Name: Sourdough Stollen Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-489282H20M11S
Cuisine: German
Ingredients: 3 cups bread flour; ½ cup sourdough starter (active); ½ cup milk; ¼ cup sugar; 1 egg; ½ cup butter, softened; 1 tsp vanilla extract; 1 tsp cinnamon; 1 cup mixed dried fruit; ¼ cup chopped almonds; Marzipan log (optional); Powdered sugar for dusting

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If you are searching for a festive treat that bursts with tradition and flavor, this Sourdough Stollen Recipe is an absolute gem. Imagine a beautifully golden German Christmas bread, enriched with a lively sourdough starter, studded generously with dried fruit and crunchy almonds, and wrapped around a luscious marzipan center. Every bite delivers a warm, fragrant hug that’s perfect for sharing with loved ones or gifting during the holiday season. This recipe brings a delightful twist to the classic stollen, blending the tangy notes of sourdough with the sweet, nutty, and buttery richness that makes this bread so unforgettable.

Ingredients You’ll Need

A loaf of bread topped with a thick layer of white powdered sugar, showing one cross-section at the front. Inside, there are two visible layers of soft, light golden dough swirled with a filling that looks brownish with small dark spots, likely dried fruit or nuts. The bottom crust is golden brown and slightly crispy. The loaf is placed on a wooden board with warm tones. In the blurry background, there are two brown pinecones and a gray cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering simple yet carefully chosen ingredients is the first step toward baking a Sourdough Stollen that’s moist, flavorful, and beautifully textured. Each ingredient plays a vital role — from providing structure and sweetness to adding bursts of fruity and nutty goodness that make every slice special.

Bread flour: The backbone of this bread, giving it a sturdy structure and chewy crumb.
Sourdough starter (active): Adds natural tang and tremendous depth, taking this stollen beyond ordinary yeast breads.
Milk: Contributes moisture and tenderness to the dough for that soft, melt-in-your-mouth feel.
Sugar: A touch of sweetness that balances the tanginess of sourdough and the spices.
Egg: Enhances richness and improves the dough’s elasticity.
Butter (softened): Essential for a tender crumb and that irresistible buttery flavor throughout.
Mixed dried fruit: Provides bursts of chewy, juicy sweetness in every bite.
Chopped almonds: Adds a satisfying crunch and nutty aroma.
Vanilla extract: Brings warmth and enhances the bread’s overall fragrance.
Cinnamon: The perfect festive spice that pairs beautifully with fruit and marzipan.
Marzipan log (optional): A luxurious surprise center that melts into the bread, elevating it to special occasion status.
Powdered sugar for dusting: A snowy finish that looks stunning and adds a delicate sweetness.

How to Make Sourdough Stollen Recipe

Step 1: Mix and Knead the Dough

Start by combining the bread flour, active sourdough starter, milk, sugar, egg, softened butter, vanilla extract, and cinnamon. Mix these ingredients until they form a smooth dough. This initial stage is all about creating a well-hydrated, elastic dough that’s ready to trap all those beautiful flavors and air pockets during rising. Knead the dough gently but thoroughly until it has a soft, supple texture that doesn’t stick excessively to your hands.

Step 2: Fold in Fruit and Nuts

Once your dough is smooth, gently knead in the mixed dried fruit and chopped almonds. This step ensures that every bite of your Sourdough Stollen Recipe gets studded with delightful bursts of sweetness and crunch. Take care to distribute them evenly rather than smashing the fruit, so you get that perfect contrast of texture throughout the loaf.

Step 3: Let the Dough Rise

Cover your dough and set it aside to rise for 3 to 4 hours, or until it has doubled in size. This slower, natural fermentation not only develops complexity in flavor but also a lovely lightness in texture. The sourdough starter works its magic during this time, giving your stollen that signature tang and depth.

Step 4: Shape the Stollen with Marzipan

Roll the dough out into a flat rectangle, then place your marzipan log right in the center. Fold the sides of the dough over the marzipan, sealing it neatly inside. This step creates the decadent core that pulls apart sweet and fragrant from the surrounding bread once baked. If you prefer a marzipan-free version, you can skip this, but the almond flavor remains prominent throughout.

Step 5: Bake to Golden Perfection

Transfer your shaped loaf onto a baking sheet and bake at 350°F (175°C) for 35 to 40 minutes. Keep an eye on the crust—once it turns a warm golden brown, it’s time to remove it from the oven. After baking, brush the warm loaf generously with melted butter; this not only enriches the crust but helps the powdered sugar stick perfectly during dusting.

How to Serve Sourdough Stollen Recipe

A loaf of fruit bread covered with powdered sugar on top sits on a white marbled surface, partially sliced into three pieces. The inside of the bread shows a dense texture with visible dark raisins evenly spread throughout the light golden-brown crumb. The edges of the bread are slightly darker, showing a baked crust. Some crumbs and small bits of powdered sugar are scattered around the slices and loaf. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A classic dusting of powdered sugar is essential for that snowy, festive look and a touch of sweetness. For an extra special touch, sprinkle with finely chopped toasted almonds or a light drizzle of honey right before serving to boost both texture and aroma.

Side Dishes

Sourdough Stollen Recipe pairs delightfully with a cup of hot mulled wine or spiced cider, bringing out the cinnamon and fruit flavors. It also makes a lovely accompaniment to creamy cheeses and fresh fruit spreads if you’re serving it as part of a holiday brunch or dessert board.

Creative Ways to Present

For gift-giving or holiday parties, slice the stollen into thick, inviting pieces and wrap them individually in parchment paper tied with festive twine. You can also serve warm slices with a generous dusting of icing sugar alongside small bowls of marzipan paste and nut butters for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover stollen tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to a week at room temperature, allowing the flavors to mellow and harmonize beautifully over time—a true signature of this Sourdough Stollen Recipe.

Freezing

This bread freezes wonderfully. Slice it before freezing to grab portions as you need them. Wrap slices tightly in plastic before placing them in a freezer bag to prevent freezer burn. Frozen stollen can last up to three months without compromising on flavor or texture.

Reheating

To bring your stollen back to life, warm slices gently in a toaster oven or conventional oven at low heat for about 5 to 7 minutes. Avoid the microwave for reheating as it can make the texture rubbery. A slight brush of butter before warming enhances moistness and richness.

FAQs

Can I make this Sourdough Stollen Recipe without marzipan?

Absolutely! The marzipan adds a delightful sweetness and richness but leaving it out still yields a wonderfully flavorful and festive bread. You’ll still enjoy the tangy sourdough, crunchy almonds, and sweet dried fruit, which make this stollen absolutely delicious.

How important is an active sourdough starter?

Using an active starter is key to this recipe’s unique flavor and texture. The natural fermentation not only gives the bread its characteristic tang but also helps with the rise and crumb structure. If your starter is sluggish, the dough may not rise as well or develop the same taste.

Can I substitute dried fruit or nuts?

Feel free to customize! Traditional stollen uses mixed dried fruits and almonds, but you can swap in dried cherries, cranberries, raisins, or even candied citrus peel. Pecans or walnuts can stand in for almonds depending on your preference or pantry availability.

How long should I let the stollen rest before eating?

This stollen tastes best after resting one to two days. Allowing it to sit gives the flavors time to meld together fully and the texture time to soften. Patience really pays off with this festive bread.

Is this recipe suitable for vegetarians?

Yes, this Sourdough Stollen Recipe is naturally vegetarian, as it contains no meat or animal-derived gelatin. It’s a perfect treat for vegetarians craving a rich, traditional holiday bread full of flavor and texture.

Final Thoughts

Baking this Sourdough Stollen Recipe transforms your kitchen into a cozy haven filled with the scents of cinnamon, vanilla, and freshly baked bread. It’s a rewarding project that yields a loaf bursting with personality and heartfelt tradition. Whether you savor it yourself or share it with others, this bread is sure to become a treasured holiday favorite that brings joy every season. Go ahead, start mixing, and make the magic happen!