In the midst of holiday preparations, I find joy in baking traditional German Stollen, a rich, fruit-filled bread that warms the heart. This delightful loaf, with its sweet spices and buttery texture, is perfect for sharing with family and friends, making it an essential part of festive gatherings. The process may take some time, but the result is well worth every minute.
What makes Stollen special is its incredible blend of flavors and textures—each slice is a combination of soft dough, candied fruits, and crunchy almonds, all beautifully dusted with powdered sugar. It’s not only a delicious treat but also a beautiful centerpiece for any holiday table.
Why you’ll love traditional German Stollen
- Fills your home with comforting holiday aromas.
- Packed with flavors from candied fruits and nuts.
- Perfect for gifting or sharing at gatherings.
- Tastes even better after a few days.
- Freezes well for later enjoyment.
What ingredients do I need for traditional German Stollen?
- 1 1/2 cups mixed candied fruit (candied orange & lemon rinds, pineapple, & cherries)
- 1 cup golden raisins
- 6 tablespoons water mixed with 1 teaspoon rum flavoring
- 1 cup slivered almonds, coarsely chopped
- 3/4 cup milk
- 1/2 cup (1 stick) butter
- 1/4 cup very soft butter
- 1/2 cup melted butter, divided
- 1/3 cup plus 1/2 teaspoon sugar, divided
- 1/2 teaspoon salt
- 1/4 cup warm water
- 2 1/2 tablespoons (3 packages) active dry yeast
- 2 eggs, lightly beaten
- 4 1/2 cups flour, divided
- 1 teaspoon vanilla
- Grated zest of 2 lemons
- 3/4 cup powdered sugar
Ingredient notes & swaps
- Use any dried fruits for a personal twist, but candied citrus gives the best traditional flavor.
- Substitute almonds with walnuts or pecans if desired, keeping in mind the different flavor profiles.
- Ensure butter is at room temperature for easy mixing.
How do I make traditional German Stollen step-by-step?
To create this festive Stollen, start by soaking the fruits and mixing the dough, followed by shaping and baking it. The entire process includes rising times, so plan for a little patience.
- In a shallow dish, soak the mixed candied fruit and raisins in the flavored water for at least 30 minutes or overnight.
- Toast the almond pieces over medium-low heat for about 7 minutes until fragrant; set aside to cool.
- In a saucepan, heat the 3/4 cup milk, 1/2 cup stick of butter, 1/3 cup sugar, and salt until the butter melts. Cool slightly.
- In a cup, combine the warm water, yeast, and 1/2 teaspoon sugar. Let it foam for 5 minutes, then add to the milk mixture.
- Stir in the eggs and 3 cups of flour until well combined. Add in the vanilla, lemon zest, and 1/4 cup softened butter along with the fruit and nut mixture. Gradually mix in the remaining 1 1/2 cups flour to create dough.
- Knead the dough on a floured board for 10 minutes until smooth and elastic. Shape into a ball, lightly oil it, and place in a covered bowl to rise for one hour or until doubled.
- Preheat the oven to 350 degrees. Grease two baking sheets. Divide the dough in half and roll each half into an oval about 1 inch thick.
- Brush liberally with butter, fold each oval in half lengthwise, and seal the edges. Brush with more butter and let rise until doubled again, about one hour.
- Bake for 35-45 minutes until golden and a skewer comes out clean. Brush with melted butter several times while cooling and sift powdered sugar over the tops.
- Allow to cool completely before slicing.
Pro Tip: For a beautiful finish, brush your Stollen with melted butter right after baking and dust with powdered sugar for that classic appearance.
How should I serve it?
Serve slices of traditional German Stollen with a hot beverage, like mulled wine or cider, for a cozy treat. Pair it with fresh fruit for a refreshing contrast or enjoy it toasted with a pat of butter. It’s also delightful for breakfast, making each morning festive.
Can I make it ahead? How do I store and reheat it?
Absolutely! Stollen can be made ahead and stored at room temperature for up to a week. Wrap it tightly in plastic wrap. For longer storage, freeze it—the flavors actually deepen over time. Reheat slices in a toaster or oven for a warm, inviting treat.
How do I fix common issues?
If your Stollen turns out dry, it could be due to overbaking—aim for a golden color and a skewer that comes out clean but not dry. A bland taste indicates a lack of spices or sweetener; adjust next time for a more flavorful loaf. If it flattens, ensure your yeast is fresh and adequately activated before mixing.
What variations can I try?
Feel free to experiment! Replace the mixed candied fruit with seasonal options like cranberries or dates. You can also add spices like nutmeg or cinnamon for a warm twist. For a healthier version, consider reducing the sugar or using whole wheat flour.
FAQs
Can I use fresh fruit in Stollen?
Fresh fruit can introduce moisture and spoilage, so it’s best to stick with dried or candied fruits for this traditional recipe.
Is Stollen gluten-free?
To make a gluten-free version of Stollen, substitute the flour with a blend of gluten-free flours and ensure all other ingredients are certified gluten-free.
How long does Stollen last?
When stored properly, Stollen can last about a week at room temperature or up to three months in the freezer. Enjoy it sliced or toasted.
With its delightful blend of flavors and festive spirit, traditional German Stollen is a time-honored favorite that truly embodies the warmth of the holiday season. Happy baking!
Traditional German Stollen
Ingredients
Method
- In a shallow dish, soak the mixed candied fruit and raisins in the flavored water for at least 30 minutes or overnight.
- Toast the almond pieces over medium-low heat for about 7 minutes until fragrant; set aside to cool.
- In a saucepan, heat the 3/4 cup milk, 1/2 cup stick of butter, 1/3 cup sugar, and salt until the butter melts. Cool slightly.
- In a cup, combine the warm water, yeast, and 1/2 teaspoon sugar. Let it foam for 5 minutes, then add to the milk mixture.
- Stir in the eggs and 3 cups of flour until well combined. Add in the vanilla, lemon zest, and 1/4 cup softened butter along with the fruit and nut mixture. Gradually mix in the remaining 1 1/2 cups flour to create dough.
- Knead the dough on a floured board for 10 minutes until smooth and elastic. Shape into a ball, lightly oil it, and place in a covered bowl to rise for one hour or until doubled.
- Preheat the oven to 350°F (175°C). Grease two baking sheets.
- Divide the dough in half and roll each half into an oval about 1 inch thick.
- Brush liberally with butter, fold each oval in half lengthwise, and seal the edges.
- Brush with more butter and let rise until doubled again, about one hour.
- Bake for 35-45 minutes until golden and a skewer comes out clean. Brush with melted butter several times while cooling and sift powdered sugar over the tops.
- Allow to cool completely before slicing.