I’m sharing my German Sourdough stollen recipe that swaps commercial yeast for a lively starter and was inspired by the popular variations I see at Aldi each Christmas.

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I cant stop talking about this Insanely ADDICTING German Sourdough Stollen Christmas bread. I started making it years ago with a lively active sourdough starter and lately I even tuck a marzipan or almond paste log into the center for a sneaky surprise.

It isnt all fluff, theres that bright acidic tang only a real starter gives, and honestly it becomes kind of a guilty pleasure. If you dig into Christmas Sourdough Bread Recipes youll see why this one gets bought as much as it gets baked, people assume you bought it and then you just smile.

Ingredients

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Sourdough starter: gives tangy sour note, natural leavening, adds depth and protein.
Bread flour: high gluten for chewy crumb, mostly carbs and protein.
Butter: rich, adds fat and flavor, makes it tender but calorie dense.
Eggs: bind, add moisture and protein, make the crumb richer.
Raisins and currants: sweet chewy fruit, add fiber and natural sugars, soak in rum.
Candied citrus peel: zesty sweet bursts, adds chew and bright citrus notes.
Marzipan: almond paste gives sweet almond richness, extra fat and a little protein.
Powdered sugar: heavy dusting for sweetness and festive look, mostly simple carbs.

Ingredient Quantities

200 g active sourdough starter, fed and bubbly (about 1 cup)

500 g bread flour (about 4 cups)

120 ml whole milk, warm (1/2 cup)

115 g unsalted butter, softened (1/2 cup)

80 g granulated sugar (about 1/3 cup)

2 large eggs, room temperature

1 tsp fine salt

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nutmeg

zest of 1 lemon, finely grated

zest of 1 orange, finely grated

200 g raisins and currants mixed (about 1 1/4 cups), preferably soaked in a splash of rum or juice

100 g candied citrus peel, chopped (about 3/4 cup)

75 g slivered almonds, lightly toasted (about 1/2 cup)

200 g marzipan or almond paste log, optional but classic (about 7 oz)

extra melted butter for brushing, about 2 tablespoons

120 g powdered sugar for heavy dusting (about 1 cup)

How to Make this

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1. Soak 200 g raisins and currants in a splash of rum or juice for at least 30 minutes while you get everything else ready. Toast 75 g slivered almonds lightly in a pan. Zest 1 lemon and 1 orange. If using 200 g marzipan have it ready as a log.

2. Warm 120 ml whole milk until just warm to the touch. In a large bowl stir together 200 g active sourdough starter and the warm milk, then add 80 g granulated sugar, 115 g softened unsalted butter, 2 large room temperature eggs, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 4 tsp ground nutmeg, 1 tsp fine salt and the citrus zests. Mix until homogenous, you can use a wooden spoon or paddle.

3. Add 500 g bread flour to the wet mix and stir until it forms a shaggy dough. Let it rest 20 to 30 minutes to hydrate the flour, this little rest really helps the texture.

4. Knead the dough 8 to 10 minutes until smooth and elastic. During the last minutes fold in the soaked raisins and currants, 100 g chopped candied citrus peel and the toasted almonds so they are evenly distributed but not smashed.

5. Put the dough in a lightly oiled bowl, cover with plastic wrap or a towel and let it bulk ferment at room temperature until noticeably puffy and a bit increased in size, about 3 to 6 hours depending on how active your starter is. Tip use a warm spot if your kitchen is cold.

6. Gently deflate the dough and shape on a floured surface into an oval. If you want the classic stollen style place the 200 g marzipan log lengthwise on one half of the oval then fold the other side over to encase it and form the loaf. You can also make two smaller loaves if you prefer.

7. Transfer the shaped loaf or loaves to a parchment lined baking sheet, cover and proof 1 to 2 hours until slightly puffy. Do not overproof or the marzipan can push out.

8. Preheat oven to 180 C 350 F. Bake the stollen on the middle rack for about 30 to 40 minutes until deep golden and the internal temperature hits about 88 C 190 F. If the top browns too fast tent loosely with foil for the last 10 minutes.

9. As soon as the stollen comes out brush generously with about 2 tablespoons melted butter, then very heavily dust with 120 g powdered sugar so it gets that classic snowy crust. For the best look brush with a little more butter and dust again after it cools.

10. Let the stollen cool completely, then wrap tightly in foil or store in an airtight tin for at least 24 hours to let flavors meld. Stollen actually improves after a few days and can be kept for a couple weeks in a cool place or refrigerated. Slice and serve with extra powdered sugar if you want.

Equipment Needed

1. Kitchen scale, for weighing flour, starter, fruit and marzipan
2. Large mixing bowl, roomy enough for mixing and bulk fermenting
3. Wooden spoon or paddle (or a stand mixer with dough hook if you have one)
4. Small saucepan or microwave-safe jug, to warm the milk
5. Skillet or frying pan, to lightly toast the slivered almonds
6. Microplane or citrus zester, for the lemon and orange zest
7. Bench scraper or dough scraper, for kneading and shaping on the counter
8. Parchment-lined baking sheet and a cooling rack for finished loaves
9. Instant-read thermometer, to check the internal temp (about 88 C / 190 F)
10. Pastry brush and a fine-mesh sieve, for brushing butter and dusting with powdered sugar

FAQ

Do I have to use an active sourdough starter, or can I use commercial yeast?

Use a fed, bubbly starter for the authentic tang and texture — 200 g as listed. If your starter is weak, you can swap in 7 g (1 packet) instant yeast and cut proof times way down. Just dont forget the rum soaked fruit still tastes better.

How long does this stollen actually take from start to finish?

Plan on 6 to 24 hours depending on proofing. Room temp bulk proof 3 to 6 hours with a few folds, or retard in the fridge overnight for 8 to 14 hours for better flavor. Shaping, final proof 1 to 3 hours, bake 35 to 45 minutes. If you use instant yeast it can be done in one day.

My raisins and candied peel keep clumping or sinking to the bottom. How do I fix that?

Drain and pat the soaked fruit dry, then toss it with a tablespoon of flour before folding in. Add fruit late in the mix when dough has developed some gluten so it spreads evenly and wont all fall to the bottom.

Is the marzipan necessary? What if I dont like it?

Marzipan is classic and gives that lovely almond center, but it's optional. You can leave it out or substitute an almond butter log, or just fold in extra toasted almonds. If you do use marzipan, roll it into a thin log and press into the center when shaping.

How do I get that heavy powdered sugar coating that lasts and doesnt melt away?

Brush the hot stollen with melted butter right out of the oven, then liberally dust with powdered sugar while still warm. Let cool, then repeat the butter and sugar one more time for a thick, lasting crust. Store wrapped in foil or an airtight tin to keep the sugar from absorbing moisture.

Can I make this ahead or freeze it?

Yes. You can shape and freeze unbaked stollen on a tray, then wrap and bake from frozen adding ~10 to 15 minutes. Baked stollen freezes great up to 3 months; thaw overnight, brush with butter and re-sugar before serving. Makes holidays way easier.

Insanely ADDICTING German Sourdough Stollen Christmas Dessert Bread That You MUST Make! Recipe Substitutions and Variations

Bread flour: use 500 g all-purpose flour + 1 1/2 to 2 tablespoons vital wheat gluten to boost protein, or just swap straight to AP and expect a slightly softer, less chewy crumb. Works fine either way.
Whole milk: replace with equal parts buttermilk or plain yogurt thinned with a little water for tang and tenderness, or use full fat oat or soy milk if you want dairy free.
2 large eggs: swap with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, mixed and rested 5 minutes) for binding, or use 1/2 cup mashed banana or applesauce per egg if you want a fruitier, softer crumb.
Marzipan log: replace with a roll of almond butter wrapped in plastic and chilled, or make a quick frangipane (almond cream) to pipe down the center, or just omit and add extra toasted almonds for crunch.

Pro Tips

1) Make sure your starter is really active and bubbly before you mix. A starter that looks flat or sluggish will just make the dough take forever, so feed it 4 to 6 hours ahead and use it when it’s at its peak. If you’re in a rush a teaspoon of instant yeast will save you, but it changes the flavor a little.

2) Keep the marzipan under control by chilling it briefly and rolling it tight into a firm log before enclosing. Warm soft marzipan wants to ooze out while proofing, and that ruins the look. If some leaks during shaping, pinch and tuck it back and dust lightly with flour to reseal.

3) Protect the fruit and nuts from sinking or tearing the dough by tossing them in a little flour and gently folding them in near the end of kneading or during the last few stretch and folds. That helps them stay suspended and stops the dough from getting shredded, but don’t overwork it or you’ll lose the soft crumb.

4) After baking, brush with lots of melted butter while still hot and really press the powdered sugar into the crust, then dust again after it cools. This not only gives the classic snowy look, it locks in moisture so the stollen keeps better. Store wrapped tightly in foil or a tin for at least 24 hours before slicing, the flavor actually mellows and gets better.