Sourdough Stollen Recipe

 

The traditional German Christmas bread called Stollen is a rich, sweet fruit bread made with butter, milk, spices and rum-soaked dried fruit and nuts. Here I present my very own version of Xmas Stollen – my sourdough Stollen recipe for all you adventurous bakers out there.

To provide some background: I’ve always wanted to be a Xmas Stollen lover. However, it usually contains a few ingredients I’m not really a huge fan of such as candied orange & citrus peel and marzipan. Heaps of butter and sugar are normally used to preserve the bread for weeks (the typical proportions for traditional German Christmas Stollen according to the Dresdner Stollen Association are a minimum of 50% butter and 65% golden raisins when compared to flour weight).

So, I decided to piece together my own Stollen recipe with #thebreadshebakes rules, a sourdough version with a little bit of added yeast 🙂

Stollen Slices
Freshly Baked Christmas Stollen Slices

Why this is the best Christmas Stollen recipe for me

This is what I set out to achieve:

  • No candied orange, citrus peel or glacé cherries
  • Only high-quality organic dried fruit (yet not too much of it)
  • No marzipan roll in the middle of the Stollen – instead; homemade almond and pistachio paste mixed into the dough
  • Reduced fat and sugar content. A thick layer of butter and icing sugar is usually applied as topping but I’m opting for egg wash and almond flakes instead.
  • It’s a sweet treat and I don’t mind it being a little “merrier” than usual 🙂
Stollen Slices
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Sourdough Stollen Recipe

Note that all the ingredients in this recipe should be at room temperature, so warm the milk slightly if it’s just out of the fridge. This recipe will give you approx. 20 slices of delicious Stollen. Use Austrian Stroh rum for a deliciously authentic rum-flavour. I've added a little bit of yeast into the recipe to lift the rather heavy dough.

Ingredients

Stollen ingredients

    FOR THE FRUIT & NUT SOAKER

    • 100 g organic sultanas
    • 100 g dried organic cranberries
    • 100 g blanched almonds roughly chopped
    • 50 g Stroh rum
    • Seeds from a vanilla pod

    FOR THE SOURDOUGH

    • 25 g wheat sourdough starter
    • 100 g plain flour
    • 100 g water

    FOR THE ALMOND & PISTACHIO PASTE

    • 25 g ground almonds
    • 25 g ground pistachios
    • 25 g caster sugar
    • 25 g icing sugar
    • 50 g water
    • ½ lemon grated zest and juice

    FOR THE DOUGH

    • 475 g plain organic flour German type 550
    • 100 g caster sugar
    • 8 g dried yeast
    • 80 g butter softened
    • 1 egg beaten
    • 200 ml milk
    • ¼ tsp salt
    • ½ lemon grated zest
    • 1 pinch each of ground nutmeg ground cloves, ground cinnamon, ground allspice
    • 3 cardamom pods

    FOR THE TOPPING

    • 1 egg
    • A handful of almond flakes

    Instructions

    How to make German Christmas Stollen

      ON THE EVENING BEFORE BAKING

      1. Mix the dried fruit and chopped almonds with the rum, cover with cling film and leave overnight. This hydrates everything slightly and ensures that the fruit and nuts do not soak up too much liquid from the dough.
      2. It’s really important to use good quality ingredients here as the flavours will really unfold in the baked Christmas Stollen and there is a remarkable difference in the taste.
      3. I’ve used organic dried fruit (organic medium currants and organic dried cranberries) and almonds from Real Foods which are just perfect. The currants add lovely bursts of intense flavour and are high in antioxidants and vitamins while the cranberries give the dough a delicious sweetness while being a great source of vitamin C and dietary fibre.
      4. Prepare the sourdough by mixing the above ingredients together and covering the bowl with cling film.
      5. Prepare the almond and pistachio paste, cover with cling film and keep in the fridge overnight. The paste should be nice and smooth, not too wet or dry.

      ON THE DAY OF BAKING

      1. Crack the shell of the cardamom pods with a knife handle and remove the seeds. Give the seeds a quick grind with a pestle and mortar. Don’t use ground cardamom as it just doesn't have the same fragrant, fresh flavour.
      2. I’ve used organic cardamom pods from Real Foods which are super aromatic and perfect for Stollen.
      3. Mix together the following ingredients to form a dough:
      4. Flour, 150g sourdough, caster sugar, yeast, milk, butter, egg, 120g homemade almond & pistachio paste
      5. Knead for 10 mins to develop a smooth and satiny dough. It’ll be a little sticky but that’s fine.
      6. Then work in the fruits, nuts, lemon zest and spices, distributing them as evenly as possible.
      7. Now leave the dough in a warm place, covered with a kitchen towel or cling film, until it has doubled in size (the time this takes can vary depending on the room temperature; approx. 1.5 hours, but this could take longer!).
      8. Knock the air out of the risen dough and knead for another minute or two.
      9. Shape the dough into an oval loaf (I’m not too bothered with the traditional fold).
      10. Place on a baking tray lined with baking paper and cover with a moist kitchen towel.
      11. Leave in a draught-free place for its second proof. Depending on the temperature in your kitchen, this could be done in one hour, but for me this lasted almost three.
      12. Use your finger to make a small dent in the dough. If the dent remains, the bread is ready to bake. If it disappears, the dough needs some more time.
      13. Preheat the oven to 190°C (gas mark 5).
      14. Prepare some egg wash (combine an egg and a table spoon of water and whisk together).
      15. When the dough is ready, brush the Stollen with the egg wash and sprinkle with almond flakes.
      16. Bake in the oven on the lowest shelf for 1 hour 15 mins. If it browns too quickly, protect the bread by covering the top with tin foil. I do this after 25 mins initial baking time.
      17. Use a cocktail stick or skewer to check if the dough has fully baked through as you would with a cake. The internal temperature of the loaf should be 94°C, my Thermapen is proving invaluable once more!
      18. Allow it to cool on the baking sheet for about 5 minutes before lifting it onto a wire rack to finish cooling.

       

      Dried organic cranberries
      Organic dried cranberries
      Roughly Chopped Blanched Almonds
      Roughly Chopped Blanched Almonds
      Almond and pistachio paste
      Almond and pistachio paste

      Cardamom pods and seeds

      Tipsy Christmas Stollen
      The Best Ever Homemade Christmas Stollen

      Serve in relatively thick slices with strong coffee or tea and good quality butter. Lightly toast if you would like to heat it through.

      Stollen Slice Close Up
      Stollen Slice with a nice crunchy crust!

      Where to buy Christmas Stollen in the UK

      Over the last few years, I’ve started to bake Christmas Stollen to order as it keeps and ships well. If you’re interested in a homemade Stollen delivery, please just get in touch via the contact form here to order your special Christmas treat online.

      Homemade Bagels NY-Style

       

      Bagels are exciting; not only because of their unique taste but also because the baking process involves boiling the bagels before baking them. It’s this process that creates the wonderfully chewy interior crumb while leaving the outside browned, crisp and shiny.

      Homemade NY-Style Bagels
      Homemade NY-Style Bagels

      There are two different shaping methods –

      • ‘Rope and loop’: Makes a rounder bagel and the overlap of the rope ends makes it unmistakably homemade
      • ‘Stretch and poke’: Better looking and no danger of the loop opening up when boiling

      Ingredients (yeast version) – 6 bagels

      • 7g dry yeast
      • 350g strong high-protein bread flour (around 14% protein is good, I used Marriages flour (13.8%))
      • 150g wholemeal bread flour
      • 275g lukewarm water
      • 2 tbsp clear honey
      • 10g salt
      • 1 egg

      Ingredients (sourdough version) – 6 bagels

      • 200g sourdough starter
      • 300g strong high-protein bread flour (see description above)
      • 75g wholemeal bread flour
      • 75g light rye flour
      • 135g lukewarm water
      • 2 tbsp clear honey
      • 10g salt
      • 1 egg

      Toppings:

      • Poppy seeds
      • Sesame seeds

      How to make bagels:

      1. Combine all ingredients (except the egg) to form a firm dough – might need a little more water depending on the flours you use
      2. Knead for 10 mins for a firm and elastic dough (wetter isn’t better when it comes to bagels; the dough should be quite firm)
      3. Slighltly oil a large bowl and also coat the dough with a little oil, place in the bowl and cover with cling film
      4. Yeast version: rest for 1 hour or until it has doubled in size
        Sourdough version: rest for 4 hours (this may vary depending on the ‘ferociousness’ of your starter and the room temperature)
      5. Divide into 6 pieces
      6. Shape each piece into a roll, then form a ring (these should be roughly hand-sized)
      7. Link the crossed over ends with wet hands
      8. Place on baking paper
      9. Cover with a damp kitchen towel as you work
      10. Yeast version: rest for 30 mins
        Sourdough version: rest for 1-2 hours
      11. Preheat the oven to 220°C (gas mark 7)
      12. Boil a large pot of water
      13. Lower to a gentle simmer and lower the bagels in approx. 3 at a time or as many as fit comfortably. They should be floating at the top.
      14. Leave 1 min on 1 side, flip over to boil for another minute on the other side
      15. 2 mins each side makes a really chewy bagel
      16. Remove and drain, don’t use a paper kitchen towel as it will stick!
      17. Place on a ligthly oiled baking sheet
      18. Prepare some egg wash
      19. Brush each bagel with egg wash and sprinkle on the seeds (see toppings above)
      20. Bake for 10 – 15 mins until golden brown
      21. Cool on a wire rack

      You can store the bagels in an airtight container for up to 4 days. Best eaten fresh!!

      Don’t worry about larger holes in the crumb – they are perfect for trapping an extra bit of cream cheese!