Best 6 German Stollen Recipes

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**German Stollen: A Taste of Christmas Tradition**

Indulge in the delectable flavors of German Stollen, a traditional Christmas bread that has captured hearts for centuries. This beautifully crafted pastry, also known as Christstollen or Weihnachtsstollen, is a symbol of the holiday season in Germany and beyond. With its rich, fruity filling and delicate dusting of powdered sugar, Stollen is a true masterpiece that combines sweet and savory flavors in perfect harmony.

Our collection of Stollen recipes offers a delightful variety to suit every taste. From the classic Dresdner Stollen, which boasts a mandatory seal of authenticity, to the rich and indulgent Marzipan Stollen, there's a Stollen for every occasion. Discover the secrets behind creating the perfect Stollen dough, ensuring a soft and fluffy texture that melts in your mouth. Explore the art of shaping and baking Stollen, resulting in a golden-brown crust that's both visually appealing and incredibly inviting.

In addition to the traditional Stollen recipes, we've included some creative variations that add a modern twist to this classic treat. Try the unique Quarkstollen, which incorporates quark cheese for a moist and tangy flavor. For those who prefer a gluten-free option, our Gluten-Free Stollen recipe offers a delicious alternative without compromising on taste or texture. And for those with a sweet tooth, the Chocolate Stollen is a decadent delight that combines the richness of chocolate with the classic Stollen flavors.

No matter which recipe you choose, preparing Stollen is a labor of love that's sure to fill your home with the warmth and aromas of the holiday season. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through every step of the process, ensuring that your Stollen turns out perfect every time. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds craving more.

Let's cook with our recipes!

GERMAN STOLLEN



German Stollen image

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Provided by Marianne

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 24

Number Of Ingredients 16

8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2 egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Steps:

  • Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.
  • Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.
  • Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment paper.
  • Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 56.8 g, Cholesterol 43.8 mg, Fat 16.1 g, Fiber 3.1 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 72.5 mg, Sugar 17.7 g

GERMAN STOLLEN



German Stollen image

My family and friends agree that the holidays just wouldn't be the same without this traditional stollen. -Valeria Mauik, Elkhart Lake, Wisconsin

Provided by Taste of Home

Time 1h55m

Yield 2 loaves (14 slices each).

Number Of Ingredients 19

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup 2% milk
1/2 cup butter, cubed
2 large eggs, room temperature
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

Steps:

  • In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Nutrition Facts : Calories 214 calories, Fat 6g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 155mg sodium, Carbohydrate 36g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

GERMAN STOLLEN



German Stollen image

Stollen (pronounced shtoh-luhn) is a traditional Christmas bread from Germany. The bread varies slightly from one area of Germany to another, so that one hears of Dresden, Bavarian, or other regional stollens. The bread is often stuffed with fruits, marzipan and sometimes nuts. The traditional shape is that of a large, folded oval that resembles a large Parker House roll. Make it a month or six weeks ahead and then freeze it. On Christmas morning, unwrap it, and reheat it in a warm (300 F) oven, and enjoy it with coffee and hot chocolate. This recipe makes two loaves and I usually give one as a gift with reheating instructions written on a Christmas card.

Provided by DeSouter

Categories     Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 17

1 cup mixed chopped candied fruit
1/2 cup golden raisin
1/2 cup currants
1/2 cup halved candied cherry
1/4 cup diced citron (see NOTE below)
1/4 cup dark rum
2 packages active dry yeast (5 1/2 teaspoons)
5 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 cup milk
3/4 cup unsalted butter, chilled and cut into pieces
3 large eggs, beaten
5 tablespoons unsalted butter, melted
4 tablespoons granulated sugar
2 -3 tablespoons confectioners' sugar
2 -3 tablespoons brandy or 2 -3 tablespoons rum

Steps:

  • TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
  • Marinate at least 1 hour.
  • In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
  • In a heavy saucepan, heat the milk to boiling over medium-high heat.
  • Remove from the heat.
  • Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
  • Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
  • Cover the bowl and let the dough rest for 15 minutes.
  • Stir in the remaining flour a cup at a time and mix until the dough is stiff.
  • If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
  • Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
  • Knead or mix in the fruit-rum mixture.
  • Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
  • Lightly grease a baking sheet or cover with parchment paper.
  • To fill and finish the stollen, punch down the dough and divide into 2 parts.
  • On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
  • Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Make a crease down the length of each oval.
  • Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
  • Place the loaves on a baking sheet spaced well apart.
  • Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
  • Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
  • If the stollen begins to brown excessively, cover lightly with foil to finish baking.
  • While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
  • Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
  • Remove from the sheet and cool on a wire rack.
  • Brush with the remaining butter.
  • Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
  • Makes 2 loaves.
  • NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
  • It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
  • It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.

AUTHENTIC GERMAN HOLIDAY STOLLEN



Authentic German Holiday Stollen image

My grandmother used to make this stollen around the holidays and when we were having a house full of company. Grammy used to use the candied fruit, but with the practices these days of over processing and additives, I prefer to use the dried fruit instead for the fuller flavor. I have put both options in this recipe for you!

Provided by Linda Kauppinen

Categories     Other Breads

Time 3h40m

Number Of Ingredients 25

1 c coarsely chopped mixed dried fruits or mixed candied fruit
1 c raisins
3 Tbsp dark rum
FOR THE SPONGE
1 - 1/4 oz package active dry yeast
1/4 c warm water (about 110 degrees)
2/3 c milk
1 tsp honey
1 c unbleached all purpose flour
FOR THE DOUGH
1/3 c honey
1 large egg, beaten
1/2 c (1 stick) butter, softened
1 Tbsp lemon zest, finely grated
1 tsp salt
1/2 tsp mace
1/2 c walnuts, chopped
3 - 4 c unbleached all purpose flour
oil for coating the bowl
FOR THE FILLING
2 Tbsp butter, melted
2 tsp ground cinnamon
3 Tbsp sugar
FOR THE TOPPING
1/2 c powdered sugar

Steps:

  • 1. Prepare Fruit: Combine the mixed candied fruit, raisins, and rum. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum. **One cup coarsely chopped mixed dried fruits may be substituted for the candied fruit. Cover the dried fruit with boiling water and let sit at room temperature for 8 to 12 hours. Drain and use as you would candied fruit. You can also candy your own fruit. I will post a recipe on how to candy your own fruit, but keep in mind it cannot all be done in the same day.
  • 2. Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
  • 3. By Hand, Add the fruit mixture, honey, egg, butter, zest, salt, mace, walnuts, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
  • 4. First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
  • 5. Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.
  • 6. Second rise: Cover with a tightly woven towel and let rise for 45 minutes.
  • 7. preheat oven to 375 degrees. Bake for 25 minutes. Immediately remove from the baking sheet and place on a rack to cool. Sprinkle heavily with confectioners' sugar just before serving.

GERMAN APPLE STOLLEN



German Apple Stollen image

Enjoy your Christmas stollen with a twist! The usual marzipan filling is embellished with the addition of apples for an irresistibly tasty and moist loaf.

Provided by FrauHolle

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 16

Number Of Ingredients 18

1 (.25 ounce) package active dry yeast
½ cup milk, lukewarm
¾ cup white sugar, divided
4 cups all-purpose flour, divided
½ cup rapeseed oil
4 eggs, divided
1 teaspoon grated lemon zest
1 pinch salt
2 pounds apples - peeled, cored, and chopped
1 ½ cups almond meal
1 (4 ounce) package marzipan, crumbled
3 ½ ounces raisins
¼ cup rum
1 teaspoon ground cinnamon
5 drops almond extract
7 tablespoons dry bread crumbs
2 tablespoons unsalted butter, melted
2 tablespoons confectioners' sugar, or more as needed

Steps:

  • Dissolve yeast in lukewarm milk in a bowl. Stir 1 tablespoon sugar and 1 tablespoon flour into milk mixture. Let stand until yeast softens and begins to form a creamy foam, about 30 minutes.
  • Mix half of the remaining sugar, oil, 2 eggs, lemon zest, and salt together in a bowl. Add remaining flour and yeast mixture and knead into a smooth dough. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Combine remaining sugar, remaining eggs, chopped apples, almond meal, marzipan, raisins, rum, cinnamon, and almond extract in a large bowl and mix well for the filling.
  • Line a baking sheet with parchment paper. Dust a work surface with flour and roll out dough into a rectangle. Dust with bread crumbs and cover with apple filling, leaving a 1-inch border. Roll up dough from the 2 long sides, meeting in the middle. Place on the prepared baking sheet, cover with a clean cloth, and let rise, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake stollen in the preheated oven for about 1 hour. Cover with aluminum foil after 30 minutes if stollen gets too dark. Remove from oven. Brush hot stollen with melted butter and dust generously with confectioners' sugar. Let cool before slicing.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.5 g, Cholesterol 50.9 mg, Fat 13.3 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.8 g, Sodium 55.5 mg, Sugar 23.9 g

HOLIDAY GERMAN STOLLEN



Holiday German Stollen image

I traditionally bake three of these flavorful favorites just before Thanksgiving to enjoy on Christmas and New Year's, too. -Christin Dupee, Geigertown, Virginia

Provided by Taste of Home

Time 1h

Yield 3 loaves (12 slices each).

Number Of Ingredients 17

8-1/2 to 9 cups all-purpose flour
1 cup plus 2 tablespoons sugar divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1-3/4 cups butter, softened, divided
4 large eggs, room temperature
1-1/2 teaspoons almond extract
1 teaspoon grated lemon zest
1 teaspoon rum extract, optional
1-1/2 cups slivered almonds
1 cup each red candied cherries, candied lemon peel and candied orange peel
1 cup raisins
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Steps:

  • In a large bowl, combine 3 cups flour, 1 cup sugar, yeast and salt. In a saucepan, heat the milk and 1-1/2 cups butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Add the almond extract, lemon zest and rum extract if desired. Stir in the almonds, cherries, candied lemon and orange peel and raisins (dough will be slightly sticky)., Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 15x8-in. oval. Melt remaining butter. Brush each oval with 1 tablespoon butter and sprinkle with 2 teaspoons of the remaining sugar. Fold a long side of oval to within 1/2 in. of the opposite side; press edges lightly to seal. Place on parchment-lined or lightly greased baking sheets. Curve ends slightly. Cover and let rise for 30 minutes., Bake at 350° for 30-35 minutes or until golden brown. Brush with remaining melted butter; remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over stollen.

Nutrition Facts : Calories 327 calories, Fat 12g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 263mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Mise en Place: As with any baking project, preparing all your ingredients and equipment in advance will make the process smoother and more enjoyable.
  • Use High-Quality Ingredients: The quality of your ingredients will directly impact the final product, so make sure to use the best you can find.
  • Proof the Yeast: Before starting the dough, proof the yeast according to the recipe's instructions. This will ensure that the yeast is active and will help the dough rise properly.
  • Knead the Dough Properly: Kneading the dough is an important step in developing its gluten structure, which will give the stollen its characteristic texture. Knead the dough until it is smooth and elastic, but be careful not to overknead it.
  • Let the Dough Rise: The dough will need to rise twice during the process. Make sure to give it enough time to rise each time, as this will help develop the flavor and texture of the stollen.
  • Shape the Dough: Once the dough has risen for the second time, shape it into a log and place it on a baking sheet. Score the top of the dough with a sharp knife to help it rise evenly during baking.
  • Bake the Stollen: Bake the stollen according to the recipe's instructions. Keep an eye on it to ensure that it doesn't overbake, as this will dry it out.
  • Brush with Butter and Sprinkle with Sugar: Once the stollen is out of the oven, brush it with melted butter and sprinkle it with powdered sugar. This will give it a beautiful glaze and a delicious crunch.

Conclusion:

German stollen is a delicious and festive bread that is perfect for the holiday season. With its rich flavors and aromas, it is sure to be a hit at any gathering. By following the tips and instructions in this article, you can create a stollen that is both beautiful and delicious. So get baking and enjoy the taste of tradition!

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