Apple Stollen

Apple Stollen


1 person made this

This delicious German stollen recipe has an apple filling. You can use whichever apples you prefer, I like tart ones like Braeburns.


Makes: 1 loaf

  • 1 packet (7g) dried yeast
  • 1/2 cup (125ml) warm milk
  • 150g sugar
  • 4 cups (500g) flour
  • pinch salt
  • 100ml vegetable oil
  • 4 eggs
  • 1 teaspoon lemon zest
  • 1 kg apples, peeled and finely diced
  • 100g raisins
  • 180g almond meal
  • 125g marzipan
  • 1 teaspoon cinnamon
  • 5 drops almond essence
  • 4 tablespoons rum
  • 50g breadcrumbs
  • 2 tablespoons icing sugar
  • melted butter, as needed
  • icing sugar, for dusting

Preparation:45min  ›  Cook:1hour  ›  Extra time:1hour20min rising  ›  Ready in:3hours5min 

  1. Dissolve the yeast in the milk with half the sugar and let stand 30 minutes until foamy.
  2. Mix the yeast with the flour, remaining sugar, salt, oil, 2 eggs and lemon zest to form a smooth dough. Knead well then let rise 1 hour.
  3. In a separate bowl, combine the diced apples, raisins, almond meal, marzipan, cinnamon, almond essence, rum and the remaining eggs. Mix until smooth.
  4. Roll the dough out into a rectangle. Sprinkle with breadcrumbs, then spread over the apple mixture. Roll up the dough and seal with your fingers. Place on a baking tray lined with baking paper and let ride 20 minutes. Meanwhile, preheat oven to 180 degrees C.
  5. Bake 1 hour. If you feel it is browning too quickly, cover with aluminium foil. Let cool on a rack, brush with melted butter and sprinkle with icing sugar. Enjoy!

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