Go Back

German Stollen

A festive loaf filled with dried fruits and warm spices, dusted with powdered sugar, perfect for the holiday season.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 slices
Course: Dessert, Snack
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 4 cups all-purpose flour Main structure.
  • 1 cup mixed dried fruits (raisins, currants, sultanas) Soak overnight for extra plumpness.
  • 1/2 cup chopped nuts (almonds or walnuts) For crunch.
  • 1/4 cup sugar A touch of sweetness in the dough.
  • 1 cup milk Warmed to help the yeast.
  • 1/2 cup unsalted butter (melted) Use unsalted so you control salt.
  • 1 package (2 1/4 tsp) active dry yeast The lift.
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 zest lemon Citrus lifts the flavors.
  • 1 zest orange Citrus lifts the flavors.
  • 2 tablespoons rum (optional) Soak fruit in it for extra depth.
For Dusting
  • 1/2 cup powdered sugar For dusting after cooling.

Method
 

Preparation
  1. In a small bowl, combine warm milk and yeast, letting it sit until frothy (about 5–10 minutes).
  2. In a large mixing bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg.
  3. Add melted butter, the yeast mixture, vanilla extract, lemon zest, and orange zest to the dry ingredients. Mix until a dough forms.
  4. Knead in the dried fruits and nuts until evenly distributed—about 5–8 minutes by hand or 4–5 minutes in a stand mixer.
  5. Shape the dough into a large loaf and place it on a baking sheet lined with parchment paper.
  6. Cover and let rise in a warm place until doubled in size (about 1–2 hours).
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake for 30–40 minutes until golden brown and a toothpick in the center comes out mostly clean.
  3. Allow to cool slightly before dusting generously with powdered sugar.
Serving
  1. Slice and enjoy warm or at room temperature.

Notes

Letting the dough rise until doubled is key for a tender crumb and good fruit distribution. For a nuttier spin, add toasted almonds and a dash of marzipan.