alternative to Alcohol: If you prefer not to use rum or brandy, soaking the fruits in orange juice or tea is a great option, still ensuring a moist and flavorful stollen.
Dealing with Sticky Dough: If the dough feels too sticky while kneading, just sprinkle a bit more flour until it's easier to work with.
Marzipan Handling: If the marzipan is a bit stiff, gently warm it in your hands or lightly microwave it to make it more pliable for rolling.
Baking the Stollen: You'll know the stollen is done when it's golden brown and sounds hollow when tapped. An instant-read thermometer should read about 190°F (88°C) when inserted into the center.

Nutrition