📝 About This Recipe
A crown jewel of German holiday baking, this authentic Christstollen is a rich, buttery loaf teeming with rum-soaked fruits, crunchy almonds, and a hidden heart of velvety marzipan. This centuries-old tradition from Dresden is distinguished by its dense, crumbly texture and a snowy coating of powdered sugar that preserves the bread for weeks. It is the ultimate labor of love, offering a sophisticated balance of warm spices and citrus that captures the very essence of Christmas.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Raisins or Sultanas (dark or golden)
- 1/2 cup Candied Orange Peel (finely diced)
- 1/2 cup Candied Lemon Peel (Citron) (finely diced)
- 1/3 cup Dark Rum (or apple juice for non-alcoholic)
The Yeast Starter (Vorteig)
- 1 cup Whole Milk (warmed to 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (taken from the main sugar amount)
- 1 cup All-Purpose Flour (taken from the main flour amount)
The Main Dough
- 3 1/2 cups All-Purpose Flour (plus more for dusting)
- 1 cup Unsalted Butter (very soft, room temperature)
- 1/2 cup Granulated Sugar
- 1 large Egg (room temperature)
- 1 tablespoon Lemon Zest (freshly grated)
- 1/2 teaspoon Salt (fine sea salt)
- 1 teaspoon Stollen Spice Mix (blend of cardamom, mace, and cinnamon)
- 1/2 cup Slivered Almonds (toasted)
- 7 ounces Marzipan (divided into two logs)
The Finishing Touch
- 1/2 cup Unsalted Butter (melted for brushing)
- 1 cup Powdered Sugar (for heavy dusting)
👨🍳 Instructions
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1
At least 24 hours in advance (or at least 3 hours), combine the raisins, candied orange peel, and candied lemon peel in a bowl with the rum. Cover and let soak until the fruit is plump.
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2
Prepare the 'Vorteig' (starter): In a small bowl, whisk the warm milk, yeast, 1 tablespoon of sugar, and 1 cup of flour. Cover and let sit in a warm spot for 20-30 minutes until bubbly and doubled.
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3
In a large stand mixer bowl fitted with the dough hook, combine the remaining flour, sugar, salt, spices, and lemon zest. Add the yeast starter and the egg.
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4
Mix on low speed until a shaggy dough forms. Gradually add the 1 cup of softened butter, one tablespoon at a time, until fully incorporated. The dough should be rich, soft, and slightly tacky.
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5
Knead the dough on medium-low speed for 5-7 minutes until smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time.
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6
Drain any excess liquid from the soaked fruits. Fold the fruits and toasted almonds into the dough by hand or on the lowest mixer speed until just evenly distributed.
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7
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 1 to 1.5 hours, or until noticeably puffed (it won't double like standard bread due to the heavy butter content).
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8
Punch the dough down and divide into two equal portions. On a lightly floured surface, pat each portion into an oval shape about 1 inch thick.
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9
Roll your marzipan into two logs slightly shorter than the length of your dough ovals. Place a marzipan log slightly off-center on each dough oval.
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10
Fold the long side of the dough over the marzipan, but don't meet the other edge—leave about an inch of the bottom layer exposed to create the traditional 'swaddled' Stollen shape. Press the seam firmly to seal.
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11
Place loaves on a parchment-lined baking sheet. Cover and let rise for another 45 minutes. Preheat your oven to 350°F (175°C).
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12
Bake for 40-45 minutes until the internal temperature reaches 190°F and the exterior is a deep golden brown. If the top browns too quickly, tent loosely with foil.
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13
Immediately upon removing from the oven, brush the hot loaves generously with melted butter. Use all the butter! While still warm, coat heavily with powdered sugar.
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14
Let the loaves cool completely. Once cold, dust with a second thick layer of powdered sugar. Wrap tightly in plastic wrap and then foil.
💡 Chef's Tips
For the best flavor, wrap the Stollen and let it 'ripen' in a cool, dry place for at least 1-2 weeks before eating; this allows the fruits and spices to meld. If you notice raisins poking out of the surface before baking, tuck them inside the dough to prevent them from burning and becoming bitter. Ensure your butter is truly soft (not melted) to achieve the characteristic 'short' and tender crumb of an authentic Stollen. To prevent the marzipan from melting out, ensure it is high-quality almond paste and that the dough edges are pinched tightly around it.
🍽️ Serving Suggestions
Slice into thin cross-sections to showcase the marzipan center and fruit-studded crumb. Serve with a steaming mug of Glühwein (German mulled wine) for the ultimate Christmas market experience. Pair with a dollop of high-quality unsalted butter or a bit of thick clotted cream. Enjoy alongside a cup of strong black coffee or Earl Grey tea in the afternoon. Lightly toast leftovers and serve with a sharp cheddar cheese for a delightful sweet-and-savory contrast.