A common traditional fruitcake that got its start in Germany, stollen has received different variations throughout the years.
One common version includes marzipan (AKA almond paste), helping to add a touch of decadence to this cake-like bread dessert.
Though often served during the holidays, stollen is a mouthwatering treat that can be enjoyed whenever you please.
Due to its special sugary coating, stollen lasts for weeks at a time.
Thus, giving you ample time to prepare, making the perfect gift idea for your family and loved ones!
- Three ounces (75g) sultanas (white seedless grapes)
- Three ounces (75g) California raisins
- One-ounce (25g) almond flakes (toasted)
- One-ounce (25g) glacé cherries (cut into halves)
- Two ounces (50g) candied lemon peels (chopped)
- One lemon rind (grated)
- One fluid ounce (25ml) of brandy or rum
- One pound (450) plain all-purpose flour
- Dash of sea salt
- 1/4 tsp grated nut or ground mace
- One-ounce (25g) fresh yeast or 1/2 ounce dried yeast
- Two fluid ounces (50ml) milk (slightly warmed)
- Four fluid ounces (100ml) water (slightly warmed)
- Two ounces (50g) pure granulated sugar
- Four ounces (100g) salted butter (softened)
- One in a half ounces (40g) melted butter (approximately)
Topping / Decoration:
- A mixture of candied fruits
- 1/4 cup orange slices
- Citron and lemon peels
- Glacé cherries
- Icing sugar (sifted)
- Four tablespoons pure granulated sugar
- Four tablespoons water
Place nuts, fruits, grated lemon rind, and peels into a large bowl, pouring brandy or rum over top. Allowing to sit overnight, until the liquor has been thoroughly absorbed.
Sift all-purpose flour, sea salt, and spices into a large heated mixing bowl. Add in the yeast, warmed milk, and tsp sugar, toss in some flour, place in a warm area until crust begins to crack.
Stir mixture in with the flour and remaining granulated sugar, mixing into the dough. Add softened butter and beat until well blended.
Put some flour onto a boarded surface and begin to knead the dough for ten minutes until it is nice and smooth. Make sure that there’s no sign of stickiness.
Cover stollen dough with saran wrap and put in a warm area for half an hour, or until it has doubled in size.
Add the fruit at 1/3 increments, doing so immediately as to not have dough discolor. Next, form into the shape of an oval until one inch thick.
Using a rolling pin, put a lengthwise dent which is somewhat off-centered. Fold dough over so bottom portion extends past top, pressing down with light pressure.
Put your stollen onto a well-greased baking sheet and cover, placing it into a warm area for approximately twenty minutes or until dough becomes puffy.
Next, brush on the melted butter and put it into a preheated oven at 450 degrees for half an hour.
Lower oven temperature to 400 degrees and continue to bake for another twenty or 30 minutes.
Check your stollen with a toothpick or skewer and when it comes out clean, it means cooking is finished.
Then, dissolve sugar in a medium bowl of warm water for stollen glaze.
Brush the sugary glaze onto stollen while pipping hot. If you are planning to present this at Christmas time, decorate with candied fruit mix on top.
Going over the stollen again with glaze and/or a topping of icing sugar. This holiday treat is guaranteed to make your tastebuds tingle and tastes amazing warmed.
Learn More With the Help of Video
After following the exact steps given by me above, I hope you will be able to easily cook the Stollen fruitcake. It’s so common to bake some cakes on Christmas and you should add this traditional cake recipe for your Christmas food items menu.
You can also share your experiences while cooking this fruitcake recipe.
Word Cloud for Christmas Stollen Recipe
The following is a collection of the most used terms in this article on Christmas Stollen Recipe. This should help in recalling related terms as used in this article at a later stage for you.
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Chara Yadav holds MBA in Finance. Her goal is to simplify finance-related topics. She has worked in finance for about 25 years. She has held multiple finance and banking classes for business schools and communities. Read more at her bio page.