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Gingerbread Stollen sliced, dusted with icing sugar
Fragrant, spiced German festive loaf, sliced

Gingerbread Spice Stollen

Author: Flavelo
Recipes Cakes and Desserts
Two Christmas scent clouds – the spices of gingerbread and the buttery richness of stollen – unite in this recipe. Originally a fasting food from Dresden, this loaf became a symbol of wealth after the papal 'Butter Letter'. This version makes the traditional recipe even more festive with the warm aromas of cinnamon, cloves, and anise. The dense texture of the dough and the thick layer of icing sugar ensure the flavours mature deep inside for weeks.
🕒 Prep Time 40 mins
🍳 Cook Time 45 mins
⌛ Total Time 3 hrs 25 mins
🍽️ Servings 12 servings
🔥 Calories 460 kcal
🌍 Cuisine German

Ingredients

Equipment Needed

  • Stand mixer (recommended)
  • Pastry brush for buttering
  • Sieve for dusting sugar

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts

Instructions

1 ✓

Night before: Soak the dried fruits in the rum (or warm water).

Tip: Dry fruit would absorb moisture from the dough, making it dry. Rehydration prevents this.
2 ✓

Sponge: Mix 100 ml milk, the yeast, 1 tbsp sugar and 100 g flour and leave to froth (approx. 20 mins).

Tip: The pre-dough (sponge) strengthens the yeast before it enters the heavy buttery-sugary environment.
3 ✓

Mix the remaining flour, spices, salt, and sugar. Add the sponge, the remaining milk, the egg, and the soft butter. Knead until shiny and it pulls away from the bowl (this can take up to 15 mins!).

Tip: A good gluten structure is essential to hold the heavy fruit.
4 ✓

Finally, knead in the drained fruits and almonds. Prove for 1-1.5 hours.

Tip: Fold them in gently so as not to break the dough structure.
5 ✓

Shape (fold), rest for 30 mins on the baking tray, then bake at 170°C for approx. 45-50 mins. While still hot, brush with the 100g melted butter and dust thickly with icing sugar.

Tip: The butter-sugar crust hermetically seals the cake.

Recipe FAQ

Why didn't my dough rise?
The high fat and sugar content inhibits the yeast. Be patient, or use more yeast/make a starter sponge.
Why did the raisins burn on top?
Protruding raisins burn and turn bitter. Pick them off the surface before baking or press them deep into the dough.

Ingredients

  • 500 g Strong white bread flour
  • 40 g Fresh yeast
  • 200 ml Lukewarm milk
  • 80 g Sugar
  • 200 g Butter (soft) + 100g for brushing
  • 1 pc Egg
  • 250 g Dried fruit mix (raisins, cranberries, candied orange peel)
  • 80 g Flaked almonds
  • 2 tsp Gingerbread spice mix
  • 1 tsp Salt
  • 50 ml Rum (for soaking)
  • 100 g Icing sugar