Stollen Recipe
Stollen is one of Germany's classic Christmas delights. If you've ever visited a Christmas market in Germany, chances are you’ve tasted this festive treat. The name "Stollen" originates from the German word "Stollo," which refers to wooden support beams used in mining. These beams provided structural stability to tunnels, and the bread's original large loaf shape resembled these supports. Over time, "Stollen" became the name for this traditional German Christmas bread. Enriched with spices, dried fruits, and marzipan, Stollen is a delicious link between past and present.
Varieties of Stollen
Stollen is prepared differently across Germany, with each region adding its unique touch:
- Dresdner Stollen: The most famous variety, associated with the city of Dresden. This special type has a protected designation of origin and must meet specific ingredient standards. It’s a rich version packed with butter, almonds, and fruits.
- Marzipan Stollen: The type featured in this recipe, distinguished by its marzipan center. The soft dough and marzipan aroma make this variety a favorite for many.
- Mohnstollen: Filled with poppy seeds, this variety stands out with its unique flavor.
- Quarkstollen: Made with Quark (a type of fresh cheese), it has a softer texture and is quicker to prepare than other varieties.
- Butterstollen: As the name suggests, this version uses a generous amount of butter, resulting in a rich and indulgent flavor.
Christmas Sweets in European Cuisine
During the holiday season, European kitchens come alive with the delightful aromas of traditional Christmas treats. Each country has its own specialty that reflects its cultural heritage. Belgium’s oliebollen, Italy’s panettone, and Denmark’s risalamande are among the season’s most beloved desserts. Stollen is Germany’s valuable contribution to this tradition. Its spiced, flavorful dough, paired with a warm cup of tea or coffee, brings the spirit of Christmas to the table.
Tips for Making Stollen
- Proper Dough Fermentation: The dough needs to rise twice to ensure it’s fluffy and soft. This technique is similar to the preparation of Spain’s famous Christmas treat, Roscón de Reyes.
- Even Distribution of Ingredients: To evenly mix the dried fruits, thoroughly knead the dough. Spreading the dough flat, sprinkling the fruits on top, and folding the dough makes this process easier.
- Butter and Powdered Sugar: Brushing the freshly baked Stollen with melted butter and dusting it with powdered sugar helps the sugar adhere well. Do not delay this step, but also avoid doing it too quickly, as the heat can cause the sugar to melt.
- Alcohol Alternatives: Traditional recipes often soak raisins in rum. However, for those like me who dislike the smell of alcohol or prefer to avoid it, the raisins in this recipe are softened with hot water. If you choose to use alcohol, soaking the raisins in rum adds a distinct aroma. You can also substitute candied cherries with other dried fruits like apricots, cranberries, or currants to suit your taste.
- Using Cardamom: This recipe uses cinnamon and cardamom as spices. Cardamom is a spice made up of hard seeds enclosed in pod-like capsules. If “capsules” sounds artificial, don’t worry—this refers to the natural structure of cardamom. Simply open the pods, crush the seeds with a mortar and pestle, and add them to the dough.
Enjoy!
Stollen Recipe with Video
Ingredients
For the starter dough:
- 1 cup warm milk,
- 1 cup flour,
- 1 packet instant yeast.
For the main dough:
- Starter dough,
- 125 g butter, at room temperature.
- 1/2 cup sugar,
- 1 egg yolk,
- 4 cardamom pods, crushed,
- 1/2 tsp ground cinnamon,
- 2.5–3 cups flour.
For the filling and topping:
- 1 cup raisins,
- 1/2 cup candied cherries,
- 50 g chopped blanched almonds,
- 2 tsp butter,
- Powdered sugar.
For the marzipan:
- 2 cups almond flour,
- 1/4 cup water,
- 1/4 cup sugar.
Preparation
- Prepare the Marzipan: Heat the water and sugar in a small saucepan until dissolved. Mix with almond flour and knead into a dough. Shape into a log about 2 cm in diameter, wrap in plastic wrap, and refrigerate,
- Soften the Raisins: Place raisins in a bowl, cover with boiling water, and let soften,
- Make the Starter Dough: Combine warm milk and yeast in a bowl. Gradually add flour, whisking until smooth. Let it sit for 10–15 minutes until bubbly,
- Prepare the Main Dough: Cream butter, sugar, and egg yolk in a bowl. Add crushed cardamom and cinnamon, and mix well. Incorporate the starter dough and mix thoroughly. Gradually add flour and knead until you have a soft, non-sticky dough. Cover and let rise until doubled in size,
- Incorporate the Filling: Knead the dough again, roll it out, and sprinkle with drained raisins, chopped candied cherries, and almonds. Fold and knead to evenly distribute the ingredients,
- Shape the Stollen: Divide the dough into two pieces. Flatten one piece, place half the marzipan log along one edge, and fold over to enclose. Fold the opposite edge over the top and press to create a groove along the seam. Repeat with the other piece,
- Proof and Bake: Place the loaves on a parchment-lined baking sheet. Cover and let rise for 20 minutes. Bake in a preheated oven at 180°C (350°F) until golden,
- Finish: Let the loaves cool for 5 minutes, then brush with melted butter and dust generously with powdered sugar.
Bon appétit!