STOLLEN: the typical German Christmas dessert!

Name: STOLLEN: the typical German Christmas dessert!
Uploaded: 2025-12-03T09:40:20Z
Duration: PT191.274S
Channel: Food Inspiration

published on 3 December, 2025 at 10:40

INGREDIENTS

160g raisins

160g candied orange

60ml (1/4 cup) rum

150ml (3/4 cup) water

60ml (1/4 cup) milk

12g dry yeast

1/2 tbsp honey

720g (6 cups) all-purpose flour

2 eggs

180ml (3/4 cup) milk

Vanilla essence

1/2 tsp cardamom

Zest of 1 lemon

16g fresh ginger

210g (1 cup) sugar

310g butter (melted)

60ml (1/4 cup) rum

13g salt

110g peeled almonds

190g marzipan

For decoration:

60g butter (melted)

Powdered sugar

METHOD

1. In a bowl, combine the raisins, candied orange, rum, and water. Set aside for 15 minutes.

2. In a small bowl, mix together the milk, dry yeast, and honey.

3. In a mixing bowl with the flour, pour in the yeast mixture and mix just to incorporate a little flour. Cover with cling film and let rest for 30 minutes.

4. In another bowl, whisk together the eggs, milk, vanilla essence, cardamom, lemon zest, and fresh ginger.

5. Pour the egg–milk mixture into the flour bowl and start mixing with a spatula. Add the sugar, melted butter, rum, and salt, and mix. When the dough begins to form, knead by hand until smooth and compact.

6. Drain the raisins and candied orange (dry them well), then coat them lightly with flour, shaking off the excess. Add them to the dough.

7. Add the peeled almonds and knead until fully incorporated. Cover with cling film and let rise for 60 minutes.

8. After rising, roll the dough on a working surface into a rectangle. Shape the marzipan into a cylinder and place it in the center. Fold the short sides inward to seal the ends, then fold one long side over the marzipan. Lightly press the seam with a rolling pin.

9. Transfer to a baking tray lined with parchment paper and bake at 180°C/360°F for 40 minutes.

10. Once baked, brush with melted butter and dust with powdered sugar. Slice and serve.