Christmas Stollen (Weihnachtsstollen)

Christmas Stollen (Weihnachtsstollen) – recipe with photo, German cuisine
Rating: 4.6 Votes: 27
Cooking Time:
2 hours
Recipe Yield:
1 kg
Medium recipe

Maybe someone Christmas Stollen (Weihnachtsstollen) may seem too complicated in terms of cooking and the number of ingredients, but it's worth it. There are many recipes for stollen, it can be without marzipan, maybe with poppy seeds, maybe with apples or candied ginger. It may be with marzipan, but it is added to the dough. Stollen is usually cooked a few weeks before Christmas, wrapped in baking paper, then in foil and stored in the refrigerator until the holiday.

Recipe Ingredients

Wheat Flour 420 g
Milk 125 ml
Sugar 80 g
Lemon 1 pcs
Butter 150 g
Almonds 100 g
Raisins 100 g
Salt 1 pinch
For Filling
Marzipan 125 g
Cognac 3 tbsp
Cocoa Powder 1-2 tsp
For Spreading
Butter 50 g

Cooking Recipe

To make a Christmas Stollen recipe, you must first cook a batter of warm milk, yeast and a spoonful of sugar. Put the barrer in heat for 15 minutes.

Chop the almonds and lemon zest.

Add the batter, zest, almonds, sugar, raisins, butter and salt to the flour. Knead the dough with a film and put in heat for 1 hour.

At this time, you can cook the filling. Marzipan mixed with cognac, cinnamon and cocoa.

After the dough is suitable, roll it into an oval layer, put it on one side, before reaching the edge, fill and roll up.

Put the stollen on the greased baking sheet, you can put it on baking paper, and place in the oven preheated to 180°C (335°F) for 40 minutes.

After removing the stollen, grease its surface with melted butter and back into the oven for 30 minutes.

Grease the finished Christmas stollen with butter and sprinkle with powdered sugar.

Often Christmas stollen is cooked in 2-3 weeks in advance, wrapped in baking paper, then foil and stored in the refrigerator until Christmas.