Stollen

This classic German holiday bread made with our organic Red Fife 00 flour is deliciously studded with various dried fruits and homemade marzipan for an authentic holiday tradition that dates back to 14th century! 

Download a printable version of the recipe here.

Stollen

*German Holiday bread

This recipe makes 2 large loaves or 4 medium loaves

(See aging instructions below!)

*Highly recommend sticking to this recipe ratio as stollen takes effort and is great to gift during the holidays!

Ingredients:

Dough:

480g BSM Red Fife 00 flour

9g instant yeast

6g fine sea salt

3g ground mace

2g ground cardamom

1 cup whole milk (temp at 75°F)

100g cane sugar

1 large egg + 2 large yolks

170g unsalted butter (room temp)

8g vanilla extract

zest of one large lemon

zest of one large orange

Marzipan:

(optional, but traditional)

145g fine blanched almond flour

175g confectioner’s sugar

8g pure almond extract

1 large egg white

*Store bought marzipan is an option as well

Fruits:

9oz raisins

6oz candied lemon & orange peel

3 oz almonds blanched, either slivered or sliced (finely chopped)

½ cup dark rum or brandy

Glaze:

113g unsalted butter (melted)

confectioner’s sugar (dusting)

Method:

 Marzipan:

In a food processor, combine all of the ingredients and blend to a dough-like consistency. Divide into two even portions and shape each into a log. Wrap in plastic wrap and set aside before using. This can also be made in advance and stored in the fridge for up to 2 weeks or frozen for up to 2 months. 

Fruit:

Combine the fruits and finely chopped almonds with the brandy. Allow to soak while mixing and proofing the dough or soak overnight to intensify the flavor in the fruit.

Dough:

 In a stand-up mixer bowl, combine the milk, sugar, eggs, vanilla extract, and lemon zest. Whisk to combine. Whisk in the instant yeast, then add the softened butter in broken up bits.

 Combine all of the dry ingredients in a separate bowl. Add the dry ingredients to the wet mixture. Attach the dough hook and mix on low for about 1 min or until the dry ingredients are absorbed. Bump the speed up to medium (speed 4-6) and mix for 4-5 min. Check the gluten development with a “window pane test”.

 Transfer the dough to a well sprayed mixing bowl. Pinch the sides of the dough inward to round the dough on the sides, then flip the dough seam side down. Cover the bowl with plastic wrap and place in a warm spot in the kitchen or use the proofer setting on your oven. Bulk proof the dough for 1 1/2 -2 hrs. or until doubled in size.

 Punch the dough down and transfer the dough back to the stand-up mixing bowl. Add the soaked fruit, including the liquid, to the dough. Knead the dough on low speed to incorporate the fruit/nut mixture into the dough. Let the dough rest for 5 min.

 Reverse the dough onto a moderately floured work surface. Divide the dough in half with each half weighing 858g. Gently stretch and flatten the dough out into a long, flat oval shape, adding flour to the surface as you go to prevent sticking. This will be roughly 12-14 inches in length. Roll the marzipan log to the length of each dough. Place the marzipan log closer to the left side of the dough. Fold the left side of the dough over the marzipan log and tuck that side into the center. Bring the right side over not all the way to the left side, but just to the middle of the dough. Pinch the right-side lip into the dough to create a seam that is a customary look to stollen. Place both assembled dough logs onto a silicone lined baking tray or a pan sprayed and parchment-lined tray.

 Allow to proof once more for about 40-45 min or give the dough a “poke test” to see if it is proofed. *If the dough springs back quickly, it needs more time to proof; if it holds the indentation of your finger, it’s ready to bake.

 Preheat an oven to 350°F in the final 10 min or so of the proofing process. Bake the stollen for 35-40 min or until golden brown. The internal temperature should read at least 195°F.

 Remove the stollen from the oven, and allow to cool slightly for about 10 min. Poke holes into the stollen, and brush the reserved melted butter generously while still warm. Sprinkle very generously with confectioner’s sugar, rubbing the sugar down the sides and into the crevices. Let the stollen cool completely, then dust once more with powdered sugar before tightly wrapping with plastic wrap.

Tips on aging Stollen: There are various ways to age Stollen, this is one version. Stollen can be enjoyed the same day, but it is best to let the stollen “age” or “ripen” for up to 2 weeks to really intensify the flavor. Simply wrap the completely cooled and confectioner’s sugar coated stollen in plastic wrap tightly. Allow to age at room temperature for 4-5 days, then place in the fridge for the remaining 8-9 days. The flavors will have developed further, creating quite the complex and delicious traditional German Christmas bread to enjoy with family and friends! You can also make this a month in advance if you wish to gift it during the holidays! After the 4-5 days of resting tightly wrapped and at room temperature, followed by the remaining time in the fridge, freeze the stollen for up to a month. Generously dust confectioner’s sugar once more before gifting for the final look. Frohe Feiertage!