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Stollen Bread Recipe

Stollen Bread
How to make Stollen Bread

Christmas Stollen Bread or Christ stollen is full of nuts, raisins and candied fruit. If made a few weeks in advance of serving it mellows and softens and is very good. As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of marzipan, which adds to the decadence of the bread-like cake.

  • Total Cook Time2 hrs 40 mins
  • Prep Time 20 mins
  • Cook Time2 hrs 20 mins
  • Recipe Servings2
  • Medium

Ingredients of Stollen Bread

  • 100 Gram Refined flour
  • 50 gram Butter
  • 50 gram Brown Sugar
  • 8 Eggs
  • 20 gram Cinnamon powder
  • 5 gram Nutmeg powder
  • 5 gram Cloves powder
  • 5 gram Ginger powder
  • 50 gram Yeast
  • 100 gram Raisins
  • 100 gram Munakka
  • 100 gram Tutti fruity
  • 100 gram Cherry
  • 100 gram Black currant
  • 100 gram Apricot
  • 100 gram Prunes
  • 1 litre Liquor (for soaking)
  • 1 kg Icing sugar
  • 1 kg Desi ghee
  • 700 gram Marzipan (100 gm individual balls)

How to Make Stollen Bread

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Soak all the fruits in rum and let it rest in a vacuum container.
Take out the nut mix and chop it.
Make dough with flour, egg, spice, yeast and butter.
Add all fruits into dough and knead for 3 more minutes.
Take out dough once it is ready for bench proving.
After 45 minutes cut into desire size (400gm) and shape it with marzipan in center.
Let it proof in tray for another 35 minutes.
When its prove bake at 200 degree C with steam for first 15 minutes and reduce till 175 degree for next 15 minutes.
Take out from oven and brush with ghee.
Coat with icing sugar and keep on a cooling rack.
Decorate with cinnamon stick and Christmas decorations.
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