Bio Bäckerei Spiegelhauer

Bake your own stollen

Would you like to bake stollen at home like us Dresden bakers?

You can get the recipe and ingredients from us:

For a 1 kg stollen you need

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10 20 30 40 50
  • 300 g stollen flour
  • 15 g fresh yeast
  • 90 g milk
  • 40 g chopped almonds
  • 15 g ground almonds
  • 10 g ground bitter almonds
  • 17 g water
  • 230 g raisins
  • 20 g rum
  • 30 g candied orange peel
  • 30 g candied lemon peel
  • 4 g salt
  • 230 g butter
  • 32 g beet sugar
  • 3 g lemon zest
  • 40 g powdered sugar

    • PREPARATION

    ON THE DAY BEFORE

    Mix all the almonds with water in a bowl. Mix the raisins and rum together in a second bowl and leave to stand until the next day.

    ON BAKING DAY

    Mix 1/3 of the stollen flour with 1/4 of the milk (room temperature) and the yeast.
    knead the yeast. Leave this mixture (yeast piece) to rest for at least 30 - 60 minutes until you can see an increase in volume.

    In the meantime, preheat the oven (200°C top/bottom heat).

    Now add the salt, remaining flour, milk and sugar to the dough and knead. Knead in the butter, almonds, candied lemon peel, candied orange peel and lemon zest.

    Finally, add the soaked raisins and knead in carefully - not too long, otherwise the dough will take on the dark color of the raisins.

    Now leave the dough to rest for 20 minutes. Then roll the dough into
    into a ball and then shape this ball into a roll.

    Place the stollen on a baking tray lined with baking paper and leave to rest for 15 minutes.

    Cut the loaf lengthwise with a knife to a depth of approx. 1 cm. Leave to rest for a further 10 minutes, then place in the oven and reduce the temperature to 180°C.

    Bake the stollen until the center reaches a temperature of 85°C. If it is hotter, the stollen will be drier and not moist!

    With a 1 kg stollen, the temperature of 85°C is reached after 50 - 60 min
    with a 2 kg loaf it takes a little longer.

    Now melt the butter and brush the stollen with it.
    You should now leave your home-baked stollen to cool for 24 hours.

    DEKORTAG

    Remove the burnt raisins from the stollen. Brush the stollen again with melted butter. Then dip the surface of the stollen in granulated sugar and sieve with powdered sugar. Carefully pack into a stollen bag and seal with a clip. Now store in the fridge and ideally leave to stand for two weeks. Of course, the stollen is also delicious on the same day!

    Now store in the fridge and ideally leave to infuse for 2 weeks, but of course the stollen tastes good on the same day. Quality control is important, especially if you want to give the stollen as a gift.
    As you can see, baking Stollen yourself is a lot of work. If you want to save yourself this work, you can also order one of our delicious stollen directly from us.

    If you don't like raisins, you can replace them with chocolate drops or cranberries, for example.