Ingredients
– 240 ml lukewarm whole milk for the dough
– 7 g active dry yeast for the dough
– 50 g granulated sugar for the dough
– 500 g all-purpose flour (or gluten-free flour substitute) for the dough
– 1 large egg for the dough
– 2 large egg yolks for the dough
– 150 g unsalted butter (room temperature) for the dough
– 1 tsp vanilla extract for the dough
– zest of 1 lemon for the dough
– 1/2 tsp salt for the dough
– 1 tsp ground cardamom for the dough
– 1/2 tsp ground mace or nutmeg for the dough
– 1 tsp ground cinnamon for the dough
– 150 g marzipan (optional) for the dough
– 150 g raisins for the fruits & nuts
– 100 g finely diced candied lemon peel (homemade recommended) for the fruits & nuts
– 100 g finely diced candied orange peel for the fruits & nuts
– 100 g finely chopped almonds for the fruits & nuts
– 100 ml quality dark rum for the fruits & nuts
– 75 g melted unsalted butter for the glaze & dusting
– powdered sugar for dusting
Instructions
1-In a large mixing bowl, combine flour, sugar, cinnamon, and citrus zest to distribute the spices evenly.
2-Dissolve fresh yeast in warm milk and let it activate for 5-10 minutes until frothy, ensuring a good rise for your dough.
3-Add the yeast mixture and softened butter to the dry ingredients, then knead until a smooth dough forms; for gluten-free versions, knead gently to keep the texture light.
4-Incorporate the soaked dried fruits and chopped nuts evenly into the dough, adjusting flour if it feels too wet.
5-Cover the dough and let it rise in a warm place for 1-2 hours or until doubled in size, a crucial step for that fluffy, traditional Christmas Stollen texture.
6-Divide the dough in half and shape each portion into an oval about 2.5 cm thick, then roll the marzipan into logs and press it into the center.
7-Fold the left side over the marzipan, then fold the right side partially over the left, pinching and tucking the ends to form the characteristic hump.
8-Let the shaped dough rest and rise for 40 to 60 minutes until puffy, making sure to remove any exposed raisins.
9-Preheat the oven to 175°C (350°F) and bake for 30 to 40 minutes until golden brown and the internal temperature reaches 88°C (190°F).
10-After baking, let it cool for 5 minutes, brush with melted butter, and dust with powdered sugar, rubbing it into the creases for that snowy effect.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍋 Homemade candied citrus peel greatly enhances flavor and can be frozen for convenience.
🌰 Marzipan adds delicious richness but may be omitted if preferred.
🔄 Using a stand mixer with dough hook simplifies kneading for better texture.
🍞 All-purpose flour yields a tender crumb; gluten-free substitutes are possible with adjustments.
⏳ Stollen develops best flavor aged 2-3 weeks, allowing rum-soaked fruits to moisten the bread.
🔥 Briefly warm slices in microwave to soften crumb before serving.
- Prep Time: 3 hours (including rising)
- Aging time: up to 2 weeks
- Cook Time: 30 to 40 minutes
- Category: Bread
- Method: Mixing, kneading, rising, baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 324 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg