Sourdough Stollen Recipe | How to make Stollen | Foodgeek Baking

[@edithharmer1326]

Delicious! Thank you for sharing! Greetings from Singapore! 🇸🇬⚘⚘⚘ Edith

[@the_bread_code]

Thank you for this great recipe. Nothing beats a good Stollen. Also good matching Tshirt for that!

[@Foodgeek]

Mmmh... Butter! 😍

[@ryanaugustus]

I made this recipe last week, just before Christmas, and it worked really well and the family really enjoyed it!!!

[@aledgar199]

Wow! I had never tasted Stollen, but your video prompted me to bake some. I absolutely loved it! Thank you!

[@Foodgeek]

Yeah, it's really. Happy that you think so too 😁

[@rlwalker2]

I'm glad you did it all by hand. That shows how things progress normally. A KitchenAid would do the kneading (maybe) less messy, but there is a lot to say about an entire manual process.

[@sgk1234]

Excellent recipe and eggless.... thank you so much....

[@maniacmikepepperhead3040]

I made the stollen this weekend. It's a lengthy process but it was fantastic!

[@jamesmyers4691]

Made stollen last Christmas, using this recipe next Christmas. Great video!

[@Foodgeek]

Thank you

[@mikezimmermann89]

Absolutely delicious! Lighter/fluffier than commercial stollen I’ve had, and rum soaking the fruit takes this from ordinary to divine! Made these a few days ago and put one in the freezer for “later”. “Later” looks like it’ll be tomorrow! I will have to bake again if I want some for New Year’s. Mmmh... Butter!

[@RocRizzo]

Might try to make one for Easter

[@ferdlhofreiter45]

Hey Sune, thanks for this Stollen adaptation to sourdough. I will give it a try. As a german though, I will go for a traditional christmas Stollen, so fruitwise it's just sultanine (or raisins), candied orange peel and lemon peel for me. In my case, the recipe will be without marzipan, but that's just me being a purist. Marzipan and/or almond slices (and less christmas-y: poppyseed) are typical variations, that you will find. Especially with a traditional christmas Stollen, it's often prefered to let it sit for two weeks until it's quite dry. Some even say, as dry as possible. With the given fat content and the raisins, there's no need to worry about it getting too dry. As you said yourself, it's impossible for everybody, to not try a piece every once in a while. To compensate for that, even going for a single 2kg Stollen couldn't possibly be too much.

[@corteltube]

Oh this is marvelous…I will try it. thank you 😌 and Merry Christmas.

[@ohg-67]

I make stolen every year. This year I used this recipe with a couple of adjustments because saltanas weren’t available. I was nervous when I mixed in the butter and thought I was going to have to start over or waste all that fruit. But it worked! And was the best I’ve ever made!

[@siavanierland4278]

I made these yesterday, there are absolutely fantastic! I used more almonds, and I toasted them. Part of the dried fruits I replaced with amerene cherries. Great recipe :-)

[@Foodgeek]

Sounds delicious 🤤🤤

[@marcijanzagar4796]

Made it yesterday and it's super delicious

[@paulsabourn5580]

Wow! Save on gym membership with this recipe! Trying to get the flour hydrated was a proper upper body workout! Great recipe!

[@klaskristian1]

I love stollen. I have baked it several times, but always used yeast, but as i love sourdough i will defenatly make this!

[@pamanton]

Thanks Sune! Love this recipe, this year, have made it vegan ... used Oat Milk and Vegan Butter. So yummy!

[@samfalk5567]

I made nine stollens this weekend as gifts. They looked and smelled wonderful. Now I have to wait another week before I can find out how they taste. :)

[@bcampera]

You gotta be kidding me, I was thinking so much about the stollen I bought a few years ago, I suspect you read my mind when you posted this, thank you so much

[@martacizmarik6270]

This was my first Stolen and thank to you so deliciously yummy I actually froze some if it for later. Week ago I got piece of it and it was out of this world so good!!! I will be baking it every Christmas. Cheers!

[@josepablomolinacarrillo3621]

Amazing stuff.

[@johnc3826]

Fantastic! That is so creative.

[@JonBagge]

Thanks so much. I'm having a different Christmas this year, so I think I will include this in my plans along with some English Christmas Cake.

[@jamesberry5578]

Hey Sune thanks for another great recipe and video.All the best from the United Kingdom.

[@alanreeder8662]

Hey thanks for this - just what I was looking for - but its so much work - thank goodness only for christmas - will certainly make this - -but may have to forgo the bread making this week and buy from the store. thanks again

[@esalenchik]

Yummmmm! Note: In the US I have never found sultanas, but know them well from Australia. I believe their simply ‘golden raisins’ - dried white/green grapes

[@whovianinthehizzayy]

Thank you!

[@juancarlosschefflermendoza5901]

It was amazing! I just added a vainilla pod because I used it in past recipes. Have always made it with fresh yeast. But with your recipe using my sourdough came out better than ever. I scaled it to 550g of sourdough with your recipe editor it was very usefull!! Thanks! I sent you pictures on fb, I don't have instagram

[@francinekeane2014]

Hi Sune thanks for video. Could you do all the kneading in a stand mixer?

[@Foodgeek]

Absolutely 😁

[@francinekeane2014]

@@Foodgeek thank you and thanks for such a quick reply, appreciate the time and effort you put in to share your knowledge.

[@cubbysummer]

hi, I just made it today to give to my sister in law who loves stollen. since I’m not very familiar with it. Is it supposed to taste closer to bread or scone? mine came out very close to bread, rather than more dense texture. it tastes delicious thou. thanks for the recipe.

[@Foodgeek]

I'd say more than a scone. Next time you could try with a lower protein flour? 😊

[@cubbysummer]

I was inpatient to wait for it to cool down completely which was more like bread. the texture is more dense and closer to scone today. thanks!

[@janewong4862]

Hi, can the stollen be made with tangshong to help it keep longer?

[@oglet999]

Superb recipe. This is getting done. Thank you.

[@symetryrtemys2101]

Thanks so much for this. I’ve been scouring the internet for a sourdough version for weeks but to no avail. I’m even my mother in law’s 1840 German recipe book (in gothic script!) doesn’t have a sourdough stollen recipe!

[@ijustwantrealnews5319]

Great video and recipe!! Thank you!! Will be making it very soon. 🎄

[@ianbown3543]

Looks lovely will definitely be baking this, thanks for the recipe

[@michaelparsons6537]

Looks great! What would happen if you tried to laminate the marzipan??? Not sure how I feel about the roll of it there!

[@Foodgeek]

I've seen that done, so I don't see why not :)

[@petegalvs]

The little history lesson was really interesting! I had no idea there was a special butter dispensation for this bread, lol. (Although, if they had just waited until Christmas, it wouldn't have been a fasting season anymore, and they could have used butter to their heart content!) The stollen looks great!

[@tszabon]

Looks delicious.

[@n.rlanos1093]

Delicious!

[@conniepalme5978]

Thank you so much. Love your videos. I recently switched to your sourdough starter. Doubles nice and quick. But you use a lot of flour to start with. Once 6-7 days are over do we continue putting the 50 grams along with 100g water and flour? It’s a lot to use daily

[@Foodgeek]

Yes, I've been thinking about doing a new version of that video :) Using 10g starter, 20 grams of flour and 20 grams of water is more than good enough :)

[@stevenheinje181]

OK, you got me, might have to bake this but we need Pfeffernusse vid’s too

[@AliciaPorter-d3w]

How is this stored? Can i use almond paste instead of marzipan?

[@victoriacooksey1574]

Looks and sounds fantastic!

[@roberttschaefer]

YAY! Thanks for the recipe! ☺️🙏🏼

[@judithkilkenny2202]

Dearest Sune #foodgeek Since I leave the subtitles on so I can watch YT with no sound, I was surprised to find that each time you mention the ‘beautiful German confection stollen’, it writes it as ‘Stalin’. This is repeated throughout the video, much to my amusement 😆. Thank you for all your fabulous recipes and videos, you are my treat!

[@mr_reborn]

That's just google showing you where on the politcal compass they live and breathe. But, then, we all already knew that.

[@alangarrett1181]

Should be pronounced Shtollen.

[@ricomaruffi2535]

If I wanted to buy something you give a link to for example the baking steel how do I know you get credit for it. Just click on the link in your page??? Thanks love your channel. Also do you recommend an home electric food slicer that will do a good job with breads. Problem I run into is the round loafs down fit

[@Piery83_]

Hi Sune, I'm wondering how the sourdough hydration affect the bread fermentation. Usually i use a stiff starter at 45% hydration, "pasta madre" in Italy, but a lot of people stay around 75 to 100%. This can be an idea for the next experiment 😁Thank you for the recipes!

[@valjalava1951]

This look beautiful,,just wondering my house is quite cook so I would leave my starter for 12 hr on counter as when I bake bread it takes a long time for my starter to rise should I put in oven with light on do you think

[@esalenchik]

I keep my starter on top of my WiFi router to rise, and it works beautifully! 🤠

[@valjalava1951]

@@esalenchik ok

[@magnustveten492]

Do you use store bought marzipan for it or make your own? I think the marzipan I can get here from the shop would not keep its consistency and just melt, tried to use it to make kransekake but fail and had to make the marzipan from scratch.

[@jolantalondene6840]

What if I do not have any marzipan? Can it be made without?

[@LuMo1980]

I'll personally try without it, I'm not fond of marzipan's taste.

[@Foodgeek]

You can make it without marzipan, but personally I love it with :)

[@AirBaerli]

Hey. Grinch voted 5 times. Thanks for the recipe. Merry Chrismas from Bluffton SC.

[@thuy-lamdo4765]

Hi, I really enjoyed making these stollens, and they have wonderful tastes, but is it normal that mine came out really dry? I'd never had stollen before, and I did everything according to the instructions. What should I do to make it less dry and hard on the outside?

[@sabinewalter9887]

pour rum over each slice. By the third slice, you don't care anymore. !!! :)

[@thuy-lamdo4765]

@@sabinewalter9887 oh ok 😆 thanks

[@ingridschor4413]

How do I find the written recipe? I’m used to my Dresdner Stollen that my Oma made! It truly did get better with age!

[@Foodgeek]

In the description 😊

[@ingridschor4413]

@@Foodgeek okay ty

[@AliciaPorter-d3w]

How is this stored?

[@whovianinthehizzayy]

So does marzipan do something in the oven, flavor-wise? I may sub some chocolate like a heathen

[@Foodgeek]

No, you can sub it, or even drop it 😊

[@symetryrtemys2101]

Or make poppy seed paste... there are multiple regional variations. In fact, each family probably has their own spin on it.

[@johndyke8735]

I'm making this right now! Quick note: you fail to mention to add the salt after making the levain in your written recipe.

[@Foodgeek]

Thanks :) I updated the recipe :)

[@fperacoli]

Hi, Sune. I've seen a recipe using 10% almond flour and 90% all purpose flour. Do you think it needs more hydration?

[@keithdempsey2219]

Hi foodgeek, do you not use any eggs in the recipe 🤔🤔

[@pamelajpick]

My brother in Germany said the stollen needs to "cure" for several weeks. Is this true? Also...can I use any other kind of nut in place of almonds and the marzipan for someone who is allergic to almonds?

[@GFauxPas]

How could one adjust this to be non-dairy? Nut milk? Margarine? Oil?

[@symetryrtemys2101]

Nut milk works in non-sourdough versions. I have used hazelnut, but why not use almond as the marzipan is in there. I think the bread browns faster, in my experience (when baking brioche).

[@GFauxPas]

Do you mean replacing the milk with nut milk, or also replacing the butter with nut milk?

[@symetryrtemys2101]

@@GFauxPas milk with nut milk.

[@notahotshot]

"Not butter." ~ Church "But butter is better." ~ People "Ok, you can use butter, and save your eternal soul by paying the church a fine." ~ Pope "WTF?!?!?" ~ Me

[@jacekkurlit8403]

What?

[@notahotshot]

@@jacekkurlit8403, according to the information in the video, butter was disallowed in the recipe because of Advent fasting, a religious practice. In order to ignore this, and use butter, while remaining a Catholic in good standing, you could pay the church. Pay the church to bypass religious doctrine. Sounds righteous to me.

[@rlwalker2]

Dealing with that much butter might be a challenge. I may give it a try.

[@ohg-67]

It is. Seems like a lot! I’m at the 30 mn rest now, so we’ll see.

[@bgenevcius]

Hi, just tried. Unfortunately the dough cracked, and the marzipan melted and leaked :/ perhaps the dough wasn't firm enough?

[@Unisaur64]

What did you do with the last 2 thirds of the inclusions? I don't think you mentioned that.

[@Foodgeek]

Same as the first one. Pad it down and roll it up. Knead it.

[@Unisaur64]

@@Foodgeek Ah yeah, I just went back and heard you saying "continue two more times..." @9:33. Nice one.

[@gapey]

@@Unisaur64 Oh I was wondering too. I guess I missed that also the first time watching.

[@michaeljordan215]

I think oil would be mind-numbing to knead in.

[@isabelveas4134]

Seria maravilhoso se pudesse ter a tradução em português 💕👍🇧🇷🇧🇷🇧🇷🥰🥰🥰

[@porkyfedwell]

Stollen sent many people to gulag, komrade.

[@tammyw5456]

What to soak the fruit in if alcohol is not an acceptable option for my family?

[@Foodgeek]

Water, as I say in the video 😊

[@tammyw5456]

@@Foodgeek thank you! I was sneakily watching your video in silence while the rest of the family is watching a movie ;-)

[@bakerman5454]

Use juice: orange, apple whatever fits (fresh pressed preferably)

[@БутерБрод-ы8ш]

No worries if you are afraid to use alcohol. Most will evaporate while baking.

[@Foodgeek]

Yes, but not all, so I don't assume that people will all want it :)

[@paulgerton2573]

Wow. Complicated and Messy! I thought you would never get all the flour into the dough it was so dry. Then it looked like 2x too much butter, but you got that in also. Same for the fruit! That it all came together is a testament to something. Maybe technique and patience. Not sure I have enough of either to pull this off. Plus, not a fan of marzipan.😕. Love your work!

[@Foodgeek]

But for that work you get something so delicious :D

[@ingenieriadetusalimentos]

Hi!!! I was an exchange student in Copenhagen last year and I had so many amazing pastries that I really want to recreate but I don't remember the names😭 would you make a video with a pastry recipe? Pleaseeeee

[@fastllore]

No eggs??

[@fastllore]

Why???

[@TradDad]

What is the reasoning for the marzipan? It looks like a log of uncooked dough in the side of your delicious treat.

[@jesst7934]

weil es lecker ist

[@TradDad]

@@jesst7934 oh. Okay. I haven’t had this before so I will take your word on it.

[@chezaraeyothers5164]

Why do I think this would go good with some hard egg nog

[@esalenchik]

Because food

[@siavanierland4278]

Sune ... did I understand correctly that you only use one third of the soaked fruits...

[@Foodgeek]

No, I just don't show the other two inclusions.

[@siavanierland4278]

What do you with the rest of the fruits :-)

[@siavanierland4278]

@@Foodgeek Ah I C :-) I was a little confused... xmas present, I am becoming a patreon... my husband asked me why I don't support you since I watch a lot of videos... I guess he is right! Happy X-mas.

[@Foodgeek]

@@siavanierland4278 Thank you and merry christmas!

[@danielbertolo2465]

After the Stollen, you have to go a bit further south: The real sourdough Christmas treat is Panettone. Would love to see your take on a traditional recipe.

[@jvallas]

I’m babying some lievito madre (stiff starter) to give some panettone a go at Christmas. I made a good one for my first try. Then I did a bunch of research and the next one was terrible. 😭

[@whovianinthehizzayy]

Yes! I’m going bananas trying to find a recipe for it

[@jvallas]

@@whovianinthehizzayy This is a good start: www.thefreshloaf.com/node/40418/panettone-di-giorilli. Giorilli is a Panettone master, and this is based on his formula and technique: . I’ve gotten so many versions - simple ones, yeast ones, legit ones, took a tutorial at the Northwest Baking Institute - that my head is totally confused with which way to proceed! But “Bake with Jack” has a simpler version for 8 small panettone (on his blog - he also has a KZbin account),, and Joshua Weissman (on KZbin) has a good one, even though it’s not 100% old school. And if you search on “lievito madre,” you’ll get results with several Italians making panettone that don’t really need to be in English to see what they’re doing.

[@danielbertolo2465]

Sune, I just realised that you tried a panettone about a year ago. So, consider it as a challenge to mastering it... :)

[@antoniareis]

Why a third? And the rest of the almonds and fruits? Im missing something for sure...

[@eleonoracantini757]

I love your channel! Have you ever tried to make "pan di ramerino" (literally "rosemary bread")? They are delicious buns, typical of Tuscany. We usually eat them on the Thursday before Easter, but most of people eat them all year round! I make sourdough one, here it's the recipe with dry yeast mangiabenepasta.com/pan_di_ramerino.html I think you might enjoy them. :)

[@MichaelRei99]

I tried but j can’t get through this whole video.

[@Ladythyme]

Traditionally Stollen is not made with sourdough….Ive been making it for years and years.

[@Foodgeek]

I never claimed that, but sourdough always make things better 😁

[@FalconWingz88]

I thought you "stole" this recipe from someone