Stollen are traditional German rich yeasted bread, also called Christollen that are made with dried fruits, mixed peel and almonds, traditionally made in a loaf.
What is Stollen?
Stollen, pronounced Sch-toe-len, is a traditional German rich yeasted bread. It is called Christollen or Weihnachts Stollen and typically eaten at Christmas time. It is made with dried fruits, mixed peel and sometimes almonds usually in a loaf shape.
History of Stollen.
These Stollen Pastries are a little different way of presenting Stollen but they really work well and everyone gets their own personal Stollen!
Stollen does take some time to prepare. And as with any yeast based recipe, you will need to factor in more time to let the dough rise a couple of times.
How to make the best Stollen Pastries
Here's what you need:
- Strong White Bread flour, you can also use plain flour.
- Easy bake yeast (no need to pre-ferment).
- Unsalted butter.
- 1 Egg (for the Stollen and one for the egg wash).
- Milk
- Sugar
- Salt
- Mixed spice, or your favourite spice combination of your choice, e.g. cinnamon, cardomom, nutmeg.
- Orange for the juice.
- Zests of one orange and one lemon.
- Brandy (optional).
- Marzipan, golden is preferred but white is also fine.
- Flaked Almonds
Here's how to make them
- First place all the dried fruits, mixed peel and the orange and lemon zests into a pan with the juice of one large orange (and the brandy if using). Warm gently on a low heat. Take off the heat and set aside to soak and absorb the orange (and optional brandy) flavours.
- Warm the milk on a low heat in a small pan, making sure it is only hand hot.
- Put the flour, sugar, salt and dried yeast into a bowl and mix until combined.
- Add softened butter, beaten egg, milk and mixed spice. Mix really well with a spatula until all ingredients are fully combined.
- Drain the liquid from the soaked dried fruit and add to the dough ingredients with the zests.
- Mix everything together until well combined. I find hands are better than any spatula!
- On a lightly floured surface, knead the dough well for around 5 minutes either by hand or for speed use a dough hook on your electric mixer.
- Place the dough into a lightly oiled bowl, cover with a plastic bag or plastic wrap and leave in a warm place for around an hour to rise. It should double in size. Leave longer if necessary.
- Place the dough on a lightly floured surface and knock it back, Knead it for another 10 minutes and form into a smooth ball.
- Roll the dough out to a large rectangular shape, approximately 16" x 6" (41 x 15cm). Dampen the edges to help the dough stick together when rolled up.
- Roll out 250g of marzipan. I cut the pack in half lengthways, then roll with my hands, to a ½ inch thickness approximately. It's a bit like rolling plasticine that we played with as a child!
- Place the marzipan on one edge of the dough and roll the dough around it. Pinch the edges to seal.
- Slice the dough into 18 or so rounds and place the stollen pastries flat on a couple of lined baking trays, well spaced out. Cover very loosely with cling film/plastic wrap and allow to prove and rise for another 30-35 minutes in a warm place.
- Pre-heat your oven now to 200°C/180°C Fan oven/Gas 6.
- Beat the medium egg and egg wash the tops and sides of the pastries.
- Sprinkle with flaked almonds generously.
- Bake for about 30-35 minutes. After 20 minutes, turn the oven down to 180°C.
- Allow to completely cool before removing from the parchment paper on the baking tray.
- Mix the icing sugar and water together and stir well. Drizzle over the icing mixture, if using, once the Stollen pastries have completely cooled.
What dried fruits are best for Stollen?
In these pastries I am using raisins, cranberries, sultanas. mixed peel and some glace cherries. But you can use most dried fruits such as currants, chopped apricots, etc.
Can I leave out the marzipan?
Stollen can be made with or without the marzipan filling.
How long will Stollen Pastries keep?
If you are making a whole loaf Stollen I would wrap in foil (just like my grandmother always did) and leave for a week or two to allow the flavours to deepen.
These separate smaller pastries can be kept in the same way as a whole Stollen but are best eaten within 2-3 days. Store in a biscuit tin to keep fresher for longer.
Can I freeze Stollen Pastries?
Stollen Pastries and again, whole loaf Stollen can be frozen for up to 3 months. Whenever we are making a batch of any pastries we usually freeze a few or we'd eat them all!
Wrap in foil, then parchment paper before storing in the freezer. Take out as needed and thaw slowly at room temperature.
More delicious baking:
- Perfect Stollen Pastries
- Puff Pastry Mince Pies
- Apple and Sour Cream Flan Cake
- Easy French Apple Tart
- Savoury Courgette and Mozzarella Muffins
- Baked Ricotta Raspberry Puddings
- Fudgy Double Chocolate Gluten-free Brownies (small batch)
It's beginning to smell a lot like Christmas around here!
Post first written in December 2012, post updated and re-photographed.
Perfect Stollen Pastries for Christmas
Ingredients
- 450 g strong white bread flour
- 7 g sachet easy bake yeast
- 70 g golden caster sugar
- 2 tsp ground mixed spice
- 1 tsp salt
- 100 g unsalted butter - softened
- 100 ml semi-skimmed milk
- 1 large egg
- 50 g each raisins, sultanas & cranberries
- 25 g mixed peel
- 35 g chopped glace cherries
- 1 large orange, for juice
- zest of 1 large orange and 1 lemon
- 250 g golden marzipan
- flaked almonds to decorate to your taste
- Glaze
- 1 medium-sized egg
- 1 tablespoon milk
- Icing Wash, optional
- 50 g icing sugar
- 4 tablespoons hot water
Instructions
- Put the dried fruits, zests and juice of one orange in a small pan, bring to a simmer, cover and set aside to soak.
- Warm the milk a little in a small pan, making sure it is tepid not hot.
- Put the flour, sugar, salt and dried yeast into a bowl and mix until combined.
- Add softened butter, beaten egg, milk and mixed spice. Mix really well with a spatula until all ingredients are fully combined.
- Drain the liquid from the soaked dried fruit and add to the dough ingredients.
- Mix everything together with a spatula until well combined.
- On a lightly floured surface, knead the dough well for around 5 minutes either by hand or for speed use a dough hook on your electric mixer.
- Place the dough into a lightly oiled bowl, cover with a plastic bag or plastic wrap and leave in a warm place for around 1 hour to rise. It should double in size. Leave longer if necessary.
- Place the dough on a lightly floured surface and knock it back, Knead it for another 10 minutes and form into a smooth ball.
- Roll the dough out to a large rectangular shape, approximately 16" x 6" (46 x 15cm), dampen the edges to help the dough stick together when rolled.
- Roll the marzipan into a long sausage shape, approximately ½ inch wide.
Place the marzipan on one edge of the dough and roll the dough around it. Pinch the edges to seal. - Slice the dough into 18 or so rounds and place the stollen pastries flat on a couple of lined baking trays, well spaced out. Cover very loosely with cling film/plastic wrap and allow to prove and rise for another 30-35 minutes in a warm place.
- Pre-heat your oven now to 200°C/180°C Fan oven/Gas 6.
- Beat the medium egg and egg wash the tops and sides of the pastries.
- Sprinkle with flaked almonds generously.
- Bake for about 30-35 minutes. After 20 minutes, turn the oven down to 180°C.
- Allow to cool completely before removing from the parchment paper.
- Mix the icing sugar and water together and stir well. Drizzle over the icing mixture if desired once the Stollen pastries have cooled.
Recipe Notes
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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