With December around the corner, the holiday season is in full swing and these stollen are the best way to welcome the season if you haven't already. Stollen are packed with festive flavors (e.g. spiced rum, cinnamon, cardamom and mixed spice) and are perfect as a festive treat or homemade Christmas gift for loved ones. You can make Stollen confectionery yourself and we will help you with a fewdelicious and juicy recipes!
Prepare the classic for Christmas
Your search for the best authentic German stollen recipe is over: flaky, juicy and divinely aromatic - these homemade Christmas stollen are incredible!
Ingredients:
1 packet of active dry yeast
2 tablespoons warm water
240 g warm 2% milk
180g butter, softened
100g sugar
2 large eggs, lightly beaten
1 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
500 to 600 g all-purpose flour
120g raisins
120g mixed candied fruits
50 g chopped almonds
For the glaze:
300g powdered sugar
2 to 3 tablespoons of 2% milk
Preparation:
- In a large bowl, dissolve the yeast in the warm water. Add milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add raisins, candied fruits and almonds. Add enough remaining flour to form a soft dough.
- Turn out onto a floured surface and knead until the dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl and turn once to grease the surface. Cover and leave in a warm place until the dough has doubled in size, about 1-1/2 hours.
- Punch down the dough and divide it in half; cover and let rest for 10 minutes. Roll or press each half into an oval measuring 30 x 17 cm. Fold one long side over to within 3 cm of the opposite side; press the edge lightly to seal it. On a greased onePlace baking tray; Fold in the ends lightly. Cover and let rise until dough has almost doubled in size, about 1 hour.
- Bake at 180°C for 25-30 minutes or until golden brown. Cool on wire racks. To make Stollen confectionery, cut into pieces!
These lightly spiced mini stollen are ideal with coffee, mulled wine or packaged as a homemade Christmas gift.
Ingredients for 25 servings:
75g mixed dried fruits
25 g dried sour cherries
2 1/2 tablespoons spiced rum
75 ml milk
75 g Butter
Zest of 1 orange
1 teaspoon fast-acting yeast
225g strong white bread flour, plus extra for dusting
1 tablespoon caster sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon spice mix
2 green cardamom pods, sliced, seeded and crushed
1 medium egg, plus 1 egg yolk, lightly beaten
Sunflower oil, for greasing
1 teaspoon powdered sugar, plus extra for dusting
200 g golden marzipan
Preparation:
- For this mini stollen recipe you first have to mix the dried fruits and sour cherries with 1 tablespoon of rum. Set aside for at least 2 hours.
- In a small saucepan, gently heat the milk, 50g butter and the orange peel until they have melted and begin to steam. Remove from the heat, let cool slightly for 5 minutes, check with your finger to make sure it is lukewarm, then stir in the yeast.
- Place flour, sugar, spices (including cardamom) and a pinch of salt in a large bowl and stir briefly. Pour the milk mixture, egg and egg yolk over the dry mixture and stir until a slightly sticky dough forms. Transfer to a lightly floured surface and knead for 10 minutes, until the dough is smooth and springs back when pressed.
- Place the dough in a lightly oiled bowl, cover with plastic wrap and leave in a warm place until almost doubled, 1 to 2 hours.
- Preheat the oven to 180°C mark 4. Meanwhile, sift 1 teaspoon of powdered sugar onto a clean surface and roll out the marzipan into a 20cm square.
- Place the dough on a lightly floured surface, spread the drained, soaked fruit on top and knead until it comes together welland the fruitsare evenly distributed throughout the dough. Divide in half. Roll out each half into a rough 20cm square and place in a 20cm square tin lined with baking paper. Cover with marzipan and then the second piece of dough. Leave in a warm place for 20-30 minutes until the dough has almost doubled in size.
- Bake for 25 minutes until the dough is golden and risen. Allow to cool on a wire rack for 15 minutes, then remove from pan and allow to cool completely. Trim the edges and cut into 25 squares.
- Carefully melt the remaining rum and butter, brush each square with it and roll in powdered sugar to serve.
Try vegan stollen bites (gluten-free)
This vegan version is a wonderful treat for Christmas. You can eat it immediately or make it in advance and let it age for a few weeks before serving.
Ingredients for 22-24 servings:
150 ml plant-based milk
1 tablespoon lemon juice
140 g vegan marzipan, chilled
280 g self-raising flour
1 teaspoon baking powder
90 g vegan Butter, called
1 teaspoon vanilla extract
1 teaspoon almond butter
3 tablespoons applesauce or mashed banana
50 g caster sugar
90 g ground almonds
100 g mixed dried fruits with peel
A pinch of salt
Preparation:
- Preheat the oven to 180/200° C and line 2-3 large baking trays with parchment paper.
- Place the plant milk and lemon juice in a large bowl and stir. Let stand for 5 minutes to form a buttermilk. Grate the marzipan.
- Put the flour, baking powder and a pinch of salt in a blender and pulse briefly. Cut the butter into cubes, put it in the mixer and process it into a fine, crumbly mass with the hand blender.
- Stir vanilla and almond butter, applesauce and sugar into the milk mixture.
- Add the flour and butter mixture, the ground almonds, the grated marzipan and the mixed dried fruits. Stir the mixture well until there are no more flour spots. The mixture will be quite moist.
- Using an ice cream scoop or large dessert spoon, scoop out 22-24 bites andonto the baking sheetsplace. Spread them out a little as they will spread easily.
- Lightly dust your hands with flour and shape the bites into nicer circles and smooth the top. Bake for 10-12 minutes or until golden brown.
- Cool on the sheets until firm, 5-10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar and enjoy.
- Store leftover stollen at room temperature in a sealed container for 3-5 days. You can freeze them in a sealed container for up to 1 month and thaw at room temperature. You can make your own Stollen confectionery so deliciously!
