Name: Christmas Stollen recipe
Prep time: 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 12
Cuisine: German
Ingredients: 4 cups (500 g) all-purpose flour; 3/4 cup (180 ml) warm milk; 2 1/4 teaspoons (7 g) active dry yeast; 1/3 cup (65–70 g) granulated sugar; 1/2 cup (113 g) unsalted butter, softened; 1 large egg; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground nutmeg; 1 cup (150 g) raisins; 1/2 cup (75 g) candied orange or mixed citrus peel; 1/2 cup (60 g) chopped almonds; 1 teaspoon vanilla extract; 2–3 tablespoons rum or orange juice (optional); 3–4 tablespoons melted butter, for finishing; 1/2–3/4 cup powdered sugar, for coating; 100–150 g almond paste or marzipan (optional)

Ingredients

Scale

4 cups (500 g) all-purpose flour

3/4 cup (180 ml) warm milk

2 1/4 teaspoons (7 g) active dry yeast

1/3 cup (65–70 g) granulated sugar

1/2 cup (113 g) unsalted butter, softened

1 large egg

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1 cup (150 g) raisins

1/2 cup (75 g) candied orange or mixed citrus peel

1/2 cup (60 g) chopped almonds

1 teaspoon vanilla extract

2–3 tablespoons rum or orange juice (optional)

3–4 tablespoons melted butter, for finishing

1/2–3/4 cup powdered sugar, for coating

100–150 g almond paste or marzipan (optional)

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Instructions

1. Soak the raisins and candied citrus peel in rum or orange juice for 20–30 minutes, if using. Drain any excess liquid.

2. Combine the warm milk, yeast, and 1 teaspoon of the measured sugar. Let stand for 5–10 minutes until foamy.

3. Add the remaining sugar, softened butter, egg, vanilla, cinnamon, cardamom, nutmeg, and salt. Mix until combined.

4. Gradually add the flour and knead for 8–10 minutes until the dough is smooth and elastic.

5. Gently knead in the raisins, candied citrus peel, and chopped almonds until evenly distributed.

6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until noticeably larger.

7. Shape the dough into an oval about 10–12 inches long. If using marzipan, place it slightly off-center and fold one side of the dough over the other.

8. Place on a parchment-lined baking sheet, cover loosely, and let rise for 30–45 minutes. Preheat the oven to 350°F (175°C).

9. Bake for 35–45 minutes, until golden brown and fully baked. Cover loosely with foil if browning too quickly.

10. Brush the warm loaf generously with melted butter.

11. Dust generously with powdered sugar. Cool completely before slicing, then add another light dusting if desired.

Notes

Soak the dried fruit ahead of time for better flavor and texture. Make sure the milk is warm, not hot, so it does not damage the yeast. Knead thoroughly and allow enough time for both rises. If the loaf browns too quickly, cover it loosely with aluminum foil. Store the cooled stollen tightly wrapped in a cool, dry place for up to 5–7 days, refrigerate for up to 2 weeks, or freeze for up to 3 months. Optional marzipan adds a traditional almond-flavored center.

Prep Time: 30
Cook Time: 45
Category: Bread
Method: Bake
Cuisine: German