Public Recipe
Stollen
Shared on 7/10/2025
Aged 1-2 weeks for best flavor. Wrap tightly and store in cool place. Soak raisins in rum for authentic flavor.
Prep Time
40 minutes
Bake Time
60 minutes
Difficulty
intermediate
Yield
2 loaves
enriched
holiday bread
Ingredients
- Bread Flour: 800g (6 1/2 cups)
- Milk: 300ml (1 1/4 cups), warm
- Active Dry Yeast: 14g (4 tsp)
- Sugar: 150g (3/4 cup)
- Butter: 225g (1 cup), softened
- Eggs: 3
- Salt: 10g (2 tsp)
- Lemon Zest: 2 tbsp
- Cardamom: 2 tsp
- Candied Citrus Peel: 150g (1 cup)
- Raisins: 300g (2 cups), soaked
- Almonds: 150g (1 cup), slivered
- Marzipan: 300g (10.5 oz)
- Melted Butter and Powdered Sugar for finishing
Instructions
1
Activate yeast in warm milk with 1 tbsp sugar.
2
Cream butter and sugar. Add eggs one at a time.
3
Combine flour, salt, zest, and cardamom.
4
Alternate adding flour mixture and yeast mixture to butter mixture.
5
Knead 8-10 minutes until smooth.
6
Drain raisins, fold in with citrus peel and almonds.
7
Rise 1.5 hours until doubled.
8
Divide dough in half. Roll each into oval.
9
Roll marzipan into logs, place off-center on each oval.
10
Fold dough over marzipan, sealing edges.
11
Proof 45 minutes until puffy.
12
Preheat oven to 350°F (175°C).
13
Bake 50-60 minutes until golden.
14
Brush with melted butter, dust heavily with powdered sugar.
15
Cool completely before slicing.
Equipment
- stand mixer recommended
Baker's Notes
Aged 1-2 weeks for best flavor. Wrap tightly and store in cool place. Soak raisins in rum for authentic flavor.
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