German Stollen is a classic holiday bread that’s rich with dried fruits, nuts, and a hint of spice. Traditionally enjoyed during Christmas, this festive treat has a dense, buttery texture and a dusting of powdered sugar that makes every slice feel like a celebration. It’s a wonderful way to bring a bit of German tradition into our kitchens.
Using a bread machine to make Stollen takes the hassle out of the process while delivering consistent, delicious results. We love how the machine handles the dough perfectly, letting us focus on adding all those flavorful ingredients. Whether you’re a seasoned baker or new to bread making, this recipe makes it easy to enjoy an authentic Stollen at home.
Ingredients
To create an authentic German Stollen using our bread machine, we need to carefully select ingredients that provide the perfect balance of richness, texture, and festive flavors. Below, we break down everything needed into clear categories for ease of use.
Dry Ingredients
These form the base of our dough and include flour, leavening agents, and spices that give Stollen its characteristic aroma and structure.
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
Wet Ingredients
The wet ingredients provide moisture and richness, essential to achieving the traditional buttery and dense texture.
- 1 cup whole milk, warmed (about 110°F)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Mix-Ins (Fruits, Nuts, Spices)
This mix is what makes the Stollen uniquely traditional and flavorful, infused with a lovely combination of dried fruits, nuts, and optional spice accents.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Candied citrus peel | 1/2 cup | chopped |
| Raisins | 3/4 cup | soaked in warm water or rum for 10 minutes, drained |
| Sliced almonds | 1/2 cup | toasted (optional) |
| Chopped walnuts | 1/4 cup | |
| Ground almonds (optional) | 1/4 cup | |
| Ground cloves (optional) | 1/4 teaspoon | |
| Powdered sugar | for dusting after baking |
Pro tip: Soaking the raisins in rum or warm water not only plumps them but also infuses a subtle depth to our Stollen’s flavor.
By having each of these carefully measured and prepped, we set ourselves up for a smooth process with the bread machine, ensuring an evenly incorporated dough and a beautifully textured German Stollen every time.
Equipment Needed
To create an authentic German Stollen using a bread machine, having the right equipment is essential. This ensures our process is smooth, and we consistently achieve that perfect festive texture and flavor.
Bread Machine Model Recommendations
Choosing a reliable bread machine is the cornerstone of this recipe. Here are our top recommended models that handle dough mixing, kneading, and baking with precision for German Stollen:
| Bread Machine Model | Capacity | Key Features | Why It Works for Stollen |
|---|---|---|---|
| Zojirushi BB-PDC20 | Up to 2lbs (900g) | Multiple dough settings, timer, and durable pan | Perfect kneading for heavy fruit dough |
| Breville Custom Loaf | Up to 2.5lbs (1134g) | Dough cycle, gluten free option, rapid bake | Even baking, excellent crust control |
| Cuisinart CBK-200 | Up to 2lbs (900g) | Convection bake, fruit nut dispenser | Ideal for dense enriched dough |
Using one of these models guarantees optimal kneading and rising for Stollen bread rich in nuts, fruits, and butter.
Other Kitchen Tools
While the bread machine handles most of the baking process, these additional tools help perfect our German Stollen:
- Measuring Cups and Spoons – Accurate ingredient measurement is critical for balanced dough consistency.
- Mixing Bowl – For soaking raisins or candied citrus peel before adding to the bread machine.
- Rubber Spatula – Helps scrape dough from the bread pan and for folding in nuts and fruits.
- Cooling Rack – Vital to allow the Stollen to cool evenly, preventing sogginess.
- Pastry Brush – To evenly apply melted butter on the bread post-baking before dusting with powdered sugar.
- Kitchen Scale (optional) – For precise ingredient portioning, especially flour and butter.
These tools complement our bread machine and help us maintain the authentic texture and flavor profile that defines a traditional German Stollen.
Preparing the Ingredients
Before starting our German Stollen Recipe Bread Machine process, it is crucial to prepare all ingredients thoughtfully. Proper preparation ensures the bread machine handles the dough smoothly, yielding a perfectly textured and flavorful Stollen.
Soaking the Dried Fruits and Nuts
One of the most important steps in making authentic German Stollen is Soaking the Dried Fruits and Nuts. This step plumps the fruits, infuses flavor, and prevents them from drying out during baking.
- Raisins, currants, and candied citrus peel should be soaked for at least 1 hour or ideally overnight.
- Use rum, fruit juice, or warm water as the soaking liquid to add extra depth.
- After soaking, drain well and lightly pat dry with paper towels to avoid excess moisture in the dough.
- Chop the nuts if necessary to ensure even distribution throughout the dough.
“Soaking dried fruits and nuts eliminates dryness and enhances the moistness and aroma of our Stollen, a crucial step for authentic taste.“
| Ingredient | Soaking Liquid | Soaking Time |
|---|---|---|
| Raisins & Currants | Rum, Juice, or Water | 1 hour to Overnight |
| Candied Citrus Peel | Warm Water | 1 hour |
| Nuts (Chopped) | Optional (rum soak) | 30 minutes |
Measuring and Preparing Wet Ingredients
Accurate measurement of wet ingredients impacts the dough’s consistency and the final bread texture.
- Measure milk at room temperature to activate the yeast efficiently.
- Melt and cool unsalted butter to lukewarm (about 90°F) so it blends smoothly without killing the yeast.
- Crack eggs into a separate bowl, whisk gently, then measure precisely.
- If using vanilla extract or other liquid flavorings, add them to the wet mixture for full incorporation.
“Ensuring all wet ingredients are at the correct temperature and measured precisely is key to our bread machine’s ability to create the ideal dough for our Stollen.“
| Wet Ingredient | Preparation | Exact Amount |
|---|---|---|
| Milk | Room temperature | 3/4 cup (180 ml) |
| Unsalted Butter | Melted & cooled to lukewarm | 1/2 cup (113 g) |
| Eggs | Lightly beaten | 2 large |
| Vanilla Extract | Measured, optional | 1 tsp |
By organizing our ingredients carefully and performing these preparation steps, we set a strong foundation for our bread machine to craft a moist, rich, and traditional German Stollen every time.
Bread Machine Settings
To achieve the perfect German Stollen using a bread machine, we must carefully select the ideal settings. These settings control the kneading, rising, and baking processes to ensure our Stollen is rich, moist, and full of flavor.
Choosing the Right Program
Selecting the correct program is crucial for handling the dense, fruit-filled Stollen dough. We recommend using the Dough or Sweet Bread settings on most bread machines. These programs provide a longer kneading cycle and slower rise time, which helps distribute the heavy mix-ins evenly without overloading the motor.
- Dough Program: Best for kneading and the first rise. After the cycle finishes, we shape the dough, let it rise again if needed, then bake it separately.
- Sweet Bread Program: Ideal for baking the entire loaf inside the machine. This program adjusts temperature and cycle duration for enriched doughs with sugar, butter, and dried fruits.
If your bread machine has a Cake or Fruit Bread setting, this can also work well for Stollen.
| Bread Machine Program | Use Case | Benefits |
|---|---|---|
| Dough | Kneading and first rise only | Prevents over-baking of dense dough |
| Sweet Bread | Full cycle baking for enriched dough | Optimal for sugar and fruit content |
| Cake/Fruit Bread | Baking fruit-filled breads and cakes | Gentle handling of mix-ins |
Setting the Crust Color and Size
For authentic German Stollen, crust color and loaf size make a big difference in texture and presentation.
- We suggest selecting the Medium Crust setting. A medium crust creates a golden-brown exterior without over-hardening the outer layer, maintaining a tender crumb inside.
- Avoid the Dark or Light options for this recipe, as Dark may over-dry the crust and Light may leave it too soft.
- Choose the 1.5 to 2-pound loaf size depending on your ingredient quantities and bread machine capacity. A 2-pound loaf is traditional and accommodates the generous fruit and nut mix well.
| Crust Color | Recommended Setting | Result |
|---|---|---|
| Light | Not recommended | Too soft crust, lacks golden color |
| Medium | Recommended | Balanced crust, tender crumb |
| Dark | Not recommended | Overly hard crust, dryness |
| Loaf Size | Recommended Setting | Notes |
|---|---|---|
| 1.5 pounds | Optional | Smaller loaf, less batch size |
| 2 pounds | Recommended | Traditional size, ideal volume |
By following these bread machine settings, we ensure our German Stollen bakes evenly and develops its signature crumb and crust texture.
Instructions
Follow these step-by-step instructions carefully to achieve the perfect German Stollen using your bread machine. Precision and timing ensure the bread’s rich texture and authentic flavor.
Loading the Ingredients into the Bread Machine
- Add Wet Ingredients First: Pour milk (room temperature), melted and cooled butter, and eggs into the bread machine pan. This prevents dry ingredients from sticking to the bottom.
- Add Dry Ingredients: Evenly layer all-purpose flour, sugar, salt, spices (cinnamon, nutmeg), and yeast on top. Keep yeast away from wet ingredients to avoid premature activation.
- Add Mix-ins Last: Reserve soaked raisins, candied citrus peel, and chopped nuts for later but if your machine allows, add them to the designated add-in compartment or prepare for manual addition.
| Ingredient Type | Order to Add | Preparation Notes |
|---|---|---|
| Wet Ingredients | Milk, butter, eggs | Milk room temp, butter melted/cooled |
| Dry Ingredients | Flour, sugar, salt, spices, yeast | Yeast on top away from wet ingredients |
| Mix-ins | Raisins, citrus peel, nuts | Soaked and drained, add midway or in compartment |
Starting the Baking Cycle
- Select the Program: Choose the Dough or Sweet Bread setting on your bread machine. These programs optimally mix, knead, and allow dough to rise.
- Set Crust and Size: Select a Medium Crust setting and set the loaf size to 2 pounds for the best balance of crust texture and internal crumb.
- Start the Machine: Press Start to begin mixing and kneading. The machine will handle the timing for rising and baking.
- Monitor Dough Texture: Within the first 10 minutes, check the dough consistency. It should form a smooth ball; add small amounts of flour or water if needed.
“Using the correct settings on your bread machine is vital to emulate the traditional texture and rise of authentic German Stollen.”
Midway Additions (If Applicable)
- Add Mix-ins Promptly: When you hear the machine beep (usually during the second kneading), add the drained soaked raisins, candied peel, and nuts through the designated hatch or carefully open the lid momentarily.
- Do Not Interrupt Rising: Quickly add the ingredients then close the lid to maintain a warm environment essential for rising.
- Avoid Overloading: Spread ingredients evenly to prevent heavy spots in the dough which can affect baking.
| Step | Timing | Action |
|---|---|---|
| Midway Add-Ins | During 2nd knead (beep) | Add dried fruits and nuts |
| Lid Handling | Briefly open to add | Maintain warm environment |
By following these steps with precision we ensure our German Stollen comes out perfectly balanced with moist, tender crumb rich with fruit and spices every time.
Post-Baking Steps
After the bread machine completes the baking cycle, careful attention to Post-Baking Steps will ensure our German Stollen achieves its signature texture and flavor. These final steps are crucial to preserve moisture and develop the rich taste we expect.
Removing the Stollen from the Machine
- Open the bread machine lid immediately once the baking cycle finishes to prevent excess steam from making the crust soggy.
- Use oven mitts to carefully lift the baking pan out of the machine.
- Gently invert the pan to release the Stollen onto a cooling rack. If it resists, run a butter knife around the edges to loosen the bread.
- Handle the bread gently to avoid damaging the tender crumb structure. The dense fruit and nut bread can be delicate when hot.
Cooling and Resting
- Place the Stollen on a wire cooling rack to allow even airflow around the loaf. This prevents moisture buildup and preserves the crust’s texture.
- Let the Stollen cool completely, approximately 2 hours, before further handling.
- For authentic flavor development, wrap the cooled Stollen tightly in plastic wrap and allow it to rest for 24-48 hours in a cool, dry place.
- During this resting period, the flavors meld and the bread becomes even more moist and tender.
- Before serving, generously dust the top with powdered sugar to create the traditional snowy finish.
| Step | Action | Timing | Notes |
|---|---|---|---|
| Remove from machine | Lift pan out and invert bread | Immediately | Use oven mitts, loosen edges if needed |
| Cool on wire rack | Let bread cool completely | About 2 hours | Ensures crust stays crisp |
| Rest wrapped | Wrap in plastic wrap and rest | 24 to 48 hours | Develops rich flavors and moist crumb |
| Final dusting | Dust with powdered sugar before serving | Just before serving | Creates the festive Stollen look |
Optional Decoration and Serving
Adding the perfect finishing touches to our German Stollen enhances both its visual appeal and flavor. Here are our favorite ways to decorate and serve this beautiful holiday bread made with a bread machine.
Dusting with Powdered Sugar
A generous dusting of powdered sugar is the hallmark of authentic German Stollen presentation. After the bread has fully cooled and rested, we recommend:
- Using a fine mesh sieve to evenly sprinkle a thick layer of powdered sugar over the entire surface.
- Reapplying the powdered sugar just before serving to maintain a fresh snow-like appearance.
- Optionally wrapping the loaf in parchment paper after dusting to preserve the sugar coating during storage.
“The powdered sugar not only adds a festive look but also contributes a delicate sweetness that balances the rich fruit and nut flavors.”
| Step | Detail |
|---|---|
| When to Dust | After cooling and 24-48 hour resting |
| Method | Fine mesh sieve for even coverage |
| Frequency | After resting and again before serving |
| Storage Tip | Wrap in parchment to keep sugar fresh |
Slicing and Serving Suggestions
Our German Stollen requires careful slicing to showcase its dense texture and colorful mix-ins. Follow these serving pointers to enjoy every bite:
- Use a serrated bread knife to cut even slices about ½ inch (1.25 cm) thick—this controls crumbling.
- Serve at room temperature for the fullest flavor and soft texture.
- Pair slices with a cup of hot mulled wine, coffee, or spiced tea to complement the warm spices.
- For an indulgent touch, lightly butter each slice before serving or add a thin layer of cream cheese for contrast.
- Store leftover slices tightly wrapped in plastic wrap in a cool place to maintain moisture and flavor.
| Aspect | Recommendation |
|---|---|
| Slice Thickness | ½ inch / 1.25 cm |
| Knife Type | Serrated bread knife |
| Serving Temp | Room temperature |
| Beverage Pairing | Mulled wine, coffee, spiced tea |
| Optional Toppings | Butter, cream cheese |
| Storage | Wrap tightly, store cool |
Make-Ahead and Storage Tips
Preparing German Stollen in advance enhances its flavor and texture. Proper make-ahead and storage techniques help maintain the bread’s freshness and signature buttery richness.
Freezing and Thawing
We recommend freezing your German Stollen if you want to prepare it weeks ahead or keep leftovers while preserving its quality.
- Wrap the cooled Stollen tightly in plastic wrap to seal in moisture.
- Enclose the wrapped bread in aluminum foil or place it in an airtight freezer bag to prevent freezer burn.
- Label the package with the freezing date for easy tracking.
| Step | Description |
|---|---|
| Wrap | Use plastic wrap tightly around bread |
| Seal | Add foil or airtight freezer bag |
| Label and Freeze | Mark date and store up to 3 months |
Thawing instructions:
- Thaw the Stollen at room temperature for 4-6 hours or overnight, still wrapped to retain moisture.
- Once thawed, unwrap and dust with powdered sugar again for the classic finish.
“Proper wrapping and gradual thawing preserve the moist crumb and rich flavors that define authentic German Stollen.”
Storing for Freshness
To keep your German Stollen fresh for several days, store it correctly:
- Wrap the bread tightly in plastic wrap immediately after it cools completely.
- Place the wrapped loaf inside a zip-top bag or airtight container.
- Store at room temperature away from direct sunlight and heat sources.
| Storage Method | Duration | Notes |
|---|---|---|
| Wrapped airtight at room | 3-5 days | Maintains moisture and flavor |
| Refrigeration | Not recommended | Can dry out the bread rapidly |
| Freezing | Up to 3 months | For longer preservation |
Avoid refrigerating Stollen as cooler temperatures dry out the bread and diminish texture. When properly wrapped, the bread maintains its tender crumb and moist fruit throughout the holiday season.
Reapplying powdered sugar before serving enhances both presentation and taste. Store leftover slices wrapped individually for best results.
By following these make-ahead and storage tips, we can enjoy our homemade German Stollen with all its traditional richness and festivity anytime.
Conclusion
Mastering German Stollen with a bread machine brings tradition and convenience together effortlessly. By carefully preparing ingredients and using the right settings, we can create a festive bread that delights with every bite.
This method takes the guesswork out of baking and ensures consistent results, making it easier for us to enjoy authentic holiday flavors year after year. With a little patience and attention to detail, our homemade Stollen will become a cherished centerpiece for any celebration.
Frequently Asked Questions
What is German Stollen?
German Stollen is a traditional Christmas bread made with dried fruits, nuts, spices, and a buttery dough. It is dense, rich, and usually topped with powdered sugar, giving it a festive look and flavor.
Can I make Stollen using a bread machine?
Yes, a bread machine simplifies making Stollen by automating mixing, kneading, rising, and baking. It ensures consistent results and makes the process easier for beginners and experienced bakers alike.
What ingredients do I need to make German Stollen?
You’ll need dry ingredients like flour, sugar, and spices; wet ingredients such as milk, butter, and eggs; and mix-ins including candied citrus peel, raisins, and nuts.
Is there a way to improve the flavor of dried fruits in Stollen?
Soaking raisins and other dried fruits in warm water or rum before adding them to the dough plumps them up and enhances their flavor and texture.
Which bread machine models are best for making Stollen?
Recommended models include the Zojirushi BB-PDC20, Breville Custom Loaf, and Cuisinart CBK-200, as they handle dense fruit and nut doughs well with proper kneading and baking features.
What settings should I use on my bread machine for Stollen?
Use the Dough or Sweet Bread programs for kneading and rising, choose a Medium Crust setting for balanced browning, and select a 2-pound loaf size to accommodate the rich mix-ins.
How should I add ingredients to the bread machine?
Add wet ingredients first, followed by dry ingredients, then mix-ins last during the second kneading cycle to ensure proper distribution and dough texture.
What is the best way to cool and store Stollen after baking?
Remove it immediately to avoid sogginess, cool on a wire rack for about 2 hours, then wrap tightly and rest for 24-48 hours. Store wrapped at room temperature or freeze for longer storage.
How do I serve and slice German Stollen?
Slice with a serrated knife at room temperature. Serve with butter, cream cheese, or paired with mulled wine or coffee. Dust with powdered sugar before serving for a festive touch.
Can I prepare Stollen in advance?
Yes, Stollen stores well. Wrap tightly and freeze if making ahead. Thaw at room temperature to maintain moisture and flavor without refrigeration, which can dry it out.