Thanks for joining our class! We explored the rich history of this festive treat and walked through a step-by-step demonstration of a simplified yet delicious recipe. Whether you’ve tried stollen before or this was your first introduction, we hope you’re inspired to try baking it at home!

Key Takeaways and Next Steps

Stollen’s Historical Roots

Stollen dates back to the 14th century in Germany and was originally made without butter or milk due to religious fasting rules. A papal proclamation later allowed the use of dairy, enriching the bread's flavor. Its folded shape and white topping are said to symbolize baby Jesus wrapped in swaddling clothes.

A Flexible and Festive Recipe

We used a simplified recipe from Taste of Home that balances tradition and ease. While authentic versions may include marzipan, rum-soaked raisins, or extra spices, this version sticks to the basics: yeast dough with butter, eggs, sugar, lemon zest, candied fruit, raisins, and slivered almonds.
Here is the linke to the recipe demonstrated today

Working with Yeast Dough

Instant yeast makes this process faster. Use warm (not hot) liquid to activate the yeast—around 100°F is ideal. The dough will be very soft and buttery. Add flour gradually and by feel rather than strictly following the recipe amount. It should be soft but not overly sticky.

Tips for Successful Baking

Knead the dough until it’s smooth and elastic.
Let it rise in a lightly oiled bowl, covered, for at least 2 hours (longer if your home is cool).
Shape the dough into loaves and allow a second rise.
Bake and cool completely before adding icing—otherwise, it will melt into the bread.

Icing and Storage

A simple powdered sugar glaze (with optional vanilla or butter) adds the perfect finishing touch. Stollen keeps well and can even improve in flavor over time. Store it wrapped tightly in foil or plastic and enjoy for up to several weeks—or freeze for later!

Fun Extra

We also learned about the Dresden Stollenfest, where bakers craft a massive loaf—over 3 tons! Look for the official “Golden Seal” if purchasing stollen made in Dresden.

Here are the sites about Dresden, the Stollenfest, the seal:

Happy baking, and I hope you enjoyed the class, and maybe it inspired you to make a loaf:)!