German
Stollen
A small German Christmas stollen with rum-soaked raisins, candied peel, almonds, warm spices, and a thick buttery sugar coat. It is best after resting overnight, when the crumb settles and the fruit perfumes the loaf.
Watch it madeBinging with Babish · 8:23
Ingredients
- Raisins60g
- Currants30g
- Candied orange and lemon peel, finely diced25g
- Blanched almonds, chopped20g
- Dark rum25ml
- Bread flour or German Type 550 flour150g
- Fresh yeast10g
- Lukewarm whole milk50ml
- Sugar25g
- Unsalted butter, softened, for the dough55g
- Fine sea salt1/4 tsp
- Ground cinnamon1/2 tsp
- Ground cardamom1 pinch
- Ground mace or nutmeg1 pinch
- Lemon zest1/2 tsp
- Unsalted butter, melted, for coating20g
- Vanilla sugar or fine sugar1 tbsp
- Powdered sugar2 tbsp
Method
- The night before baking, combine the raisins, currants, candied peel, almonds, and rum in a small bowl, cover, and leave to soak at room temperature.
- Drain any excess rum from the fruit mixture before using, reserving the liquid only if the dough feels dry later.
- Crumble the fresh yeast into the lukewarm milk, stir in 1 teaspoon of the sugar and 1 tablespoon of the flour, and let stand for 15 minutes until foamy.
- In a mixing bowl, combine the remaining flour, remaining sugar, salt, cinnamon, cardamom, mace, and lemon zest.
- Add the yeast mixture and softened butter to the flour mixture and knead for 8 to 10 minutes until the dough is smooth, firm, and elastic.
- Cover the dough and let it rise in a warm place for 45 to 60 minutes, until noticeably puffed but not necessarily doubled.
- Gently knead the soaked fruit, peel, and almonds into the dough, adding a few drops of reserved rum only if needed to help the fruit incorporate.
- Cover again and rest for 30 minutes.
- Shape the dough into a short oval loaf, press a shallow lengthwise groove slightly off center with a rolling pin, and fold the smaller side over the larger side to form the traditional stollen hump.
- Place the loaf on a parchment-lined baking tray, cover loosely, and let rise for 30 minutes while the oven heats to 180°C.
- Bake for 10 minutes at 180°C, then reduce the oven to 160°C and bake for 20 to 25 minutes more, until deep golden and cooked through.
- While the stollen is still hot, brush it generously all over with melted butter.
- Sprinkle immediately with vanilla sugar, then coat thickly with powdered sugar.
- Let the stollen cool completely, then wrap it and rest overnight before slicing for the best traditional texture.
Common questions
Can I substitute instant or active dry yeast for fresh yeast in Stollen?
Yes. Use about one-third the weight of fresh yeast for instant yeast, or about half for active dry yeast. Mix instant yeast into the flour; bloom active dry yeast in the lukewarm milk with the sugar first.
How far ahead can I make the fruit soak and dough?
The fruit can soak overnight or up to 24 hours. The dough is best made the same day, then shaped and baked after the first rise. For best flavor, bake Stollen at least a day before serving.
What are the most common mistakes when making Stollen?
Using milk that is too hot can kill the yeast. Overkneading in too much fruit can tear the dough, and adding too much reserved rum can make it sticky. Don’t overbake; Stollen should stay fairly pale.
How should I store Stollen after baking?
Cool completely, then brush with melted butter and coat generously with sugar. Wrap tightly in parchment and foil, or store in an airtight container. It keeps well at cool room temperature for 2 to 3 weeks.
How should I serve Stollen, and can it be toasted?
Slice thinly and serve at room temperature with coffee or tea. It is usually not toasted, because the butter-sugar coating and dried fruit can scorch. For a richer finish, add an extra dusting of powdered sugar before serving.