BEST German Stollen Recipe

I’ve perfected a Traditional German Stollen that layers fragrant citrus peel, plump raisins, toasted almonds and a tender buttery crumb in every slice.

I’ve chased the perfect version of Traditional German Stollen for years and this one finally stopped me in my tracks. It’s dense yet tender, studded with raisins and currants mixed and brightened by orange zest, sometimes hiding a ribbon of almond paste in the middle for a sweet surprise.

The outside gets a snowy dusting of confectioners sugar so each slice feels like a little holiday secret. I learned stubborn tricks making this, and yeah I still mess up the shape now and then, but when the flavors come together you forgive the flaws and keep slicing.

Ingredients

• Provides structure mostly carbohydrates, small protein amount, low fiber, bakes into tender crumb.
• Adds richness and moisture high in fat, makes loaf tender and flavorful.
• Bind ingredients, add protein and moisture, help browning and give lift.
• Supplies sweetness and chew, some fiber and antioxidants, plumps when soaked in booze.
• Adds depth and preserves fruit, gives warm boozy flavor, almost no real nutrients.
• Intense almond sweetness, adds fat and sugar, gives the classic stollen center.
• Fragrant spice with sweet citrusy notes, tiny calories but big aroma.
• Dusting sweetener that melts on warm loaf, gives the signature snowy look.

Ingredient Quantities

• 4 cups (500 g) all purpose flour
• 2 1/4 tsp (7 g) active dry yeast (1 packet)
• 1 cup (240 ml) whole milk
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 2 tbsp (30 g) unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest (about 1 lemon)
• 1 tbsp orange zest (about 1 orange)
• 1 1/2 cups (225 g) raisins and currants mixed
• 1/4 cup (60 ml) dark rum or brandy
• 1/2 cup (75 g) candied orange peel, chopped
• 1/4 cup (40 g) candied citron, chopped (optional)
• 3/4 cup (100 g) blanched almonds, chopped or slivered
• 1 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 8 oz (225 g) almond paste or marzipan (optional)
• 1 cup (120 g) confectioners sugar

How to Make this

1. Soak the 1 1/2 cups raisins and currants in 1/4 cup dark rum or brandy for at least 30 minutes, longer if you got the time, then drain (reserve a bit of the liquid if you want extra boozy flavor).

2. Warm 1 cup whole milk to about 105 to 110 F (warm to the touch, not hot), stir in 1/2 cup granulated sugar and 2 1/4 tsp active dry yeast, let sit 5 to 10 minutes until foamy to proof the yeast.

3. In a large bowl mix 4 cups (500 g) all purpose flour and 1/2 tsp salt, add 1 tsp ground cardamom and 1/4 tsp ground nutmeg, stir to combine the spices evenly with the flour.

4. Make a well in the flour, add the yeast mixture, 1/2 cup softened unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 tbsp lemon zest and 1 tbsp orange zest, then mix until it starts to come together; add more flour a little at a time if it’s excessively sticky but keep it slightly tacky.

5. Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, folding in the soaked dried fruit, 1/2 cup candied orange peel, 1/4 cup candied citron if using, and 3/4 cup chopped blanched almonds near the end so they dont get crushed.

6. Place dough in a greased bowl, cover with plastic wrap or a clean towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours; while it rises you can roll the almond paste into a log about 3/4 inch thick if you’re using the 8 oz almond paste or marzipan.

7. Punch dough down, shape into a flat oval about 12 inches long, place the almond paste log slightly off center and fold one side of the dough over it to create the traditional stollen shape (or simply fold dough over the paste and press edges to seal), then transfer to a parchment lined baking sheet, cover and let rise again about 30 to 45 minutes.

8. Preheat oven to 350 F (175 C). Brush the risen stollen with 2 tbsp melted unsalted butter and bake 35 to 45 minutes until golden brown and an inserted skewer comes out clean, tent with foil if it browns too fast.

9. Immediately after baking brush again with the remaining melted butter and while still warm dredge generously in 1 cup confectioners sugar so it’s well coated; let cool on a rack and then dust with a second layer of confectioners sugar for that classic snowy look.

10. For best flavor wrap the cooled stollen tightly in foil and let it rest 1 to 3 days at room temperature so the flavors meld, it keeps for weeks refrigerated or in a cool place, just recoat with powdered sugar before serving if needed.

Equipment Needed

1. Large mixing bowls (one for dough, one for soaking the fruit)
2. Measuring cups and measuring spoons
3. Instant read thermometer to warm milk to about 105 to 110 F
4. Stand mixer with dough hook, or be ready to knead by hand with some elbow grease
5. Wooden spoon and a flexible spatula for mixing and scraping
6. Bench scraper and rolling pin to shape and trim the dough
7. Baking sheet lined with parchment paper and a pastry brush for the butter
8. Small bowl and a fine mesh strainer or colander to soak and drain the raisins and currants
9. Cooling rack and a small sifter for dusting the confectioners sugar, plus plastic wrap or a clean towel to cover rises

FAQ

BEST German Stollen Recipe Substitutions and Variations

• All-purpose flour: Bread flour (1:1, gives a chewier, taller loaf), or mix in 25-30% whole wheat flour (start small, you might need a touch more liquid), or a cup-for-cup gluten-free baking blend with xanthan gum (will be a bit denser).
• Whole milk: Buttermilk (1:1, adds nice tang and tender crumb), or half-and-half diluted with equal parts water for richness, or unsweetened oat or almond milk (1:1, use full-fat for best texture).
• Unsalted butter: Salted butter (use but cut the recipe salt by about 1/4 tsp), coconut oil (use ~85% of the butter volume, gives a faint coconut note), or stick vegan butter/margarine (1:1, closest in baking behavior).
• Dark rum or brandy: Orange juice or apple juice (1:1, great for soaking the fruit if you want non-alcoholic), strong brewed tea or coffee (1:1 for added depth), or a splash of vanilla extract plus water to equal the liquid (won’t be boozy but still flavors the fruit).

Pro Tips

– Soak the fruit longer than 30 minutes if you can. Overnight in the rum or brandy gives much deeper flavor, and save a tablespoon or two of the soak to add back to the dough if it seems a bit dry or dull tasting.

– Keep the milk just warm to the touch, about 105 to 110 F. If it feels hot you risk killing the yeast, if it is too cool the rise will be slow and the crumb will be dense.

– Fold the fruit and nuts in near the end of kneading, not at the start, so the pieces stay whole and the dough develops good gluten. If any fruit clumps, spread it on the counter and toss with a little flour to help it distribute.

– If you add almond paste make it a firm log and chill it a short while before enclosing, that helps it keep shape during the second rise and bake. Place it slightly off center so the classic stollen profile forms without breaking the dough.

– Don’t skip the hot butter and heavy dusting of powdered sugar right out of the oven, that seals in moisture and keeps the crust from drying out. Then wrap the cooled stollen tight in foil and let it rest 1 to 3 days, the flavor really improves with a little patience.