Stollen Recipe | Jamie Oliver (2024)

FAQs

How long will homemade stollen keep? ›

Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.

We recommend you store your Stollen in a bread box or a cold and dark place if you plan to eat it gradually over the course of a few months (i.e. the winter season). Make sure to cover your bread in plastic food wrap to ensure it stays moist.

Although their different shapes and textures suggest otherwise, panettone (tall and light) and stollen (long and dense) are made from a basic butter- and sugar-enriched yeast dough. Panettone typically contains candied orange peel and raisins; traditional stollen had candied lemon peel and dried cherries as well.

Saxony's World Famous Delicacy. The Dresdner Christstollen is a piece of cultural history, a centuries-old baking tradition, a prevailing passion and, above all, a delicious treat. For centuries, Dresden's bakers and pastry makers have kept up this tradition, passing it on from generation to generation.

Stollen (German: [ˈʃtɔlən] or German: [ʃtɔln]) is a fruit bread of nuts, spices, and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German Christmas bread.

Think of a Stollen as the love child of a fruit cake and a loaf of bread: it's typically baked from a yeasty dough (replete with dried fruit soaked in rum), then covered in icing sugar. Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it.

It does not taste alcoholic at all, the alcohol is merely a preservative. This amazing recipe makes 4 stollens, all about 800 grams – enough for the winter! I do not use marzipan in my stollen, but plenty of people do. Marzipan is optional.

To ensure the fruits impart moisture to the stollen, the fruits are plumped by an overnight soak in rum (Myer's Dark Rum is my favorite) or brandy.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations.

No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Otherwise, storing your stollen at room temperature in a bread box or drawer will allow it to last for months.

Can stollen last 10 months? ›

Stollen will last up to a year if you keep it frozen, but we recommend eating it within 6 months for best flavor.

Stollen's origin dates back to 15th-century Germany, a time when culinary traditions were deeply intertwined with religious practices. Originally made from simple ingredients due to church-imposed fasting, it has evolved, mirroring the changing tides of history.

As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. This version includes a rich filling of almond paste (or marzipan), which adds to the decadence of the bread-like cake.

In Germany, fruitcakes (known as Stollen) don't quite resemble their American counterparts. Fruitcake vs. Stollen: Flattened with a chewy crust, Stollen is often baked more like a traditional loaf of sourdough bread.

Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it. As with just about every baked product in this part of the world, you find different varieties in Vienna.

Fruitcake vs. Stollen: Flattened with a chewy crust, Stollen is often baked more like a traditional loaf of sourdough bread. Stollen also forgoes the usual candied cherries and pineapple in exchange for citrus zest, candied citrus peels, raisins, and almonds.

Chief among these recent additions, as far as I'm concerned, is stollen, a richly fruited bread from Dresden, often spiked with the familiar flavour of marzipan, making it like the decadent love child of a hot cross bun and a festive fruit cake.