I love Christmas and the traditions that come with it. And we have a delicious German Stollen every year as well.
Stollen is originally from Germany and as with most traditions there are debates of where it really originates from. Some say Nuremberg, some say Dresden. I am not going to join in on the debate- instead I am going to enjoy a homebaked German Stollen.
It is actually easier than it looks. And you do not need a special baking form for it as I have a kitchen hack for you! Tinfoil. As simple as that. Just fold the tinfoil in the rectangular shape of the Stollen and place it around the Stollen dough before you place it in the oven. Thats it. I think thats awesome!
And the dried fruit- do yourself a favor and let them marinate overnight in the rum. The flavor is just soo much better!
If you want to make your friends and family happy, you can also make from the dough 6 small german stollen as a little Christmas present/ giveaway. I think they turned out absolutely gorgeous and I actually would love one or 2 🙂
Have fun baking!
German Stollen
a Christmas classic from Germany
moderate-
Prep time: 20 minutes -
Rest time: 1 hours 15 minutes -
Baking time: 50 minutes -
Total time: 2 hours 25 minutes
Ingredients
| 600 g | flour |
| 40 g | fresh yeast |
| 100 g | almonds, roughly chopped |
| 120 ml | warm milk |
| 200 g | butter, room temperature and cut in cubes |
| 100 g | sugar |
| 1 | egg |
| 1 | generous pinch of salt |
| 100 g | marzipan |
| 100 g | raisins |
| 50 g | candied oranges |
| 50 g | candied lemons |
| 70 ml | rum |
| finish | |
|---|---|
| 100 g | butter |
| 50 g | powdered sugar |
Utensils
Steps of preparation
- If you can start the evening before and soak the raisins, the candied oranges and candied lemons overnight in the rum to enhance the flavor.
- In a big bowl, mix together the milk with the yeast and sugar and let it rest for 15 minutes.
- In the meantime, prepare your other ingredients.
- Add the flour, the butter, egg, salt and marzipan and knead the dough.
- Let it rest for 30 minutes
- Add the chopped almonds and the dried fruits with the rum to the dough and knead all together.
- Prepare a baking sheet with baking paper.
- Sprinkle your workspace with some flour and then shape the dough in a stollen form.
- If you have a stollen form-use it. If not take some tinfoil and fold a rectangular circle with it.
- Place the dough on the baking paper and cover it with a kitchen towel.
- Let it rest for another 30 minutes and preheat the oven to 180°C.
- Bake the Stollen in the oven for 50 minutes- please do the classic tooth pick test to make sure it is fully baked.
- Just before the Stollen is finished, melt the butter in a small pot
- When the stollen is finished, brush the stollen with the melted butter until the butter is soaked in.
- Generously cover the Stollen with the powdered sugar
- Let it cool down and enjoy!
Notes
If you like to prepare the Stollen in advance, go ahead! As soon as you covered the Stollen in powdered sugar, let it cool down overnight, then wrap it very tightly in cling film and let it rest in a dark and cool space. Best is in the cellar in a cookie tin. When you like to eat it, cover it again in powdered sugar.
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
love sabrina x