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German Stollen

Preparing time: 1 hour
Bake time: 30 minutes
Start with the fruit blend from this recipe at least one day before baking
57 g whole milk, warm
32 g all purpose flour
23 g fresh yeasts or 7 g instant yeasts
On the baking day, make sponge mixing the whole milk, all purpose flour and yeasts. Cover and set aside the mixture for one hour to ferment it.
The Dough
142 g all purpose flour
7 gr sugar
2 gr salt
grated zest of half orange
grated zest of half lemon
3.5 g ground cinnamon
1 small egg
36 g soft unsalted butter
1 tbsp warm water
233 gram of fruit blend
Add flourAdd sugar, salt and cinnamonAdd orange and lemon zestAdd spongeAdd the eggAdd soft butter
Add the fruit blend
Add the flour, sugar, salt, cinnamon, orange and lemon zest to the mixing bowl and stir. Then add the sponge, egg, butter and water and mix for 2 min to form a sticky ball. Leave for 10 minutes. Add the fruit blend and incorporate evenly.
Turn out onto the worktopKnead gently and form a ballPlace the dough in an oiled bowl and set aside Remove the dough from the mixing bowl on the worktop dusted with the flour and knead gently. The dough will be very sticky but it should be. Then place the dough in an oiled bowl and set aside for 45 minutes. It will rise slightly but won’t double.
30 g blanched almonds; skin removed and chopped or slivered almonds
Add the almondsFold the doughCurl the dough into a crescent
Remove from the bowl on the worktop, dusted with the flour, degas gently, flatten and add the almonds. Incorporate the almonds evenly and form a crescent. Place in on a baking tray lined with baking paper, cover with foil and set aside until the dough will rise, for 1 hour.
Preheat the oven to 180°C and bake for 20 minutes, than rotate the tray 180 degrees and continue to bake another 10 minutes until golden brown.
1 tbsp melted unsalted butter
Brush with melted butterDust with icing sugar
Remove the stolen from the oven and immediately brush with melted butter, then dust generously with powdered sugar. Cool completely before serving.
German Stollen Polly Eats LondonGerman Stollen Polly Eats LondonGerman Stollen Polly Eats London
The recipe from The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter Reinhart Ten Speed Press Berkeley, 2016


  • Michael says:

    The recipe looks simple, I will definitely try this year, still have time before Christmas. I will let you know! Thanks, Michael

    • Polly Eats London says:

      Thanks Michael, please do let me know. Happy Christmas!

  • Reyna says:

    This recipe is amazing, I made stollen before, using other recipes but this one works for me . One thing. I still do not quite know is how wet the dough should be, it should be pretty sticky? It has come out fine, but it would need helpful to know the ideal dough consistency. I?m not sure I?m adding too little or too much flour.

    • Polly Eats London says:

      Thanks Reyna! The dough should be very sticky, only use more flour to generously coat the worktop when you turn out the dough, the flour helps to work with the dough.

  • Joanna S says:

    I made it and it was delicious! I have a friend who hates raisins, what other dried fruit would work as well? I want to give stollen as presents next year.

    • Polly Eats London says:

      Thank you, Joanna! Use dried cranberries or black currants, they also work very well.

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