Celebrating Christmas With a Delicious Stöllen Recipe

Nothing says Christmas quite like the rich aroma of freshly baked Stöllen wafting through the kitchen. This classic German festive bread, studded with dried fruits, nuts, and a hint of spice, is more than just a treat; it’s a tradition that brings warmth and joy to every holiday table.

Whether you’re a seasoned baker or trying it for the first time, this recipe by TheTasteLab Pastry Chef Giacomo Pischiutti will inspire you to create a Stöllen that’s as beautiful as it is delicious.

Pre-Mix

Ingredients

• 1000g Moulin Paul Dupuis La Patisserie T55 Wheat Flour
• 120g Fresh Yeast
• 800g Milk

Method

Mix all ingredients together until smooth. Let ferment for 30 minutes.

First Mix

Ingredients

• 1000g Moulin Paul Dupuis La Patisserie T55 Wheat Flour
• Pre-mix: prepared above
• 1000g Elle et Vire Unsalted Butter Rolls
• 240g Tate & Lyle Granulated Sugar 
• 40g Cocotine Better Animal Welfare Liquid Egg Yolk
• 20g Spices (cinnamon, ginger, nutmeg)
• 22g Salt
• 6g Fresh Orange zest
• 6g Fresh Lemon zest

Method

Combine all ingredients and mix until fully incorporated. Cover and let rest for 30 minutes.

Second Mix

Ingredients

• First mix: prepared above
• 250g Pariani Tuono Peeled Almonds Size 34/36 (Roasted)
• 250g Whole Blanched & Lightly Roasted Hazelnuts
• 800g Raisins
• 480g Corsiglia Candied Lemon Strips
• 320g Corsiglia Candied Orange Strips
• 200g Distillerie Du Perigord Rum

Method

Combine the first dough with all the nuts and dried fruits, adding the rum at the end and mixing until evenly incorporated. Without resting, divide the dough into the desired portions, shape them into balls, and refrigerate for 15 minutes to make shaping easier. Flatten each piece into a square, fold it four times, and allow it to ferment for 30 minutes. Preheat the oven to 215°C, bake for 2 minutes with steam, then reduce the temperature to 180°C and continue baking for about 45 minutes for a 500g loaf. Finally, let the Stöllen cool for a couple of hours before serving.

Finishing

Ingredients

• Brown butter: as needed (Using Flechard Clarified Butter)
• Tate & Lyle Granulated Sugar: as needed
• Eurovanille Exhausted Vanilla Powder: as needed
• Tate & Lyle Icing Sugar: as needed

Method

Prepare the brown butter and keep it warm. Once the Stöllen has completely cooled, briefly dip it in warm brown butter to allow it to absorb the richness, then transfer it to a rack to drain any excess. Roll the loaf in a mixture of sugar and vanilla powder, let it rest for an hour, and finish by generously dusting with icing sugar for that classic festive look.

From Classic Fine Foods and TheTasteLab, we wish you happy baking and a Merry Christmas!

View our Christmas Collection here.