German stollen (Christmas bread) has been a fixture of the Jolly Tomato family’s Christmas for as long as any of us can remember. In fact, it’s so deeply embedded in our Christmas traditions that it kind of hadn’t occurred to us to post the recipe before now. (Doesn’t everyone make stollen at Christmastime?)
Our mom makes at least ten German stollen every Christmas season. Each one goes as a gift to someone she knows or loves. (True story: Our brother used to complain because our mom made him give one to the bus driver every year. He was embarrassed, but she – the German bus driver – loved it.)
Some people make German stollen with all kinds of heavy candied fruits. We prefer it with just a few dried fruits and not too heavy on the sugar. It’s best when it’s fresh baked. In fact, we usually slice it up first thing in the morning for Christmas breakfast. And – just personal opinion here, but still – it’s amazing with a few pats of butter.
Creating a Stollen
The general idea is that you’re going to make a basic yeast dough. (Don’t fear the yeast dough – it’s easy! All you have to do is make it and let it rise.) Once you’ve gone through the first rise of the dough, you’re going to form it into an oval that’s approximately 12 inches by 7 inches.
Then you’re going to fold half of it over.
Then you’re going to put your loaves on a greased baking pan, let them rise, and bake them.
When they’re all baked, you can frost them:
… And decorate them!
Then slice them up and eat them. See why the bus driver loved getting them so much?
OK, here’s the full recipe:
German Stollen Recipe
Authentic German Stollen
An easy and delicious authentic German stollen - a sweet bread traditionally served at Christmas.
CourseBreakfast, Dessert, Snack or Dessert
CuisineGerman
KeywordChristmas, dried fruit, German, stollen, sweet bread
Prep Time 45 minutes
Cook Time 20 minutes
Rising time 2 hours
Total Time 3 hours 5 minutes
Ingredients
- 5 1/2 to 6 1/2cupsall-purpose flour
- 1/2cupsugar
- 1 1/4tspsalt
- 2packetsactive dry yeast(1 tbsp plus 1/2 tsp)
- 3/4cupmilk
- 1/2cupwater
- 2/3cupmargarine
- 3eggs at room temperature
- 3/4cupdried fruit (chopped dried apricots, dried cranberries, etc.)
- 1/2cupseedless raisins
Frosting
- 1cuppowdered sugar, sifted
- 1tbspmilk or water
- 1/4tspvanilla
Decorations (optional)
- Dried cranberries
- Mint leaves
Instructions
In the large bowl of a mixer, thoroughly mix 2 cups flour, sugar, salt, and yeast. Set aside.
In a small saucepan, combine the milk, water, and margarine. Heat until the liquid is warm and the margarine begins to melt. (The mixture should not be hot.) Add the mixture to the dry ingredients and beat for two minutes at the medium speed of the mixer. Add the eggs and 1/2 cup flour, and beat again. Stir in enough additional flour to make a soft dough.
Move the dough from the mixing bowl to a lightly floured board and knead the dough until it is smooth and elastic. Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until doubled in bulk, about one hour.
Remove the dough from the bowl, punch it down, and knead in the fruit and raisins. Divide the dough into three equal parts. Roll each part into an approximately 12 x 7 inch oval. Fold the ovals in half lengthwise. Place the ovals on greased baking sheets. Cover again with a towel and let them rise until doubled in bulk, about one hour.
Remove the towel and bake the loaves at 350 degrees for 20 to 25 minutes. The loaf should be a pretty golden brown. Cool the loaf, and then frost it and decorate it.
Frosting
Whisk together the powdered sugar, water or milk, and vanilla. Drizzle it over the stollen, spreading it around with a spatula where needed.
Just one thing to add because we know this is going to be a question. Margarine? Really? Yes, margarine. We hate to have to do it, but we promised this was going to be authentic. We tried this recipe with butter several times and it just doesn’t quite have the right texture.
That said, we know you’re going to love, love, love this authentic German stollen. And if you really like it, pin it!
Authentic German Stollen for the Holidays
P.S. Looking for other holiday favorites? Try these Letter to Santa cookies.
Related
FAQs
Today, there are many variations of Stollen, but the most popular is the Dresdner Stollen, which is made with raisins, candied fruit, and marzipan. The Stollen is typically dusted with powdered sugar and served during the Christmas season, often accompanied by hot mulled wine.
What is the stollen German Christmas tradition? ›
Oblong in shape and sprinkled with icing sugar, the shape of the traditional German Christmas stollen symbolizes the Child Jesus wrapped in swaddling clothes. In Germany, the stollen is as much a part of Christmastide as Christmas markets and Christmas trees.
What is the difference between panettone and stollen? ›
Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well.
What does the German word stollen mean in English? ›
Meaning of stollen in English
Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough.
How do Germans eat stollen? ›
Think of a Stollen as the love child of a fruit cake and a loaf of bread: it's typically baked from a yeasty dough (replete with dried fruit soaked in rum), then covered in icing sugar. Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it.
How long will homemade stollen keep? ›
Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.
Does stollen always have marzipan? ›
It does not taste alcoholic at all, the alcohol is merely a preservative. This amazing recipe makes 4 stollens, all about 800 grams – enough for the winter! I do not use marzipan in my stollen, but plenty of people do. Marzipan is optional.
What is the difference between fruit cake and stollen? ›
The most obvious difference is in its shape. Stollen is formed in an oval to represent baby Jesus wrapped in swaddling clothes, contrary to the doughnut or untraditional loaf shape of a fruitcake. Additionally, stollen is much less dense than fruitcake, though it does contain similar candied fruits and nuts.
Why does stollen have marzipan? ›
The layer of marzipan keeps the stollen moist. A butter and sugar glaze locks in additional moisture.
What is the most famous stollen? ›
Saxony's World Famous Delicacy. The Dresdner Christstollen is a piece of cultural history, a centuries-old baking tradition, a prevailing passion and, above all, a delicious treat. For centuries, Dresden's bakers and pastry makers have kept up this tradition, passing it on from generation to generation.
Traditionally stollen is sliced and served as is with breakfast, although some people prefer to warm individual slices in a toaster or a microwave.
Why does stollen last so long? ›
Caring For Your Stollen FAQs
Our family recipe was crafted before the existence of refrigerators. The ingredients in our stollen have been time-tested to ensure a long shelf life. If stored in a cool and dry place such as a bread box or drawer, your stollen will last for months. We use no artificial preservatives.
Which German city is famous for Stollen? ›
Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" stollen is produced in only 110 Dresden bakeries.
When should I eat Stollen? ›
In Germany we eat Stollen traditionally only during Christmas time.
Is Stollen German or Dutch? ›
As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake.
Which German city is famous for stollen? ›
Dresden Stollen is produced in the city of Dresden and distinguished by a special seal depicting King Augustus II the Strong. This "official" stollen is produced in only 110 Dresden bakeries.
Is Dresden Stollen good? ›
Divinely Delicious
Stollen has a past as juicy as this moist bread-cake which is replete with raisins and rich with butter. Today, the dessert is flavor-packed, but in the beginning, the Church decreed that because Advent was the time for fasting and penitence, people could not use butter or sugar.
How do you eat Dresden Stollen? ›
Traditionally stollen is sliced and served as is with breakfast, although some people prefer to warm individual slices in a toaster or a microwave.
