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German Fruit Stollen Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 63 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 24 servings (4 loaves, each about 10 inches) 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: German

Description

Christmas Stollen is a rich and buttery German holiday bread filled with almonds, citrus peel, and rum-soaked dried fruits. This festive treat is traditionally enjoyed during the Christmas season and gets better with time, making it perfect for gifting or serving at holiday gatherings. The dough is enriched with warm spices like cardamom, cloves, and nutmeg, and finished with a spiced sugar topping and a dusting of powdered sugar.

Ingredients

Scale

Dried Fruit and Nuts

  • 1/3 cup dark raisins
  • 1/3 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
  • 2/3 cup dried cranberries, cherries or other tart dried fruit cut into 1/4-inch pieces
  • 1 cup whole almonds, with or without skins

Soaking Liquids

  • 1/2 cup dark rum or brandy
  • 1/4 cup orange juice

Dough

  • 5 cups (600g) all-purpose flour, divided, plus more as needed
  • 2 1/4 teaspoons (1 packet) instant dry yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 teaspoons oil, to coat the bowl

Topping

  • 1/2 cup sugar
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, melted
  • About 1 cup powdered sugar (for serving)

Instructions

  1. Soak the dried fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let this mixture soak overnight at room temperature, or microwave uncovered for 2 minutes until warm and then cover and soak for at least 1 hour.
  2. Prepare the sponge: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour with the yeast. Blend briefly to combine, then add the warm milk and beat on medium-high for 1 minute. Cover the bowl with plastic wrap and let the sponge rise in a warm place for 1 hour until bubbly.
  3. Mix remaining dry ingredients: In a separate large bowl, whisk together the remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
  4. Combine sponge with dough ingredients: Once the sponge has risen, attach the bowl back to the mixer using the paddle attachment. On medium speed, mix in the lemon zest. Gradually add softened butter 2 tablespoons at a time, beating until incorporated and the dough resembles thick batter. Beat in egg yolks, then sugar.
  5. Add flour and knead: Switch mixer to low speed and gradually add 2 1/2 cups of the flour-spice mixture. When the dough stiffens, replace the paddle with the dough hook and knead on low for 4-6 minutes. Add the remaining flour mixture 2 tablespoons at a time, kneading for an additional 4-6 minutes until the dough is soft and pulls away from the bowl sides.
  6. First rise: Coat a large bowl with 2 teaspoons oil. Form dough into a ball and place in the bowl, turning to coat with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled in size, allowing extra time if kitchen is cool.
  7. Knead in soaked fruit and almonds: Drain the fruit mixture. Knead the fruit and almonds into the dough by hand, then transfer to a floured surface and knead until fully incorporated. Let dough rest for 10 minutes.
  8. Shape loaves: Line two baking sheets with parchment paper. Divide dough into 4 equal pieces. Shape each into an 8-inch round, fold and taper the ends to form an oval with a ridge on top.
  9. Second rise: Place shaped loaves on baking sheets spaced 3 inches apart. Cover loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  10. Preheat oven: About 20 minutes before the rise is complete, preheat oven to 350°F (175°C).
  11. Bake loaves: Bake loaves for 25 minutes. Swap pans top to bottom and rotate 180°, then bake an additional 15-20 minutes until golden brown and internal temperature reaches 190°F. Cover with foil if browning too fast.
  12. Apply butter and spiced sugar: Mix sugar, ginger, and nutmeg. While loaves are warm, brush with melted butter and sprinkle with spiced sugar. Let cool completely on wire racks.
  13. Store and serve: Wrap cooled loaves in plastic wrap and foil. Store in a cool dry place for a minimum of 3 days and up to 2 weeks before slicing. Dust with powdered sugar before serving, accompanied by butter, honey, or jam as desired.

Notes

  • This traditional German holiday bread is rich, buttery, and loaded with rum-soaked dried fruits and almonds, making it a festive treat perfect for Christmas.
  • Stollen tastes best when made in advance, allowing flavors to meld over several days or even weeks.
  • The recipe yields four 10-inch loaves, ideal for sharing or gifting during the holiday season.
  • If you prefer, apricots can replace candied orange peel for a fruity variation.
  • Keep the loaves stored at room temperature in a bread box or wrapped tightly to maintain freshness; refrigeration is not recommended as it can dry out the bread.

Nutrition

  • Serving Size: 1 slice (assuming 24 slices per batch)
  • Calories: 361 kcal
  • Sugar: 27 g
  • Sodium: 133 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 53 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 52 mg

Find it online: https://emilyquickdinners.com/german-fruit-stollen-recipe/