Stollen is a classic German holiday bread packed with dried fruits, nuts, and a rich buttery flavor that makes it a festive favorite. Traditionally enjoyed during Christmas, this sweet bread has a delightful texture and a dusting of powdered sugar that looks as festive as it tastes.
Making stollen from scratch can be time-consuming, but using a bread machine simplifies the process without sacrificing any of the authentic flavors. Our bread machine stollen recipe lets us enjoy this holiday treat with minimal effort and consistent results. Whether you’re a seasoned baker or new to bread machines, this recipe is a perfect way to bring a taste of tradition to your holiday table.
Ingredients
To create our Bread Machine Stollen with authentic flavor and ease, we gather all the essential ingredients. These components combine to deliver the rich, buttery texture and the festive sweetness that makes stollen unforgettable. Below we organize them for clarity.
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped almonds, toasted
- 1/2 cup mixed dried fruits (such as raisins, currants, chopped candied orange, and lemon peel)
- 2 teaspoons active dry yeast
Wet Ingredients
- 1/2 cup whole milk, warm (110°F)
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon rum or orange juice (optional for soaking dried fruits)
Optional Add-ins
- 1/4 cup marzipan log (for a traditional marzipan center)
- 2 tablespoons poppy seeds (for additional texture and flavor)
- 1/4 cup powdered sugar (for dusting after baking)
| Ingredient Category | Main Ingredients | Notes |
|---|---|---|
| Dry Ingredients | Flour, sugar, salt, cinnamon, toasted almonds, dried fruits, yeast | Sift flour for best texture |
| Wet Ingredients | Warm milk, melted butter, egg, vanilla extract | Milk temperature critical for yeast activation |
| Optional Add-ins | Marzipan, poppy seeds, powdered sugar | Customize stollen to taste |
Tip: Soaking dried fruits in rum or orange juice enhances their flavor and keeps the stollen moist.
This carefully selected combination guarantees a perfect rise and the classic stollen taste we all love.
Equipment Needed
To create the perfect Bread Machine Stollen, having the right equipment is essential. Below, we detail the key tools required to ensure our stollen comes out moist, flavorful, and beautifully textured.
Bread Machine Specifications
Choosing the right bread machine is crucial for consistent results with this recipe. Our stollen requires a machine that can handle rich dough with dried fruits and nuts.
| Specification | Recommendation |
|---|---|
| Capacity | Minimum 2 pounds (900g) dough capacity |
| Dough Cycles | Should include a “Dough” or “Basic” cycle that allows for kneading and rising without baking |
| Mixing Paddle Type | Removable non-stick paddle for easy cleanup |
| Settings | Preferably has a “Sweet Bread” or “Fruit Bread” setting to accommodate added sugars and mix-ins |
| Timer Feature | Optional but helpful for delayed baking |
We use a bread machine with a 2-pound capacity and a dedicated fruit bread setting to achieve an ideal rise and even incorporation of dried fruits and toasted almonds without overmixing.
Additional Tools
While the bread machine does most of the work, a few additional kitchen tools help us prepare ingredients carefully and finish our stollen perfectly:
- Measuring Cups and Spoons – For precise measurement of flour, sugar, and spices.
- Mixing Bowls – To soak dried fruits in rum or orange juice before adding them to the dough.
- Rubber Spatula – For scraping down sides of the bread machine pan to ensure all flour is incorporated.
- Cooling Rack – To allow the stollen to cool evenly and avoid sogginess.
- Fine Mesh Sieve – For dusting the finished stollen evenly with powdered sugar, mimicking its classic festive look.
- Sharp Knife or Dough Scraper – To shape the dough when removing it from the bread machine before baking, if needed.
Equipped with the right bread machine and these Additional Tools, we can easily achieve a deliciously rich and moist batch of our classic Bread Machine Stollen every holiday season.
Preparation
To create our Bread Machine Stollen, we begin by carefully preparing each component to ensure the perfect texture and flavor. Follow these steps to prepare the dough ingredients, soak the dried fruit, and set up the bread machine accurately.
Preparing the Dough Ingredients
First, we gather and measure the dry and wet ingredients precisely. Accurate measurements and preparation contribute to a well-balanced dough ready for the bread machine.
-
Dry Ingredients:
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup toasted almonds, chopped
- 1 cup mixed dried fruits (raisins, currants, chopped candied citrus peel)
-
Wet Ingredients:
- 1 cup warm milk (110°F/43°C)
- 1/2 cup melted unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
-
Optional Add-ins:
- 1/2 cup marzipan, cut in small pieces
- 1 tablespoon poppy seeds
We suggest lightly chopping the nuts and dried fruits to integrate uniformly without overpowering any bite. Keeping the liquids at the right temperature helps activate the yeast properly during mixing.
Soaking the Dried Fruit
To guarantee moistness and intensified flavor in our stollen, soaking the dried fruits is crucial. This simple step prevents dry, tough fruit bits and enriches the overall taste.
| Step | Details |
|---|---|
| Soaking Liquid | Rum (preferred) or fresh orange juice |
| Ratio | 1 cup dried fruits to 1/2 cup soaking liquid |
| Soaking Time | Minimum 1 hour, ideally overnight for best flavor |
| Drain Before Use | Yes — drain excess liquid before adding to dough |
We place the dried fruits in a bowl, pour the chosen soaking liquid over them, and cover tightly. This infusion unlocks the classic rich notes essential in stollen. Drain well — excess liquid can alter dough consistency.
Setting Up the Bread Machine
Now that the dough ingredients are ready and fruit is soaked, we configure the bread machine for optimal results:
- Select a bread machine with at least 2-pound capacity to accommodate the rich dough.
- Use the “Dough” or “Basic” cycle to give us full control over final shaping.
- If available, choose the “Sweet Bread” or “Fruit Bread” setting — these adjust kneading and rising times to suit stollen’s dense texture.
- Remove the non-stick paddle before the final rise phase, if the machine allows, to avoid large holes or tearing.
- Add ingredients in this order to the baking pan: wet ingredients first, then dry ingredients, with yeast on top to avoid early activation.
We gently start the machine and monitor the dough consistency. It should form a smooth, elastic ball, slightly tacky, but not sticky. Adjust with a tablespoon of flour or milk as needed during the kneading cycle.
With these detailed steps, our Bread Machine Stollen dough is perfectly prepared and primed for baking, promising a festive treat full of traditional richness and flavor.
Instructions
Follow these steps carefully to make our Bread Machine Stollen come out moist, flavorful, and perfectly textured. We will guide you from the dough preparation to the final rise ensuring a festive holiday treat.
Making the Dough in the Bread Machine
- Add Wet Ingredients First: Pour warm milk, melted butter, the beaten egg, and vanilla extract into the bread machine pan.
- Add Dry Ingredients Over Wet: Layer all-purpose flour, sugar, salt, cinnamon, and toasted almonds evenly on top of the wet mixture.
- Add Yeast Last: Create a small well on the flour surface and add the yeast carefully without touching wet ingredients yet. This prevents premature activation.
- Add Soaked Dried Fruits: Drain the soaked dried fruit (rum or orange juice), then spread evenly over the flour layer.
- Select Settings: Choose the “Dough” or “Basic” cycle on your bread machine. If available select “Sweet Bread” or “Fruit Bread” for enhanced flavor integration.
- Start the Machine: Close the lid and start the cycle. Monitor the dough in the first 5 minutes; if too sticky, add flour 1 tablespoon at a time, or if too dry, add warm milk 1 teaspoon at a time until dough is soft and slightly tacky.
First Rise
Allow the dough to rise following the bread machine’s cycle fully. This usually takes around 1 hour to 1 hour 30 minutes.
- The dough should double in size exhibiting a smooth elastic surface.
- During this phase, yeast activity develops flavor complexity and aerates the dough structure.
- Avoid opening the machine unnecessarily, as temperature fluctuations can affect yeast performance.
Shaping the Stollen
- Lightly flour your work surface and turn the risen dough out gently.
- Using a rolling pin or your hands, flatten the dough into a rough rectangle approximately 12 inches by 8 inches.
- Optional: Roll a marzipan log about 10 inches long and place it lengthwise along the center of the dough.
- Fold one side of the dough over the marzipan, then fold the other side to overlap slightly, forming the classic stollen shape.
- Pinch the edges gently to seal the dough around the filling, shaping it into a slightly oblong mound.
- Transfer the shaped dough to a parchment-lined baking sheet or a greased baking pan to prepare for the second rise.
Second Rise
- Cover the shaped dough loosely with plastic wrap or a clean kitchen towel.
- Let it rise in a warm, draft-free environment for 45 minutes to 1 hour until puffed but not doubled.
- This second rise allows the dough to relax and develop a tender crumb.
- Preheat your oven during this time to 350°F (175°C) to ensure proper baking temperature.
| Phase | Time | Details |
|---|---|---|
| First Rise | 1 to 1.5 hrs | Dough doubles, yeast activates |
| Shaping | 10-15 mins | Form dough and seal around optional marzipan |
| Second Rise | 45 min to 1 hr | Dough puffs up, prepares for baking |
| Baking | ~40-50 mins | Bake at 350°F until golden and cooked |
By carefully following these steps our Bread Machine Stollen will develop the rich aroma and festive flavor that make it an unforgettable holiday bread.
Baking
Now that our dough has risen and shaped beautifully, it is time to bake our Bread Machine Stollen to perfection. This stage is critical to achieve that classic golden crust and the rich, aromatic crumb we all love.
Oven Preparation
Before placing the stollen in the oven, we must ensure our oven is preheated properly. Preheating at 350°F (175°C) creates the ideal environment for steady cooking and crust formation.
- Position the oven rack in the lower-middle section to promote even heat circulation.
- Place a baking stone or heavy baking sheet on the rack during preheating if available. This helps maintain a consistent base temperature.
- Prepare a clean parchment-lined baking tray or a lightly greased loaf pan depending on your shaping preference.
- If possible, use an oven thermometer to verify temperature accuracy, ensuring the stollen bakes evenly without burning.
Baking the Stollen
Our Bread Machine Stollen will bake for approximately 40 to 50 minutes. The timing might slightly vary due to oven differences, so close attention is necessary.
| Step | Detail |
|---|---|
| Oven temperature | 350°F (175°C) |
| Baking time | 40 – 50 minutes |
| Internal temperature | 190°F (88°C) for fully baked stollen |
- Gently transfer the shaped stollen onto the prepared baking surface.
- Bake for the first 30 minutes uncovered to develop a golden-brown crust.
- After 30 minutes, check the crust color. If browning too quickly, tent loosely with aluminum foil.
- Continue baking for an additional 10 to 20 minutes until the stollen reaches an internal temperature of 190°F (88°C).
- Remove stollen carefully from the oven and place it on a wire cooling rack.
- While still warm, brush the stollen generously with melted butter to lock in moisture.
- Dust the warm stollen with powdered sugar for the signature festive finish.
“A perfectly baked Bread Machine Stollen boasts a golden crust that crackles lightly under your fingers while releasing a warm aroma of spice, fruit, and butter.” Watching the stollen transform in the oven and smelling its rich fragrance marks the final step of our baking process.
Finishing Touches
To complete our Bread Machine Stollen Recipe, the final steps create an irresistible aroma and a festive appearance. These finishing touches ensure the stollen captures that classic holiday charm we all love.
Brushing with Butter
Right after baking, we brush the stollen generously with melted butter while it’s still warm. This step locks in moisture, giving the crust a tender, rich texture that complements the crumb inside. Use about 3 tablespoons of melted butter for an evenly coated loaf. Be sure to brush the entire surface, including the edges and bottom, for a full buttery sheen.
Dusting with Powdered Sugar
The iconic look of stollen comes from a thick dusting of powdered sugar applied after the butter brushing. Use a fine mesh sieve to evenly sprinkle about 1/4 cup of powdered sugar over the stollen. This not only adds a delicate sweetness but also emulates the snow-dusted appearance, perfect for holiday presentation.
| Finishing Step | Amount | Purpose |
|---|---|---|
| Melted Butter | 3 tablespoons | Moisture retention & richness |
| Powdered Sugar | 1/4 cup | Sweetness & festive appearance |
Cooling and Storing
Cooling the stollen properly is crucial to preserve its flavor and texture. Place the stollen on a cooling rack and allow it to cool completely for at least 2 hours before slicing. This resting period helps the crumb set and the flavors to meld.
For storing, wrap the stollen tightly in aluminum foil or plastic wrap to retain moisture. Store it in a cool, dry place at room temperature. Our tip: stollen improves with age — if possible, let it rest for 1 to 2 days for the flavors to deepen. You can also freeze leftovers in airtight packaging for up to 3 months. Thaw at room temperature before serving to enjoy that fresh, home-baked taste.
By following these Finishing Touches, our Bread Machine Stollen will be both beautiful and flavorful, ready to become the centerpiece of any holiday celebration.
Serving Suggestions
To fully enjoy our Bread Machine Stollen, consider these thoughtful serving ideas that complement its rich texture and festive flavors.
Ideal Serving Temperature
Serve stollen at room temperature after it has rested and cooled for at least 2 hours. This allows the buttery richness and dried fruits to shine through, delivering the classic taste we love.
Accompaniments
Our Bread Machine Stollen pairs beautifully with:
- Hot Beverages: A warm cup of spiced tea, rich coffee, or mulled wine enhances the aromatic spices.
- Dairy Options: Creamy butter, mascarpone, or clotted cream adds smoothness that balances the sweet and nutty notes.
- Fruits and Preserves: Fresh berries or fig jam highlight the stollen’s fruity character.
Presentation Tips
Create an inviting holiday centerpiece by:
- Placing the stollen on a wooden board or festive platter.
- Serving slices approximately ¾ inch thick for an optimal balance of crumb and filling.
- Dusting an additional light layer of powdered sugar right before serving to refresh its classic “snowy” look.
Storage and Reheating Recommendations
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | Up to 3 days | Wrap tightly in plastic wrap or foil |
| Refrigerator | Up to 1 week | Keep wrapped to prevent drying |
| Freezer | Up to 3 months | Slice before freezing for easy thawing |
For reheating, we recommend warming slices in a low-temperature oven (300°F) for 5-8 minutes to revive their softness and buttery aroma without drying them out.
“Stollen is even more delightful when shared, making it a perfect centerpiece for holiday gatherings and cozy celebrations.“
Serving our Bread Machine Stollen this way ensures each bite delivers the traditional holiday spirit with every slice.
Make-Ahead Tips
Planning ahead makes enjoying our Bread Machine Stollen even more rewarding. Here are practical tips to prepare and store your stollen for the best flavor and texture.
Storing Before Baking
- After shaping, cover the stollen dough with lightly greased plastic wrap or a clean kitchen towel.
- Place it in the refrigerator for up to 24 hours to slow the second rise. This allows flavors to develop deeper.
- When ready to bake, let the dough sit at room temperature for 30 minutes before placing it in the oven.
Baking in Advance
- Bake the stollen fully as directed. Allow it to cool completely on a wire rack.
- Once cooled, wrap it tightly in plastic wrap, then foil, to lock in moisture.
- Store at room temperature for up to 3 days or refrigerate for up to 1 week.
Freezing for Long-Term Storage
- To freeze, wrap the cooled stollen in plastic wrap and then in a heavy-duty freezer bag or foil.
- Label with the date for reference.
- Stollen freezes well for up to 3 months without losing quality.
- To thaw, remove wrapping and place in the refrigerator overnight.
- Warm gently in a 300°F oven for 10 to 15 minutes before serving to restore its soft texture.
Flavor Enhancement with Time
- As the saying goes, “Good things take time.” Our stollen’s rich flavors and moist crumb improve as it rests.
- For best taste, allow the finished stollen to rest for 1 to 2 days wrapped at room temperature.
- This resting period lets the buttery richness and fruit flavors meld beautifully.
Table: Recommended Storage Times for Bread Machine Stollen
| Storage Method | Duration | Storage Tips |
|---|---|---|
| Refrigerate (Dough) | Up to 24 hours (before baking) | Cover tightly to avoid drying |
| Room Temperature (Baked) | Up to 3 days | Keep wrapped in foil or airtight |
| Refrigerator (Baked) | Up to 1 week | Use airtight wrapping |
| Freezer (Baked) | Up to 3 months | Double wrap for freezer burn prevention |
By following these Make-Ahead Tips, we ensure our Bread Machine Stollen remains delightfully moist and bursting with festive flavor whenever we are ready to share it.
Conclusion
Making stollen with a bread machine takes the hassle out of this traditional holiday bread while delivering all the rich flavors we love. It’s a rewarding way to bring a festive touch to our celebrations without spending hours in the kitchen.
With the right ingredients and a reliable bread machine, anyone can create a moist, flavorful stollen that tastes like it came from a German bakery. Sharing this homemade treat adds warmth and joy to the season, making every bite a special moment.
We encourage you to try this recipe and enjoy the process as much as the delicious results. Happy baking and happy holidays!
Frequently Asked Questions
What is stollen, and why is it popular during the holidays?
Stollen is a traditional German holiday bread made with butter, dried fruits, and nuts. Its rich flavor and festive powdered sugar coating make it a popular Christmas treat enjoyed during the holiday season.
Can I make stollen using a bread machine?
Yes, using a bread machine simplifies the process of making stollen while preserving its authentic flavors. It is suitable for both beginners and experienced bakers.
What are the main ingredients needed for bread machine stollen?
Key ingredients include all-purpose flour, sugar, salt, cinnamon, toasted almonds, mixed dried fruits, warm milk, melted butter, an egg, and vanilla extract. Optional add-ins like marzipan enhance the flavor.
Should I soak the dried fruits before adding them to the dough?
Yes, soaking dried fruits in rum or orange juice enhances their flavor and keeps the stollen moist during baking.
What type of bread machine is best for making stollen?
Choose a bread machine with at least a 2-pound capacity, “Dough” or “Basic” cycles, a removable non-stick paddle, and preferably settings like “Sweet Bread” or “Fruit Bread.”
How do I ensure the dough rises properly in the bread machine?
Accurate measurement of ingredients, placing yeast correctly, and avoiding temperature fluctuations during the first rise are key for a good dough rise.
Is marzipan necessary in stollen?
Marzipan is optional but adds a delicious almond flavor and soft center that many enjoy in traditional stollen.
How long and at what temperature should I bake stollen?
Bake at 350°F (175°C) for 40 to 50 minutes, monitoring the crust and using a thermometer to ensure the internal temperature indicates it’s fully baked.
How do I finish and store stollen after baking?
Brush stollen with melted butter, dust with powdered sugar, and cool on a rack for at least 2 hours. Wrap tightly for storage. It improves with age, best after 1–2 days.
What’s the best way to serve stollen?
Serve stollen at room temperature with hot beverages, creamy dairy like butter or cheese, and fresh fruits or preserves for a delightful experience.
How should I store leftover stollen?
Keep leftover stollen fresh up to 3 days at room temperature, 1 week refrigerated, or freeze for up to 3 months. Reheat slices gently in a low-temperature oven.
Can I prepare stollen dough in advance?
Yes, shaped dough can be refrigerated up to 24 hours to deepen flavors, and baked stollen can be cooled, wrapped, and stored for later use.