Christmas is right around the corner and it's about time to bake traditional German Christmas Cake - Stollen. Packed with a delicious mixture of dried and candied fruits, almonds and marzipan, this decadent cake is a true Christmas treat.
This post is packed with useful information as well as step-by-step tutorial, so keep on reading my friend:)
Stollen (German Christmas Bread)
How was your Thanksgiving my friend?
Good?
I hope it was filled with family, friends, laughter and of course delicious food.
Now, that Thanksgiving is officially over, it's time to think about Christmas menu. In particularly, about Christmas desserts.
As known, one of the best Christmas desserts come from Europe.
In Germany - Christmas dinner is not complete without a traditional German Cake called Stollen. It is originated in Dresden and is an absolute must for Christmas holidays.
What's so special about Stollen?
German Christmas Stollen or Weihnachtsstollen is generously sprinkled with powdered sugar and represents baby Jesus wrapped up in a blanket.
Stollen is literally packed with dried fruits, candied fruits, nuts and marzipan. It doesn't require any special cake pan and is easier to make than you think.
Another special thing about Christmas Stollen is that it is usually prepared 2-3 weeks before Christmas. That way all dried fruits will saturate the cake giving it even more unique flavor.
Did I mention it's not too tricky to make it?
I was actually prepared for the opposite and reserved the full day just to make this German Stollen Bread.
In the middle of the process, I realised that cake is almost ready and I wasn't even tired yet:)
Despite that Stollen is an easy dessert, don't expect it to be ready in 30 minutes. Sorry:)
Since we're adding yeast to the dough, it will take some time until the dough rises. You'll have to leave the dough to rise several times during the process.
So while it may take long to make Stollen, you're not going to be involved the whole time.
Let's take a closer look.
How To Make Stollen?
1. Macerate the raisins
The night before making this delicious German Stollen, start macerating the raisins. In a small bowl combine raising and rum. Let it stay overnight or at least 4 hours.
2. Proof the yeast
The next day, in a small bowl combine warmed to 115 F milk, 1 tablespoon of sugar and active dry yeast. Leave it to rise, about 15 minutes. I love using food thermometer to ensure the proper temperature.
3. Prepare the dough
Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic.
Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size.
4. Chop dried fruits and nuts
Meanwhile, finely chop the almonds (if using whole almonds) and candied fruit.
5. Combine all ingredients
When the dough doubles in size, in the same bowl knead it with your hands for a few more minutes.
Then add raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla and cinnamon.
Knead the dough again until all ingredients are incorporated and the dough is elastic. Cover with a towel again and leave it in a warm place to rise for 2.5 - 3 hours. During this time, knead the dough 1-2 more times.
6. Add marzipan
Remove the dough from the bowl and place it on a lightly floured surface.
Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc.
Divide marzipan in 2 and roll out each piece into a 9 inch long log. Using a rolling pin, make the indentation in he dough lengthwise, slightly off-center (like shown on the picture below).
Place marzipan log in the indentation and cover marzipan with the wider side of the dough.
Repeat with the other piece of dough and transfer Stollen on a parchment lined baking sheet. Leave it at room temperature for 30 minutes.
7. Bake
Bake Stollen for 15 minutes in a preheated to 390 F oven, then reduce the temperature to 335 F and bake for another 45 minutes. (Don't open the oven door during this time).
When Stollen is ready, remove it from the oven and very generously coat with melted better from all sides even from the bottom.
Very generously sprinkle Stollen with icing sugar and let it cool.
And that's it. You made it! Congratulations!
Stollen Storage
You have a few options on how to properly store Stollen.
1. Tightly wrap Stollen in plastic, then in aluminum foil, place in a zipper freezer-friendly bag and store in a cool dry place for 2-3 weeks, preferably basement.
2. If you can't wait until Christmas (I don't blame you, it's so delicious), you can wrap Stollen in plastic and keep at room temperature for up to 3 days.
3. You can also freeze this German Stollen Bread for up to 2-3 months. Don't forget to warp it tightly in a plastic wrap.
When ready to serve Stollen, thaw in the fridge overnight or defrost in a microwave and enjoy the richness and taste of an incredible Christmas treat.
Can I substitute Almond Paste for Marzipan?
In this Stollen recipe, you can absolutely substitute one for another. These 2 ingredients are practically the same.
The only difference is that Almond Paste contains less sugar and more almonds and Marzipan contains more sugar and less almonds.
This is a brand of Marzipan and Almond Paste that I use all the time in my baking recipes.
I hope you'll love this traditional and beautiful German Christmas Stollen.
Friends, if you like this recipe, please take a second to PIN IT! I would greatly appreciate this!
More European Christmas DessertsRisalamande - utterly delicious and airy Danish Christmas Rice Pudding Dutch Christmas Log - super easy puff pastry recipe with almond paste Joulutorttu - Finnish Christmas cookies with prune jam Viennese Cookies - beautiful, 5-ingredient cookie recipe perfect for Christmas gift exchange |
If you're looking for a quick overview of the recipe, please check out my Christmas Stollen web-story.
Stollen Recipe
Ingredients
Click on the highlighted link to purchase the ingredients
- 9 oz mixed raisins
- 2 handfuls mixed candied fruit (such as pineapple, mango, papaya)
- 7 oz almonds chopped
- 7 oz Marzipan* See the notes
- 2 oz rum
- 14 grams active dry yeast
- 4 oz sugar
- ⅞ c milk
- 3 c + 2 tbsp flour sifted
- 2 eggs
- 2 sticks + 1 tbsp butter (at room temperature) + a few tablespoons more for coating baked Stollen
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 lemon juiced and zested
- ½ teaspoon cinnamon powder
- 4 tablespoon icing sugar for dusting for dusting Stollen* (See the notes)
Instructions
- In a small bowl combine raising and rum. Let it stay overnight or at least 4 hours.
- In a small bowl combine warmed to 115 F milk, 1 tablespoon of sugar and yeast. Leave it to rise, about 15 minutes.
- Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic.
- Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size.
- Meanwhile, finely chop the almonds (if using whole almonds) and candied fruit.
- When the dough doubles in size, in the same bowl knead it for a few minutes. Then add raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla and cinnamon. Knead the dough again until all ingredients are incorporated and the dough is elastic. Cover with a towel again and leave in a warm place to rise for 2.5 - 3 hours. During this time, knead the dough 1-2 more times.
- Remove the dough from the bowl and place it on a lightly floured surface.
- Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc.
- Divide marzipan in 2 and roll out each piece into a 9 inch long log.
- Using a rolling pin, make the indentation in the dough lengthwise, slightly off-center.
- Place marzipan log in the indentation and cover marzipan with the wider side of the dough.
- Repeat with the other piece of dough and transfer Stollen on a parchment lined baking sheet and leave it in room temperature for 30 minutes.
- Meanwhile, preheat the oven to 390 F.
- Bake Stollen for 15 minutes, then reduce the temperature to 335 F and bake for another 45 minutes. (Don't open the oven door during this time).
- When Stollen is ready, remove it from the oven and very generously coat with melted better from all sides even from the bottom.
- Very generously sprinkle Stollen with icing sugar and let it cool.
- Tightly wrap in plastic, then foil, place in a zipper bag and store in a cool dry place for 2-3 weeks.
Notes
Nutrition
If you make this recipe, don't forget to snap a photo and post it on Instagram with a hashtag #lavenderandmacarons.
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Oana says
I love this dessert! It's not something to eat very often in Romania, but it's nice to discover new traditions around the world!
Iryna says
Thanks for your comment Oana! Stollen is a really delicious German dessert. I haven't made any Romanian recipes yet. Definitely need to fix this:)
Jacqueline Meldrum says
That looks fabulous. Perfect for guests over the Christmas period.
Iryna says
Thank you Jacqueline!
Chris Collins says
I've never had German Christmas cake before, but it looks so so delicious! Will definitely have to make it!
Iryna says
Thanks Chris! It's a very delicious Christmas treat indeed!
holly says
what a lovely recipe to enjoy with family over the holidays!
Iryna says
Thanks Holly!
Lisa Huff says
I bet this smells amazing! Loving all the different flavors and textures going on with the fruits and nuts!
Iryna says
Thanks Lisa!
Elaine Benoit says
Looking at your recipe made me miss my Grandmother!! She used to make stollen all the time around the holidays!! What a delightful and delicious looking dessert! I can't wait to make it!
Iryna says
Thanks Elaine!
Wendy says
I love this recipe! It worked out so nicely but it was all eaten before I could even store it away! Where do you recommend storing it - fridge or room temperature?
Iryna says
Wendy, I'm happy to hear your liked the recipe.
There are many ways to store Stollen. You can either wrap it in plastic and keep at room temperature for up to 3 days. Or, after you baked the loaves, generously coated them with butter and icing sugar, tightly wrap in a freezer wrap (waxed brown paper) or plastic and store in a cool dry place (like basement) for 2-3 weeks.
You can also freeze it for up to 2-3 months. Again, wrap tightly in a plastic wrap and when ready to serve, thaw in the fridge overnight or defrost in a microwave. Hope this helps!
Kulia says
So tasty it looks!
Iryna says
Thank you:)