German Stollen Cake Recipe

Stollen, with its rich, buttery dough studded with dried fruits and nuts, epitomizes the spirit of Christmas. Its origins can be traced back to the 14th century, and it has evolved over time, becoming an integral part of German Christmas traditions.

In the heart of winter, when the world outside is cloaked in a blanket of snow and the air is crisp with the scent of pine, a warm, inviting aroma wafts from my kitchen. It’s the unmistakable fragrance of Stollen, a time-honored German Christmas bread that has graced our family table for generations.

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In our household, baking Stollen is a cherished ritual, a way of connecting with our heritage and celebrating the season. I vividly recall my childhood, eagerly watching my grandmother knead the dough with her expert hands, the aroma of cinnamon and nutmeg filling the air. She would patiently teach me the secrets of this special bread, instilling in me a love for baking that has lasted a lifetime.

As an adult, I’ve continued to carry on this tradition, baking Stollen every year for my family and friends. The process is always a source of joy, a way of slowing down and savoring the simple pleasures of life. Each step, from kneading the dough to shaping the loaves and dusting them with powdered sugar, is imbued with a sense of nostalgia and love.

But the true magic of Stollen lies in its ability to bring people together. As I slice into the fragrant loaf, its rich, fruity filling glistening under the warm glow of candlelight, I’m reminded of the countless Christmases past, of laughter shared and memories made. It’s a reminder that the most precious gifts during this season are not found under the tree, but in the moments spent with loved ones, savoring the flavors and traditions that bind us together.

So, as you embark on your own holiday baking adventures, I encourage you to give Stollen a try. Let its rich aromas fill your home, let its flavors transport you to a place of warmth and comfort, and let it become a cherished tradition in your own family’s holiday celebrations.

Ingredients:

For the yeast pre-dough:

1/2 cup (60 grams) all-purpose flour

1 teaspoon (2.5 grams) active dry yeast

1/4 cup (60 ml) lukewarm milk

For the main dough:

2 1/4 cups (300 grams) all-purpose flour, plus more for dusting

1/4 cup (50 grams) granulated sugar

1 teaspoon (2.5 grams) salt

1 teaspoon (5 grams) ground cinnamon

1/4 teaspoon (1.25 grams) ground nutmeg

1/4 teaspoon (1.25 grams) ground cardamom

1/8 teaspoon (0.625 grams) ground mace

1 large egg

1 large egg yolk

1/2 cup (1 stick) unsalted butter, softened

1/4 cup (60 ml) rum

1 cup (150 grams) golden raisins

1/2 cup (75 grams) candied lemon peel, chopped

1/2 cup (75 grams) candied orange peel, chopped

1/2 cup (100 grams) marzipan, cut into 3 strips

For the dusting:

1/2 cup (60 grams) powdered sugar

Instructions:

Day 1:

To make the yeast pre-dough, combine the flour, yeast, and milk in a small bowl. Let sit in a warm place for 10-15 minutes, until frothy.

In a large bowl, whisk together the remaining flour, sugar, salt, spices, egg, egg yolk, and butter.

Add the yeast pre-dough and rum to the dry ingredients and mix until a dough forms.

Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours, or until doubled in size.

Day 2:

In a medium bowl, combine the raisins, candied lemon peel, and candied orange peel.

Punch down the risen dough and knead in the fruit mixture until evenly distributed.

Divide the dough into 3 equal pieces.

On a lightly floured surface, roll out each piece of dough into an oval shape, about 12 inches long and 8 inches wide.

Place a strip of marzipan down the center of each oval.

Fold the dough over the marzipan lengthwise, leaving the top edge of the dough just shy of the bottom edge.

Shape the stollen into a loaf by pinching the ends together and placing them seam-side down on a parchment-lined baking sheet.

Cover the stollen with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 350 degrees F (175 degrees C).

Baking and Dusting:

Bake the stollen for 30-40 minutes, or until golden brown.

Brush the stollen with melted butter and dust with powdered sugar.

Let the stollen cool completely before slicing and serving.

What are the most commonly asked questions about this recipe:

Q: What is the difference between Stollen and Panettone?

A: While Stollen and Panettone are both sweet bread cakes often served during the holiday season, they have distinct differences. Stollen is a German Christmas bread that is dense, rich, and studded with dried fruits, nuts, and candied peel. It is made with a yeast dough and often contains marzipan. Panettone, on the other hand, is an Italian sweet bread that is lighter, fluffier, and studded with raisins and candied citrus peel. It is made with a sourdough starter and has a dome-shaped appearance.

Q: How do I store Stollen?

A: Stollen can be stored at room temperature for up to 2 weeks, but it will keep even longer if wrapped tightly in plastic wrap and aluminum foil and stored in the freezer.

Q: Can I make Stollen without marzipan?

A: Yes, you can make Stollen without marzipan, but it will not be as traditional. You can substitute the marzipan with almond paste or simply omit it altogether.

Q: Can I make Stollen ahead of time?

A: Yes, you can make Stollen ahead of time. Bake it according to the recipe and then let it cool completely. Wrap it tightly in plastic wrap and aluminum foil and store it at room temperature for up to 2 weeks or in the freezer for up to 3 months.

Q: What is the best way to slice Stollen?

A: To slice Stollen, use a sharp knife and cut it into thin slices. It is best to let the Stollen rest for a few hours after baking before slicing to allow the flavors to meld.

Printable Recipe:

German Stollen Bread

Ingredients

For the yeast pre-dough

1/2 cup (60 grams) all-purpose flour
1 teaspoon (2.5 grams) active dry yeast
1/4 cup (60 ml) lukewarm milk

For the main dough

2 1/4 cups (300 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) granulated sugar
1 teaspoon (2.5 grams) salt
1 teaspoon (5 grams) ground cinnamon
1/4 teaspoon (1.25 grams) ground nutmeg
1/4 teaspoon (1.25 grams) ground cardamom
1/8 teaspoon (0.625 grams) ground mace
1 large egg
1 large egg
1/2 cup (1 stick) unsalted butter, softened
1/4 cup (60 ml) rum
1 cup (150 grams) golden raisins
1/2 cup (75 grams) candied lemon peel, chopped
1/2 cup (75 grams) candied orange peel, chopped
1/2 cup (100 grams) marzipan, cut into 3 strips

For the dusting

1/2 cup (60 grams) powdered sugar

Instructions

Day 1:

To make the yeast pre-dough, combine the flour, yeast, and milk in a small bowl. Let sit in a warm place for 10-15 minutes, until frothy.
In a large bowl, whisk together the remaining flour, sugar, salt, spices, egg, egg yolk, and butter.
Add the yeast pre-dough and rum to the dry ingredients and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 2 hours, or until doubled in size.

Day 2:

In a medium bowl, combine the raisins, candied lemon peel, and candied orange peel.
Punch down the risen dough and knead in the fruit mixture until evenly distributed.
Divide the dough into 3 equal pieces.
On a lightly floured surface, roll out each piece of dough into an oval shape, about 12 inches long and 8 inches wide.
Place a strip of marzipan down the center of each oval.
Fold the dough over the marzipan lengthwise, leaving the top edge of the dough just shy of the bottom edge.
Shape the stollen into a loaf by pinching the ends together and placing them seam-side down on a parchment-lined baking sheet.
Cover the stollen with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 350 degrees F (175 degrees C).

Baking and Dusting:

Bake the stollen for 30-40 minutes, or until golden brown.
Brush the stollen with melted butter and dust with powdered sugar.
Let the stollen cool completely before slicing and serving.

Notes

For a more authentic flavor, use a German-style rum, such as Myers's or Appleton Estate.
If you don't have candied lemon and orange peel, you can substitute dried fruits, such as cranberries or apricots.
To make the stollen ahead of time, bake it, let it cool completely, and then wrap it tightly in plastic wrap and aluminum foil. Store it at room temperature for up to 2 weeks.

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.

German Stollen Cake Recipe