Freshly baked cookies, aromatic mulled wine, crispy roast duck, etc. – without a doubt, Christmas is the most delicious time of year in terms of cuisine. But no matter how we twist and turn it, there are some delicacies without which the holidays would simply be harmless. Beautifully buttery, juicy and sprinkled with plenty of powdered sugar - a full-bodied and spicy stollen is simply a must at Christmas time. The delicious pastries are on the festive table for many families during Advent coffee or breakfast. Whether classic or something more unusual – there are now a lot of recipes for stollen and they all taste good. But for us personally, there is hardly anything better than a piece of juicy butter stollen! Do you agree with us? Then you should definitely read on! Open the Christmas bakery and be sure to remember the best butter stollen recipe! Have fun reading and enjoy!
Grandma's butter stollen recipe without marzipan
Childhood memories are coming back to us now! We got this butter stollen recipe without marzipan from our grandma's cookbook and it's a must for us every Christmas! Whether sheform the stollen yourselfor bake it in a Stollen baking pan is up to you.
Ingredients for 2 Stollen
- 850 grams of wheat flour, type 405
- 100 grams of granulated sugar
- 200 Gramm Butter
- 150 ml milk
- 100 grams of ground almonds
- 300 grams of raisins
- 100 grams each of orange peel and lemon peel
- 1 cube of fresh yeast
- 2 packs of vanilla sugar
- 120 ml Rum
- 1 tsp cinnamon
- 1/2 teaspoon each of nutmeg and cardamom
To spread:
- 150 grams of powdered sugar
- 80 Gramm Butter
Bake butter cakes
- Mix the raisins, lemon peel, orange peel, ground almonds and rum in a bowl and let it steep for 2 hours or, ideally, overnight.
- Place flour in a large bowl and form a small well in the center.
- Crumble in the yeast and pour about 2 tablespoons of the lukewarm milk with a pinch of sugar over the yeast.
- Mix everything lightly and sprinkle some flour on top.
- Cover the mixture with a cloth and let it rise in a warm place for 15 minutes.
- Add butter, eggs, sugar and spices to the bowl and mix lightly with your hands.
- Then knead well with the dough hook of the hand mixer for 5 minutes at the highest level.
- Gradually add milk and finally fold in the raisin mixture.
- Let the dough rise again in a warm place for 30 minutes.
- Knead again briefly and divide into two equal parts.
- Form the pieces into oblong loaves and flatten half of the stollen over the long edge with the rolling pin.
- Fold the thicker part over it and shape the stollen with your hands.
- Line a baking tray with aluminum foil and baking paper, place the buttered cake on top and let it rise, covered, for 30 minutes.
- Preheat the oven to 200 degrees, put the stollen in the oven and turn the temperature down to 160 degrees.
- Bake for 45-50 minutes and brush the stollen with the melted butter while it is still hot.
- Allow to cool completely and brush with butter again.
- Finally, sprinkle with plenty of powdered sugar and voilà – this is the best butter stollen recipe without marzipan!
And here's another classic from Christmas baking for all marzipan fans! Our best recipes forMarzipan cookiesyou already know. Now we're going to bake a juicy Dresden-style butter stollen!
Ingredients
- 500 grams of wheat flour
- 100 grams of sugar
- 125 ml milk, lukewarm
- 20 grams of fresh yeast
- 100 grams butter, softened
- 400 grams of marzipan raw material
- 2 Owner
- 120 grams of raisins, pickled in rum
- 100 Gramm Orangeat
- 1 pack of vanilla sugar
- 1/2 teaspoon each cardamom, mace and cinnamon
To spread:
- 200 Gramm Butter
- 120 grams of granulated sugar
- 120 grams of powdered sugar
preparation
- Whisk the milk, sugar and vanilla sugar together in a bowl and crumble in the yeast. Stir briefly.
- Whisk together the wheat flour and spices in a large bowl and add the yeast mixture.
- Add eggs and butter and knead into a smooth dough using the dough hook of the hand mixer on the highest setting for 5-7 minutes.
- Add raisins, chopped almonds and orange peel and knead again.
- Form the dough into a ball and let it rise, covered, in a warm place for 1 hour until doubled.
- Knead the dough briefly on a floured work surface and divide into 2 equal parts.
- Roll out the pieces into a square about 1 cm thick.
- Knead 200 grams of marzipan each and roll out on a little powdered sugar.
- Place the marzipan pieces on the dough and roll it up from both sides.
- Press the larger roll lightly onto the smaller one.
- Place the marzipan cakes on a baking tray and let them rise, covered, for 30 minutes.
- In the meantime, preheat the oven to 180 degrees and bake the stollen for 30-35 minutes.
- Cover with baking paper halfway through the baking time.
- While it is still hot, brush it with the melted butter and let it cool completely.
- Then sprinkle thickly with granulated and powdered sugar and your juicy marzipan stollen is ready!
Butter Stollen recipe from the Thermomix
And finally, we have the perfect butter stollen recipe from the Thermomix for anyone who wants to save themselves all the kneading. The Christmas classic tastes really wonderful and will keep for 6 weeks when stored in a cool place in the cellar and wrapped in aluminum foil.
Ingredients
- 550 grams of wheat flour, type 405
- 1 cube of fresh yeast
- 2 Owner
- 200 grams butter, at room temperature
- 250 grams of milk
- 50 grams of sliced almonds
- 100 grams of sugar
- 35 grams each of orange peel and lemon peel
- The grated zest of 1 lemon
- 150 grams of raisins
- 60 grams of currants
- 30 ml Rum
- 1 TL Bittermandel-Aroma
- 1/2 teaspoon each cinnamon, cardamom and nutmeg
preparation
- Soak raisins and currants in rum and let them soak for 1-2 hours.
- Put the orange peel and lemon peel in the mixing bowl and chop for 3 seconds/speed setting 7-8. Remove from mixing bowl.
- Place yeast, milk and sugar in the mixing bowl and heat for 3 minutes/37 degrees/speed 1.
- Add eggs, butter and wheat flour and work into a dough at kneading level 5.
- Add the orange peel, lemon peel, almonds, lemon peel, bitter almond flavor and spices to the mixing bowl and work in for 2 minutes/kneading setting.
- Add the raisins and currants with the rum and fold in for 2 minutes/speed 2/left-hand rotation.
- Transfer the dough and knead briefly with your hands.
- Cover and let rise in a warm place for 2 hours.
- Form the dough into a roll on a floured work surface and use the rolling pin to roll it out from the middle to one side.
- Brush the thin side with a little water and fold the thick side on top.
- Line a baking tray with baking paper and brush the stollen with a little melted butter.
- Preheat the oven to 160 degrees and bake the butter stollen for 55-60 minutes.
- Brush the still hot stollen again with butter, let it cool down and dust it thickly with powdered sugar.
- And voilà – the butter stollen recipe from the Thermomix is that easy!
