How To Make Stollen | Classic German Christmas Bread Recipe

Prepare a tray with non-stick paper, a bowl for mixing dough, scales, a dough scraper, a temperature probe, a brush, a sieve, and a zester.

Refrigerate all ingredients including flour and water to keep them cold.

In a bowl, add water, yeast, salt, sugar, milk powder, cardamom, nutmeg, egg yolk, and orange zest. Mix well to dissolve the sugar and hydrate the yeast.

Add the strong white bread flour and mix with a dough scraper until it forms a cohesive piece. If the dough is dry, continue mixing by hand.

Knead the dough for about 3 minutes using the regular kneading method (press down and forward with the heel of your right hand, fold with your left fingers).

Once the dough is less sticky and stretchy, spread it out on the table and add soft butter. Knead by tearing and folding the dough for about 30 seconds.

Continue kneading for around 6 more minutes until the dough is smooth and stretchy before adding the sliced almonds and mixed fruit.

Spread the fruit and nuts on the dough, press them in, fold the dough, and continue kneading slowly for another 6 minutes until the dough is less sticky and smooth.

Shape the dough into a ball and place it in a bowl. Check the temperature; it should be around 26-27 degrees Celsius.

Cover the dough and let it ferment for 3 to 3.5 hours. If it hasn't risen much, leave it for another hour.

Tip the dough out onto the table smooth side down and shape it into an oval.

Roll the marzipan into a log and place it on top of the dough. Fold the dough over the marzipan, leaving a tiny edge on the bottom.

Place the shaped dough on the tray with non-stick paper for final fermentation.

Preheat the oven to 160 degrees Celsius with the fan on.

Cover the loaf and let it proof for another 3 to 3.5 hours. If the kitchen is cooler, it may take longer.

Bake the loaf for around 40 to 45 minutes. Check the internal temperature; it should be 94 degrees Celsius or 200 Fahrenheit when done.

Brush the baked loaf with melted butter generously on top and bottom.

Sprinkle powdered sugar over the loaf. Some sugar will be absorbed by the butter, creating a crust.

Let the loaf cool down, and sprinkle with powdered sugar again before cutting.

Equipment Needed

Spice Level: