We’ve always adored Stollen, the iconic German fruit bread that’s a holiday staple packed with dried fruits nuts and marzipan. As bread machine enthusiasts we love simplifying this rich tradition so you can bake it effortlessly at home.
Originating from Germany Stollen brings festive warmth to any table. In our recipe we’ll guide you through creating a moist flavorful loaf that captures the essence of this timeless treat.
Ingredients
As we dive into our Bread Machine Stollen recipe, let’s gather the essential ingredients that bring this traditional German holiday bread to life. We’ll list them in the order they’re typically added to the bread machine, with prep notes for accuracy and ease.
- All-purpose flour (3 cups): This forms the base of our dough—use unbleached for the best texture and rise.
- Active dry yeast (2 1/4 teaspoons): Proof this in warm water to ensure a fluffy, aromatic loaf.
- Granulated sugar (1/4 cup): Adds sweetness and helps activate the yeast for that signature moist crumb.
- Salt (1 teaspoon): Balances flavors and strengthens the dough structure.
- Ground cinnamon (1 teaspoon): Infuses warm, spicy notes that evoke the festive essence of Stollen.
- Ground cardamom (1/2 teaspoon): Provides a subtle, exotic depth—grind fresh for maximum flavor.
- Warm milk (1 cup, heated to 110°F): Use whole milk for richness; this goes in first to start the machine cycle.
- Unsalted butter (1/2 cup, softened): Incorporates for a tender, buttery texture—room temperature works best.
- Large egg (1): Adds moisture and richness; beat lightly before adding.
- Dried fruits (1 cup mixed, such as raisins and currants): Soak in 1/4 cup rum or water for 30 minutes to plump them up and enhance their flavor.
- Chopped almonds (1/2 cup): Toast lightly for extra crunch and nutty aroma before incorporating.
- Marzipan (4 ounces, rolled into a log): This almond paste filling creates the iconic surprise inside—shape it for easy insertion during the dough cycle.
With these ingredients prepped, we’re set to move seamlessly into the bread machine process, ensuring our Stollen turns out flavorful and festive every time.
Equipment Needed
Before we dive into the bread-making process with our Bread Machine Stollen recipe, let’s ensure we have the right tools on hand. This setup will help us achieve a perfectly moist and flavorful loaf, building seamlessly on the ingredients we’ve prepared.
To make this holiday favorite efficiently, we’ll need the following essential equipment. We’ve organized them into a clear list, highlighting key items and their roles for optimal results:
- Bread Machine: Our primary tool for kneading and baking the dough—choose a model with at least a 1.5-pound capacity to handle the Stollen’s rich mix of dried fruits and nuts.
- Measuring Cups and Spoons: Accurate measurements are crucial; use a set of dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon) to precisely portion ingredients like flour and yeast.
- Large Mixing Bowl: Ideal for combining dry ingredients initially; opt for a glass or stainless-steel bowl that holds at least 4 quarts to avoid spills when adding fruits and almonds.
- Whisk or Wooden Spoon: For stirring wet and dry components smoothly; a whisk works best for blending smaller items like cinnamon and cardamom evenly.
- Cutting Board and Sharp Knife: Necessary for chopping nuts and dried fruits into uniform pieces, ensuring even distribution throughout the dough for that authentic Stollen texture.
- Digital Kitchen Scale: While not always mandatory, this helps weigh ingredients like butter or marzipan for precision—especially useful if we’re aiming for consistent results in our bread machine bakes.
By gathering these tools, we set ourselves up for a seamless transition to the step-by-step instructions, making our homemade Stollen a festive success.
Instructions
Now that we have gathered our ingredients and essential tools, we guide you through creating our flavorful Bread Machine Stollen with ease and precision. Follow these steps to achieve a moist loaf bursting with spiced fruits and marzipan.
Prepare the Ingredients
Before we start the machine, let’s prepare our ingredients to ensure even distribution and optimal flavor. Begin by measuring 2 cups of all-purpose flour and sifting it into a large mixing bowl to remove lumps and aerate it for a lighter texture.
Next, in the same bowl, add 1 teaspoon of active dry yeast, 1/4 cup of granulated sugar, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground cardamom—stir these dry ingredients together with a whisk until they are well combined, releasing the warm, aromatic scent of spices that evokes holiday cheer.
For the wet components, warm 3/4 cup of milk to about 110°F and melt 1/4 cup of unsalted butter—combine them in a separate bowl along with 1 large egg and whisk until smooth.
Chop 1/2 cup of dried fruits such as raisins and candied citrus peel on a cutting board, and roughly chop 1/2 cup of almonds to add a satisfying crunch. Finally, shape 4 ounces of marzipan into a log about 8 inches long—this will create a delightful surprise in the center of our bread.
Assemble in the Bread Machine
With ingredients prepped, we now assemble them in the bread machine pan in the correct order to activate the yeast properly and avoid clumping. First, pour the wet mixture—warm milk, melted butter, and egg—into the bottom of the bread machine pan to form a smooth base.
Layer the dry ingredients on top by adding the flour mixture evenly over the liquids, ensuring the yeast remains separated at this stage to prevent premature activation. Make a small well in the center of the dry ingredients and carefully place the active dry yeast inside it.
Sprinkle the chopped dried fruits, almonds, and position the marzipan log on top—double-check that nothing touches the sides or heating element for even baking. Select the dough cycle on your bread machine, set it for a 1.5-pound loaf, and press start; the machine will knead the dough for about 10-15 minutes, developing a soft, elastic texture that promises a tender crumb.
Bake and Cool
Once the dough cycle finishes, we transition to baking for that golden, irresistible crust. Remove the dough from the machine, shape it gently into a loaf on a lightly floured surface, and place the marzipan log in the center before returning it to the machine pan.
Select the bake cycle specifically for sweet breads, set the machine to bake for 50-60 minutes at medium crust setting—monitor the internal temperature with a thermometer to reach 190°F, filling your kitchen with the rich, spicy aroma of our Bread Machine Stollen as it bakes to perfection.
When baking is complete, carefully remove the hot loaf from the machine and transfer it to a wire rack—let it cool for at least 1 hour before slicing to maintain its moist interior and prevent it from becoming gummy, allowing the flavors of fruits, nuts, and spices to meld beautifully.
Make-Ahead Instructions
One of the joys of our Bread Machine Stollen recipe is its flexibility for holiday baking. We can prepare components in advance to save time and ensure flavors develop fully, allowing us to enjoy fresh-baked treats without last-minute rushes. Below, we outline key make-ahead strategies with step-by-step guidance.
Preparing Dried Fruits and Nuts
To enhance the moist, fruity essence of Stollen, we recommend soaking the dried fruits and nuts ahead of time. This step infuses them with deeper flavors and simplifies assembly later.
- Soak the fruits: In a large bowl, combine 1 cup of mixed dried fruits (such as raisins, cherries, and currants) with ¼ cup of rum or apple juice. Cover and let them macerate in the refrigerator for at least 8 hours or up to 3 days. Stir once daily to ensure even absorption, resulting in plump, aromatic fruits that add a burst of holiday sweetness to our loaf.
- Chop and store nuts: Finely chop ½ cup of almonds or your preferred nuts on a cutting board. Place them in an airtight container and store in the fridge for up to 5 days. This keeps their crunch intact while preventing oxidation, so they maintain that satisfying texture in the final bake.
Making the Dough in Advance
Our Bread Machine Stollen dough can be partially prepared ahead, giving us more control over the baking schedule without compromising its tender crumb.
- Prepare and refrigerate the dough: After the bread machine completes its dough cycle (as detailed in our step-by-step instructions), remove the dough from the machine. Shape it lightly into a ball, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. This resting period allows the yeast to develop complex flavors, making the bread even more irresistibly fragrant when baked.
- Thaw if needed: If you’ve frozen the dough for longer storage (up to 1 month), thaw it in the refrigerator overnight before proceeding. Once ready, let it sit at room temperature for 30 minutes to ensure it rises properly during baking.
Assembling and Storing the Filled Loaf
For those who want to go further, we can assemble the Stollen completely and bake it later, preserving its rich, spiced aroma for peak holiday moments.
- Shape and chill the loaf: Once the dough is ready, incorporate the soaked fruits, nuts, and marzipan as per our recipe. Shape the loaf on a floured surface, then wrap it loosely in plastic wrap and refrigerate for up to 12 hours. This pre-chilling step enhances the dough’s structure, leading to a golden, perfectly flaky crust upon baking.
- Freeze for extended make-ahead: After shaping, place the unbaked loaf on a baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe bag and store for up to 1 month. When ready to bake, thaw in the refrigerator overnight and bake as instructed, adding 5-10 minutes to the baking time for a fresh-from-the-oven delight.
By following these make-ahead tips, we maximize the convenience of our Bread Machine Stollen while ensuring every bite captures the traditional, festive magic. Always use fresh ingredients and check for spoilage before use to maintain optimal quality.
Conclusion
We’ve loved guiding you through this bread machine Stollen adventure, turning a classic holiday treat into an easy home baking win. It’s rewarding to create something so flavorful and festive with minimal fuss.
Now it’s your turn—bake up your loaf and savor those rich, spiced flavors that bring joy to every gathering. We’re sure it’ll become a cherished tradition in your home.
Frequently Asked Questions
What is Bread Machine Stollen?
Stollen is a traditional German fruit bread enjoyed during holidays, packed with dried fruits, nuts, and marzipan. Using a bread machine simplifies the process, making it easier for home bakers to create a moist, flavorful loaf that captures the festive essence without the hassle of hand-kneading.
What are the key ingredients for Bread Machine Stollen?
The main ingredients include all-purpose flour, active dry yeast, sugar, salt, cinnamon, cardamom, warm milk, butter, an egg, dried fruits, chopped almonds, and marzipan. Prepare by soaking fruits and nuts in rum or juice for enhanced flavor, ensuring a rich, traditional taste in your homemade version.
What equipment is needed for making Bread Machine Stollen?
You’ll need a bread machine with at least a 1.5-pound capacity, measuring cups and spoons, a large mixing bowl, a whisk or wooden spoon, a cutting board, a sharp knife, and a digital kitchen scale. These tools help measure ingredients accurately and simplify the process for a perfect loaf.
How do I prepare Bread Machine Stollen?
Start by preparing ingredients, then add wet components like milk and butter first, followed by dry ones and yeast in your bread machine. Run the dough cycle, shape the loaf, and bake until golden. Cool completely to maintain moisture, resulting in a delicious, festive treat ready in a few hours.
Can I make Bread Machine Stollen ahead of time?
Yes, soak fruits and nuts in advance for deeper flavors. Prepare the dough using the bread machine’s dough cycle, then refrigerate it for up to 24 hours or freeze the shaped loaf for later baking. This allows flavors to develop, making it convenient for holiday planning without sacrificing quality.
How should I store homemade Bread Machine Stollen?
Store cooled Stollen in an airtight container at room temperature for up to a week, or refrigerate for two weeks to keep it fresh. For longer storage, wrap tightly and freeze for up to three months. Thaw at room temperature before serving to preserve its moist texture and flavors.
What tips ensure the best Bread Machine Stollen results?
Use accurate measurements and fresh ingredients for optimal rise and flavor. Soak dried fruits overnight for plumpness, and don’t skip the cooling step to avoid a soggy loaf. Experiment with additions like citrus zest, but follow the recipe closely for the first try to nail that authentic German taste.