How difficult is it to prepare Stollen?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Stollen?

The preparation time is 180 minutes and the cooking time is minutes.

How many people does this recipe serve?

This recipe is designed for 2 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Breads and pastries • 06 de Nov de 2023

Stollen

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Stollen is a cherished German Christmas bread, renowned for its rich sweetness and a delightful blend of dried fruits and nuts. This holiday classic is ideal for sharing as a heartfelt gift or savoring alongside a steaming cup of coffee or tea. Embrace the festive spirit by preparing your very own Stollen with this recipe.

Recipe Summary

Preparation

180 min

Servings

Difficulty

Intermediate

Instructions

Step 1

In a small bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let it sit for about 10 minutes until it's frothy.

Step 2

In a large mixing bowl, combine the flour, sugar, softened butter, eggs, vanilla extract, and salt. Pour in the yeast mixture and mix to form a dough.

Step 3

Knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 4

In a separate bowl, combine the mixed dried fruits, chopped almonds, chopped candied cherries, lemon zest, orange zest, nutmeg, and cinnamon. If using rum, pour it over the fruit mixture and let it soak.

Step 5

Preheat your oven to 350°F (180°C).

Step 6

Punch down the risen dough and roll it out into a large rectangle. Sprinkle the fruit mixture evenly over the dough. Roll up the dough, tucking in the sides as you go, to form a log shape.