Stollen or German Easter bread

The Stollen or Stollen, better known as German Easter bread is a recipe that has been developing increasingly in our kitchen for Christmas. In the next article you have its history and we leave you the recipe.

This exquisite Easter bread is the ideal way to give sweet touch to the Christmas and surprise your family with something else. Then you have a bit of its origins and we leave you the recipe so that you enjoy with your family in these celebrations.

Its history

The stollen is a native of Germany, specifically in the city of Dresden, typically prepared at Christmas. The first stollen dates back to the 14th century, where this bread was offered to the Bishops for Christmas. In the years recipe has remained quite the same, as well as its form, which resembles a child wrapped in napkins, making reference to the child newborn Jesus. This explains the outer layer of sugar flower that he puts the stollen.

The Stollen recipe


150 grams of raisins
30 grams of candied oranges
30 g lemon confit
30 grams of almonds
50 grams of rum
225 grams of flour
30 grams of yeast
70 milk
35 grams of sugar
100 grams of butter
30 grams of marzipan
3 grams of salt
1 teaspoon of nutmeg striped
1 teaspoon cardamom (optional)
1 teaspoon vanilla essence
zest of 1 lemon


Make a dough with 125 grams of flour, warm milk and yeast. Let stand in a bowl covered in a cool, dry place for an hour.

Then the rest of the flour, sugar, butter, Marzipan, salt, cloves, cardamom, vanilla and lemon zest adds to the mass. Knead until take the dough consistency. Add the other ingredients and let stand for 2 hours.

Given how long with the Groove in the middle and leads to the oven for 30-40 minutes at 200 ° C.

Let cool and sprinkle with sugar flower (ground sugar).

The stollen must prepare it a few weeks earlier and leave it wrapped in paper aluminum, kept in a cool, drink more intensely all flavors.