German Christmas stollen

Based on 16 ratings

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
7g
Fat
21g
Carb
57g

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 dry yeast
  • 10 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 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 flour
  • 30 sugar
  • 1 tsp cinnamon
  • 1 vanilla bean
  • 160 butter
  • 70 marzipan
  • 2 cl rum
  • 1 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 almonds slivers
  • 50 diced candied orange
  • 50 diced candied lemon
  • 50 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 butter (melted)
  • 50 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.