There’s nothing quite like the scent of a freshly baked Stollen filling the house during the holidays. This rich, buttery loaf is a German classic, packed with plump raisins, candied citrus, toasted nuts, and warm spices. Traditionally enjoyed during Advent, Stollen is more than just a cake. It’s a symbol of comfort, celebration, and the magic of the season.
A physicist’s insight reveals that the secret to a perfectly moist Stollen lies in the butter. Lots of it. The butter not only carries the flavors but also locks in moisture, making every bite tender and unforgettable. Whether you bake a large loaf for sharing or mini versions for cozy gatherings, this recipe delivers the authentic taste of Christmas.
Ingredients 🍊🌰
For the Fruits and Nuts:
- 400 g raisins or sultanas
- 200 g candied lemon peel
- 200 g candied orange peel
- 100 ml rum (or kirsch, or a mix)
- 200 g blanched almonds (slivered)
- 50 g hazelnuts (chopped)
For the Dough:
- 400 ml whole milk
- 1 kg strong flour (preferably Stollen flour, or at least type 550)
- 40 g fresh yeast
- 120 g sugar
- 10 g Stollen spice mix (cinnamon, cardamom, cloves, nutmeg, coriander)
- Zest of 1 lemon
- 12 g salt
- 1 egg yolk
- 500 g butter (softened)
- 100 g butter or clarified butter (for brushing)
- 100 g granulated sugar (for rolling)
- 50 g powdered sugar (for dusting)
Preparation 🥣
- Soak the raisins, lemon peel, and orange peel in rum (or kirsch) for at least 12 hours, preferably 24 hours.
- Lightly toast the almonds and hazelnuts. Pour 50 ml of milk over them and let them soak for 15–30 minutes. Add more milk if needed.
- Dissolve the yeast in 350 ml of warm milk. Mix with 500 g of flour to form a sponge. Let it rise for 30 minutes until bubbly.
- Add sugar, Stollen spice mix, lemon zest, salt, egg yolk, and the remaining flour to the sponge. Knead until smooth, then gradually incorporate the softened butter, piece by piece, until the dough is soft and elastic. Let it rest for 20 minutes.
- Gently fold in the soaked fruits and nut mixture. Do not over-knead.
- Shape the dough into two large loaves or 15 small ones. Place them on baking sheets or in loaf pans.
- Bake in a preheated oven at 200°C for a few minutes, then reduce to 180°C. Bake for 45–60 minutes for large loaves, 20–25 minutes for small ones.
- Immediately after baking, brush the loaves with melted butter and roll them in granulated sugar. Let them cool, then dust with powdered sugar after 12 hours.
Serving Idea ☕🍯
Serve slices of Stollen with a cup of hot tea or mulled wine. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Why It Works 💫
The secret to a moist Stollen is the generous amount of butter in the dough and the butter bath after baking. Butter acts as an aroma carrier, locking in the flavors of the fruits, spices, and nuts. The sugar coating forms a protective layer, preventing moisture loss and keeping the Stollen soft for days.
Image: Dresdner Christstollen (Konditorei Maaß), Alice Wiegand / CC-BY-SA-4.0 (via Wikimedia Commons).
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