The Art of Making a Traditional German Stollen with Dried Fruits

German Stollen is a rich, festive bread filled with dried fruits, nuts, and spices. Traditionally made during the Christmas season, this cake-like bread has a long history dating back to the 14th century. It’s enjoyed across Germany and many other parts of the world, known for its distinctive shape and rich flavor. If you’re ready to make a traditional German Stollen, this guide will take you through every step, from gathering the ingredients to baking and storing this delicious holiday treat.

Ingredients for Traditional German Stollen

To make a traditional German Stollen, you will need the following ingredients:

For the Dough:

• 500g (about 4 cups) all-purpose flour
• 100g (1/2 cup) sugar
• 10g (1 tbsp) active dry yeast
• 1/2 tsp salt
• 200ml (3/4 cup + 2 tbsp) warm milk
• 100g (7 tbsp) unsalted butter, softened
• 2 large eggs
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom (optional for extra flavor)
• Zest of 1 lemon
• 1 tsp vanilla extract

For the Fruit and Nuts:

• 200g (about 1 1/3 cups) mixed dried fruits (raisins, sultanas, currants, chopped dried apricots, or cranberries)
• 100g (about 1/2 cup) chopped dried candied citrus peel
• 100g (about 2/3 cup) chopped almonds or walnuts
• 100g (about 1/2 cup) marzipan (optional but traditional)

For Finishing:

• 50g (about 3 tbsp) melted butter
• Powdered sugar for dusting

Preparing the Dough

1. Activate the Yeast: Start by warming the milk in a saucepan until it is lukewarm (about 100°F or 37°C). In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5 minutes. The yeast should begin to foam and bubble, indicating that it is active.

2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, salt, and spices (cinnamon, nutmeg, and cardamom). Whisk them together to distribute the ingredients evenly.

3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, lemon zest, and vanilla extract. Once the yeast mixture is ready, add it to the wet ingredients, followed by the softened butter.

4. Make the Dough: Gradually add the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a dough begins to form. Once it starts coming together, transfer the dough onto a floured surface and knead it for 10-12 minutes, until it becomes smooth and elastic.

5. First Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean cloth, and leave it to rise in a warm place for about 1.5 to 2 hours, or until it has doubled in size.

Incorporating the Fruit and Nuts

6. Prepare the Fruit and Nuts: While the dough is rising, soak the dried fruits in warm water or rum for about 30 minutes to plump them up. Drain and set them aside. If you’re using marzipan, cut it into strips.

7. Shape the Dough: Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a floured surface and flatten it into a large rectangle. Sprinkle the soaked fruits, candied citrus peel, and chopped nuts evenly over the dough, along with any remaining soaked fruit juices (optional). Fold the dough over the fruits and nuts, then knead gently until they are evenly incorporated.

8. Form the Stollen: Roll the dough into a log shape, folding one side slightly over the other to create the traditional “folded” look. This fold mimics the appearance of the baby Jesus wrapped in swaddling clothes. Place the shaped dough onto a baking sheet lined with parchment paper.

Baking the Stollen

9. Second Rise: Cover the shaped Stollen with a clean towel and allow it to rise for another 30-45 minutes.

10. Preheat the Oven: While the dough is rising, preheat the oven to 350°F (175°C). Place an oven-safe dish of water on the bottom rack to create steam, which helps the Stollen develop a tender crumb.

11. Bake: Once the dough has risen, place the Stollen in the preheated oven and bake for 45-50 minutes, or until it turns golden brown. To test for doneness, insert a toothpick or skewer into the center of the bread; it should come out clean.

Finishing Touches

12. Brush with Butter: Immediately after baking, brush the warm Stollen with melted butter to give it a glossy finish and a rich flavor. This will also help keep the surface moist.

13. Dust with Powdered Sugar: Once the Stollen has cooled slightly, dust it generously with powdered sugar. This is an essential step in giving the Stollen its signature snowy, festive appearance.

14. Cool Completely: Allow the Stollen to cool completely before wrapping it up. The flavor develops further if the Stollen is stored for a day or two before serving.

Storing Stollen

Stollen is best when allowed to rest for a day or two after baking. This resting period helps the flavors to meld and enhances the texture. To store it, wrap it tightly in plastic wrap and then in foil to keep it fresh. It can be kept at room temperature for up to a week or frozen for longer storage. If freezing, slice it before wrapping to make it easier to serve later.

Tips for the Best German Stollen

• Don’t skip the soaking step for dried fruits: Soaking the dried fruits ensures they stay moist and tender, rather than dry out during baking.
• Use quality marzipan: Marzipan is optional but a traditional touch in Stollen, adding a sweet and nutty flavor. If you decide to include it, ensure it’s high quality for the best results.
• Let it rest: The longer you let the Stollen sit, the better it tastes. Consider making it ahead of time for the full flavor to develop.
• Experiment with different dried fruits: While traditional recipes use raisins and currants, feel free to experiment with different dried fruits, such as apricots, cranberries, or even dried cherries, for a unique twist.

Making a traditional German Stollen with dried fruits is a rewarding process that results in a flavorful and aromatic treat, perfect for the holiday season. Whether you’re gifting it to family and friends or enjoying it with a cup of tea, this festive bread is sure to delight.