Authentic Stollen - The BEST German Christmas Cake
A traditional german stollen recipe with step by step instructions. Made with raisins, marzipan and almonds, and candied lemon and orange peel, this is a Christmas classic.
Servings 1 stollen
Calories 4740kcal
Cost 10
Equipment
- Stollen baking form (optional)
- handmixer
Ingredients
- 400 g plain flour 14.1 oz or 3 cups ⅓ cup. Germany type 405, UK plain flour, USA pastry flour.
- 100 ml whole milk 3.3 fl oz
- 7 g instant yeast 2 tsp
- 250 g unsalted butter 8.8oz or 1 cup (at room temperature)
- 1 teaspoon gingerbread spice shopbought (affiliate link) - but we recommend to make your own for more flavour see recipe)
- 1 teaspoon salt
- 60 gr granulated sugar 2 oz or ⅓ cup
- 160 gr raisins ¾ cup or 5.6 oz
- 100 gr flaked almonds 3.5 oz
- 10 gr candied orange peel 0.3 oz
- 30 gr candied lemon peel 1 oz
- 40 gr marzipan (optional) add more if you really like marzipan
- 8 gr vanilla sugar one sachet, or 2 teaspoon
To soak the raisins
- 0.35 cl dark rum (optional)
- 2 cups warm water
For after baking
- 2 tablespoon granulated sugar
- 2 tablespoon unsalted butter melted
- 100 gr icing sugar
Instructions
Soaking the raisings
- Soak the raisins at least 1 hour before baking (better the night before) in warm water and with rum (optional)
To make the dough
- Warm up the milk to a lukewarm temperature. Stir the yeast into the milk and mix with 100 gr / 3.5 oz of the flour. Leave the yeast mixture to activate for at least 45 minutes.
- In the meantime heat your oven up to 200°C or 392°F. Spread the almonds on a tray and toast until they are about golden brown. (about 10 minutes but make sure to check)
- Drain the raisins.
Make the main dough
- Mix the yeast mixture with the remaining flour, sugar, salt, gingerbread spice and butter. Knead to a tough dough. (Don't worry its suppose to be hard work)
- Combine the raisins, almonds, candied lemon and orangepeel to the dough. Ensure that you do not knead too vigorously, as the raisins could burst and colour the dough
- Now form the dough to an about 30 cm long roll.
- Flatten the middle of the dough with a rolling pin.(see pictures in post)
- Once flatten you can add the marzipan in little flakes onto the dough. Do not put the marzipan too close to the edge as it may burn.
- Now fold the dough from left to right into the middle.This is how you achieve the traditional stollen form. (see pictures in post)
- Leave to rest for around 40 minutes.
- Lay the stollen on a tray prepared with bakingpaper. If using a stolen form, place it on top of the stollen. If not using astollen form, make sure that you cover the stollen with an additional sheet of baking paper 10 minutes after itwent into the oven, as otherwise it will be too brown.
- Bake for 40 minutes at 200°C or 392°F
After baking
- After you removed the stollen from the oven, apply the melted butter on top with a brush. Sprinkle with granulated sugar. (this will remove any moisture from the cake)
- Once cooled sprinkle with plenty of icing sugar.
- You can eat it immediatly, but it is better to wrap it in some kitchenfoil. Store in a cool dry place for two weeks to allow the flavors to infuse.
Notes
Please see detailed step by steps instructions in the main post.
The post includes details on how to serve stollen, how to store it and freezing instructions.
Nutrition
Calories: 4740kcal | Carbohydrates: 626g | Protein: 54g | Fat: 235g | Saturated Fat: 146g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 60g | Trans Fat: 9g | Cholesterol: 608mg | Sodium: 2471mg | Potassium: 2056mg | Fiber: 24g | Sugar: 188g | Vitamin A: 7124IU | Vitamin C: 10mg | Calcium: 325mg | Iron: 24mg