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The German Stollen Recipe

German Stollen Recipe

570kcal
5 from 1 vote
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Prep 1 hour 30 minutes
Cook 1 hour
Total 2 hours 30 minutes
The German Stollen Recipe is a traditional pastry from Germany that is popular during the holiday season. It is a delicious treat that has a long history and is enjoyed by many people around the world.
Servings 8 Servings
Course Dessert
Cuisine German

Ingredients

The Fruit Filling
  • 1/4 cup currants dried
  • 3/4 cup apple juice
  • 1/2 cup candied fruit chopped mixed
  • 1 cup raisins more or less to taste
  • 2/3 cup orange peel candied
  • 1/3 cup lemon peel candied
  • 1/2 cup ground almonds
  • 1/4 cup rum
The Stollen
  • 1 cup milk
  • 2 packages dry yeast 1/4 ounce each active
  • 1/4 cup sugar
  • 1/2 cup butter cubed
  • 4-1/2 to 5 cups all-purpose flour
  • 2 eggs room temperature large
  • 1/3 cup butter at room temperature
  • 1/4 cup sugar granulated
  • 2 tablespoons orange zest grated
  • 1 tablespoon lemon zest grated
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon cardamom optional
The Topping
  • 1/2 cup chopped almonds
  • 1/4 cup butter
  • powdered sugar

Equipment

  • Mixing bowls
  • Small saucepan
  • Baking sheet
  • Parchment paper
  • Wire rack
  • Measuring cups and spoons
  • Kitchen towel
  • Pastry brush

Method

In a small bowl, combine dried currants and apple juice. Let them soak for about 10 minutes.
  1. a Drain the currants, reserving the apple juice for later use.
  2. b Set aside.
In a large mixing bowl, combine chopped mixed candied fruit, raisins, candied orange peel, candied lemon peel, ground almonds, and rum. Mix well.
  1. a Add the soaked currants to the fruit mixture. Mix until evenly distributed.
  2. b Set aside.
In a small saucepan, heat milk until warm but not boiling.
  1. a Remove from heat and sprinkle active dry yeast over the warm milk.
  2. b Let it sit for 5 minutes until the yeast becomes frothy.
In a separate mixing bowl, cream together cubed butter and granulated sugar until light and fluffy.
  1. a Add eggs, one at a time, mixing well after each addition.
  2. b Stir in grated orange zest, grated lemon zest, almond extract, vanilla extract, cinnamon, nutmeg, sugar, and cardamom if desired.
Combine the yeast mixture with the butter and sugar mixture. Mix well.
  1. a Gradually add all-purpose flour, about 1 cup at a time, until the dough becomes soft and slightly sticky.
  2. b Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
Place the dough in a greased bowl and cover with a clean kitchen towel.
  1. a Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
Punch down the dough and transfer it to a lightly floured surface.
  1. a Roll out the dough into a rectangular shape, approximately 12x16 inches.
  2. b Spread the fruit filling evenly over the dough, leaving a small border around the edges.
Starting from one of the long sides, tightly roll up the dough like a jelly roll.
  1. a Pinch the edges and ends to seal the roll.
Transfer the stollen to a baking sheet lined with parchment paper.
  1. a Cover with a clean kitchen towel and let it rise for another 30 minutes.
Preheat the oven to the required temperature.
  1. a In a small saucepan, melt butter for the topping.
Brush the melted butter over the stollen, making sure to coat the entire surface.
  1. a Sprinkle chopped almonds on top.
Place the stollen in the preheated oven and bake for the estimated cooking time or until golden brown.
    Remove the stollen from the oven and let it cool on a wire rack.
    1. a Once cooled, dust the stollen generously with powdered sugar.
    Serve the German Stollen Recipe as a delightful holiday treat. Enjoy!

      Nutrition

      Calories570kcalCarbohydrates73gProtein7gFat27gSaturated Fat17gPolyunsaturated Fat1gMonounsaturated Fat7gTrans Fat1gCholesterol111mgSodium243mgPotassium340mgFiber5gSugar27gVitamin A934IUVitamin C21mgCalcium110mgIron3mg

      Notes

      Let the dried fruits soak in the apple juice for extra moisture.
      Use room temperature eggs and butter for easier mixing and better incorporation into the dough.
      Make sure the yeast is fresh and active to ensure proper rising of the dough.
      Roll out the dough evenly for a uniform thickness in the Stollen.
      When applying the fruit filling, leave a small border around the edges to prevent spillage during rolling.
      Let the Stollen cool completely before dusting with powdered sugar for a neat appearance.
      For a more pronounced flavor, allow the Stollen to sit for a day or two after baking before serving.

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