German Christmas stollen

Based on 16 ratings

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-10+
430 g all-purpose flour
10 g dry yeast
60 ml water (lukewarm)
40 g sugar
150 ml milk
1 tsp cinnamon (ground)
vanilla bean (seeds)
160 g butter (soft)
20 g butter (melted)
70 g marzipan (cubed)
2 cl rum
lemon (zests)
50 g almond slivers
50 g diced candied orange
50 g diced candied lemon
50 g raisins
50 g confectioners' sugar
salt
flour for work surface
Metric
Imperial

Utensils

  • small bowl
  • standing mixer or hand mixer
  • plastic wrap
  • large bowl
  • rubber spatula
  • standing mixture or hand mixer
  • rolling pin
  • baking tray
  • baking paper
  • sieve
  • brush

Nutrition per serving

Cal
443
Protein
7 g
Fat
21 g
Carb
57 g
  • Step 1/7

    In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
    • 60 ml water
    • 10 g dry yeast
    • 10 g sugar
    • small bowl

    In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.

  • Step 2/7

    In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
    • 200 g all-purpose flour
    • standing mixer or hand mixer

    In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.

  • Step 3/7

    Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
    • 150 ml milk
    • plastic wrap
    • large bowl
    • rubber spatula

    Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.

  • Step 4/7

    Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
    • 230 g flour
    • 30 g sugar
    • 1 tsp cinnamon
    • vanilla bean
    • 160 g butter
    • 70 g marzipan
    • 2 cl rum
    • lemon
    • salt
    • standing mixture or hand mixer

    Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.

  • Step 5/7

    Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
    • 50 g almonds slivers
    • 50 g diced candied orange
    • 50 g diced candied lemon
    • 50 g raisins

    Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.

  • Step 6/7

    Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
    • flour for work surface
    • rolling pin

    Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.

  • Step 7/7

    Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
    • 20 g butter (melted)
    • 50 g confectioners' sugar
    • baking tray
    • baking paper
    • sieve
    • brush

    Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.