Today we’re staying on the sweet side, because Christmas without sugar, butter, and warm spices just wouldn’t be the same. And let’s be honest: if there’s ever a time to indulge a little more, it’s during the holidays.
Why Homemade Stollen Is Always Better
There are countless versions of Stollen – with marzipan, without marzipan, with quark, yeast, or a mix of dried fruits. For a long time, I wasn’t a big fan of this cake myself. While living in Germany, I mostly tried store-bought Stollen, and it never really impressed me.
Only when I started baking homemade Stollen did I understand why this pastry has been part of German Christmas traditions for centuries. Homemade Stollen is moist, rich in flavor, and far more refined in taste.
Another big advantage is its shelf life. Properly stored, Stollen can last for several weeks – although, in my experience, it rarely survives that long.
Perfect as a Homemade Gift
I often bake the Stollen in two or more smaller portions. Mini Stollen are especially popular, as they make wonderful homemade gifts for family, friends, or colleagues.
A beautifully wrapped Stollen is far more personal than anything store-bought.
Recipe: Classic Quark Stollen (Easy & Tested)
Ingredients:
- approx. 500 g all-purpose flour
- 1 packet baking powder
- 200 g sugar
- 250 g fine quark
- 250 g raisins or mixed dried fruits
- 2 eggs
- Zest of 1 lemon and 1 orange
- 125 g soft butter (+ extra for brushing)
- 125 g chopped almonds
- 125 ml rum or a few drops of rum extract
- approx. 100 g powdered sugar
- optional: marzipan
Preparation:
- Soak the raisins in rum or warm water with rum extract for several hours.
- Beat the eggs with the sugar until fluffy, then mix in the butter and quark.
- Add the lemon and orange zest and a little of the soaking liquid from the raisins.
- Mix the flour with the baking powder and gradually add it to the dough until soft and no longer sticky.
- Gently fold in the raisins, almonds, and any additional dried fruits.
- Divide the dough in half, shape into ovals, and fold in the traditional Stollen shape. If desired, place a roll of marzipan in the center.
- Place on a baking tray lined with parchment paper and bake at 180°C (350°F) for 55–60 minutes.
- While still hot, brush once or twice with butter. Let cool completely, then generously dust with powdered sugar.
A Guaranteed Moment of Indulgence ☕
Stollen is perfect with coffee, as a sweet breakfast, or simply as a little treat in between.
If you enjoy it, there’s still plenty of time to bake another batch before Christmas – perhaps with different flavors, nuts, or dried fruits.
I’m sure of one thing: once you’ve made Stollen yourself, you’ll never want to buy it again.
Did this recipe inspire you? Give it a try and feel free to share your experience in the comments.
Wishing you a joyful and delicious Advent season – happy baking!