Authentic German Stollen

Method10 steps

1. 1

   Step 1: The night before baking, combine the 150 g raisins, 100 g slivered almonds and 30 ml rum in a small bowl. Add boiling water just to cover and stir. Let cool, then cover and refrigerate overnight to soften the fruit and nuts.

   Uses 150 grams raisins · 100 grams slivered almonds · 30 milliliters rum · boiling water

2. 2

   Step 2: The next morning, stir the 30 g roux flour and 150 ml roux milk together in a saucepan. Heat while stirring constantly for about 3 minutes, until thick like pudding. Transfer to a bowl and allow to cool.

   Uses 30 grams all-purpose flour · 150 milliliters milk

3. 3

   Step 3: For the sponge, warm the separate 100 ml milk until lukewarm. Stir in the 14 g active-dry yeast and let activate for 5 minutes. If it does not become bubbly, start again with fresh yeast and correctly lukewarm milk. Knead in the 100 g sponge flour, cover and leave in a warm spot for about 45 minutes.

   Proof sponge dough · 45 minUses 100 milliliters milk · 14 grams active-dry yeast (2 pouches) · 100 grams all-purpose flour

4. 4

   Step 4: Whip the 250 g room-temperature dough butter with the 75 g granulated sugar, ½ tsp cinnamon, pinch of nutmeg and ¼ tsp salt until creamy. Drain the soaked raisins and almonds. Scrape the vanilla bean (1) seeds into them and add the 1 tsp each orange and lemon zest (1 teaspoon). Knead the 400 g main flour with the butter mixture, cooled roux and risen sponge until combined, then knead in the drained fruit-nut-vanilla-zest mixture. Cover and leave in a warm spot for 1–2 hours, until doubled in size.

   Main dough rise until doubled · 120 minUses 250 grams butter · 75 grams granulated sugar · ½ teaspoon cinnamon · 1 pinch nutmeg · ¼ teaspoon salt · overnight-soaked raisins and almonds · 1 vanilla bean · 1 teaspoon orange zest

5. 5

   Step 5: Gently divide the risen dough into two portions and shape each into an oval without kneading away its air. If using marzipan (100 g), divide the 100 g into two 50 g logs about the length of the loaves.

   Uses risen Stollen dough · 100 g marzipan, optional, shaped into two 50 g logs

6. 6

   Step 6: If using marzipan, press a channel into each oval, add one prepared log and close the dough over it, pinching the seam on top. Cover the two loaves with a linen towel and let rise in a warm spot for 30 minutes. Meanwhile, preheat the oven to 200°C /390°F.

   Final rise · 30 minUses two shaped dough ovals · optional two marzipan logs

7. 7

   Step 7: Place the two proofed loaves on a parchment-lined baking sheet. Bake on the middle rack for about 40 minutes total, reducing the oven to 350°F /175°C for the last 15 minutes of that same bake. Check with a thermometer and continue as needed until the centre reaches 90°C /195°F.

   Bake Stollen: 40 minutes total · 40 minUses two filled proofed Stollen loaves

8. 8

   Step 8: Melt the separate 50 g finishing butter and brush it over both baked loaves. Sprinkle with the separate 50 g sugar, then allow to cool completely.

   Uses baked Stollen loaves · 50 grams butter · 50 grams sugar

9. 9

   Step 9: Once fully cooled, coat both loaves with the 150 g powdered sugar and wrap tightly.

   Uses cooled butter-and-sugar-coated Stollen · 150 grams powdered sugar

10. 10

    Step 10: The Stollen can be sliced and served after cooling. If allowing its flavour to develop further before serving, keep the wrapped loaves in the refrigerator; this optional rest is not required to finish the recipe.

    Uses wrapped finished Stollen