Traditional German Stollen

    3 hours 30 minutes

    This is a great recipe for the traditional German fruit bread known as Stollen. It combines sultanas, currents, mixed peal and lemon zest in a soft dough. Perfect for Christmas brunch.

    10 people made this

    Makes: 1 loaf

    • 8 cups (1kg) plain flour
    • 50g dried active baking yeast
    • 1 cup (220g) caster sugar
    • 1 pinch salt, to taste
    • warm milk, as needed
    • 125g butter, softened
    • 6 eggs
    • 1/3 cup (90g) sugar
    • 5 cups (500g) almond meal
    • 250g sultanas
    • 250g currants
    • 500g cut mixed peel
    • 1 unwaxed lemon, zested
    • melted butter, for brushing
    • icing sugar, for dusting

    Preparation:1hour  ›  Cook:1hour  ›  Extra time:1hour30min rising  ›  Ready in:3hours30min 

    1. Mix together flour, yeast, sugar, salt and some warm milk. Set aside.
    2. In a separate bowl beat butter, eggs and remaining sugar until fluffy.
    3. Mix almond meal, sultanas, currents, mixed peal and lemon zest then knead into a pliable dough. Cover dough with a tea towel and prove for 1-1 1/2 hours.
    4. Punch the dough down and shape the Stollen. Transfer to a baking tray lined with baking paper and prove for 20 minutes uncovered.
    5. Meanwhile, preheat oven to 180 degrees C.
    6. Bake Stollen in preheated oven for 1 hour or until as skewer inserted in the centre comes out clean.
    7. Brush Stollen with butter whilst still hot.
    8. Once cool liberally sprinkle with icing sugar.

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