Traditional Christmas Stollen
Serves 16
18 mins prep
0 mins cook
18 mins total
This is an authentic recipe for traditional German Christmas Stollen, a slightly sweet loaf with nuts, raisins, and candied citrus peels. It is delicious right away but gets better if tightly wrapped in foil and kept in a cool place for about 3 weeks.
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Mix the flour, sugars, yeast, salt, spices, milk, eggs, butter either in a stand mixer or by hand.
Cover the bowl loosely and let the dough sit in a warm place until visibly risen.
Add the raisins, candied lemon peel, and chopped almonds. Mix until well combined. This can be done in the bowl or better with your hands on the kitchen counter.
With your hands or a rolling pin, roll the dough into a big square. In the middle of the square, using your hands or the rolling pin, create an indentation the length of the dough. Roll the marzipan out the same length as the dough and place into indentation (if using).
Fold the dough over about 2/3.
Pick raisins from the surface and stick them deeper into the loaf (they'll blacken during baking if they're sitting on the surface).
Transfer the Stollen onto a parchment lined baking sheet.
Loosely cover the Stollen and let sit in a warm place for about 30 - 60 minutes or until visibly risen.
Bake the Stollen at 320˚ F for about 50 minutes.
Remove the Stollen from the oven and immediately brush generously with the melted butter.
Dust the Stollen generously with the powdered sugar.
This Stollen can be enjoyed immediately but for the best flavor, I recommend tightly wrapping it in foil and keeping it in a cool place for about 3 weeks.
