Stollen
8 servings
180 minutes
Stollen is a Christmas cake that originated in Germany and has long become a symbol of winter holidays. Its history dates back to the Middle Ages when bakers sought to create a special dessert with rich flavor and long shelf life. Stollen consists of soft yeast dough, aromatic spices, rum-soaked dried fruits, and nuts that give the pastry a rich and complex taste. The finishing touch is a buttery soak and a generous layer of powdered sugar creating a 'snowy crust' effect. This cake only gets tastier over time as it is aged for several weeks to allow the flavors to develop. Stollen is perfect for cozy tea time or festive treats, and its soft, spiced texture makes each slice a true delight.
1
Mix all the ingredients for the dough and knead a soft, non-sticky dough. Cover with a kitchen towel and let it rise for 1 hour.
- Wheat flour: 500 g
- Dry yeast: 14 g
- Milk: 250 ml
- Salt: 5 g
- Sugar: 100 g
- Butter: 225 g
2
Meanwhile, place the dried fruits in a bowl and pour boiling water over them. Let them sit for 2 minutes and strain. Return the dried fruits to the bowl, add the candied fruits, mix, and pour in the rum. Stir and leave for 1 hour while the dough rises.
- Raisin: 250 g
- Dried cranberries: 75 g
- Candied fruit: 75 g
- Rum: 80 ml
3
When the dough has risen, add the nuts, candied fruits, and dried fruits along with the rum to the dough and knead well again.
- Almond: 90 g
- Candied fruit: 75 g
- Raisin: 250 g
- Rum: 80 ml
4
Place the prepared dough on a floured surface, roll it out a bit, and shape it into a stollen as shown in the photo (like an envelope). Transfer to a dry, clean baking sheet. Cover with a kitchen towel and let it rise for 40 minutes.
- Wheat flour: 500 g
5
Preheat the oven to 190 degrees.
6
Place the stollen in a preheated oven and bake for 60–70 minutes. The stollen should rise a little and brown nicely.
7
Remove the baked goods from the oven, let them cool for 5 minutes, then quickly rub 50 grams of butter onto the surface of the stollen. Immediately sprinkle generously with 200-250 grams of powdered sugar. The heat will start to melt the powdered sugar a bit. Continue sprinkling until the surface becomes consistently snow-white. This is how the famous stollen snow crust is made.
- Butter: 225 g
- Sugar: 100 g
8
Let this miracle pastry cool completely. Store in a cool place, in the refrigerator, and cut a small piece each day.