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A special Christmas dessert
Prep Time 30 mins
Cook Time 40 mins
fermentation time 12 hrs
Total Time 13 hrs 10 mins
Course Dessert
Cuisine German
Servings 15 servings


  • stand mixer,oven, bowl


pre-fermented dough

  • 100 g all-purpose flour (preferably bread flour for making french bread)
  • 5 g instant yeast
  • 70 g whole milk

Stollen Dough

  • 60 g unsalted butter
  • 20 g sugar
  • 3 g salt
  • 60 g almond paste
  • 6 g spices of your choice(cinammon, nutmeg, all-spice, clove, black pepper)
  • 100 g all-purpose flour (preferably bread flour for making french bread)
  • 50 g dried fruits preserved in rum
  • 50 g almond (roasted and chopped)
  • 50 g walnuts (roasted and chopped)


  • 50 g almond paste (mazipan)
  • 10 g semi-sweet chocolate※optional

Finishing ingredients

  • 50 g unsalted butter
  • 50 g granulated sugar
  • 50 g powdered sugar


pre-fermented dough

  • Mix all the ingredients in a medium bowl. Cover and let it sit in the friedge overnight. (8 to 10 hours)
  • Take our from the fridge 1 hour before making the dough.

Stollen dough

  • Put softened unsalted butter in a stand-mixer bowl. With the paddle attatchment, cream it until soft. Add sugar and mix well.
  • Add almond paste and spices, continue mixing until smooth.
  • Add flour, mix until combine with turn on and off the mixer to avoid frying the flour.
  • Change the paddle attachment to the dough hook. Add pre-fermented dough, mix until well combined.
  • Add dried fruits and nuts. Mix until incorporated.


  • Shape the dough into oval, roll out the upper half of the dough.
    Place almond paste in the center, sprinkle chopped semi-sweet chocolate over it.
  • Bring the dough over to the dough towards you to hold the almond paste inside. Press to seal the end.
  • Let it rise at room temperature for 40 to 50 mins or until a little bit puffy.
    Preheat the oven to 180℃(356°F) while fermenting.

Baking and finishing

  • Bake for 40 to 45 mins until golden brown.
    While baking, melt unsalted butter.
  • Soak Stollen in melted butter right after taking out from the oven. Spoon it over until Stollen soaks up the butter.
  • Cover the entire surface with the mixture of granulated sugar and powdered sugar.
  • Let it cool completely. Dust with powdered sugar again before wrapping.
Keyword baking, Christmas, Stollen