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If you love the taste of traditional German stollen bread but don’t want to go through the hassle of making it yourself, this is the recipe for you! This easy-to-follow stollen bread recipe yields a delicious and authentic-tasting loaf, perfect for enjoying the holiday season. Whether you’re serving it up for breakfast or giving it as a gift, this stollen bread will be sure to please. So what are you waiting for? Check out the recipe below and get started on your very own homemade stollen bread today!
Stollen Bread and Its Origin
Stollen is a fruit loaf made with almonds, spices, and dried or candied fruit that is usually made with marzipan and is dusted with powdered sugar or icing sugar. It is a customary bread in Germany during Christmas but can also be enjoyed all year round. Stollen bread is considered a fruit cake’s counterpart, only having a different texture as this is more like bread compared than a cake.
Stollen Recipe and Its Key Ingredients
This bread is a traditional holiday treat that represents German culture. Key ingredients are used to enhance the flavors to have that distinct taste and aroma. The most important spices are nutmeg and mace. Cognac, orange juice, and assorted dried fruits and nuts also play a special part. Stollen bread is often made with a yeast dough which is then allowed to rise several times. This gives the Stollen its characteristic light and airy texture. Stollen is typically baked in a loaf shape and then dusted with powdered sugar or decorated with icing.
Dried Currants
What is Mace?
Mace and nutmeg originate in the same tree. While mace is what is referred to as an airl—the seed’s protective coating—nutmegs are the tree’s actual seeds. Though they are both considered sisters coming from the same origin, their diverse chemical makes up and distinctly different in taste. It’s flavor and aroma are more intense, sharper, and less sweet than nutmeg. It is also said that its profile has a hint of pine, black pepper, and the citrusy taste of coriander.
Nutmeg and Mace
Variations and Substitutions
Though Stollen has this distinct, familiar taste, you can still customize it depending on your preference. Dried fruits and nuts can vary depending on what’s available and what is suitable for your diet. You can also add other types of nuts and grains if you want to give it more bite.
If making icing can be time-consuming, you can dust your freshly baked Stollen with some powdered sugar on top. If you don’t like Cognac or any alcoholic drink replacement, you can simply use orange juice instead.
Stollen Recipe
Ingredients
- 4 cups flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.
- 1 teaspoon salt
- 1/4 cup + 2 tbsp sugar
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground mace
- 1 cup whole milk warmed
- 1 1/4 sticks unsalted butter melted
- 1 tbsp + 1/2 tsp active dry yeast dissolved in 1/4 cup warm water
- 3 large eggs lightly beaten
- 1 1/2 cups golden raisins soaked in 1/4 cup fresh orange juice
- 1 1/4 cup dried currants soaked in 1/4 cup Cognac
- 1 cup almonds blanched and coarsely chopped
- 2/3 cup candied citron diced
- 1/3 cup candied orange peel
- 1/3 cup dried apricots diced
- zest of 1 lemon Finely grated
Icing:
- 3 cups confectioners' sugar
- 5 tbsp whole milk
Optional:
- Vegetable oil for greasing the bowl
Instructions
- Mix flour, sugar, salt, mace, and nutmeg in a large mixing bowl. Add the melted butter and the milk. Add the yeast mixture together with the eggs.
- Transfer the dough to a lightly floured surface, and knead until it turns smooth.
- Drain the currants and the raisins. Then gradually incorporate citron, orange peel, lemon zest, apricots, raisins, currants, and almonds. Continue to knead the dough until fully incorporated.
- This will take about 10 minutes. Add more flour and knead if the dough is sticky.
- Put the dough in a lightly greased bowl. Allow it to rest for 1 to 2 hours covered with plastic in a warm area or until the volume has doubled.
- Once the dough is ready, remove the air and divide it into 6 equal pieces.
- Make a 15-inch-long log out of each component. Place three logs in a braid and on a baking sheet lined with parchment paper.
- Repeat the process with the remaining 3 logs.
- Cover with plastic and allow it to rise for another two hours or until it has doubled in size.
- Preheat your oven to 350 degrees F—Bake stollen for 35 to 40 minutes, or until golden brown. Allow to cool on a wire rack fully.
Icing:
- Meanwhile, combine milk and confectioners' sugar in a mixer. This will be your bread's icing and drizzle it on top of the stollen just before serving.
Notes
If you run out of time to make icing for the bread, you can just dust it with powdered sugar instead.
Nutrition
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To Wrap It All Up
This recipe is fail-proof, and with a few easy tips, you can make the best stollen this holiday season. Remember not to overwork the dough; use plenty of fruit and nuts, and bake until golden brown. With these guidelines in mind, impress your family and friends with your homemade stollen. So what are you waiting for? Grab those aprons and start making the traditional German bread to get you into the festive spirit!
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Just wondering, how much flour goes in? I don’t see it listed on the ingredients and I’d really like to try this recipe!
Thank you for your note. I’m sorry for the omission but we have now updated to include the flour. Please let us know how your Stollen bread comes out.