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.

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.

Make sure to cover your bread in plastic food wrap to ensure it stays moist. On the other hand, if you want to keep your Stollen for longer than that, for example a year then it is safe to freeze.

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

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.

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.

Germans baked stollen loaves at Christmas to honor princes and church dignitaries, and to sell at fairs and festivals for holiday celebrations. Early stollen loaves were made as bread without milk or butter because the Catholic church did not allow these ingredients during advent.

What is a substitute for rum in stollen? ›

In replace of rum, you can warm up coffee or orange juice and soak the dried fruit in this instead.

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.

The most obvious difference is in its shape. Stollen is formed in an oval to represent baby Jesus wrapped in swaddling clothes, contrary to the doughnut or untraditional loaf shape of a fruitcake. Additionally, stollen is much less dense than fruitcake, though it does contain similar candied fruits and nuts.

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.