When the holiday season rolls around, nothing feels more festive than the rich, spiced aroma of freshly baked stollen wafting through the kitchen. This traditional German Christmas bread, packed with dried fruits, nuts, and a hint of marzipan, has been a holiday staple for centuries. It’s a treat that brings warmth and nostalgia to any celebration.
We love how a breadmaker simplifies the process, letting us enjoy this classic without the fuss of kneading and waiting by the oven. It’s perfect for busy days when we still want to create something special. Whether you’re new to stollen or it’s already part of your holiday traditions, this recipe guarantees a soft, flavorful loaf that’s as delightful to make as it is to eat.
Breadmaker Stollen Recipe
Ingredients
For the Dough:
- 3 1/4 cups (390g) all-purpose flour, sifted
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon active dry yeast
- 3/4 cup (180ml) warm milk (around 110°F, not too hot)
- 1 large egg, beaten
- 1/4 cup (60g) unsalted butter, softened
For the Filling:
- 1/2 cup (70g) chopped mixed dried fruits (raisins, candied orange, or lemon peel)
- 1/4 cup (35g) chopped nuts (almonds or pecans)
- 1/4 cup (60g) marzipan, cut into small cubes
For Topping:
- 2 tablespoons (30g) melted butter
- 1/4 cup (30g) powdered sugar, for dusting
Instructions
1. Prep the Ingredients:
- Measure out and prepare all dough and filling ingredients to simplify the process.
- Chop the dried fruits and nuts if not pre-chopped. Dice the marzipan into small cubes for easy incorporation.
2. Load the Breadmaker:
- Place the ingredients in the breadmaker’s pan in the order recommended by the manufacturer. Typically:
- Add the wet ingredients (warm milk, beaten egg, softened butter).
- Follow with dry ingredients (flour, sugar, salt, cinnamon).
- Create a small well in the flour and spoon in the active dry yeast.
3. Select the Dough Setting:
- Set your bread machine to the “Dough” cycle and press start. This cycle usually takes 1.5-2 hours, during which the machine kneads and allows the dough to rise.
4. Incorporate the Filling:
- As the breadmaker finishes kneading (about 5-10 minutes before the dough cycle ends), add the prepared dried fruits, nuts, and marzipan cubes into the dough.
- Most breadmakers beep to signal when to add additional ingredients, so listen for this.
5. Shape the Dough:
- Once the dough cycle completes, transfer the dough onto a lightly floured surface. Flatten it gently into a rectangular shape.
- Fold the dough in half lengthwise to form the classic stollen loaf shape, ensuring the marzipan is distributed evenly. Pinch the edges for sealing.
6. Second Rise:
- Place the shaped loaf on a parchment-lined baking sheet and cover it loosely with a kitchen towel. Let it rise in a warm place for about 30-45 minutes until puffed.
7. Bake the Stollen:
- Preheat the oven to 350°F (175°C).
- Bake the loaf for 25-30 minutes, checking for a golden-brown crust. If it browns too quickly, tent it with aluminum foil in the last 10 minutes.
8. Add the Topping:
- Remove the loaf from the oven and immediately brush it with melted butter while still warm.
- Once cooled slightly, generously dust the stollen with powdered sugar to create a snowy, festive finish.
Tips for Best Results
- Warm and airy dough: Ensure your milk is at the correct temperature (not too hot) to activate the yeast.
- Do not overcrowd the stollen with fillings – balance is key for the loaf’s texture.
- Store the stollen tightly wrapped in plastic wrap or foil. It develops deeper flavors after resting for a day or two.
| Step | Action Needed | Time Required |
|---|---|---|
| Prepping Ingredients | Chop, measure, and prep | 10 minutes |
| Breadmaker Dough Cycle | Kneading and rising | 1.5-2 hours |
| Second Rise & Shaping | Shaping and final proof | 30-45 minutes |
| Baking and Topping | Bake and butter/powder finish | 25-30 minutes |
Ingredients
Get ready to make the perfect breadmaker stollen loaded with rich flavors and festive charm. Below, we’ve broken down the ingredients into sections for the dough, filling, and optional toppings. Ensure you have everything prepared for a smooth baking process.
For The Dough
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 packet (2 1/4 tsp) instant yeast
- 1/2 cup whole milk, lukewarm
- 1/4 cup unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
For The Filling
- 1/2 cup raisins
- 1/2 cup chopped candied citrus peel
- 1/4 cup chopped almonds
- 1/4 cup chopped pecans (optional)
- 1/4 cup diced dried apricots
- 1/4 cup diced dried cherries
- 2 tbsp rum or orange juice (for soaking the dried fruit)
- 7 oz. marzipan, rolled into a log
Optional Toppings
- 2 tbsp melted butter (for brushing)
- 1/3 cup powdered sugar, sifted (for dusting)
- Additional candied fruits or sliced almonds (for decorating, optional)
Tools And Equipment
When making stollen in a breadmaker, having the right Tools And Equipment can streamline the process and ensure the best results. Here’s what we need to prepare:
Essential Equipment
- Breadmaker: A must-have for this recipe to mix, knead, and proof the dough effortlessly. Check that it has a “dough setting.”
- Mixing Bowls: Medium-sized bowls for prepping and soaking dried fruits or combining ingredients manually if needed.
- Small Saucepan: To warm milk or melt butter, assisting the breadmaker to incorporate it smoothly.
- Rolling Pin: Essential for rolling the dough and evenly incorporating the filling.
- Measuring Cups and Spoons: Precise measurements are the key to avoiding mishaps with dough texture or ingredient balance.
- Food Scale: For accuracy in weight-based measurements, particularly for flour, marzipan, or dried fruits.
- Silicone Pastry Mat or Clean Work Surface: To prevent sticking during dough rolling and shaping.
Additional Tools
- Pastry Brush: Used to spread melted butter or glaze on the finished loaf for that rich flavor and texture.
- Fine Mesh Sieve: Perfect for evenly dusting powdered sugar on the baked stollen.
- Cooling Rack: For allowing the stollen to cool completely without becoming soggy underneath.
- Plastic Wrap or Foil: To wrap the stollen during its resting period, helping the flavors mature.
Table: Useful Equipment Overview
| Tool | Purpose |
|---|---|
| Breadmaker | Mix, knead, and proof dough automatically |
| Rolling Pin | Evenly roll and shape the dough |
| Pastry Brush | Apply melted butter or glaze to finished stollen |
| Cooling Rack | Allow baked stollen to cool without trapping steam |
| Silicone Pastry Mat | Prevent sticking and ease dough handling |
Directions
Follow these clear steps to prepare our festive breadmaker stollen with precision. Leveraging a breadmaker simplifies the process and ensures consistent results every time. Let’s get started!
Prep
- Soak the dried fruits: Combine 1 cup of dried fruit with 3 tablespoons of rum or orange juice in a small bowl. Cover and let it soak for at least 30 minutes, or overnight for enhanced flavor.
- Prepare the marzipan: Roll 4 ounces of marzipan into a log, approximately 7 inches long, and set it aside.
- Ensure all other ingredients, particularly butter and egg, reach room temperature for seamless mixing.
Mix The Dough In The Breadmaker
- Place the ingredients for the dough into the breadmaker pan in the order recommended by your breadmaker manual. Typically, this order is:
- Wet ingredients: ½ cup warm milk, 1 large egg.
- Dry ingredients: 2¾ cups all-purpose flour, ¼ cup sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg.
- Butter: Add ⅓ cup softened unsalted butter after the dry ingredients.
- Yeast: Finish with 1½ teaspoons of active dry yeast, ensuring it stays dry until mixing starts.
- Select the “dough” setting on your breadmaker and start the machine. It usually takes 90 minutes for mixing and the first rise.
Pro Tip: While the dough is mixing, periodically check to ensure it forms a smooth, elastic ball. Add a teaspoon of flour or milk, if needed, to correct consistency.
Add The Filling
- Once the dough cycle completes, remove the dough onto a lightly floured surface. Gently knead in:
- The soaked, drained dried fruits.
- ½ cup chopped nuts (walnuts or almonds work best).
- Knead by hand for 3-5 minutes to distribute the filling evenly without over-mixing, so the dough remains soft and elastic.
Shape The Stollen
- Roll the dough into an oval, approximately 10 inches long and 6 inches wide.
- Place the prepared marzipan log along the center of the oval.
- Fold one side of the dough over the marzipan and press lightly to seal. The classic stollen shape is slightly folded, not fully enclosed.
- Transfer the shaped dough to a baking sheet lined with parchment.
Pro Tip: Cover the dough loosely with plastic wrap and let it rise in a warm place for 30-45 minutes until puffy but not doubled in size.
Bake The Stollen
- Preheat your oven to 350°F (175°C).
- Bake the stollen on the center rack for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from the oven and immediately brush the warm stollen with 2 tablespoons melted butter.
- Let it cool for 5-10 minutes, then generously sift powdered sugar over the top for the traditional snowy finish.
Resting is Key: Wrap the cooled stollen tightly in foil or plastic wrap and allow it to rest for 24-48 hours before slicing. This enhances the flavor and texture, making the festive bread irresistibly rich and aromatic.
Tips For Perfect Stollen
1. Soak the Fruits Overnight
For a stollen bursting with flavor, we always recommend soaking dried fruits like raisins, currants, or chopped candied peel overnight. Use a mix of rum, orange juice, or brandy to create a rich aroma that permeates the loaf. This step ensures the fruits impart moisture and prevent dryness in the bread.
2. Balance is Key for the Filling
A perfect stollen is all about proportion. Avoid overloading the dough with too many fruits or nuts—strive for a balance where the filling complements the dough without overpowering it. For those new to stollen making, here’s an ideal fruit-to-dough ratio:
| Ingredient | Amount (per loaf) |
|---|---|
| Dried Fruits | 1 cup (150g) |
| Chopped Nuts | 1/2 cup (50g) |
| Marzipan (optional) | ~7 oz (200g) for center |
3. Use the Breadmaker Wisely
Since we’re using a breadmaker, ensure all ingredients are added in the correct order as outlined in your machine’s instructions (usually liquids first, followed by dry ingredients, and yeast last). Use the “dough setting” for better kneading and rising results.
Pro Tip: Pause the machine mid-cycle to check if the dough is smooth and elastic. Add a teaspoon of milk or flour if needed for consistency.
4. Shape and Seal the Stollen Correctly
After rolling the dough into a rectangle and adding the marzipan log (if using), fold it over evenly. Press the edges gently to seal, preventing it from opening during baking. Look for a traditional crescent shape synonymous with “stollen.”
5. Control the Baking Temperature
A consistent oven temperature is critical. Preheat the oven to 350°F (175°C). Cover the stollen lightly with foil in the last 10 minutes to prevent over-browning while ensuring the center cooks evenly.
| Stage | Temperature | Time |
|---|---|---|
| Preheating | 350°F | N/A |
| Main Baking | 350°F | 30-35 minutes |
| Final Foil Cover | 350°F | Last 10 minutes |
6. Cooling and Resting Time
Don’t skip cooling! Once out of the oven, let the stollen cool completely on a wire rack. This helps to set the flavors. Wrap it tightly in plastic wrap or foil and allow it to rest for 1–2 days. Resting enhances the depth of flavor, transforming your bread from good to exceptional.
7. Generously Butter and Dust
After baking, brush the hot loaf generously with melted butter. Once it cools slightly, coat it with powdered sugar. For a festive feel, add another layer of powdered sugar before serving. This step ensures a moist crumb and a visually stunning finish.
8. Storage for Longevity
Store your stollen wrapped in a cool, dry place. Properly stored, it keeps for up to 2 weeks. The flavors mature over time, making it taste richer after a few days.
By perfecting each step and focusing on these tips, your breadmaker stollen will turn into the holiday masterpiece we all adore.
Make-Ahead And Storage Instructions
Stollen is one of those holiday delicacies that actually gets better with time, making it ideal for preparing ahead. Here’s how we can maximize its shelf life while maintaining its rich flavors and moist texture.
Make-Ahead Tips
- Prepare early: Stollen develops a deeper flavor profile when allowed to rest for a few days after baking. We recommend baking it at least 2-3 days before serving and wrapping it tightly.
- Wrap securely: Once cooled completely, wrap the loaf in plastic wrap, ensuring there are no air pockets. Follow this with a layer of foil or place it in an airtight container.
- Flavor maturation: During storage, the spices and soaked fruits meld together beautifully, intensifying the taste over time. For the best experience, let the stollen rest for up to 1 week before slicing and serving.
Storage Options
| Storage Method | Shelf-Life | Key Tips |
|---|---|---|
| Room Temperature | Up to 7 days | Keep in a cool, dry place wrapped in plastic wrap and foil. Avoid humid environments. |
| Refrigeration | Up to 2 weeks | Store in an airtight container or resealable bag to maintain moisture. Allow it to come to room temperature before serving. |
| Freezing | Up to 3 months | Freeze whole or in slices, wrapped tightly in plastic wrap and foil. Thaw overnight in the fridge, then dust fresh powdered sugar on top before serving. |
Rewarming Suggestion
If you prefer your stollen slightly warm, gently heat slices in the oven at 300°F for a few minutes or microwave for 10-15 seconds. This will release the aroma of spices and soften the texture slightly without over-drying.
By following these make-ahead and storage instructions, we can preserve the luscious texture and festive flavors of our stollen, ensuring it remains a highlight of the holiday season.
Conclusion
With the help of a breadmaker, crafting a festive stollen becomes an enjoyable and stress-free experience. This traditional treat, filled with rich flavors and holiday charm, is a wonderful way to bring warmth to any celebration. By following the recipe and tips outlined, we can achieve a beautifully textured and aromatic loaf that’s sure to impress.
Whether we’re preparing it for a holiday gathering or as a thoughtful gift, stollen offers a delicious reminder of the season’s joy. Let’s embrace the process, savor the results, and create lasting memories with this timeless holiday favorite.
Frequently Asked Questions
What is stollen?
Stollen is a traditional German Christmas bread made with dried fruits, nuts, and marzipan. Its rich aroma, soft texture, and powdered sugar topping make it a festive holiday favorite.
Can I make stollen using a breadmaker?
Yes, a breadmaker is ideal for simplifying the stollen-making process. Use the machine’s “dough setting” to mix and rise the dough before adding the filling and shaping it manually.
What ingredients are required to make stollen?
For the dough, you’ll need flour, sugar, salt, yeast, milk, butter, egg, and spices. The filling includes dried fruits, nuts, marzipan, and a soaking agent like rum or juice. Optional toppings include butter and powdered sugar.
How long should the stollen rest before serving?
Stollen should rest for 1 to 2 days after baking. This resting period enhances its flavor and ensures a moist, rich texture.
How should I store stollen?
Store stollen in an airtight wrap at room temperature for up to 7 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months.
Can I make stollen ahead of time?
Yes, stollen actually improves over time. Bake it 2-3 days ahead for optimal flavor, and store it securely wrapped to preserve freshness.
Can I adjust the stollen filling?
Absolutely! Balance the filling to suit your preference. You can alter the ratio of dried fruits, nuts, or marzipan, ensuring it doesn’t overpower the dough.
Why soak dried fruits before baking?
Soaking dried fruits overnight in rum, juice, or water enhances their flavor and keeps the stollen moist during baking.
Do I need any special tools to make stollen?
Helpful tools include a breadmaker, rolling pin, measuring cups/spoons, silicone mat, pastry brush, fine mesh sieve, and cooling rack. These streamline the process and ensure excellent results.
Can I freeze stollen?
Yes, stollen freezes well for up to 3 months. Wrap it securely in foil or plastic wrap to preserve its texture and flavor. Thaw before serving.
How do I achieve the perfect stollen texture?
Use properly hydrated dough, don’t overfill it, and allow adequate rising and resting time. Generously butter and sugar the loaf after baking for a soft, festive finish.