Stollen is a beloved traditional German Christmas bread, rich with dried fruits, nuts, and a hint of spice. Its dense, buttery texture combined with a dusting of powdered sugar makes it a festive treat perfect for holiday celebrations.
But have you ever thought of adding a sourdough twist to this classic? Using sourdough starter in your stollen not only enhances the flavor complexity but also improves the bread’s texture and keeps it fresher for longer.
This sourdough stollen recipe blends time-honored tradition with natural fermentation, resulting in a loaf that’s both tangy and sweet—a perfect centerpiece for your holiday table.
This recipe is ideal for bakers looking to explore sourdough beyond just rustic loaves. Whether you’re a seasoned sourdough baker or a curious home cook, you’ll appreciate how the subtle sourness complements the rich fruit and spice notes in the stollen.
Plus, the slow fermentation adds depth to the dough, making the crumb tender and moist. Ready to impress your family and friends with this festive sourdough stollen?
Let’s dive in!
Why You’ll Love This Recipe
Sourdough stollen combines the best of both worlds: the traditional holiday flavors you love and the natural fermentation benefits of sourdough. This recipe uses a mature sourdough starter to give the bread a gentle tang that balances the sweetness of dried fruits and marzipan.
The slow rise develops complexity, making the stollen taste even better the next day. It’s perfect for those who want a less commercial, more artisan holiday bread.
Additionally, the use of natural leavening means fewer added yeasts and preservatives, making it a healthier alternative. The dough’s rich butter content ensures a soft, tender crumb, while the dried fruits and nuts provide delightful texture.
Plus, wrapping the baked loaf in melted butter and powdered sugar seals in moisture, creating that iconic sugary crust. This bread is not only delicious but also a wonderful way to share a homemade gift with loved ones!
Ingredients
- 150g active sourdough starter (100% hydration)
- 500g all-purpose flour
- 100g granulated sugar
- 200ml whole milk, warmed
- 1 large egg
- 200g unsalted butter, softened (plus extra for coating)
- 8g salt
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 150g mixed dried fruits (raisins, chopped candied citrus peel, chopped dried apricots)
- 100g marzipan, rolled into a log
- 100g chopped almonds
- Powdered sugar, for dusting
- 2 tbsp rum or orange juice (optional, for soaking dried fruits)
Equipment
- Large mixing bowl
- Dough scraper
- Kitchen scale
- Measuring spoons
- Whisk
- Stand mixer with dough hook (optional)
- Baking tray
- Parchment paper
- Clean kitchen towel or plastic wrap
- Cooling rack
- Pastry brush
Instructions
- Prepare the dried fruits: If using rum or orange juice, soak the mixed dried fruits in 2 tablespoons of your choice for at least 30 minutes to plump them up. Drain before adding to the dough.
- Mix the dough: In a large bowl, combine the flour, sugar, salt, cinnamon, and cardamom. In a separate bowl, whisk together the warmed milk, egg, and sourdough starter. Gradually add the wet ingredients to the dry, mixing until a rough dough forms.
- Knead in the butter: Add the softened butter in small pieces to the dough. Knead by hand or with a stand mixer fitted with a dough hook for about 10-15 minutes until the dough is smooth, elastic, and slightly sticky. The dough should pass the windowpane test.
- Add fruits and nuts: Gently fold in the soaked dried fruits and chopped almonds until evenly distributed.
- First fermentation: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it ferment at room temperature for 4-6 hours or until roughly doubled in size. Alternatively, refrigerate overnight for a slower rise and deeper flavor.
- Shape the stollen: Turn the dough out onto a floured surface. Roll it into an oval shape about 30cm long. Place the marzipan log lengthwise on one side of the dough, then fold the other side over to partially cover the marzipan, creating the classic stollen shape.
- Second proof: Transfer the shaped dough to a parchment-lined baking tray. Cover and let it proof for 1-2 hours at room temperature until puffy.
- Bake: Preheat your oven to 180°C (350°F). Bake the stollen for 40-50 minutes, or until golden brown and a skewer inserted into the dough comes out clean. If the top browns too quickly, tent with foil.
- Butter and sugar coating: Immediately upon removing from the oven, brush the hot stollen generously with melted butter. Then, while still warm, dust it thoroughly with powdered sugar. This seals in moisture and creates a sweet crust.
- Cool and store: Allow the stollen to cool completely on a wire rack. Wrap tightly in foil or plastic wrap and let it rest for at least 2 days before slicing to let the flavors fully develop. It keeps well for up to two weeks!
Tips & Variations
“For a richer flavor, use homemade sourdough starter that has been fed 4-6 hours before starting the recipe.”
- Fruit variations: Swap or add to the dried fruits with chopped dates, figs, cherries, or cranberries for different flavor profiles.
- Nut substitutions: Try walnuts or pecans instead of almonds to add a different crunch.
- Spice it up: Add a pinch of nutmeg or cloves for a warmer spice note.
- Gluten-free option: Use a gluten-free flour blend designed for yeast breads, but expect a different texture.
- Marzipan-free: If you’re not a fan of marzipan, try a cinnamon sugar swirl or omit it entirely.
- Storage tip: Stollen improves over time; wrap tightly and store in a cool place or refrigerate. Reheat slices slightly for a fresh-baked taste.
Nutrition Facts
Nutrient | Per Serving (1 slice) |
---|---|
Calories | 320 kcal |
Carbohydrates | 40g |
Protein | 6g |
Fat | 14g |
Saturated Fat | 8g |
Fiber | 3g |
Sugar | 15g |
Sodium | 180mg |
Serving Suggestions
Sourdough stollen is best enjoyed sliced thick with a warm drink. Try it with a cup of hot mulled wine, spiced chai, or your favorite coffee for a cozy holiday experience.
It also pairs beautifully with soft cheeses like brie or cream cheese for a sweet and savory snack.
For a festive brunch, serve stollen alongside fresh fruit and yogurt, or even toasted with a smear of butter. If you’re sharing it as a gift, wrap slices in parchment paper and tie with ribbon for a charming presentation.
Conclusion
This sourdough stollen recipe brings a fresh, artisanal twist to a cherished holiday classic. By incorporating a live sourdough starter, you not only enhance the flavor but also improve the bread’s texture and shelf life.
The result is a beautifully dense loaf, full of aromatic spices, sweet fruits, crunchy nuts, and rich marzipan, all balanced by a subtle tang from fermentation.
Whether you bake it for your holiday celebrations or gift it to friends and family, this sourdough stollen is sure to impress. The slow fermentation and buttery coating make it a labor of love that’s well worth the effort.
Try this recipe to create a festive centerpiece that tastes as wonderful as it looks, and enjoy the heartfelt tradition of baking something truly special.
📖 Recipe Card: Stollen Recipe Sourdough
Description: A traditional German Christmas bread made with sourdough starter, dried fruits, and nuts. This recipe yields a moist, flavorful stollen with a perfect balance of sweetness and tang.
Prep Time: PT30M
Cook Time: PT50M
Total Time: PT5H20M
Servings: 1 loaf
Ingredients
- 250g sourdough starter (active)
- 500g all-purpose flour
- 100g sugar
- 150ml whole milk
- 100g unsalted butter, softened
- 1 large egg
- 150g mixed dried fruits (raisins, candied citrus peel)
- 100g chopped almonds
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp vanilla extract
- 50g powdered sugar (for dusting)
Instructions
- Mix sourdough starter, milk, and sugar in a bowl.
- Add flour, cinnamon, salt, and vanilla; mix to form a dough.
- Knead in softened butter and egg until smooth and elastic.
- Fold in dried fruits and chopped almonds evenly.
- Cover dough and let rise for 3 hours at room temperature.
- Shape dough into a loaf and place on a baking tray.
- Proof loaf for another 1 hour.
- Preheat oven to 180°C (350°F).
- Bake loaf for 45-50 minutes until golden brown.
- Cool on a wire rack and dust with powdered sugar before serving.
Nutrition: Calories: 320 kcal per slice | Protein: 6g | Fat: 12g | Carbs: 45g
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