Stollen Recipe

Let me take you on a cozy culinary journey with this homemade stollen recipe, where every bite feels like a warm hug laced with the festive flavors of rum-soaked fruits and buttery almonds.

I love making stollen during the holiday season because it’s a delightful blend of spices, dried fruits, and nuts. My recipe brings together the warmth of cinnamon and the flavor of vanilla and almond extracts.

The nutritional profile includes carbohydrates from flour, sugars from candied peel, and healthy fats from almonds.

Stollen Recipe Ingredients

• All-purpose flour: Provides structure; a source of carbohydrates.
• Granulated sugar: Adds sweetness; balances flavors.
• Active dry yeast: Leavens dough; aids in rising.
• Milk: Adds moisture; enhances flavor.
• Butter: Adds richness; imparts buttery flavor.
• Raisins: Provide natural sweetness; source of fiber.
• Chopped almonds: Add crunch; a source of protein and healthy fats.
• Candied orange peel: Offers citrusy sweetness; enhances aroma.
• Rum: Adds depth; infuses with warmth.
• Powdered sugar: Dusts for sweetness; decorative finish.

Stollen Recipe Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3/4 cup milk, room temperature
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup raisins
• 1/2 cup currants
• 1/2 cup chopped candied orange peel
• 1/3 cup chopped almonds
• 1 teaspoon ground cinnamon
• 2 tablespoons rum
• 1/4 cup powdered sugar (for dusting)
• 1/4 cup softened unsalted butter (for brushing)

How to Make this Stollen Recipe

1. In a small bowl, combine the raisins, currants, chopped candied orange peel, and rum. Let them soak for at least 30 minutes to absorb the flavors.

2. In a large mixing bowl, whisk together the flour, granulated sugar, salt, and yeast until well combined.

3. In another bowl, mix the room temperature milk, melted butter, egg, vanilla extract, and almond extract. Stir the wet ingredients into the dry mixture until a soft dough forms.

4. Knead the dough on a lightly floured surface for about 6-8 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.

5. Flatten the dough slightly and incorporate the soaked fruits (including any remaining rum), almonds, and cinnamon, ensuring they are evenly distributed.

6. Form the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to
1.5 hours.

7. Punch down the dough, shape it into an oval, and fold it over lengthwise to form a stollen loaf, pressing lightly to seal.

8. Place the loaf on a baking sheet lined with parchment paper, cover, and let it rise again for 30-45 minutes.

9. Preheat your oven to 350°F (175°C). Bake the stollen for 30-35 minutes until golden brown and cooked through.

10. While hot, brush the stollen with softened butter and dust generously with powdered sugar. Allow it to cool completely before serving.

Stollen Recipe Equipment Needed

1. Small bowl
2. Large mixing bowl
3. Medium bowl
4. Whisk
5. Measuring spoons
6. Measuring cups
7. Stand mixer with dough hook (optional)
8. Baking sheet
9. Parchment paper
10. Pastry brush
11. Rolling pin (optional, for flattening the dough)
12. Clean kitchen towel or plastic wrap (for covering the dough)
13. Oven
14. Flour sifter or fine sieve (for dusting powdered sugar)

FAQ

• What is the best way to store Stollen? After baking, let the Stollen cool completely, wrap it tightly in plastic wrap, then in aluminum foil. Store in a cool, dry place for up to 2 weeks.
• Can I substitute the raisins or currants? Yes, you can use any dried fruit you prefer, such as dried cranberries or chopped dried apricots, to replace raisins or currants.
• Why is rum used in the recipe? The rum adds a rich flavor and moisture to the fruit mixture. It also acts as a preservative, helping the Stollen last longer.
• Do I have to use candied orange peel? While traditional, you can substitute candied lemon peel or omit it if you prefer. The candied peel adds a sweet citrus note that complements the other ingredients.
• How do I ensure the yeast is active? Before adding, mix the yeast with a bit of the warm milk and a pinch of sugar; it should foam up within 5-10 minutes. If not, your yeast may be dead, and you’ll need a fresh packet.
• Can I make Stollen ahead of time? Yes, Stollen can be made ahead and typically improves in flavor a few days after baking. Ensure it is well wrapped to maintain moisture.

Stollen Recipe Substitutions and Variations

• For 4 cups all-purpose flour: Substitute with 4 cups bread flour for a chewier texture.
• For 1/2 cup granulated sugar: Substitute with 1/2 cup light brown sugar for a deeper flavor.
• For 1/2 cup raisins: Use 1/2 cup chopped dried apricots for a different fruitiness.
• For 1/2 cup chopped candied orange peel: Substitute with 1/2 cup chopped candied lemon peel for a citrusy twist.
• For 1/3 cup chopped almonds: Replace with 1/3 cup chopped walnuts for a nutty variation.

Pro Tips

1. Fruit Soaking For more intense flavor, consider soaking the raisins, currants, and candied orange peel overnight in the rum. This allows the fruits to absorb the rum more deeply, enhancing their taste and aroma.

2. Temperature Matters Ensure that all your ingredients, especially the milk and butter, are at room temperature before you start. This helps the yeast activate properly and makes the dough smoother and more pliable.

3. First Rise Environment During the first rise, place the dough in a slightly warm, draft-free environment. You can create this by turning your oven on for a few minutes, then switching it off before placing the dough inside. This encourages a better rise.

4. Even Distribution When incorporating the soaked fruits and nuts into the dough, flatten the dough and spread the mixture evenly before folding and kneading. This ensures that every slice of stollen has a balanced amount of fruit and nuts.

5. Final Touches After dusting with powdered sugar, wrap the cooled stollen tightly in foil and let it rest for a day or two before slicing. This allows the flavors to meld together, making for a tastier loaf.