Authentic Stollen Recipe (German Christmas Bread)

Discover the Magic of Stollen Bread – A German Christmas Tradition

Stollen Bread, a German Christmas classic, is renowned for its rich flavors and festive spirit. This holiday season, bring the essence of German traditions to your home with this authentic Stollen Bread recipe.

The Essential Ingredients

Our Stollen Bread recipe requires:

• 1200 g Hard Flour: Provides the structure and texture.
• 200 g Almond Flour: Adds a nutty flavor and tender crumb.
• 100 g Fresh Yeast: Essential for a light, airy dough.
• 1 Pinch of Salt: Enhances the overall flavor.
• 2 Eggs and 2 Egg Yolks: Enriches the dough.
• 600 g Milk, Lukewarm: Activates the yeast and moistens the dough.
• 300 g Butter, Cubed: Creates a rich, tender texture.
• 150 g Sugar: Sweetness to balance the flavors.
• 100 g Rum: Infuses the raisins with a deep flavor.
• 300 g Raisins, 150 g Roasted Almonds, 150 g Candied Fruit Cubes: The heart of Stollen, adding sweetness and texture.
• 50 g Melted Butter and Icing Sugar for Sprinkling: For the perfect finish.

Baking Stollen Bread: A Step-by-Step Guide

Preparing the Dough

Begin your baking journey by soaking the raisins and roasted almonds in rum. Next, activate the yeast by mixing it with sugar, lukewarm milk, and a bit of hard flour. This step is crucial for a well-risen Stollen bread.

Baking and Finishing Touches

Once your dough is ready and fruits are incorporated, it’s time to shape and bake your bread at 170°C (340 F) for 45 minutes. The final touch involves brushing the warm loaves with melted butter and dusting them with icing sugar, creating a visually stunning and delicious Stollen Bread.

Enjoying and Storing Your Homemade Stollen Bread

Best Ways to Serve

Enjoy your Stollen Bread sliced, preferably with a hot beverage. It’s perfect for breakfast or as a holiday snack.

Authentic Stollen Recipe (German Christmas Bread)

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GermanDifficulty: Easy

Servings

3

Loaves

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

0

minutes

Welcome to the world of Stollen, the traditional German Christmas sweet bread. In this recipe, we embark on a journey to the heart of German tradition, uncovering the secrets to perfectly crafting this unique holiday treat. Stollen is the perfect recipe to impress your loved ones during the festive season.

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Ingredients

Metric US

• 1200 g 1200 Hard flour

• 200 g 200 Almond flour

• 100 g 100 Fresh yeast

• 1 1 Pinch of salt

• 2 2 Eggs

• 2 2 Egg yolks

• 600 g 600 Milk, lukewarm

• 300 g 300 Butter, cut into cubes

• 150 g 150 Sugar

• 100 g 100 Rum

• 300 g 300 Raisins

• 150 g 150 Roasted almonds

• 150 g 150 Candied fruit cubes

• 50 g 50 Melted butter

• Icing sugar to sprinkle

Recipe

• In a bowl, add the raisins and the roasted almonds. Add the rum, stir a little, and set it aside.
• In another bowl, add the sugar, the yeast, half of the milk (lukewarm), and mix. Add a little of the hard flour to make a paste. Mix and set it aside for a while to activate the yeast.
• In the bowl of the mixer, add the activated yeast, the remaining milk, the almond flour, the eggs, the egg yolks, the remaining hard flour, a pinch of salt, and the butter cut into cubes. Beat in the mixer for 5 minutes until a dough that doesn’t stick to the hands.
• Transfer the dough to the countertop and roll it out using your hands.
• Spread the fruits and the almonds with the raisins, which have been soaked in rum, in the center of the dough.
• Fold the dough from the edges towards the center and then roll it into a log. Fold the dough again into an envelope, from the edges towards the center, so that the filling spreads throughout.
• Transfer the dough to a bowl, cover it, and let it rest on the side for 45 minutes to rise.
• Sprinkle a little flour on the countertop and transfer the dough onto it. Knead it slightly to deflate the dough.
• Cut the dough into three equal pieces and shape them into loaves. Transfer the bread to a baking tray lined with parchment paper.
• Score the breads down the middle. Set them aside for 10 minutes.
• Preheat the oven to 170 C and bake for 45 minutes.
• After we take the breads out of the oven, while they are still warm, brush them with the melted butter. Let them cool down completely.
• After they have cooled down completely, dust them with icing sugar.

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