Classic German Stollen For Christmas: A Step-by-Step Recipe for Beginners

Christmas is all about joy, warmth and traditions that bring people together. And when it comes to festive treats German Stollen is top of the list. This fruit-filled, buttery bread has been a Christmas staple for centuries, it is a mix of textures and flavors that is the essence of Christmas. Whether you like the soft crumb, the bursts of candied fruit or the sweetness of powdered sugar, Stollen is more than just a dessert, it is a slice of Christmas on a plate.

If you are new to baking Stollen might seem daunting but do not let the reputation scare you. The beauty of this traditional German bread is its versatility and forgiving nature. Each loaf has a story, recipes evolve over generations and families add their own twist.

Make Your Christmas Whole With This Classic German Stollen

German Stollen, also known as Christstollen, has been a festive table favorite for centuries, here is how to make this treat at home:

Ingredients:

For the dough:

• 500 g all-purpose flour (maida)
• 2 tsp active dry yeast
• 120 ml lukewarm milk
• 100 g unsalted butter
• 100 g powdered sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 tsp ground cinnamon
• ½ tsp nutmeg powder
• ½ tsp salt

For the filling:

• 150 g raisins
• 100 g mixed dried fruits (apricots, cherries or cranberries)
• 50 g chopped almonds or walnuts
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 4 tbsp rum or orange juice
• 200 g marzipan

For the topping:

• 50 g melted butter
• 100 g powdered sugar

Method:

1. Soak the raisins and mixed dried fruits in rum or orange juice for 2-3 hours (or overnight for deeper flavor).
2. In a bowl, mix lukewarm milk with 1 tsp sugar and the yeast. Let it sit for 10 minutes until frothy.
3. In a large mixing bowl, combine flour, powdered sugar, salt, cinnamon and nutmeg.
4. Add the yeast mixture, eggs, butter and vanilla essence. Knead until a soft dough forms.
5. Drain the soaked fruits and mix with the orange and lemon zest. Fold the fruits and chopped nuts into the dough gently until well combined.
6. Cover the dough with a damp cloth and let it rise in a warm place for 1-2 hours or until it doubles in size.
7. Roll the dough into a rectangle. If using marzipan, roll it into a log and place it in the center of the dough. Fold the dough over the marzipan and shape into a loaf.
8. Place the loaf on a baking tray lined with parchment paper. Cover and let it rise for 30-40 minutes.
9. Preheat your oven to 180°C. Bake the Stollen for 30-40 minutes or until golden brown and cooked through.
10. While the Stollen is still warm, brush with melted butter. Dust with powdered sugar generously.
11. Allow the Stollen to cool completely before slicing. The flavors develop better if stored for a day or two before serving.

7 Simple Tips And Tricks For Beginners To Make Classic German Stollen For Christmas

1. German Stollen For Christmas

The secret to a proper German Stollen is in your ingredients, use fresh, unbleached all-purpose flour, real butter and plump dried fruits like raisins, currants and candied orange or lemon peel. Choose good quality marzipan so the almond flavor can shine through.

2. Activate Yeast Correctly

For beginners, it is crucial to activate yeast correctly, use lukewarm milk (about 37°C or body temperature) to dissolve the yeast. Add a pinch of sugar to feed the yeast and let it sit for 5-10 minutes until it foams. If your yeast does not foam it might be old so always check the expiration date before.

3. Soak Fruits Overnight

Soaking the dried fruits in rum, orange juice or warm water overnight is a step you should not skip. This prevents the fruits from drying out during baking and infuses them with a deep flavor.

4. Knead Well

Kneading is where you develop the gluten structure in your dough. Knead for at least 10 minutes until it is smooth, elastic and slightly sticky. Beginners under-knead and end up with dense Stollen.

5. Shape Correctly

Shaping gives Stollen its signature fold, roll out the dough into an oval, fold one side over the other and press gently to seal. The fold keeps the marzipan inside the bread and ensures even baking. If the marzipan isn’t folded in correctly it will ooze out during baking so take your time with this step.

6. Butter And Sugar Immediately

Once your Stollen is out of the oven brush it with melted butter while it’s still warm. Then cover with a thick layer of powdered sugar. This double layer locks in the moisture and gives Stollen its snowy look. Be generous with the sugar, it not only enhances the flavor but also acts as a preservative.