Best 7 Traditional German Stollen Recipes

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Indulge in the Delights of German Stollen: A Culinary Journey into the Heart of Tradition. For centuries, the tantalizing aroma of German Stollen has filled homes, markets, and bakeries, symbolizing the joy of the holiday season. This traditional German bread is a masterpiece of flavors, textures, and symbolism. As we embark on a culinary adventure, we'll explore the secrets of crafting the perfect Stollen, ensuring that your next festive gathering is filled with the warm embrace of this time-honored delicacy. Now, let us immerse ourselves in the rich history and delectable nuances of the beloved German Stollen.

Here are our top 7 tried and tested recipes!

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)



BEST Authentic Stollen (German Christmas Bread) image

German Stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. Your search for the best recipe has ended: Flaky, moist, and divinely flavorful, these homemade German Christmas Stollen are INCREDIBLE!

Provided by Kimberly Killebrew

Categories     Dessert

Time 3h40m

Number Of Ingredients 26

For the Dough:
1 cup lukewarm whole milk
3 teaspoons active dry yeast
1/2 cup granulated sugar
4 cups all-purpose flour
1 large egg
2 large egg yolks
3/4 cup unsalted butter (1 1/2 sticks) (, at room temperature so it's very soft)
2 teaspoons quality pure vanilla extract
zest of one lemon
1 teaspoon salt
3/4 teaspoon ground cardamom
3/4 teaspoon ground mace ((recommended but can substitute nutmeg))
1/2 teaspoon ground cinnamon
8 ounces Homemade Marzipan/Almond Paste (, divided in half (you can omit the marzipan if you prefer))
or store-bought marzipan/almond paste
For the Fruits & Nuts:
9 ounces raisins
3 ounces candied lemon peel (, finely diced)
3 ounces candied orange peel (, finely diced)
Homemade Candied Citrus Peel Recipe ((we VERY STRONGLY recommend using homemade, it makes ALL the difference!))
3 ounces blanched slivered or sliced almonds (, finely chopped)
1/3 cup quality dark rum
For the Glaze & Dusting:
1 stick unsalted butter (, melted)
powdered sugar for generous dusting

Steps:

  • Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
  • Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
  • Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
  • Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
  • Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
  • Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
  • The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
  • Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

Nutrition Facts : ServingSize 1 slice, Calories 324 kcal, Carbohydrate 41 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, Sodium 120 mg, Fiber 2 g, Sugar 14 g

TRADITIONAL STOLLEN



Traditional Stollen image

This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.-Jessie Barnes, Atchison, Kansas

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Nutrition Facts : Calories 244 calories, Fat 8g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 75mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

GERMAN STOLLEN



German Stollen image

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Provided by Marianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 16

8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2 egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  • Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  • Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g

GERMAN STOLLEN



German Stollen image

My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (14 slices each).

Number Of Ingredients 19

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup 2% milk
1/2 cup butter, cubed
2 large eggs, room temperature
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

Steps:

  • In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

STOLLEN



Stollen image

German stollen is dense bread that is traditionally oblong, like a swaddled baby. In this version, from Martha's mother, the dough is braided, letting icing pool in the loaf's crevices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 braided loaves

Number Of Ingredients 19

5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup;)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners' sugar
5 tablespoons whole milk

Steps:

  • Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
  • Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
  • Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
  • Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

GERMAN STOLLEN



German Stollen image

Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.

Provided by DeSouter

Categories     Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 17

1 cup mixed chopped candied fruit
1/2 cup golden raisin
1/2 cup currants
1/2 cup halved candied cherry
1/4 cup diced citron (see NOTE below)
1/4 cup dark rum
2 packages active dry yeast (5 1/2 teaspoons)
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup milk
3/4 cup unsalted butter, chilled and cut into pieces
3 large eggs, beaten
5 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
2 -3 tablespoons confectioners' sugar
2 -3 tablespoons brandy or 2 -3 tablespoons rum

Steps:

  • TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
  • Marinate at least 1 hour.
  • In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
  • In a heavy saucepan, heat the milk to boiling over medium-high heat.
  • Remove from the heat.
  • Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
  • Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
  • Cover the bowl and let the dough rest for 15 minutes.
  • Stir in the remaining flour a cup at a time and mix until the dough is stiff.
  • If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
  • Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
  • Knead or mix in the fruit-rum mixture.
  • Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
  • Lightly grease a baking sheet or cover with parchment paper.
  • To fill and finish the stollen, punch down the dough and divide into 2 parts.
  • On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
  • Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Make a crease down the length of each oval.
  • Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
  • Place the loaves on a baking sheet spaced well apart.
  • Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
  • Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
  • If the stollen begins to brown excessively, cover lightly with foil to finish baking.
  • While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
  • Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
  • Remove from the sheet and cool on a wire rack.
  • Brush with the remaining butter.
  • Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
  • Makes 2 loaves.
  • NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
  • It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
  • It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.

TRADITIONAL STOLLEN



Traditional Stollen image

Stollen's richness is similar to that of brioche, but dried fruit makes it sweeter and gives it a more interesting texture. Serve this rich holiday treat in thin slices as breakfast bread or with afternoon tea. Like fruitcake, stollen improves with age and can be made up to three weeks in advance.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 4 large loaves

Number Of Ingredients 20

3 packages active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
11 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3/4 cup sugar
1/2 teaspoon ground mace
1/2 teaspoon freshly grated nutmeg
2 cups milk, warmed
1 1/4 cups (2 1/2 sticks) plus 4 tablespoons unsalted butter, melted, plus more for bowl
6 large eggs, lightly beaten
2 1/4 cups currants
1/2 cup Cognac
2 1/2 cups golden raisins
1/2 cup orange juice
Peel of 4 oranges, diced
Grated zest of 2 lemons
1/2 pound citron, diced
1/2 cup dried apricots, chopped
2 1/2 cups blanched almonds, chopped
Confectioners' sugar, for dusting

Steps:

  • In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
  • In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
  • In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
  • Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
  • Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
  • Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

Tips:

  • Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the taste of your stollen. Use fresh, organic fruits and nuts, and high-quality butter and flour.
  • Proof the yeast properly: Proofing the yeast is essential for ensuring that your stollen rises properly. Make sure to follow the instructions in the recipe carefully and proof the yeast in a warm, draft-free place.
  • Knead the dough thoroughly: Kneading the dough helps to develop the gluten and create a smooth, elastic dough. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place: After you have kneaded the dough, let it rise in a warm place until it has doubled in size. This will help to create a light and fluffy stollen.
  • Bake the stollen at a high temperature: Stollen should be baked at a high temperature of 375°F (190°C) for the first 15 minutes. This will help to create a crispy crust and prevent the stollen from becoming too dense.
  • Brush the stollen with melted butter and sprinkle with powdered sugar: After the stollen has cooled, brush it with melted butter and sprinkle it with powdered sugar. This will give the stollen a beautiful glaze and a delicious flavor.

Conclusion:

German stollen is a delicious and traditional Christmas bread that can be enjoyed by people of all ages. With its rich flavor and beautiful presentation, stollen is a perfect addition to any holiday table. By following the tips in this article, you can make a delicious and authentic stollen that your family and friends will love. Whether you are a seasoned baker or a beginner, I encourage you to give this recipe a try. You may just find that stollen becomes a new holiday tradition in your home.

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