Traditional German Stollen Recipe: A Festive Holiday Bread

Ingredients

1 cup of sultanas
1/2 cup of mixed candied peel
2 tablespoons of dark rum
2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of unsalted butter, at room temperature
1/2 cup of granulated sugar
1 large egg
1 teaspoon of pure vanilla extract
1/2 teaspoon of almond extract
1/2 teaspoon of finely grated fresh lemon zest
3/4 cup of whole blanched almonds
1/4 cup of chopped candied cherries
1/2 cup of confectioners' sugar for dusting
1/4 cup of unsalted butter, melted for brushing

Steps and instructions

Soak the sultanas and mixed candied peel in the rum overnight.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, and salt.
In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Then beat in the egg, vanilla extract, almond extract, and lemon zest.
Gradually add the dry ingredients to the butter mixture and mix until the dough comes together.
Fold in the rum-soaked fruit, almonds, and candied cherries.
On a lightly floured surface, shape the dough into a loaf and place it on the prepared baking sheet.
Bake for 40 to 50 minutes, or until the stollen is golden brown and a toothpick inserted into the centre comes out clean.
Remove from the oven and immediately brush with melted butter, then dust with confectioners' sugar.
Allow the stollen to cool completely before slicing.

Tools for making

Mixing Bowl - A large bowl for combining the ingredients.
Baking Sheet - A flat sheet pan for baking the stollen.
Parchment Paper - To line the baking sheet and prevent sticking.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Whisk - To mix the dry ingredients together.
Electric Mixer - To cream the butter and sugar together until fluffy.
Spatula - For folding in the fruit, nuts, and cherries.
Flour Sifter - To sift the flour and baking powder for a smoother texture.
Grater - For finely grating fresh lemon zest.
Pastry Brush - For brushing melted butter onto the baked stollen.
Cooling Rack - To allow the stollen to cool evenly after baking.

Recipe variations

Substitute the sultanas and mixed candied peel with dried cranberries and chopped dried apricots for a fruity twist.
Add a teaspoon of ground cinnamon or nutmeg to the dough for a warm and aromatic flavor.
Replace the all-purpose flour with spelt flour or whole wheat flour for a healthier option.
Add a handful of chopped walnuts or pecans to the dough for added crunch.
For a boozy version, soak the dried fruits in brandy or bourbon instead of rum.
Include a teaspoon of orange zest along with the lemon zest to give the stollen a citrusy touch.
For a marzipan filling, roll out a log of marzipan and place it in the center of the dough before shaping it into a loaf.
Instead of the traditional dusting of confectioners' sugar, drizzle the cooled stollen with a glaze made of powdered sugar and lemon juice.
Make a vegan version by substituting the butter with coconut oil and using a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg.
Add a teaspoon of vanilla bean paste for extra intense vanilla flavor.

Recipe overview

Stollen is a traditional German fruitcake often enjoyed during the Christmas season. This recipe provides a step-by-step guide on how to create your own delicious Stollen at home. Expect a sweet bread that's studded with dried fruits, nuts, and a hint of citrus, all wrapped in a dusting of confectioners' sugar. The recipe calls for soaking the fruits in rum overnight, infusing the loaf with a delightful depth of flavor. It's a fairly straightforward process that doesn't require any unusual tools or techniques. The result is a festive treat that's sure to impress your guests during the holiday season. So, roll up your sleeves and let's start baking!

Common questions

Can I substitute the rum with another ingredient? Yes, you can substitute the rum with an equal amount of orange juice or apple juice if you prefer a non-alcoholic version.
Can I use regular raisins instead of sultanas? Yes, you can substitute regular raisins for sultanas if you don't have them on hand.
Can I use other types of nuts? Absolutely! If you prefer a different type of nut, such as walnuts or pecans, you can substitute them for the whole blanched almonds.
How long does the stollen need to cool before slicing? It is best to allow the stollen to cool completely before slicing, which usually takes about 2-3 hours.
How should I store the stollen? Once completely cooled, wrap the stollen tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to a week.
Can I freeze the stollen? Yes, you can freeze the stollen. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Serving dishes and utensils

Mixing bowls - You'll need bowls to mix and combine the ingredients.
Whisk - Whisking is essential for blending the wet and dry ingredients together.
Measuring cups and spoons - Accurate measurements are crucial for the recipe's success.
Baking sheet - The stollen will be baked on a sheet, so make sure you have one that fits in your oven.
Parchment paper - Line your baking sheet with parchment paper to prevent sticking.
Cooling rack - A cooling rack allows the stollen to cool evenly after baking.
Pastry brush - Use a pastry brush to brush the melted butter onto the stollen after baking.

Origin stories

Stollen, a rich, fruity yeast bread filled with nuts, spices, and candied fruit, is a holiday tradition in Germany. Its history dates back to the early 15th century, but the Stollen we know and love today is much different from its original version. Initially, due to a church decree during the Advent season, bakers were not allowed to use butter in their Stollen, which resulted in a much harder, less appetizing bread. Legend has it that in the late 15th century, the Elector of Saxony appealed to the Pope to lift the butter ban. The Pope, in his so-called 'Butter-Letter', granted this exception, and the Stollen gradually evolved into the delectable treat we know today. Each year, in early December, the city of Dresden celebrates with a grand Stollen festival, highlighting its long connection to this scrumptious holiday bread.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.