We’ve always loved the rich, festive charm of German Stollen, that iconic fruit-studded bread originating from Germany as a Christmas tradition. Packed with dried fruits, nuts, and a hint of spice, it’s a holiday favorite that brings warmth to any gathering.
Now we’re simplifying this classic recipe for your bread machine, making it easier than ever to bake at home. Whether you’re a seasoned baker or just starting out, our take on Stollen delivers authentic flavors with minimal effort, perfect for sharing during the holidays.
Ingredients
In our German Stollen bread machine recipe, we select high-quality ingredients that capture the essence of this traditional holiday bread. These components blend dried fruits, nuts, and warm spices to deliver the rich, aromatic flavors perfect for festive occasions. We organize the ingredients in the order they should be added to the bread machine for optimal results, ensuring a straightforward process even for beginners.
Below is our curated list of ingredients, complete with precise measurements and preparation notes. Remember, pre-soaking the fruits enhances their plumpness and infuses the dough with deeper flavor.
- Warm milk: 1 cup (whole milk, heated to 110°F) – We start with this as the liquid base to activate the yeast and create a tender crumb.
- Unsalted butter: 1/2 cup (melted and cooled) – Added next for richness; it contributes to the bread’s moist texture and buttery taste.
- Granulated sugar: 1/4 cup – We incorporate this to feed the yeast and add a subtle sweetness that balances the spices.
- Salt: 1 teaspoon – This enhances the overall flavor profile, preventing the bread from tasting flat.
- All-purpose flour: 3 cups – The foundation of our dough; we sift it beforehand to ensure a light, airy result.
- Active dry yeast: 2 1/4 teaspoons – Placed in a well on top of the dry ingredients to promote even rising in the machine.
- Dried fruits: 1 cup (a mix of raisins, currants, and candied citrus peel, soaked in 1/4 cup rum or apple juice for 30 minutes) – These infuse German Stollen with its signature fruity burst, evoking holiday traditions.
- Chopped almonds: 1/2 cup (toasted for extra crunch) – We add these for a nutty contrast that complements the spices.
- Ground spices: 1 teaspoon cinnamon and 1/4 teaspoon nutmeg – Blended in to deliver the warm, festive aroma that defines authentic German Stollen.
- Vanilla extract: 1 teaspoon – Stirred in for a hint of depth, tying together the flavors for a truly indulgent bread.
With these ingredients, we craft a loaf that embodies the heart of German Stollen bread machine recipe traditions, making it simple yet delicious for your holiday table.
Equipment Needed
To seamlessly transition from selecting our high-quality ingredients for German Stollen Bread Machine Recipe, we focus on the essential tools that make preparation straightforward and efficient. Gathering the right equipment ensures we achieve a perfectly textured, fruit-studded loaf with minimal hassle.
Here’s a detailed list of the key items we recommend:
- Bread Machine: Our primary tool for this recipe, it handles mixing, kneading, and baking the dough automatically, delivering authentic German Stollen flavors without the traditional manual effort.
- Measuring Cups and Spoons: Accurate measurements are crucial for ingredients like flour and yeast, so we use a set of standard US cups and spoons to maintain precision and consistency.
- Mixing Bowl: A medium-sized, heat-resistant bowl for pre-soaking dried fruits and nuts, which enhances their texture and infuses rich, festive flavors into our Stollen.
- Cutting Board and Knife: For chopping almonds and other add-ins, ensuring even distribution throughout the loaf for that signature nutty crunch.
- Spatula or Wooden Spoon: Ideal for stirring and transferring ingredients, helping us avoid waste and achieve a smooth dough mixture before loading it into the bread machine.
By using this equipment, we streamline the process, making our German Stollen Bread Machine Recipe accessible and enjoyable for holiday baking.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s walk through the steps to create our flavorful German Stollen using a bread machine. We ensure each phase delivers a rich, festive bread packed with the aromas of dried fruits, nuts, and spices.
Prepare Ingredients
Before we start, we prepare our ingredients to enhance their flavors and ensure even distribution in the dough. Begin by pre-soaking the dried fruits: In a mixing bowl, combine 1 cup of mixed dried fruits (such as raisins, currants, and candied citrus peel) with ¼ cup of warm water or rum; let them soak for 30 minutes to plump up and infuse with moisture, which adds a juicy, tender texture to our German Stollen.
Next, measure and prep the remaining components in the order we’ll use them:
- Warm milk: Heat 1 cup of milk to 110°F (43°C) and stir in 2 tablespoons of unsalted butter until melted, creating a smooth base that activates the yeast.
- Dry ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 1 teaspoon of ground spices (like cinnamon and nutmeg) for a well-blended mixture.
- Yeast and add-ins: Proof 2¼ teaspoons of active dry yeast in the warm milk mixture for 5 minutes until foamy. Meanwhile, chop ½ cup of almonds and set aside, along with 1 teaspoon of vanilla extract, to add depth and a nutty crunch.
This preparation step guarantees our Stollen dough rises perfectly and bursts with holiday flavors.
Add to Bread Machine
With ingredients ready, we add them to the bread machine pan in the correct sequence to promote optimal mixing and prevent clumping. First, pour in the wet ingredients: Add the prepared warm milk and butter mixture, followed by the soaked dried fruits (drained) and vanilla extract, ensuring the fruits are evenly distributed for a moist, fruit-studded loaf.
Layer on the dry ingredients next: Sprinkle the flour mixture evenly over the liquids, then add the salt and sugar on top to avoid direct contact with the yeast. Finally, make a small well in the center and add the proofed yeast. This layering technique helps activate the yeast efficiently and results in a light, airy texture characteristic of authentic German Stollen. Secure the pan in the bread machine and close the lid.
Bread Machine Cycle
Once everything is in the pan, we select the appropriate cycle on our bread machine to knead and rise the dough flawlessly. Choose the dough cycle setting, which typically runs for 1.5 to 2 hours, allowing the machine to knead for about 10-15 minutes and then rise until doubled in size; this automated process develops the gluten for a tender crumb while infusing the dough with the warm scents of spices and fruits.
If your machine has customizable options, set it to a basic dough program without baking, as we’ll handle the final shaping and baking manually. Monitor the dough during the first few minutes to ensure it’s forming a ball; if it’s too dry, add a tablespoon of warm water, or if too wet, sprinkle in a bit more flour. This cycle is key to achieving the signature soft, enriched texture of our German Stollen.
| Cycle Phase | Duration (minutes) | Key Action |
|---|---|---|
| Kneading | 10-15 | Mixes ingredients thoroughly |
| First Rise | 60-90 | Dough doubles in size |
| Total Cycle Time | 90-120 | Prepares dough for shaping |
Shaping and Baking
After the dough cycle completes, we transfer the dough to a floured surface for shaping, which allows us to form the traditional oblong loaf that defines German Stollen. Gently punch down the risen dough to release gases, then roll it into a 10×12 inch rectangle; sprinkle the chopped almonds and any reserved fruits over the surface and fold the dough over lengthwise, pressing edges to seal for a marbled effect that enhances the bread’s visual appeal and flavor.
Place the shaped loaf on a parchment-lined baking sheet, cover it loosely with a damp cloth, and let it rise for another 30-45 minutes until puffy. Preheat your oven to 350°F (175°C). Bake for 30-40 minutes until golden brown and an internal temperature of 190°F (88°C) is reached, filling your kitchen with the irresistible aroma of warm spices and toasted nuts that evoke holiday magic.
Cooling and Decorating
Once baked, we remove the Stollen from the oven and cool it on a wire rack to preserve its texture and prevent sogginess. Let it cool completely for about 1-2 hours, allowing the flavors to settle and the bread to firm up for easy slicing.
For the final touch, we decorate to capture the festive spirit: Dust the top generously with powdered sugar for a snowy effect, or brush with melted butter and roll in sugar for a shiny, sweet crust. This simple decoration not only enhances the visual allure but also adds a delightful sweetness that complements the rich, fruity interior of our homemade German Stollen.
Make-Ahead Instructions
To simplify your holiday baking and ensure fresh German Stollen whenever you need it, we recommend preparing elements of this bread machine recipe in advance. This approach allows us to focus on enjoying the festive season without last-minute rushes, while preserving the bread’s rich flavors of dried fruits, nuts, and spices.
Pre-Soaking the Fruits
One of the easiest steps to handle ahead of time is soaking the dried fruits. We find that pre-soaking enhances their plumpness and infuses deeper flavors into the final loaf. Here’s how to do it:
- In a bowl, combine 1 cup of mixed dried fruits (such as raisins, currants, and candied citrus peel) with ¼ cup of rum or apple juice.
- Cover and let them soak in the refrigerator for up to 24 hours. This step not only softens the fruits but also allows the spices to meld, creating a more authentic German Stollen experience.
After soaking, drain any excess liquid before adding the fruits to your bread machine. We advise making this 1–2 days ahead to streamline assembly day.
Preparing the Dough
For those short on time during the holidays, we can prepare the dough up to the kneading stage and store it for later use. This method keeps the dough’s texture intact while letting flavors develop.
Follow these steps:
- Add all ingredients (warm milk, butter, sugar, salt, flour, yeast, soaked fruits, almonds, spices, and vanilla) to the bread machine as outlined in the main recipe.
- Run the dough cycle until the machine completes kneading (typically 10–15 minutes), but stop it before the rising phase.
- Remove the dough, shape it lightly into a ball, and wrap it tightly in plastic wrap or place it in an airtight container.
- Refrigerate for up to 24 hours. When ready to bake, let the dough come to room temperature for 30 minutes before restarting the bread machine cycle.
This technique not only saves time but also improves the bread’s taste, as the yeast works subtly in the cold.
Baking and Storing the Loaf
If you prefer to bake the entire loaf ahead, we suggest doing so and then freezing for convenience. German Stollen holds up exceptionally well to freezing, maintaining its moist crumb and festive appeal.
- After baking and cooling the loaf as per the instructions, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
- Freeze for up to 3 months. For optimal results, we recommend thawing overnight in the refrigerator.
Once thawed, refresh the Stollen by brushing it with melted butter and dusting with powdered sugar. This make-ahead strategy ensures your holiday gatherings feature warm, flavorful slices without the hassle.
| Make-Ahead Step | Preparation Time | Storage Method | Storage Duration |
|---|---|---|---|
| Soaking Fruits | 5 minutes prep + up to 24 hours soak | Refrigerated in an airtight container | Up to 24 hours |
| Dough Preparation | Full dough cycle (about 15 minutes) | Refrigerated, wrapped tightly | Up to 24 hours |
| Baked Loaf | Baking and cooling time (about 2–3 hours total) | Wrapped in plastic and foil, then frozen | Up to 3 months |
Conclusion
We’ve loved sharing this easy bread machine take on classic German Stollen, bringing holiday magic right into your kitchen. It’s a simple way to create a rich, festive loaf that impresses at gatherings without the fuss.
By trying our recipe, you’ll discover how effortless baking can become a cherished tradition. Let’s make this holiday season even sweeter with homemade Stollen that’ll have everyone coming back for more.
Frequently Asked Questions
What is German Stollen?
German Stollen is a traditional Christmas bread from Germany, packed with dried fruits, nuts, and spices. It’s a festive treat with rich flavors, perfect for holiday gatherings, and symbolizes the holiday season with its fruit-studded texture.
What ingredients are needed for the bread machine Stollen recipe?
Key ingredients include warm milk, unsalted butter, sugar, salt, all-purpose flour, active dry yeast, dried fruits, chopped almonds, ground spices, and vanilla extract. Pre-soak the dried fruits in rum or apple juice for enhanced flavor, ensuring a moist, delicious loaf that captures the essence of traditional Stollen.
How do I prepare the ingredients for Stollen?
Start by pre-soaking dried fruits in rum or apple juice for up to 24 hours to boost their flavor and texture. Measure all ingredients accurately, then add them to the bread machine in the correct order: liquids first, followed by dry ingredients and yeast on top for optimal mixing.
What equipment is required to make Stollen in a bread machine?
You’ll need a bread machine for mixing, kneading, and baking. Other essentials include measuring cups and spoons for precision, a mixing bowl for soaking fruits, a cutting board and knife for chopping nuts, and a spatula for stirring. This setup makes the process efficient and beginner-friendly.
Can I make Stollen ahead of time?
Yes, prepare the dough up to the kneading stage and refrigerate it for later use, allowing flavors to develop. You can also bake the Stollen ahead and freeze it for up to three months. Thaw and dust with powdered sugar before serving to keep it fresh for holiday celebrations.
How should I store homemade Stollen?
Store cooled Stollen in an airtight container at room temperature for up to a week, or refrigerate for two weeks to maintain moisture. For longer storage, freeze it wrapped in plastic and foil for up to three months. Always thaw at room temperature before enjoying its festive flavors.