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Desserts

Original German Stollen

The original German Stollen: a Christmas bread rich in marzipan, candied fruit and spices that brings the true magic of the holidays to the table.
Recipe Original German Stollen
  • Difficulty Medium
  • Preparation 50 minutes
  • Cooking 1 hour and10 minutes
  • Servings for 12 people

During the holiday season, let yourself be won over by the aroma and the goodness of Stollen, the famous German holiday dessert that turns every table into a true Christmas experience. Taking a soft homemade Stollen out of the oven will instantly transport you to the magical atmosphere of the winter markets: this original Stollen recipe, known as the traditional German Stollen recipe, brings moments of genuine togetherness, just like our classic recipes such as Chocolate Panettone or Panpepato.

Stollen is an almond sweet bread rich in raisins, candied fruit and a tender heart of marzipan: its very soft dough, scented with cinnamon, cardamom, ginger and vanilla, creates a harmony of flavors that warms heart and spirit. Carrying on a tradition born in Dresden, every slice holds a long history of gestures, care and ancient symbols. Following the step-by-step Stollen recipe takes dedication, but the satisfaction of serving a super soft Christmas Stollen is unmatched.

The real magic of this Christmas sweet with candied fruit lies in the small details: the intense aroma that fills the house as it bakes, and the wait, needed for the flavors to blend perfectly. As with Pan dei Morti or the traditional Pane dei Santi, with Stollen with raisins and marzipan it is essential to respect the resting time, so you can enjoy a dessert that is soft and tender inside.

If you too are wondering how to make Stollen at home with bakery-quality results, follow this recipe and enjoy sharing a slice of happiness with the people you love, perhaps alongside equally special sweets such as Nutella Danubio.

Ingredients for 12 people

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Method

  1. To make Stollen with the original German recipe, start by placing the raisins and the candied orange in a bowl. Cover them with just enough water and add half of the rum.
  2. Meanwhile, toast the almonds in the oven until crisp but not too golden, then chop them coarsely with a knife.
  3. Dissolve the yeast together with the honey in a little lukewarm milk taken from the total.
  4. Put the flour in a bowl and make a well in the center. Pour in the milk with the yeast and stir with a teaspoon so as to incorporate just a little of the flour. You will get a sort of batter. Cover everything and let it rest for 30 minutes in the oven, turned off with the light on.
  5. Meanwhile, split the vanilla bean in half lengthwise, scrape out the seeds with the tip of a knife and transfer both seeds and pod to the remaining milk, warmed until lukewarm. Let infuse for at least 30 minutes.
  6. Drain the raisins and the orange peel, pat them dry with paper towels and toss them in flour, taking care to shake off the excess.
  7. In a bowl, beat the eggs with the milk and the salt, and flavor with the cardamom and the lemon zest, grated together with the ginger.
  8. Pour everything over the flour and start kneading by hand or with a stand mixer fitted with the dough hook. Also add the remaining rum, the sugar, the melted and cooled butter and all the other ingredients (almonds, raisins, orange peel).
  9. You should get a smooth, elastic dough. If you are using a stand mixer, it will be ready when it wraps around the hook. Transfer it to a clean bowl, cover with plastic wrap and let it rise in the oven, turned off with the light on, for one hour.
  10. Take the dough and roll it out on the work surface into a rectangle 2-3 cm (about 1 inch) thick. With a rolling pin, press lightly in the center to form a hollow and lay the marzipan in it, shaped into a log.
  11. Fold the short sides inward to seal the ends, then fold one of the long sides over to cover the marzipan. Press the seam lightly with the rolling pin and bake the stollen at 180 °C (350 °F) for one hour, until the surface turns amber.
  12. As soon as it comes out of the oven, brush it with the butter, cover it with powdered sugar and let it cool on a wire rack, then wrap it in aluminum foil and leave it for a couple of days before eating it. Finally, remember to download our App with exclusive content and fewer ads!

Tips

Stollen should be made a couple of days ahead of when you plan to eat it, so that all the flavors can blend and the dough can reach its characteristic texture.

Cardamom is a spice that is not always easy to find. If needed, you can replace it with cinnamon or nutmeg.

Storage

Stollen keeps for one week under a glass cake dome.

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