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ISO Stollen Recipe

deejeh's picture

ISO Stollen Recipe (post #63311)


I was thinking of baking stollen for Christmas presents.  Does anybody have experience with this, and if so, would you care to list the pitfalls and perhaps point me in the direction of a reliable recipe? 


<edited for clarity>

Edited 11/10/2004 10:58 am ET by deejeh

Gretchen's picture

(post #63311, reply #1 of 44)

This is purely my opinion but a neighbor used to make one every Christmas for us. It was inedible.  I realize it could be his recipe but I find stollen very bland.


deejeh's picture

(post #63311, reply #5 of 44)

It was inedible

That's too bad.  Although I guess it's a matter of personal taste,  good Stollen is a wonderful thing.  Perhaps you've not tasted a good one, or maybe it's just not your cup of tea.


assibams's picture

(post #63311, reply #8 of 44)

good Stollen is a wonderful thing

ITA. I assume the one Gretchen had must have been too fresh (or just plain bad ;-]). Stollen should be baked about 3 weeks before you need it and then be stored well wrapped. That gives it time to mature and the raisins to make it moister. I love it in the mornings with a thick layer of butter and a nice cup of tea, yummm.

I will look around for recipes for you and type them tomorrow.

"Things are more like they are now than they have ever been" President Gerald Ford

"A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort."
Herm Albright

deejeh's picture

(post #63311, reply #22 of 44)

I love it in the mornings with a thick layer of butter and a nice cup of tea, yummm.

I'm with you - except I'd sub coffee for the tea :) 


ehBeth's picture

(post #63311, reply #2 of 44)

I make them each year.  I'll poke around for recipes from the old German cookbook when I get home. 

Mulling - actually the year I made the one from the old Time-Life series it got very good reviews as well.


If you can't play a sport, be one.
If you can't play a sport, be one.
deejeh's picture

(post #63311, reply #6 of 44)

Thanks, Beth.  I'd love to see the results of your poking around.

I'm wondering about the marzipan.  I've always thought it was traditional, but in googling for recipes, I've not found many that use it.  Do you?


ehBeth's picture

(post #63311, reply #10 of 44)

deejeh - I use marzipan in a strip through the centre for the stollen that are going to my parents.  I use amaretto instead of rum in the recipe, and also sprinkle the amaretto on the cloths we wrap the stollen in til it's time to sugar before serving. I toast some of the almonds that I'm using.  I really like the 'layered' almond effect of slivered almonds, slivered toasted almonds, Amaretto, and marzipan - and people seem to like it (or are they asking for more to be polite? naaaaaaaaaah)

My father is not a big fan of candied peel, so I usually go to the bulk barn and get every kind of raisin, sultana and currant I can find - and use only those in 'his' stollen. I find the end result of Dad's stollen to be much like a very yeasty raisin bread - very moist and boozy with lotsalotsa (family joke) raisins and almonds. 

I'm getting a yen for it now.  Too bad it won't be ready to unwrap for another 5 - 6 weeks.

and now I'm having a flashback to a train trip home about 7 years ago.  One of my bags contained boxes holding 8  2-lb stollen, which had been unwrapped from the cotton cloths, and re-wrapped in gift tea towels for the trip.  I, of course, was not letting anyone else touch that bag - and the scent of the yeast and amaretto rising from the satchel was getting a lot of attention.  <big grin>

If you can't play a sport, be one.

Edited 11/10/2004 12:34 pm ET by ehBeth

If you can't play a sport, be one.
deejeh's picture

(post #63311, reply #24 of 44)

I really like the 'layered' almond effect of slivered almonds, slivered toasted almonds, Amaretto, and marzipan

Ooh, that sounds really good (and it's a good use for the Amaretto that's been lurking in the corner of the liquor cabinet for too long).

Too bad it won't be ready to unwrap for another 5 - 6 weeks.

How long do you leave it for?  And in what kind of storage conditions?  Fridge, freezer, cantina?


CookiM0nster's picture

(post #63311, reply #11 of 44)

There are many, many different types of stollen. Some have marzipan, some do not. Once you find a good dough recipe it's easy enough to add some, just roll it into a cylinder and fold the dough around it.

As for a good stollen recipe, the best I've found is Peter Reinhardt's in the bread baker's Apprentice. DH, who was born and raised in Germany, and who grew up on his mother's homemade stollen, has declared it the best he's ever had.

A good stollen should not be heavy or dry (though it's definitely not as light or moist as pannetone), a bad one is better off used as a door stop. One secret is not to rush the rise. Forget however long the recipe says to let it rise, and make sure you let it keep going until it's done.

Edited 11/10/2004 12:35 pm ET by COOKIM0NSTER

ehBeth's picture

(post #63311, reply #12 of 44)

test #3

if this works, I'll edit to post my notes later


This recipe is from Recipe Cottage

Marzipan Stollen

200 g sweet almond paste
100 g confectioner sugar
2 cl Kirsch
125 g chopped almonds

800 g flour
50 g fresh yeast
1/4 l lukewarm milk
150 g butter
150 g sugar
50 g lard
1/8 l whipping cream
a good pinch of salt, cardamom, allspice and cinnamon
100 g golden raisins
50 g currants
80 g candied orange peel, cut into small dice
80 g candied lemon peel, cut into small dice

flour for forming the dough
butter for greasing the sheet

150 g butter
3 tbs. sugar
100 g confectioner sugar

Knead together all ingredients for the filling.

Sieve the flour into a bowl, make a hollow in the middle of the
flour and give into this hollow the yeast broken into small pieces.
Add to the yeast a little of the sugar, some milk and a little of
the surrounding flour. Cover the whole affair with a towel and
let the yeast proof for about 15 minutes. Dissolve butter and lard
in the remaining milk and let cool down until handwarm. Add this
mixture plus all other ingredients (except the raisins and currants)
to the dough, knead very well, give the dough into a bowl, cover
it with a towel and let it proof at a warm place until the dough
has gained double size.
Wash raisins and currants, dry them with
a towel and knead them under the risen dough.

Roll out the dough by means of a rolling pin to a rectangular size,
leaving one of the long sides a little thicker. Make a long roll
of the almond paste matching about the length of the rectangle and
place it in the middle of the dough. Now fold the thicker part of
the dough over the almond paste roll and press together with your
hands the seams of the dough. Use the side of your hand to press
the dough to the almond paste roll. Place the Stollen on a well
greased baking sheet and let it proof for another hour.

Preheat the oven to 300 F. Bake the Stollen in the lower part of
the oven for about 60 to 70 minutes. Ten minutes before the end of
the baking brush the Stollen frequently with the butter, adding
sugar afterwards. When the Stollen is done, sieve the confectioner
sugar over it while the Stollen is still warm so that it will stick
to the sugar-butter layer. After cooling off, the Stollen should
be wrapped into cellophane paper. Close both ends of the paper with
red ribbons to let it look nice for X-mas. Let it rest for at least
four weeks before eating it. Store it in a cool and dry place (not
in the fridge).

Edited 11/10/2004 12:49 pm ET by ehBeth

Edited 11/10/2004 12:51 pm ET by ehBeth

If you can't play a sport, be one.
Doris1149's picture

(post #63311, reply #20 of 44)

Thanks for posting. The almond filling sounds good.  The few I've tasted with an almond filling have that nice almond flavor-like the flavor of a good almond-filled Danish or croissant. Plan to try this filling for some this holiday.

Time to get baking-where has this November gone?



deejeh's picture

(post #63311, reply #26 of 44)

Thanks, Beth.  Please disregard storage question that occurs further down the thread, since you answered it here.


deejeh's picture

(post #63311, reply #25 of 44)

Thanks, CM.  I'll check the Reinhart recipe - I never thought to look in the BBA - duh!


Doris1149's picture

(post #63311, reply #3 of 44)

My MIL made stollen every Christmas. I liked the flavor, but it was really dry. For many years I used a recipe from BH&G-was too coarse in texture. for the last several years, I've used Martha's recipe. Good flavor, not as dry. Kneading this is a good workout. I substitute candied orange and lemon peel for some of the citron.  I shape it by pressing a wooden spoon handle(or use the side of your hand) into the dough 1 inch off center and then folding it to within 1 inch of the other edge. To frost it, I brush lightly with melted butter, then sprinkle heavily with powdered sugar, let that set up, then repeat 3 or 4 times, ending with the powdered sugar-it looks like snow.  Using yeast for sweet doughs, like SAF Gold, is a good idea for this heavy dough.

* Exported from MasterCook *

                         Stollen-Martha's recipe

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3           packages  active dry yeast
  11              cups  all-purpose flour
  1           teaspoon  salt
     3/4           cup  sugar
     1/2      teaspoon  ground mace
     1/2      teaspoon  nutmeg -- freshly grated
  2               cups  milk -- warmed
  1 1/4   cups+4 tablespoons  unsalted butter -- melted
  6              large  eggs -- lightly beaten
  2 1/4           cups  currants
     1/2           cup  cognac
  2 1/2           cups  golden raisins
     1/2           cup  orange juice
                        peel of 4 oranges, diced (colored part
                        only, no pith)
                        grated zest of 2 lemons
     1/2         pound  citron -- diced
     1/2           cup  dried apricots -- diced
  2 1/2           cups  almonds, blanched -- chopped
                        confectioner's sugar -- for dusting

In a small bowl, combine yeast and 1/2 cup warm water (100 to 110 degrees)
and let stand until foamy, about 10 minutes. In a large mixing bowl, sift
together dry ingredients,. Stir in the milk and 1 1/4 cups of the melted
butter. Add dissolved yeast and eggs. Mix until soft dough forms. Turn
dough out onto a floured surface and knead until fairly smooth.

In two separate bowls, soak currants in the cognac, and the raisins in the
orange juice. Let each stand for 10 minutes.

In a medium sized bowl, mix together the currants and raisins with their
soaking liquids, the orange peel, lemon zest, citron, apricots and
almonds. If dough is sticky, knead in more flour, but be careful not to
over work.

Place dough in a large buttered bowl. cover bowl with a kitchen towel, and
let dough rise in a warm place until doubled in bulk-1 to 2 hours.

Punch down the dough and cut in half. Roll each piece into a 12" x 8"
rectangle. Brush with melted butter, then fold one long side to the
center. Fold the other long side over the first side, overlapping it by
one inch.
Turn dough over, taper the ends and place on a parchment line baking
sheet. Repeat for the second loaf. cover with oiled plastic wrap; let rise
again in a warm place. 1 to 1 1/2 hours.

Heat oven to 350 degrees. bake stollen until golden brown, about 35
minutes. cool on wire rack. Dust with confectioners sugar.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 12122 Calories; 366g Fat (27.0%
calories from fat); 305g Protein; 1922g Carbohydrate; 112g Dietary Fiber;
1499mg Cholesterol; 2880mg Sodium.  Exchanges: 74 Grain(Starch); 14 Lean
Meat; 41 1/2 Fruit; 2 Non-Fat Milk; 62 Fat; 10 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0




Gretchen's picture

(post #63311, reply #4 of 44)

It's the dryness and heaviness that I don't care for.  Last year our daughter's in-laws sent us a pannetone (sp.) from Central Market. It was DElicious. I think there was a recipe for pannetone in last year's FC. This particular one was sort of moist and "pully" textured--the best I've ever had.
BUT, it isn't stollen!!!


Doris1149's picture

(post #63311, reply #19 of 44)

Dry stollen is awful. I've had some that could be used for a weapon, they were so hard and dry.  Stollen should have some moistness and be only moderatley dense.  I'm with Assibams-buttered stollen and a cup of tea-especially the early morning after Christmas, in front of the Christmas tree, with the lights on, and no one else awake yet.

Pannetone is sooo good. I've tried making it twice. I've even bought the one that show up in TJ Maxx stores in November and think they're good. I've always wondered if  Italians buy these or get it from their local bakeries. I watched some TV show about holiday foods that  stated even in Italy, these mass-produced  yeast cakes are popular.

I love pannetone toasted, and it makes lovely French toast.


Edited 11/10/2004 2:17 pm ET by DJ


Gretchen's picture

(post #63311, reply #21 of 44)

The weapon simile would be correct. And I really should like this because I don't care for sweets--and LOVE to dunk bread in coffee.  Anyway, son gave me Peter Reinhart's book (autographed it is also, since son's office is right across the street from J&W) and I might even try it--particularly with dried fruit also.


deejeh's picture

(post #63311, reply #7 of 44)

Thanks for posting this, DJ.  I've always had good success with Martha's recipes, so this will be useful.


JoanneB17's picture

(post #63311, reply #18 of 44)

I posted earlier without reading thread over and forgot to add "and DJ's T&T" when mentioning ehBeth's. Sorry for speed reading!

RheaS's picture

(post #63311, reply #9 of 44)

I gave stollen as gifts several years ago. I used a recipe from Bernard Clayton's Complete Book of Breads. Each one that I made was about the length of a standard loaf tin. I chopped and pre-measured all the ingredients on a Saturday. Baking began very early on a Sunday to give the breads sufficient time to rise, bake and cool. I wrapped each in colored cellophane tied with ribbons and delivered them all the next day. If I recall correctly, the one I made had a nice almond flavor and was not at all heavy.

deejeh's picture

(post #63311, reply #23 of 44)

 I wrapped each in colored cellophane tied with ribbons

And I bet they were gorgeous.  I'm all excited about how to wrap them prettily, and may well do the same. 


KyleW's picture

(post #63311, reply #13 of 44)

I use the stolen recipe from Peter Reinhart's The Bread Baker's Apprentice. I think what I don;t like about most stolen is the candied fruit. I use dried fruit in place of the candied fruit and it works really well.


There is a very fine line between "hobby" and "mental illness". D.Barry


At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals.

ehBeth's picture

(post #63311, reply #14 of 44)

The not-love of candied fruit is probably what a lot of us share. Dried fruit rocks!

If you can't play a sport, be one.
If you can't play a sport, be one.
JoanneB17's picture

(post #63311, reply #15 of 44)

I agree that storebought candied fruit is akin to cardboard but I think homemade candied orange, lemon and grapefruit is excellent. (I've candied citron, too, but it is almost too perfumey).

Now that Reinhardt has two votes from you and Cookimonster, I'm ready to try stollen, as I've not been too impressed with our local bakery offerings. A tried and true is a definite plus from Ehbeth, so it'll be interesting to look for the similarities in recipes.

Edited 11/10/2004 1:23 pm ET by Jo

CookiM0nster's picture

(post #63311, reply #16 of 44)

Definitely give it a try.

And I'm right there with you on candied fruit. Store bought is nasty, but homemade is delicious.

JoanneB17's picture

(post #63311, reply #17 of 44)

I will. Funny, I was looking at stollen at Zingerman's this morning ($30 but sold out) and just went back to look. Here's what's in theirs:

"If you haven’t had our Stollen before and wonder what the fuss is about, just take a look at the ingredient list for this pastry: real butter, Bacardi® white rum, glacéed lemons, oranges, cherries, fresh lemon and orange zest, fresh lemon juice, currants, almonds, golden raisins, Red Flame raisins, organic Mexican vanilla beans, and our very scent-sual Indonesian cinnamon."

I'm wondering what the diff is between candied and glaceed, or is it just because some are turned off by the term candied. I did see cherries, maybe because Z's is in Mich? Or replace Kirsch? In any case, I love dried cherries.

deejeh's picture

(post #63311, reply #27 of 44)

dried fruit in place of the candied fruit

In line with the philosophy that nothing succeeds like excess, I was thinking about using both.  Candied orange and lemon peel (home-made), with dried blueberries, cranberries and sultanas.


ehBeth's picture

(post #63311, reply #28 of 44)

Phew. Made it back.

I went through some of my old German cookbooks.  The recipes I found are so close to the one I posted that it's not worth translating them.  The one thing I noticed in the cookbooks (1910 - early 1950's) is that it is dried fruit, not candied fruit/peel in them.  The candied option seems to be something we've moved to more recently.

deejeh, I think I'd recommend making 2 stollen - 1 fairly basic with the almonds, and raisins and currants, and then another with some of the other fruit options you're considering.  I'm not convinced the flavour will hold up to all of the fruits you've talked about adding, and I'd hate to hear that you weren't doing it again because of an overdose of fruit flavours.

<throwing hands up in friendly self defense> I know it's your stollen, but I want you to Lovvvvvvvvvvvvvvve it!

Enjoy your stollen!



(and it does make fabulous French toast, especially if you've got some leftover eggnog) 

If you can't play a sport, be one.
If you can't play a sport, be one.
deejeh's picture

(post #63311, reply #29 of 44)

I'm not convinced the flavour will hold up to all of the fruits...

Point taken.  The almond/amaretto/marzipan with raisins is a definite, and I'll think carefully about other combos.  I do like the idea of using dried fruit and not candied, though.  Maybe I'll take a stab at doing some baby pannetone using candied peel.  Anyway, thanks so much for the recipe and words of wisdom.  I'll report back.


meljanbil's picture

(post #63311, reply #30 of 44)

I've been macerating the fruit to make the stollen from the BBA tomorrow.  One thing I'd like to know is, do you like this recipe?