Why stollen earns a spot on every holiday table
Stollen is a yeasted German Christmas bread that feels like a holiday ritual. Dense, buttery, and studded with brandy-soaked fruit, toasted almonds, and a sweet almond-paste center, it rewards patience: chilling overnight deepens the flavor and texture. This guide is written for home cooks who want an approachable, reliable recipe and a few techniques that make stollen shine for celebrations.
Key takeaways
- Make two loaves: one to keep and one to gift.
- Soak the raisins in brandy to plump and flavor the fruit.
- Chill the dough 12 to 24 hours to develop flavor and improve handling.
Essential ingredients and why they matter
The beauty of stollen comes from a handful of components working together:
- Flour and yeast: A higher yeast amount (for two loaves) gives a clear yeasted aroma and lift.
- Dairy and butter: Room-temperature milk, a whole egg, and melted butter create a tender crumb.
- Fruit and spirit: Raisins soaked in brandy plus candied lemon and orange peel add sweetness and depth.
- Almond paste: The marzipan-like filling is the stollen’s centerpiece.
Brandy-soaked fruit
Soaking one cup of raisins in half a cup of brandy until steaming then letting them rest for 15 minutes plumps the fruit and infuses it with spirit. Strain and save the liquid for the dough. The fruit, combined with a half cup each of candied lemon and orange peel and toasted slivered almonds, is what gives stollen its festive, speckled interior.
Almond paste filling
Almond paste, slightly coarser than marzipan, is mixed with a tablespoon of butter, a tablespoon of water, and a pinch of nutmeg then chilled until firm. Roll or press each 7-ounce portion into a 2 by 7 inch rectangle to make the signature filling bar that runs through each loaf.
Step-by-step: shaping two loaves
- Make the dough: Whisk flour with 4 teaspoons instant yeast and 1¼ teaspoons salt. Combine milk, melted butter, ½ cup sugar, one egg, vanilla, and reserved brandy. Mix into the dry ingredients on low, then fold in soaked fruit and almonds. Refrigerate 12 to 24 hours.
- Prepare filling and chill until firm.
- Divide filling and dough in half. On a generously floured surface, press the almond paste into a 2 by 7 inch rectangle. Press each dough half into an 8 by 10 inch rectangle by hand—no rolling pin needed.
- Place the filling along the long edge, leave about 2 inches at the top, fold and tuck the dough so it overlaps the filling, then pinch the sides to seal. The fold symbolizes a swaddled baby and the dotted fruit the gifts of the Magi.
- Let shaped loaves rest, lightly covered, at room temperature for 30 minutes before baking.
Baking, finishing, and a generous dusting
Bake on the middle rack at 350°F for 40 to 45 minutes, rotating halfway. Aim for an internal temperature of 190 to 195°F so the interior is set while the exterior turns golden. Brush each hot loaf with a tablespoon of butter, then coat heavily with powdered sugar so that, as one baker put it,
Powder sugar should get all over your shirt on Christmas morning.
Storage and serving tips
Wrapped well at room temperature, stollen keeps about a month. The fruit helps retain moisture and the flavor actually improves with a few days of rest. Slice thinly and serve with coffee or a festive cup of tea.
Parting notes
Stollen is a wonderful way to practice joyful, patient baking. Whether gifting a loaf or keeping both, the recipe rewards the extra overnight chill and the show-stopping almond paste ribbon. For anyone who enjoys cooking, recipes, bon apetit moments, this bread delivers holiday cheer in every slice.
For those who love the rhythm of tested recipes, stollen is a repeatable winner: make it ahead, wrap it up, and savor the season one sugared slice at a time. Happy baking and happy cooking, recipes, bon apetit!
This article was created from the video How to Make Stollen (German Christmas Bread) with Homemade Marzipan | America's Test Kitchen with the help of AI.
How to Make Stollen (German Christmas Bread) — a festive guide for cooking, recipes, bon apetit. There are any How to Make Stollen (German Christmas Bread) — a festive guide for cooking, recipes, bon apetit in here.
