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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the dried fruits into small pieces. Combine the dried apricots, prunes, candied pineapple, dried cranberries, walnuts, and orange zest. Pour over the rum or brandy, mix, and let soak for at least 30–60 minutes.
Dissolve the yeast in warm milk, add a little sugar and 1–2 tablespoons of flour. Stir and leave for 10–15 minutes until frothy.
Beat the eggs with the remaining sugar, vanilla sugar, and salt. Add the softened butter and lemon or orange zest.
Combine the milk-yeast mixture with the egg mixture. Gradually add the flour and knead into a soft, elastic dough.
Cover the dough and leave it in a warm place for about 1–1.5 hours, until it noticeably increases in volume.
Gently fold the prepared dried fruits and nuts into the risen dough.
Transfer the dough to a work surface and shape it into an oval. Roll the marzipan into a long rope and place it in the center of the dough. Fold the dough so that the marzipan is enclosed inside, forming the characteristic shape of a stollen.
Place the stollen on a baking sheet, cover, and let rise for another 30–40 minutes.
Bake in a preheated oven at 170°C (338°F) for about 45–55 minutes. If the top browns too quickly, cover it with foil.
Immediately after baking, generously brush the hot stollen with melted butter.
Generously dust with powdered sugar.
Allow to cool completely, then wrap tightly first in parchment paper, then in foil.
Leave the stollen to mature in a cool place for 10–14 days. Before serving, slice thinly.
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Dried fruits can be soaked in rum or brandy in advance to make them softer and more aromatic.
It's best to use chilled marzipan: this makes it easier to shape into a rope and place inside the dough.
Do not skip brushing the hot stollen with butter and dusting with powdered sugar — this helps retain its moisture during maturation.
For a classic flavor, it's recommended to let the stollen mature for at least 10 days.
Store tightly wrapped in parchment and foil in a cool, dry place.
Allow the stollen to warm slightly to room temperature before serving.
How long should the stollen mature?
It's recommended to let the stollen mature for at least 10–14 days for the best flavor and texture.
Can I use a different type of alcohol for soaking the fruits?
Yes, you can use rum or brandy, or any other preferred alcohol for soaking the fruits.
Why is it important to brush the stollen with butter?
Brushing the stollen with butter helps retain its moisture during the maturation process.
Can I skip the marzipan?
While marzipan is traditional, you can omit it if you prefer, though it will alter the classic flavor.
How should I store the stollen?
Store the stollen tightly wrapped in parchment and foil in a cool, dry place.
