Moist German Christmas Stollen has been a cherished part of my holiday traditions for as long as I can remember. The moment I smell that rich, buttery aroma mixed with warm spices and rum-soaked fruits wafting from the oven, I know the holidays have truly arrived. My Oma’s stollen was legendary – a dense, flavorful loaf packed with plump raisins and sweet candied peel. Learning how to make this authentic German Stollen recipe myself felt like unlocking a piece of family history. It’s more than just a Christmas bread; it’s a symbol of warmth, generosity, and festive cheer. Let’s get baking this delicious homemade Stollen cake!
What is German Stollen?
What is German Stollen? It’s a rich, dense, and buttery Christmas bread, a beloved staple in German holiday baking traditions. This authentic German Stollen recipe dates back to the 14th century, originally a simpler dough to be eaten during Advent fasting. Over time, it evolved into the festive treat we know today, packed with dried fruits, candied citrus peel, and almonds, often soaked in rum for extra flavor and moisture. It’s considered a quintessential traditional Stollen cake, symbolizing the swaddled infant Jesus due to its distinctive shape. Its cultural significance makes it more than just a dessert; it’s a cherished part of the Christmas experience.
Why You’ll Love This Moist Christmas Stollen Recipe
This isn’t just any fruit bread; it’s a truly special holiday treat. Here’s why you’ll fall in love with this Moist Christmas Stollen recipe:
- Ultimate Moisture: Thanks to the rum-soaked fruits and generous butter brushing, every bite is incredibly moist and decadent.
- Rich Fruit Flavor: A delightful blend of plump raisins, sweet candied peel, and crunchy almonds creates a complex, festive taste.
- Festive Aroma: The moment it bakes, your kitchen will be filled with the warm, inviting scent of Christmas spices and citrus.
- Perfect for Gifting: This beautiful, glazed Christmas Stollen makes a thoughtful and impressive homemade gift for friends and family.
- Surprisingly Easy to Make: While it looks complex, this Easy Stollen recipe breaks down the process into manageable steps.
- Traditional Appeal: It’s a genuine taste of German holiday baking, perfect for those seeking an authentic Christmas experience.
- A Delicious Centerpiece: It adds a touch of elegance and tradition to your holiday table.
Ingredients for Moist German Christmas Stollen
Gathering the right ingredients is the first step to creating this incredible Christmas bread with dried fruit. This rich fruit bread Christmas recipe relies on a few key components for its signature texture and flavor. Make sure your fruits are well-soaked and your butter is softened for the best results!
- 60 ml dark rum or orange juice – for soaking the dried fruits; this is key for moisture!
- 150g mixed raisins and currants – plump, sweet gems that make this bread special.
- 75g candied orange or lemon peel – adds that classic, bright citrus note.
- 75g chopped almonds, toasted – for a delightful crunch and nutty depth.
- 500g all-purpose flour – the base for our rich dough.
- 10g active dry yeast – to make our Stollen wonderfully light.
- 250 ml warm milk – ensures the yeast activates properly.
- 100g unsalted butter, softened – essential for that buttery richness and tender crumb.
- 75g granulated sugar – for a touch of sweetness in the dough.
- 1 large egg – binds everything together.
- 1/2 tsp salt – balances the sweetness.
- 1 tsp vanilla extract – enhances the overall flavor profile.
- 1 tbsp grated lemon zest – for an extra burst of fresh citrus.
- 50g melted butter – for brushing the warm loaf.
- 100g powdered sugar – for that iconic snowy topping.
How to Make Moist German Christmas Stollen
Get ready to bake the best Moist German Christmas Stollen you’ve ever tasted! This recipe guides you through creating a truly authentic German fruitcake. Follow these steps, and you’ll be amazed at how easy it is to achieve that perfect texture and flavor. This is how you bake a moist Stollen that will impress everyone.
- Step 1: Begin by soaking your fruits! In a small bowl, combine the 150g mixed raisins and currants and 75g candied orange or lemon peel with 60 ml dark rum or orange juice. Let this sit for at least 2 hours, or ideally, overnight. This step is crucial for infusing moisture and flavor.
- Step 2: Time to activate the yeast. Gently warm 250 ml milk (it should be lukewarm, not hot) and stir in the 10g active dry yeast along with a teaspoon of the granulated sugar. Let it sit for about 5–10 minutes until it becomes foamy – a sign your yeast is alive and ready!
- Step 3: In a large mixing bowl, whisk together the 500g all-purpose flour, 1/2 tsp salt, 1 tbsp grated lemon zest, and 1 tsp vanilla extract. Add the foamy yeast mixture, the remaining 75g granulated sugar, 1 large egg, and the 100g softened unsalted butter.
- Step 4: Knead the dough. Mix everything until it just comes together, then turn it out onto a lightly floured surface. Knead for about 8-10 minutes until you have a soft, smooth, and slightly tacky dough.
- Step 5: Incorporate the fruit and nuts. Drain any excess liquid from your soaked fruit mixture. Gently fold the plump fruits and the 75g toasted chopped almonds into the dough until they are evenly distributed.
- Step 6: First rise. Place the dough into a lightly greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Step 7: Shape the Stollen. Gently punch down the risen dough. On a parchment-lined baking sheet, flatten the dough slightly into an oval shape. Fold the dough in half lengthwise, pressing down gently to create a crease, and tuck the ends slightly underneath for that traditional Stollen look.
- Step 8: Second rise. Cover the shaped loaf loosely and let it rise again for another 30–45 minutes. It should puff up nicely.
- Step 9: Bake to perfection. Preheat your oven to 350°F (175°C). Bake the Stollen for 30–35 minutes. It’s ready when it’s beautifully golden brown and sounds hollow when you gently tap the bottom.
- Step 10: Glaze and dust. While the Stollen is still warm, brush it generously with the 50g melted butter. Let it cool slightly, then dust it liberally with 100g powdered sugar. Once completely cool, give it another dusting for that signature snowy appearance. Enjoy your homemade Stollen cake!
Pro Tips for the Best Moist German Christmas Stollen
Achieving that perfect, melt-in-your-mouth texture for your Moist German Christmas Stollen is all about a few key details. These tips will help ensure your holiday bread is a showstopper every time, making it the best German Christmas cake you’ve ever baked.
- Always soak your dried fruits generously – this is non-negotiable for moisture and flavor. Don’t skimp on the rum!
- Brush the Stollen with melted butter while it’s still warm and then dust with powdered sugar. Repeat the dusting once cooled for that iconic snowy look.
- Letting the Stollen rest for at least a day or two before slicing allows the flavors to meld and the moisture to distribute evenly.
What’s the secret to a consistently moist Stollen?
The secret to why is Stollen moist lies in the generous soaking of fruits in rum and the ample use of butter. Brushing the warm loaf with melted butter and letting it rest allows the moisture to fully penetrate, ensuring a rich, tender crumb.
Can I make Moist German Christmas Stollen ahead of time?
Absolutely! This homemade Stollen cake benefits from advance preparation. You can make it 2-3 days before you plan to serve it, or even freeze it. Resting allows the flavors to deepen and the moisture to settle, making it even more delicious.
How do I avoid common mistakes when baking German Stollen?
To prevent a dry loaf, ensure your fruit is well-soaked and don’t over-bake. Under-soaking the fruit is a common pitfall; make sure it has plenty of time to absorb liquid. Also, avoid over-kneading the dough, which can result in a tough texture.
Best Ways to Serve Moist German Christmas Stollen
This beautiful Moist German Christmas Stollen is a star on its own, but it pairs wonderfully with classic holiday beverages. Enjoy a slice with a steaming mug of coffee, a fragrant cup of black tea, or a warm glass of mulled wine. For an extra touch of indulgence, serve it with a dollop of lightly sweetened whipped cream or a smear of good quality butter. It truly elevates this German holiday cake recipe to a festive feast. Whether you’re looking for the best German Christmas cake to share or simply a delightful treat for yourself, Stollen is always a perfect choice.
Variations of Moist German Christmas Stollen
While this Moist German Christmas Stollen recipe is wonderfully traditional, there are so many delicious ways to customize your homemade Stollen cake. For a richer, more decadent experience, try adding a log of marzipan rolled into the center before shaping – it creates a delightful surprise within your authentic Christmas Stollen cake. If you prefer a denser, more fruitcake-like texture, simply increase the amount of dried fruits and candied peel used. For those with dietary needs, a gluten-free version can be achieved by using a good quality gluten-free flour blend and ensuring all other ingredients are compliant. You can also experiment with different dried fruit combinations, like adding dried cherries or cranberries for a tart twist.
Nutrition Facts for Moist German Christmas Stollen
This traditional German fruitcake is a rich and indulgent holiday treat. Here’s a look at the estimated nutritional breakdown per slice:
- Serving Size: 1 slice (~80g)
- Calories: 310
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 18g
- Protein: 6g
- Sodium: 95mg
- Cholesterol: 45mg
Nutritional values are estimates and may vary based on specific ingredients used, particularly the type and amount of dried fruits and nuts.
How to Store and Reheat Moist German Christmas Stollen
Proper storage is key to keeping your Moist German Christmas Stollen fresh and delicious for as long as possible. Once your beautiful fresh homemade Stollen has completely cooled, wrap it tightly first in parchment paper, then in aluminum foil. This double layer protects it from air and moisture loss. Store the wrapped loaf at cool room temperature, away from direct sunlight. It will stay wonderfully moist and flavorful for up to two weeks, making it perfect for enjoying throughout the holiday season.
If you prefer your Stollen slightly warm, you can gently reheat slices. Place a slice on a microwave-safe plate and heat for about 10-15 seconds on low power. Alternatively, wrap a slice in foil and warm it in a low oven (around 300°F or 150°C) for a few minutes until just heated through. This brings back that lovely buttery aroma and soft texture.
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Moist German Christmas Stollen: Amazing Holiday Treat
- Total Time: 3 hours
- Yield: 1 large loaf (12 slices) 1x
- Diet: Vegetarian
Description
Bake a Moist German Christmas Stollen, a rich and buttery holiday bread packed with rum-soaked dried fruits, candied citrus peel, and almonds, all topped with a snowy dusting of powdered sugar. This traditional German Stollen recipe is perfect for holiday baking, gifting, or enjoying with a warm drink.
Ingredients
- 500g all-purpose flour
- 10g active dry yeast
- 250 ml warm milk
- 100g unsalted butter, softened
- 75g granulated sugar
- 1 large egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp grated lemon zest
- 150g mixed raisins and currants
- 75g candied orange or lemon peel
- 75g chopped almonds, toasted
- 60 ml dark rum or orange juice (for soaking fruit)
- 50g melted butter (for brushing)
- 100g powdered sugar (for coating)
Instructions
- Soak raisins, candied peel, and any other dried fruit in rum or orange juice for at least 2 hours or overnight.
- Warm the milk and mix it with yeast and a teaspoon of sugar. Let it sit until foamy, about 5–10 minutes.
- In a large bowl, combine flour, salt, lemon zest, and vanilla. Add yeast mixture, sugar, egg, and softened butter. Knead into a soft, slightly tacky dough.
- Drain the soaked fruits if needed. Gently fold them into the dough along with the almonds.
- Place dough in a greased bowl, cover, and let rise for 1.5–2 hours until doubled in size.
- Punch down the dough and shape into an oval. Fold it lengthwise and tuck ends slightly under.
- Let the shaped loaf rise again on a parchment-lined baking sheet for 30–45 minutes.
- Bake in a preheated oven at 350°F (175°C) for 30–35 minutes until golden and hollow-sounding when tapped.
- While still warm, brush with melted butter and dust generously with powdered sugar. Let cool completely, then dust again before serving.
Notes
- Soaking the fruits is essential for the loaf’s flavor and moisture.
- The stollen tastes even better after 1–2 days of resting.
- Store wrapped in parchment and foil at room temperature for up to 2 weeks.
- For a classic variation, roll a log of marzipan and fold it into the dough before shaping.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Holiday Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (~80g)
- Calories: 310
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg