This recipe for the original butter stollen Thuringia style is an authentic recipe from Germany. In the region of Thuringia this special stollen is a local specialty for Christmas and it can be named only stollen from Thuringia when it has gotten a certification based upon very strict qualifications! Happy Baking!
Ingredients Original German Butter Stollen
500 g flour, all purpose
100 ml milk, warm
42 g fresh yeast or 1 package dry active yeast
275 g butter, sweet, unsalted
75 g caster sugar
1 package vanilla sugar - 0.5oz - How to make Vanilla Sugar -
5 g salt
lemon zest from 1 lemon
300 g raisins
8 cl dark rum
75 g almonds, chopped
50 g Zitronat - candied lemon and orange peel - How to make Orangeat and Zitronat from Scratch -
25 g Orangeat
50 g butter, sweet, unsalted, melted
2 tbsp caster sugar, to sprinkle
1 cup powdered sugar and 1 tbsp corn or potato starch for dusting
Baking Instructions Original German Butter Stollen
All ingredients should have room temperature! Before baking place them for a while on your kitchen counter.
- Wash raisins, drain them, mix with rum, place in a covered container for at least 24 hrs. You can shake the container several times. The rum should be soaked up completely.
- When the raisins are done baking will start! Place flour in a big bowl, make deep mold, add yeast into the mold, then milk. Mix with some flour until you get a soft pre-dough. Cover this dough and let rise for 30-90 min. Check if the volume has doubled. The surface should show visibly crackling.
- Meanwhile boil water and pour it over almonds, let sit for 5 min, drain thoroughly. Add them later to the dough.
- When dough has risen enough, add butter, sugar, salt, vanilla sugar and lemon zest. Knead the dough with your hands until smooth. Cover it and let raise 30 min.
- Add almonds, raisins and candied peel, form the dough to a Stollen. You mighgt want to add some more flour if needed (it it became to moist).
- Pre-heat oven to 180 C or 355 F. Place stollen on a cold baking tray layered with parchment paper. Spread cold water on the Stollen surface. Reduce temperature to 330 F. Bake for about 60 min. Maybe you have to adjust the baking temperature. If the Stollen is too dark, it might be too dry. If it is too light, it might not be done inside.
- When Stollen is done brush melted butter on top and powder with sugar. Don't move the Stollen as it is very fragile. Keep it on the baking tray. Next day place a thick layer of the starch-powdered sugar mix. You use starch so the sugar wont turn yellow.
- Let the Stollen rest for some days (2-3), don't try to enjoy it right away. Some say it is best after 1 week. Keep the Stollen in aluminum foil or a big freezing bag.
1. Make a Marzipan Stollen:
Use 200 g raw marzipan (no candied peel and almonds) which is cut in stripes or is in form a thin plate.Combine marzipan with the dough, reduce sugar amount to 50g.
2. Make an Almond Stollen (no candied peel).
Use additional 150g almonds (ground) for the dough.
3. Make a Sweet Almond Stollen.
Don't use the raisins but soak 300g almonds in rum. When the Stollen is ready you don't add sugar or butter on top, nor dusting with powdered sugar.