Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (150 g) raisins
- 3/4 cup (110 g) candied citrus peel
- 1/3 cup (80 ml) dark rum
- 3 1/4 cups (390 g) all-purpose flour
- 1/2 cup (120 ml) whole milk, 110°F/43°C
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1/3 cup (65 g) granulated sugar
- 3/4 tsp fine sea salt
- 1 tsp ground cardamom; 1/2 tsp cinnamon; 1/4 tsp nutmeg
- 2 tsp lemon zest; 1 tsp vanilla extract
- 10 tbsp (140 g) unsalted butter, softened
- 1 large egg + 1 large yolk
- 1/2 cup (60 g) chopped toasted almonds
- 7 oz (200 g) marzipan
- 4 tbsp (56 g) melted butter, 1/4 cup (50 g) granulated sugar, 1 cup (120 g) powdered sugar
Do This
- 1. Soak raisins and candied peel in rum overnight; drain and reserve 1 tbsp rum.
- 2. Mix flour, sugar, salt, spices, and zest. Add warm milk, yeast, vanilla, egg, and yolk; mix, then knead in softened butter until smooth.
- 3. Rise covered until doubled, 60–90 minutes.
- 4. Knead in almonds and drained fruit (tossed with 1 tbsp flour), rest 10 minutes.
- 5. Shape oval, add marzipan log, fold and form classic stollen hump; proof 45–60 minutes.
- 6. Bake at 350°F (175°C) for 35–45 minutes until 190°F (88–90°C) inside. Brush hot loaf with melted butter, coat with sugar; cool, dust thickly with powdered sugar. Rest 24–72 hours for best flavor.
Why You’ll Love This Recipe
- Classic German stollen flavor: buttery, gently spiced crumb with citrusy rum-soaked fruit and a rich marzipan seam.
- Clear, reliable timing and temperatures for confident baking at home.
- Make-ahead friendly—improves after 1–3 days of resting.
- Freezer-friendly and perfect for gifting during the holidays.
Grocery List
- Produce: 1 lemon (for zest)
- Dairy: Unsalted butter, whole milk, 1 large egg
- Pantry: All-purpose flour, granulated sugar, powdered sugar, fine sea salt, instant or active dry yeast, raisins, candied citrus peel, dark rum, vanilla extract, ground cardamom, cinnamon, nutmeg, marzipan (200 g), almonds
Full Ingredients
Fruit Soak
- 1 cup (150 g) raisins (golden or dark, or a mix)
- 3/4 cup (110 g) candied citrus peel (orange/lemon/citron), chopped
- 1/3 cup (80 ml) dark rum
Enriched Dough
- 3 1/4 cups (390 g) all-purpose flour, plus extra for dusting
- 1/2 cup (120 ml) whole milk, warmed to 110°F/43°C
- 2 1/4 tsp (7 g) instant or active dry yeast
- 1/3 cup (65 g) granulated sugar
- 3/4 tsp fine sea salt
- 1 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
- 2 tsp finely grated lemon zest
- 1 tsp vanilla extract
- 1 large egg + 1 large egg yolk, at room temperature
- 10 tbsp (140 g) unsalted butter, very soft
Fruit and Nuts
- 1/2 cup (60 g) chopped toasted almonds
- 1 tbsp flour (for tossing with fruit before mixing in)
- 1 tbsp reserved rum from the soak (optional)
Marzipan Filling
- 7 oz (200 g) marzipan, shaped into a 9-inch (23 cm) log
Buttery Sugar Finish
- 4 tbsp (56 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 cup (120 g) powdered sugar (icing sugar)
Step-by-Step Instructions
Step 1: Soak the fruit in rum
Combine the raisins and candied citrus peel with the dark rum in a small bowl. Cover and soak for at least 8 hours or overnight, stirring once or twice to ensure even absorption. Drain well, reserving 1 tablespoon of the soaking rum. Toss the drained fruit with 1 tablespoon of flour just before adding to the dough; this helps it distribute evenly.
Step 2: Mix the enriched dough
In the bowl of a stand mixer (or a large mixing bowl), whisk together the flour, sugar, salt, cardamom, cinnamon, nutmeg, and lemon zest. In a measuring jug, combine the warm milk (110°F/43°C), yeast, vanilla, egg, and yolk and whisk to blend. Pour the liquid into the dry ingredients and mix on low until a shaggy dough forms, 1–2 minutes.
With the mixer running on medium-low, add the softened butter a tablespoon at a time, letting each addition fully incorporate. Continue mixing until the dough is smooth and slightly tacky, 6–8 minutes (or knead by hand 10–12 minutes). If using active dry yeast, let it stand in the warm milk with a pinch of sugar for 5–10 minutes until foamy before adding to the dry ingredients.
Step 3: First rise
Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm spot (75–80°F/24–27°C) until doubled, 60–90 minutes. The dough is enriched, so be patient; it may rise more slowly than lean doughs.
Step 4: Add fruit and nuts
Gently deflate the dough. Sprinkle over the toasted almonds and the floured, drained fruit. Drizzle on the reserved 1 tablespoon rum (optional). Fold and knead gently just until the fruit and nuts are evenly distributed. Cover and let the dough relax for 10 minutes to make shaping easier.
Step 5: Shape the classic stollen with marzipan seam
On a lightly floured surface, pat or roll the dough into a 10 x 8-inch (25 x 20 cm) oval. Place the marzipan log slightly off-center along the long axis. Use a rolling pin to make a shallow groove parallel to the marzipan to create the characteristic stollen hump. Fold the longer side over the marzipan and press the edge to seal. Transfer to a parchment-lined baking sheet, seam side down, and tuck to form a gentle crescent if you like.
Step 6: Proof
Cover loosely and proof until noticeably puffy, 45–60 minutes. Near the end of proofing, preheat the oven to 350°F (175°C) with a rack in the center.
Step 7: Bake
Bake for 35–45 minutes, rotating once, until deep golden and an instant-read thermometer inserted into the thickest part reads 190°F (88–90°C). If the top is browning too quickly, tent loosely with foil during the last 10–15 minutes.
Step 8: Butter and sugar finish; rest before serving
Right out of the oven, brush the hot loaf generously with melted butter and sprinkle all over with the granulated sugar. Cool on a rack until just warm, then sift a thick, snowy layer of powdered sugar over the top (and sides if you like). For the most authentic flavor and tender crumb, wrap tightly in parchment and foil and let rest 24–72 hours at cool room temperature before slicing. Dust again with powdered sugar just before serving.
Pro Tips
- Measure by weight for best accuracy; enriched doughs are sensitive to flour variations.
- Warm milk should be no hotter than 110°F/43°C to avoid harming the yeast.
- Tossing fruit with a little flour keeps it from clumping and sinking.
- Do not skip the butter-and-sugar finish; it locks in moisture and creates the signature snowy crust.
- Stollen improves after resting 1–3 days; the flavors meld and the crumb softens.
Variations
- Alcohol-free: Replace rum with strong brewed black tea or orange juice; add 1/2 tsp almond extract to the dough for extra aroma.
- Orange-cranberry: Swap half the raisins for dried cranberries and use orange zest instead of lemon.
- Mini stollen: Divide dough into two smaller loaves and use two shorter marzipan logs; bake 25–30 minutes.
Storage & Make-Ahead
After the butter-and-sugar finish, wrap the completely cooled loaf in parchment, then foil. Store at cool room temperature up to 2 weeks, re-dusting with powdered sugar as needed. For longer storage, freeze up to 3 months (double-wrap and place in a freezer bag). Thaw overnight still wrapped. Stollen is best after a 24–72 hour rest, so plan ahead if gifting.
Nutrition (per serving)
Approximate per 1 of 12 slices: 400 calories; 15 g fat; 64 g carbohydrates; 7 g protein; 32 g sugars; 3 g fiber; 160 mg sodium.
