Stollen Recipe | Hallmark Ideas & Inspiration (2024)

FAQs

What is the most popular stollen? ›

Today, there are many variations of Stollen, but the most popular is the Dresdner Stollen, which is made with raisins, candied fruit, and marzipan. The Stollen is typically dusted with powdered sugar and served during the Christmas season, often accompanied by hot mulled wine.

The common ingredient missing from the first stollen recipe was marzipan. At first, the church forbade the use of butter, which prevented the inclusion of marzipan in the recipe. Only around the 15th century was marzipan added to the recipe.

Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.

We recommend you store your Stollen in a bread box or a cold and dark place if you plan to eat it gradually over the course of a few months (i.e. the winter season). Make sure to cover your bread in plastic food wrap to ensure it stays moist.

Described as the perfect blend of brioche bread and cake, our winning stollen is packed with citrus peel, raisins and a generous slab of marzipan. Toasted almonds add a savoury contrast to the sweet vine fruit, which stops it tasting too sweet.

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

Think of a Stollen as the love child of a fruit cake and a loaf of bread: it's typically baked from a yeasty dough (replete with dried fruit soaked in rum), then covered in icing sugar. Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations. Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.

Cook it. Serve sliced with good coffee, spreading on butter if it seems too dry. It can't be toasted, but a very light microwaving, so it is just warmed, can be very rewarding because the spices are energised to share their fragrances.

What is the difference between panettone and stollen? ›

Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well.

To ensure the fruits impart moisture to the stollen, the fruits are plumped by an overnight soak in rum (Myer's Dark Rum is my favorite) or brandy.

No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Otherwise, storing your stollen at room temperature in a bread box or drawer will allow it to last for months.

The layer of marzipan keeps the stollen moist. A butter and sugar glaze locks in additional moisture.

What is Dresdner Stollen? Dresdner Christstollen or Dresden stollen is a type of stollen, German sweet bread with dried fruits and nuts, eaten during the winter holidays. It's typically shaped like a large log (4.4 lbs being considered the traditional weight) and covered with powdered sugar.

Morrisons The Best Stollen Slices

We could smell the rum as soon as we opened the packet. The actual cake was a perfect stollen texture, which is slightly dry, and there was a nice band of marzipan in the middle. The generous dusting of icing sugar gave the slice a lovely sweet edge and there was plenty of fruit.

Welcome to the Stollen Capital Dresden

With events that are much more than just enjoying the pastry, Dresden's stollen bakers and pastry makers successfully manage to create an adventure out of the craft and the tradition and thereby preserve it.