How to Make Perfect Sourdough Stollen (Step-by-Step)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat content.

mixed dried fruit

🥗Healthier: fresh fruit

💰Cheaper: raisins

Raisins are more affordable and still provide sweetness.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly nut alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often less expensive and adds moisture.

Feed the sourdough starter with 50 g starter, 50 ml water, and 70 g flour; cover and leave at room temperature for 4-6 hours until it triples in volume.

Take 100 g of the fed starter and add 150 ml of water, 150 ml of milk, 1 egg, 1 egg yolk, 100 g sugar, lemon peel, and 1/2 teaspoon vanilla powder; mix a little with a spatula.

Add 700 g of all-purpose flour and 10 g of salt; knead by hand for 3-5 minutes until you obtain a homogeneous, elastic, and soft dough.

Place the dough in a greased bowl, cover, and leave at room temperature for 2 hours.

Soak 200 g of dried fruits in water until completely covered to soften.

After 2 hours, add 130 g of room temperature butter to the dough and knead until incorporated; cover and leave at room temperature for 3-4 hours.

Prepare marzipan by soaking 200 g of almonds in water for 4-5 hours, then grind them in a blender or food processor with 100 g powdered sugar and the egg white, shaping into a cylinder and refrigerating overnight.

After the dough has risen overnight in the fridge, divide it into 3 parts, shape them, and add marzipan to one piece.

Arrange the dough pieces on a baking tray, placing the marzipan piece on top; cover and leave at room temperature for 5-6 hours until it increases in volume.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens