Recieve our free
German
Goodies Recipe
Newsletter

 
we keep your email and name private

 

 

Stollen
(German Christmas Bread)

    Kitchen Project   German Recipes       German OnlineShop

Stollen is a Christmas bread that is popular all over Germany.

There are several types of Stollen, some have lots of raisins, currants, and candied fruit. Some of them have marzipan down the center. It has been tremendously popular through the centuries,
To read more about the history of Stollen go here


 


Join the discussion
of German recipes on our Facebook site



Our German Recipe Cookbook

The Kitchen Project is an Amazon affiliate.
I receive a small commission from sales
from the Amazon Product Links on all the pages from The Kitchen Project

Full Affiliate Disclosure Policy

This recipe makes about 6-1 lb loaves.

INGREDIENTS:

7 Cups flour
1 Cup sugar
½ lb. butter, softened
2 pkg. dry yeast
6 eggs (grade AA large. Should be 1 1/3 Cups eggs)
½ Tsp. Mace
2 Tsp. salt
Grated rind of one lemon
1 Vanilla pod, seeds scraped
1 ½ Cups milk, lukewarm
Optional: 3/4 - 1½ Cups finely chopped candied fruit, mixed with "golden"' raisins and currants
1 beaten egg for glaze
1 Cup blanched almonds to decorate outside.


printer friendly           Metric Conversion Chart

 

Half Sheet Pan
by Nordic Ware

Braided Stollen..(below)

Traditional Folded Stollen, with marzipan center.

 

1.In the large KitchenAid bowl,or large mixing bowl, starting with mixing paddle: dissolve yeast in milkin, add 2 Cups flour and ¼ Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)

Here is what the Sponge looks like after the yeast starts to work. This may take 15 minutes to half an hour or so depending on the environment in your kitchen. (temperature, humidity...)

   

In a large mixing bowl add the currants and golden raisins, this step is optional. you can add any blend of candied fruit, raisins, or golden raisins. These were traditional in my family. I like to soak the raisins in 1 cup of brandy, I have added it here.


Add the candied fruit

2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.

3. Add fruit to the dough. 4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.

Let the dough rise in a warm place till double in size.

Divide the dough into 1 lb. chunks

5. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour. 6 . Put into large greased bowl to rise in warm place, about 2 hours, or till doubled. 8 . Cut each piece into 3 sections, roll each section into a short rope about 1 ½ -2 inches in diameter and about 9 inches long.

Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings.

Braid as shown

Pinch together the end pieces and shape with hands to make a nice oval shape.

Place on a greased pan and let rise in a warm draft free place.
Pre heat the oven to 325 degrees

Allow the loaves to double in size. I often put it in the oven
that has been slighty warmed and a pan of steaming water in it to create
a moist environment.

 

 


When Doubled in size brush the Stollens with egg wash (1 egg 1 teaspoon water beaten)

Add the blanched and split almonds on top of the Stollen loaves after
you brush them with egg wash.

If desired place halves of blanched almonds on top of the loaf. TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.  

Bake at 335-350o for 25-30 minutes.


Sprinkle with powdered sugar if desired.

You can add sliced almonds  instead of the almond halves. That is a time saver.
It is not tradition in our family, but sometimes I do it.

 

 

 

Fruit for baking Stollen and Cakes

16 oz

Diced Orange Peel

8 oz

 

Diced Citron
8 0z

 

 

Red Cherries Glazed for baking

8 oz

 

Almond Paste

7 oz

 

Dr Oetker
Marzipan

 

3 Silicone Baking Mats
for a great price

 

Half Sheet Pan
by Nordic Ware

 

Half Sheet Pan and Cooling Rack Set
by Checkered Chef

 

Unbleached Parchment Sheets
12 x 16 for half sheet pans
100 pieces

 

 

In USA

Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red
 

 

 

Shop Amazon


Almond Crecents
or
(Vanilla Kipferl)

Elisenkuchen

 

 

Our German Cookbook  

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

Bonus Recipe CD with the Ebook and recipes with step by step pictures

 

Look inside and check out a sample of our book

 
Order our Cookbook with the CD  

Order the Kindle Version

\

Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

Order Here
15.97

 

Looking for another recipe?

Enter your recipe request and search

 

Where to shop for German Foods and Things

 

Do you have a question or comment on this recipe?
make sure you put the recipe name in the subject line



Listen to German Music
Listen to the Chicken Dance, and download it
CD's recommendations and links


Do you have a German Name?
Also what your German name means

Do you want to learn to speak a little German?
Learn one word a day.

Explore your German Heritage
Find out if your relatives came over through Ellis Island and more good links

 

 


 

Back to top

E-Mail The Webmaster stephen@kitchenproject.com
© 1998- to present The Kitchen Project 

Last updated December 14, 2023