Recipe Christmas Stollen

There’s something magical about the smell of freshly baked bread, and when you’ve got this delightful stollen in the oven, it’s pure bliss. Let me take you on a little baking journey that combines tradition, a whisper of holiday cheer, and a sprinkle of nutty goodness—all wrapped up in one tasty loaf. Ready to bake some memories?

I love making celebratory recipes, and this Christmas Stollen is a classic that could imbue any holiday table with cheer. Like many festive treats from the region of Germany where I first learned to make them, Stollen is simple at heart, here blessed with an aromatic blend of cinnamon, vanilla, and good old-fashioned almond extract, then lusciously flavored with a mixing of not-so-dried dried fruits (here, golden raisins and candied citrus peel) and marzipan.

Marzipan might be an odd addition to something that involves a yeasted dough—most breads like this one are made for chewing, while marzipan has a melt-in-your-mouth texture—but there are two reasons I include it. One is that when I make marzipan, I use blanched whole almonds and grind them finely, so that the almond flavor is especially pronounced in the marzipan.

Recipe Christmas Stollen Ingredients

• All-Purpose Flour: A pantry staple providing structure and carbohydrates.
• Granulated Sugar: Adds sweetness, enhancing flavor and texture.
• Whole Milk: Offers richness, moisture, and essential nutrients.
• Unsalted Butter: Provides moisture, buttery flavor, and tenderness.
• Raisins: Natural sweetness and fiber, with chewy texture.
• Candied Citrus Peel: Adds a sweet, tangy flavor burst.
• Sliced Almonds: Contributes crunch and a nutty flavor; rich in healthy fats.
• Ground Cinnamon: Warm spice that complements the sweetness.
• Rum or Brandy: Enhances flavor depth with subtle warmth.

Recipe Christmas Stollen Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 package (2 1/4 teaspoons) active dry yeast
• 3/4 cup whole milk
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup raisins
• 1 cup candied citrus peel
• 1/2 cup sliced almonds
• 1 tablespoon grated lemon zest
• 2 teaspoons ground cinnamon
• 1/2 cup confectioners’ sugar, for dusting
• 1 tablespoon rum or brandy (optional)
• 1/2 cup marzipan (optional)

How to Make this Recipe Christmas Stollen

1. In a big mixing bowl, blend 1 cup of all-purpose flour, sugar that has been granulated, salt, and active dry yeast. Put this aside.

2. In a small saucepan, over low heat, warm the milk and butter. The mixture should not be hot, and the butter should be almost melted before you do what’s next. This is a serve-them-right temperature for the kinds of delicate yeast and sourdoughs that work best in this recipe. When the milk and butter are ready, pour and stir them into the dry ingredients.

3. Incorporate the eggs, vanilla extract, and almond extract. Mix at medium speed for about 2 minutes until everything is in harmony. Enough of the remaining flour to make a soft dough is then mixed in. No one here likes a hard dough.

4. On a surface that is dusted with flour, work the dough with your hands until it is entirely smooth and silky. The only time I have ever timed the kneading of dough is when I made this recipe. Most people do not realize that there is a proper way to knead; it is not just a matter of slapping the dough around and then folding it in half a couple of times. When you have worked the dough for about 8 minutes (and it is still a little bit sticky), it is ready to rise in a warm place.

5. Deflate the dough. On a floured surface, roll or pat the dough into a rectangle about 14×7 inches.

6. Evenly distribute the dough with the following ingredients: raisins, candied citrus peel, sliced almonds, and lemon zest. Distribute the dough with ground cinnamon, making sure to coat it evenly. If using, do the same with the rum or brandy.

7. When utilizing marzipan, form it into a log and set it within the dough’s midsection. Fold the dough over the marzipan and pinch the edges to ensure a good closure. Then, mold the combination into a loaf shape.

8. Put the loaf on a baking sheet that has been lined with parchment paper. After that, cover the loaf and allow it to rise until it has nearly doubled in size, which should take about 30-60 minutes.

9. Heat the oven to 350°F (175°C). Cook for 30-35 minutes until golden brown and it sounds hollow when tapped. Cool on a wire rack.

10. When it has cooled, coat the stollen with a generous amount of confectioners’ sugar before cutting it into pieces and serving.

Recipe Christmas Stollen Equipment Needed

1. Mixing bowl
2. Small saucepan
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Electric mixer with a dough hook attachment
6. Clean surface for kneading (e.g., countertop or cutting board)
7. Rolling pin
8. Baking sheet
9. Parchment paper
10. Clean kitchen towel
11. Oven
12. Wire rack for cooling

FAQ

• Q: Can I substitute all-purpose flour with another type of flour?A: Sticking with all-purpose flour yields the traditional texture, but bread flour can also be used if you prefer a chewier finished product.
• Q: What can I use instead of candied citrus peel?A: You can substitute this with dried fruit like cherries or apricots, but it will change the flavor a tad.
• Q: Is it necessary to include marzipan in the recipe?It is optional to add marzipan; therefore, one can make a simpler version of stollen without it. Yet marzipan is traditional and adds the rich flavor that stollen is known for.
• Q: Can I prepare the dough in advance?Yes. Refrigerating the dough overnight lets it rise very slowly. This way, the flavors get a chance to develop.
• Q: Can the stollen be frozen after baking?A: Yes, after cooling, the stollen can be wrapped tightly in plastic and then foil before being frozen. It can stay in the frozen state for up to 2 months.
• Q: Is it possible to make the recipe without alcohol?A: Yes, you can leave out rum or brandy and use orange juice instead for an extra dash of flavor.
• Q: How long does the stollen stay fresh?A: When kept as directed in an airtight container, stollen can stay fresh for up to 2 weeks at normal room temperature.

Recipe Christmas Stollen Substitutions and Variations

All-purpose flour: Substitute with an equal amount of bread flour for a slightly chewier texture and a better rise in baked goods.

Baking powder: Substitute with double the amount of baking soda and add an acid to the recipe to neutralize it.

Baking soda: Substitute with half as much baking powder and use no other leavener for the bread.

Brown sugar: Substitute with an equal amount of turbinado sugar and add molasses, honey, or corn syrup to the recipe.
For granular sugar, utilize the identical measurement of light brown sugar to achieve a richer flavor profile.
Almond milk or oat milk: In 3/4 cup of either, a little bit of offsetting flavor of a milk alternative comes through, albeit very subtly. Yet in a recipe with so many other flavors, it should hardly be noticeable. And from a nutrition standpoint, either of these milks, while low in calories, offers a decent amount of protein—if using the almond milk, go with an unsweetened variety.
Unsalted butter: For a non-dairy substitution, use coconut oil in equal amounts.
Raisins: Substitute with dried cranberries or chopped dried apricots for a different fruit flavor.

Pro Tips

1. Proof the Yeast: Before mixing the yeast with the flour mixture in step 1, consider proofing it to ensure it’s active. Combine the yeast with warm (not hot) milk and a teaspoon of sugar, and let it sit for about 5 minutes until frothy.