German Christmas stollen

German Christmas stollen

Based on 18 ratings
Team

Team

Editorial Team at Kitchen Stories

Difficulty

Medium 👍

Preparation

45 min

Baking

40 min

Resting

60 min

Ingredients

2Servings
86 g
all-purpose flour
2 g
dry yeast
12 ml
water (lukewarm)
8 g
sugar
30 ml
milk
¼ tsp
cinnamon (ground)
¼
vanilla bean (seeds)
32 g
butter (soft)
4 g
butter (melted)
14 g
marzipan (cubed)
cl
rum
¼
lemon (zests)
10 g
almond slivers
10 g
diced candied orange
10 g
diced candied lemon
10 g
raisins
10 g
confectioners' sugar
salt
flour for work surface
MetricImperial

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

How-To Videos

basic-yeast-dough

Basic yeast dough

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

Nutrition per serving

Cal443
Fat21 g
Protein7 g
Carb57 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.
    • 12 ml water
    • 2 g dry yeast
    • 2 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.
    • 40 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.
    • 30 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.
    • 46 g flour
    • 6 g sugar
    • ¼ tsp cinnamon
    • ¼ vanilla bean
    • 32 g butter
    • 14 g marzipan
    • cl rum
    • ¼ 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.
    • 10 g almonds slivers
    • 10 g diced candied orange
    • 10 g diced candied lemon
    • 10 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.
    • 4 g butter (melted)
    • 10 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.

  • Enjoy your meal!

    German Christmas stollen

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