Dan Lepard’s Stollen Recipe

Dan Lepard's Stollen Recipe

This stollen is one of many treats lovingly inflicted upon kith and kin for Christmas, alongside boatloads of cookies and chocolate. If my number crunching is correct, at a going rate of 3500 calories per pound, my beat-up oven is responsible for a metric ton of holiday season weight gain. I’m just glad that no one’s complaining and not much of the poundage ended up on me.

It was difficult to decide on a stollen recipe not because I lacked choices, but because I had way too many. There was no time to deal with a dud, so when Nils gave Dan Lepard’s extra moist stollen a thumbs up, I knew which recipe to try.

Don’t let the long list of ingredients discourage you — most of the recipe items are spices and fruits. Everything will come together quickly because there’s not much kneading and the smooth dough is easy to handle by hand.

Shaping the stollen is probably the most fun part about making it. There’s something satisfying about enclosing a roll of marzipan in fruit-studded dough.

recipe adapted from Dan Lepard
Yeastspotting at Wild Yeast Blog
Bread Baking Day #15: Festive Breads hosted by Annarasa

Dan Lepard’s Extra Moist Stollen Recipe

makes one stollen


Ingredients                  Volume          Ounces          Grams
bread flour                   2 3/4 cups         12.3          350
granulated sugar                1/3 cup + 2 tsp   2.6           75
salt                            3/4 tsp
cardamom, ground                1/2 tsp
mace, ground                    1/2 tsp
clove, ground                   1/2 tsp
cinnamon, ground                  1 tsp
raisins                         1/2 cup           2.6           75
dried currants                  1/2 cup           2.6           75
candied citron                  1/2 cup           2.6           75
instant yeast                     4 tsp

whole milk                      2/3 cup           5.3          150
whole rye or whole wheat flour    3 tbsp           .9           25
unsalted butter, melt and cool  1/2 cup + 1 tbsp  4.4          125
large egg                         1
large egg yolks                   2
dark rum                          2 tbsp
finely grated lemon zest          1 lemon

marzipan, rolled into an 8-inch stick             8.8          250

melted butter and confectioner's sugar, for finishing


Mix             Stir the flour, sugar, salt, ground spices, fruits,
                and yeast together.

                In a small skillet, bring the whole milk and whole
                rye or wheat flour just to a boil. It will resemble
                a thick porridge.

                In a clean bowl, add the boiled milk and the
                melted butter and stir, followed by the eggs, rum,
                and lemon zest.

                Add the liquid to the flour mixture and mix until
                the dough is evenly hydrated.

Rest            10 minutes

Knead           Knead lightly by hand just until smooth, about
                1 to 2 minutes.

Bulk Ferment    90 minutes

Shape           Deflate the dough by kneading lightly. Shape
                into an offset fendu and roll with the
                marzipan as shown:

Dan Lepard's Stollen Recipe - Marzipan
Gently pat the dough into an 8- by 10- inch rectangle. Using a rolling pin, make an indentation just off the center of the dough and lay the marzipan on top.

Dan Lepard's Stollen Recipe - Shaped
Roll and press down on the edges to seal the marzipan in the dough.

Dan Lepard's Stollen Recipe - Shaped Side
Shaped stollen

Final Proof     about 45 minutes at room temperature, or until
                almost doubled in size

Preheat Oven    360ºF / 180ºC

Bake            35 minutes at 360ºF / 180ºC

Dan Lepard's Stollen Recipe - Baked

Finishing       Brush with melted butter and generously sift
                confectioner's sugar over the top.

Dan Lepard's Stollen Recipe - Sugar

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50 Responses to “Dan Lepard’s Stollen Recipe”

  1. Rosa says:

    Magnificent! Your Stollen looks fantastic!



  2. joelen says:

    This looks wonderful and I must say, I’m extremely jealous of your amazing break baking skills! The only time I have stollen is during the holidays and this looks like a great one with the surprise middle!

  3. Nils says:

    Aye, very good recipe. Yours looks delicious. An ‘offset fendu’ – resourceful and fitting term.

  4. Rachel says:

    That looks so good! I’ve actually never eaten stollen, but I’ve always been rather intrigued by the ‘festive food’ of every country/culture. I’ve thought about trying to make some, and now you’ve vetted a recipe for me! You’re the best, Jude! If you ever visit FL, give me a heads-up; I’m dying for a bread lesson!

  5. Hannah says:

    I regret not saving any time to make stolen for the holidays… Your loaf looks so delicious.

  6. Natashya says:

    I have never had stollen before, in fact not heard much about it until this year.
    Looks like it would be wonderful with a cup of tea.
    You are creating lots of wonderful goodies these days!

  7. rainbowbrown says:

    Beautifully made stollen. It looks delicious.

  8. Alexa says:

    Your pictures are always so inspiring… What a gorgeous loaf to end the year on! Best wishes for 2009, Jude!

  9. javapot says:

    Another beautiful bake from you :)
    Have not tried stollen with marzipan centres. I must give this a go. Happy New Year to you and your family. Tks for sharing all your recipes and pictures – its been a great inspiration.

  10. Caitlin says:

    Everything’s better with a log of marzipan in the middle. Wait, what? And I am 100% behind that generous sprinkling of powdered sugar.

  11. yasmeen says:

    Magnificent!I was browsing through the stollen cake recipe in the baking cook book,you made it so perfectly.
    Have a wonderful and healthy new year:)

  12. Lorraine E says:

    That’s such a gorgeous opening photo Jude! You really have a way with making your food look so stunning! Happy 2009! :D

  13. noble pig says:

    I’ve always wanted to try this. It looks so different but delcious…maybe it’s time I make one.

  14. Gera says:

    Hi Jude!

    A magical recipe and the calories don’t matter for this delight!
    You’re a wonderful baker.. so inspiring :)

    An Excellent and Happy New Year to you!!

    Gera .:. sweetsfoods

  15. CookiePie says:

    Beautiful stollen — I’m sure it’s worth every single calorie! Lovely photos too. Happy new year!

  16. Susan/Wild Yeast says:

    I am so kicking myself that I didn’t make time to bake stollen this year. This will be the one I try next year. Excellent!

  17. Madam Chow says:

    This looks awesome. I’m in the middle of putting one together myself, and now I’m going to have to bookmark this recipe for future reference!

  18. Sandie says:

    Every time I visit your blog, I start craving bread. Hmmm, I wonder why? ;-)

    Happy New Year! I hope 2009 is wonderful for you!

  19. Soma says:

    I do not think i would care for calories… ( gone beyond thinking this season:-0 )… I am loss of adjectives ! & I am just so awed by the things u are capable of baking!

    Happy Newy Year to you & your Family! & hoping to experience many more of your wonderful creations in the year to come.

  20. Jesse says:

    That looks fantastic! I’m a big fan of Dan Lepard, so his would seem like an obvious choice to me as well. Yum!

  21. Squawkfox says:

    You are a talent. Your Stollen is sensational. dies

  22. MyKitchenInHalfCups says:

    Wow oh wow! Nothing but fun and delish to find marzipan in the middle!
    A metric ton! That’s good.

  23. Lori says:

    This looks so good. I made Stollen last year. I have no idea what recipe I did. I would like to try this recipe though. It looks great.

  24. Lori says:

    I decided to make it! Its rising right now. Cant wait to take a bit. Thank you for this great idea and recipe.

  25. Jo says:

    Wow is that beautiful :) Gorgeous!

  26. natalia says:

    Ciao !Your stollen is so beautiful ! And the log is really fantastic !! Happy new year !

  27. Jescel says:

    this is lovely.. reminds me of Germany… Manigong bagong taon sa yo at sa pamilya mo! :o )

  28. Miri says:

    Never tasted or seen a stollen (I think) but yours looks fantastic! The marzipan showing out of its center is just beautiful. Happy New Year!

  29. Peter says:

    Happy New Year Jude and I do love the filling in the stollen.

  30. YeastSpotting January 2, 2009 | Wild Yeast says:

    [...] Dan Lepard’s Extra Moist Stollen [...]

  31. Mary says:

    Dan, this looks spectacular. A moist stollen is hard to come by. Thanks for sharing your recipe.

  32. lisaiscooking says:

    I just acquired a couple of Lepards’ books, and I’m looking forward to cooking from them. Your stollen looks amazing!

  33. Marc @ NoRecipes says:

    Yum, I’ve always wondered how they got the marzipan in there. I love the powdered sugared crust.

  34. Vera says:

    This one is “must try”. Honestly, Jude, you’ve got an amazing collection of interesting recipes that I’d like to make.

  35. Glenda says:

    Really enjoyed how you made this, good wonderful! Thanks.

  36. Oggi says:

    Wow, what a beautiful stollen. I can’t remember the last time I baked stollen…I just buy the ones from Germany every Christmas season. I might have to try this recipe, looks really good.

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