Stollen – German Christmas Cake

Atsuko

December 16, 2024

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Atsuko

Founder of @Umami Sans Frontières

As Christmas approaches, German towns are filled with rows of Stollen, creating a festive and cheerful atmosphere. This traditional holiday treat is easier to make at home than you might think, and today I’m excited to share our family’s special recipe with you. While the recipe calls for a mold, don’t worry if you don’t have one! Simply use aluminum foil or baking paper to shape your Stollen beautifully. What’s more, it’s made without rum, offering a gentle sweetness that’s just right for kids and anyone who loves a softer, alcohol-free flavor. Let’s bring a taste of German Christmas to your home!

Expense

💵💵

Preparation

180 mins

Baking time

60 mins

Rest time

Ingredients

Cooking time: Around 4 hours and a half

Ingredients:

For Soaking:

200 of Dried raisins
50g of Candied lemon peel
50g of Candied orange peel
100g of Chopped or sliced almonds
80 ml of Apple juice (or 40 ml rum if preferred)

For the Dough:

500g of Flour
125ml of Milk
100g of Sugar (reserve 1 teaspoon for the yeast mixture)
2 teaspoons of Vanilla sugar
14g of Dry yeast or 42g of fresh yeast
1 Egg
200g of Butter (softened to room temperature)

For Flavoring and Additional Ingredients:

100g of Marzipan (Mazipanrohmasse), cut into small pieces
A pinch of cinnamon
A pinch of nutmeg
A few drops of rum essence (optional)
A pinch of cardamom (optional)
A pinch of cloves (optional)

For Finishing:

50g of Butter (for brushing after baking)
As needed Regular sugar (to prevent drying)
As needed Powdered sugar (for dusting)

How to make it:

1. Preparing the Dried Fruits:

1/ In a bowl, combine the dried raisins, orange peel, lemon peel, and almonds.

2/ Add the apple juice (or rum) and mix thoroughly. Cover with plastic wrap and let it sit overnight or soak for at least one hour while preparing the dough.

2. Preparing and Kneading the Dough:

3/ Bring the butter to room temperature.

4/ Warm the milk slightly and dissolve the dry yeast and 1 teaspoon of sugar in it.

5/ In a large bowl, combine the flour, remaining sugar, and vanilla sugar. Create a well in the center and pour the milk-yeast mixture into it. Cover the bowl with a kitchen towel and let it rest for 10 minutes. Meanwhile, cut the marzipan into small pieces and grind the cardamom and cloves into a fine powder using a mortar and pestle.

6/ Add the softened butter, egg, cinnamon, nutmeg, cardamom, cloves, and the small pieces of marzipan to the dough. Knead thoroughly until the dough becomes smooth and elastic. (I like to start with a hand mixer and finish by hand to feel the dough’s texture.)

3. Proofing and Mixing in the Fruits:

7/ Place the dough in a bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1.5 hours, or until it doubles in size.

8/ Incorporate the soaked dried fruits evenly into the risen dough. Cover the dough with a towel again and let it rest at room temperature for another 30–60 minutes.

4. Shaping and Baking:

9 / Grease the mold lightly with butter and shape the dough to fit into the mold. (If you don’t have a mold, lightly wrap the dough with aluminum foil or baking paper to hold its shape.)

10/ Place the Stollen in a preheated oven at 160°C (320°F) and bake for 50–60 minutes.

5. Finishing and Storing:

11/ Let the baked Stollen cool slightly, then brush it generously with melted butter.

12/ Coat the Stollen with regular sugar, and once it has cooled, dust it generously with powdered sugar.

13/ Wrap the Stollen in aluminum foil and store it in a cool place for several days to allow the flavors to develop. Before serving, dust it again with powdered sugar, slice, and enjoy!

⭐️ No Mold? No Problem! Fun Tips for Perfect Stollen ⭐️

⭐️ Soaking the Dried Fruits: Traditional Stollen recipes call for soaking dried fruits in rum—but in my family, we’re not big fans of alcohol in cakes. Instead, we soak the fruits in apple juice for a naturally sweet twist. Want that classic rum aroma? A dash of rum essence works like magic. If you’re going for a completely alcohol-free version, skip it entirely—no problem! Customize it however you like and make it your own.

⭐️ No Mold? No Stress!: Don’t have a Stollen mold? No worries! Simply shape the dough, then loosely wrap it with aluminum foil or baking paper before baking. This nifty trick keeps the shape intact and gives you a beautifully finished loaf. It’s an easy fix, so dive in with confidence—no mold, no problem!

⭐️ Mastering the Bake: Every oven is a bit different, which means baking times can vary. Keep an eye out for a golden, lightly toasted crust—that’s your sweet spot. Don’t be afraid to experiment with the timing and temperature. Finding your oven’s perfect Stollen sweet spot is all part of the baking adventure!

⭐️ Marzipan Magic
Marzipan isn’t just an ingredient—it’s the heart of a great Stollen! In Germany, there are even laws regulating Stollen recipes to ensure quality (yes, really!). That said, I’ve accidentally forgotten to add marzipan once—and guess what? It was still delicious 😅. But trust me, if you can get your hands on some, it’s worth it. Marzipan brings a rich almond flavor and a luscious texture that takes your Stollen to the next level.

⭐️ Patience Makes Perfect: Stollen is like fine wine—it gets better with time. After baking, let it rest for a few days so the flavors can meld together. But if patience isn’t your strong suit (same here! 😆), go ahead and sneak a slice fresh from the oven. It’s fun to compare freshly baked Stollen with its fully developed flavor a few days later. (Yes, I’ve tried both—and I recommend the experiment! 😄)

⭐️Savoring the Advent Tradition: Stollen isn’t just a cake; it’s a tradition. The beauty of Advent is taking it slow—enjoying one slice of Stollen a day as you countdown to Christmas. It’s a small but sweet way to savor the season and make each day feel special. Why not bake your own Stollen this year and embrace this cozy, delicious tradition?