If you’re anything like me, the holiday season isn’t truly complete without the comforting, nostalgic aroma of freshly baked bread mingling with the spices of cinnamon and nutmeg. That’s exactly why I am thrilled to share my beloved recipe for Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe. This rich and lightly sweet stollen, enhanced by the natural tang of sourdough starter, is studded with vibrant dried fruits, crunchy almonds, and the citrusy zing of candied peel, making every bite a festive celebration. Whether you’re already a fan of German holiday baking or a curious baker eager to try something new, this recipe brings tradition and warmth right into your kitchen.
Ingredients You’ll Need
Each ingredient in this recipe plays a key role, making the process straightforward yet wonderfully rewarding. Together, the sourdough starter, spices, fruits, and nuts create a balance of taste, texture, and color that defines this classic holiday bread.
- Active sourdough starter: Provides natural fermentation, a subtle tang, and excellent texture.
- Bread flour: Gives structure and chewiness to the loaf, essential for a perfect stollen crumb.
- Milk: Adds moisture and richness, resulting in a tender dough.
- Butter, softened: Delivers that melt-in-your-mouth richness and helps keep the bread moist.
- Sugar: Sweetens the dough gently without overpowering the complex flavors.
- Egg: Binds the dough and contributes to a beautiful golden crust.
- Dried fruit mix: Brings bursts of natural sweetness and chew, essential in every classic stollen.
- Candied citrus peel: Adds a zingy citrus note that brightens the rich dough.
- Almonds: Offer delightful crunch and nuttiness that contrast the soft bread.
- Cinnamon: Warms the palatte and enhances the sweet-spiced character.
- Nutmeg: Provides a subtle spicy depth to the dough.
- Salt: Balances sweetness and rounds out flavor.
- Powdered sugar, for dusting: Classic finishing touch that makes the stollen look beautifully festive and adds a sweet surface crunch.
How to Make Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe
Step 1: Mix the Dough
Start by combining your active sourdough starter, warm milk, bread flour, sugar, egg, and the warming spices of cinnamon and nutmeg in a large bowl. Mixing these ingredients first ensures everything becomes well integrated, forming the base of your beautifully spiced dough. This step sets up the perfect balance of flavor right from the start.
Step 2: Knead in Butter
Once your dough comes together, it’s time to knead in softened butter until the dough is smooth and elastic. This takes a few minutes but trust me, the soft butter layered into the dough makes your stollen incredibly tender and rich, creating that iconic buttery crumb that’s so addictive.
Step 3: Fold in Dried Fruit, Citrus Peel, and Almonds
Next, gently fold in your dried fruit mix, candied citrus peel, and crunchy almonds. These lively ingredients not only add exciting bursts of flavor and texture but also give your stollen that traditional holiday charm. Be patient and fold carefully so the fruit doesn’t break apart, distributing them evenly throughout the dough.
Step 4: Let the Dough Rise
Cover your bowl and let the dough rise in a warm, draft-free spot until it’s puffed and noticeably airy. This rise allows the sourdough to work its magic, developing deeper flavors and making the loaf light while keeping it satisfyingly dense in all the right places.
Step 5: Shape and Bake
Once risen, shape your dough into an oval or traditional stollen form by folding it gently and sealing the edges. Place it on a baking sheet and bake at 180°C / 350°F for 40 to 45 minutes until it’s golden brown and smells heavenly. Keep an eye on it towards the end to avoid over-baking.
Step 6: Butter and Sugar Finish
As soon as your stollen comes out of the oven, brush it generously with melted butter. Then dust it with powdered sugar while still warm. This buttery, sweet layer seals in moisture and gives your Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe its signature snowy-white, festive look.
Step 7: Cooling and Resting
Allow the bread to cool completely before slicing. If you can resist, let it rest overnight — the flavors meld and intensify, transforming your stollen into a beautifully balanced holiday treat.
How to Serve Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe
Garnishes
Sprinkle extra powdered sugar on the stollen right before serving to give it the appearance of fresh snow. You can also add extra sliced almonds on top for a delicate crunch and a lovely rustic look that invites guests to dig in immediately.
Side Dishes
This stollen pairs wonderfully with a spread of softened butter or a light smear of cream cheese. For a truly indulgent touch, serve alongside a hot cup of mulled wine, spiced tea, or even a rich hot chocolate. These combinations bring out the festive warmth of the flavors and create a complete holiday experience.
Creative Ways to Present
Try slicing the stollen thick and arranging it on a wooden board with fresh winter fruits like oranges and pomegranates for a vibrant holiday centerpiece. Wrapping slices in parchment paper with a festive ribbon makes for charming gifts or shareable treats at gatherings. The visual appeal is just as delightful as the taste.
Make Ahead and Storage
Storing Leftovers
Wrap leftover stollen tightly in plastic wrap or foil and store at room temperature. Thanks to the butter and sourdough, it stays moist and flavorful for several days when kept away from direct heat or sunlight.
Freezing
If you want to keep your Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe fresh for longer, slice and freeze portions individually in airtight containers or zip bags. When ready to enjoy, thaw slices at room temperature or warm gently in the oven.
Reheating
To revive the fresh-baked feel, warm slices briefly in a low oven or toaster oven. A light brush of butter before reheating will bring back that delightful richness and softness that make stollen irresistible.
FAQs
Can I use regular yeast instead of sourdough starter?
Absolutely! While sourdough adds distinctive tang and complexity, you can substitute with commercial yeast. Just adjust the rising times accordingly, and expect a slightly different flavor profile.
What types of dried fruit work best in this recipe?
A classic mix includes raisins, currants, and chopped dried apricots or cranberries. Candied citrus peel also adds a lovely brightness. Feel free to customize based on what you have or prefer!
How long does the stollen keep fresh?
When wrapped properly, stollen stays fresh at room temperature for about a week. The flavor develops even more after resting overnight, which is part of what makes this holiday bread so special.
Is this recipe suitable for vegetarians?
Yes, it is! This Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe contains no meat or animal by-products and is perfect for vegetarian-friendly holiday treats.
Can I make this without almonds?
Definitely. If you have nut allergies or prefer to skip them, simply omit the almonds or substitute with toasted seeds like pumpkin or sunflower for a different but equally appealing crunch.
Final Thoughts
There’s something truly magical about baking and sharing a loaf with such rich history and heart as the Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe. I hope this recipe inspires you to bring a slice of German holiday tradition into your own kitchen, filling it with warmth, delicious flavor, and festive cheer. Once you make it, it’s sure to become a treasured part of your seasonal celebrations too!
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Sourdough Stollen: A Traditional German Holiday Fruit Bread Recipe
- Total Time: 5 hours 30 minutes
- Yield: 1 loaf (about 900g)
- Diet: Vegetarian
Description
A traditional German-style stollen made with a tangy sourdough starter, enriched with dried fruits, candied citrus peel, and warm spices. This festive bread is rich, lightly sweetened, and perfect for holiday celebrations, offering a soft crumb with a fragrant aroma and a dusting of powdered sugar for a classic finish.
Ingredients
Dough Ingredients
- 100g active sourdough starter
- 400g bread flour
- 150ml milk, lukewarm
- 100g unsalted butter, softened
- 75g granulated sugar
- 1 large egg
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Mix-ins
- 150g dried fruit mix (raisins, currants, chopped dried apricots)
- 50g candied citrus peel, chopped
- 50g almonds, chopped
Finishing
- 50g unsalted butter, melted (for brushing)
- Powdered sugar, for dusting
Instructions
- Mix dough: In a large mixing bowl, combine the active sourdough starter, lukewarm milk, bread flour, sugar, egg, ground cinnamon, nutmeg, and salt. Mix until the ingredients come together to form a rough dough.
- Knead in butter: Gradually knead the softened butter into the dough until it becomes smooth and elastic, which may take about 10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.
- Add mix-ins: Gently fold the dried fruit mix, candied citrus peel, and chopped almonds into the dough, making sure they are evenly distributed.
- First rise: Cover the dough with a clean kitchen towel or plastic wrap and let it rise in a warm place until it becomes puffy and slightly doubled in size, approximately 3 to 4 hours depending on room temperature.
- Shape loaf: On a lightly floured surface, shape the dough into a traditional stollen loaf form, which is an oblong shape with a slight bulge on one side.
- Bake: Preheat your oven to 180°C (350°F). Place the shaped dough onto a baking sheet lined with parchment paper and bake for 40 to 45 minutes, or until the stollen is golden brown and a skewer inserted into the center comes out clean.
- Brush and dust: Remove the bread from the oven and immediately brush the loaf with melted butter. Then generously dust the entire loaf with powdered sugar to create the iconic snowy finish.
- Cool and rest: Allow the stollen to cool completely on a wire rack. For best flavor, let it rest overnight wrapped in foil or plastic wrap before slicing and serving.
Notes
- Flavor and texture improve when the stollen is rested overnight after baking.
- Store the stollen wrapped tightly in foil or plastic wrap to keep it fresh for up to 5 days.
- You can substitute almonds with other nuts like walnuts or pecans if preferred.
- Use fresh active sourdough starter for best results; discard or feed if inactive.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: German
