Sourdough Stollen – The Perfect Christmas Bread!
Tina BevkSourdough Stollen has become a must-have in my holiday baking routine. I’ve made it so many times that it feels like a family tradition now. The combination of roasted hazelnuts, chocolate, and dried fruit, all wrapped up in a lightly spiced sourdough, makes this bread extra special.
It’s not hard to make, but it does take a little time, which is perfect for when I want a cozy baking project. Plus, that dusting of powdered sugar at the end always makes it feel like Christmas!
For more sourdough recipes I like to bake during the Christmas holidays, be sure to check out my Sourdough Christmas Cake With Dried Fruits and Christmas Sourdough Scones with Raspberries and White Chocolate!
📖Printable Recipe
Sourdough Stollen Recipe
Ingredients
Levain
- 50 grams sourdough starter active
- 75 grams all-purpose flour
- 75 grams water
Dough
- 360 grams all purpose flour
- 0.75 cup sugar
- 0.5 cup milk warm, whole
- 0.5 cup butter unsalted, softened
- 2 eggs large
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp rum extract
- 2 tsp ground cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp ground allspice
- 1 tsp baking powder
Filling
- 1 cup roasted hazelnuts chopped
- 1 cup dark chocolate chips
- 1 cup dried cherries chopped (optional)
- 1 cup dates chopped (optional)
Topping
- 0.25 cup butter unsalted
- 0.75 cup powdered sugar
Instructions
- In a small bowl, mix 50g of active sourdough starter, 75g flour, and 75g water. Cover and let it rest at room temperature for 4-6 hours, until bubbly and doubled in size.
- In a large bowl, combine 3 cups all-purpose flour, ¾ cup sugar, 1 tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, and 1 tsp baking powder. Set aside
- In another bowl, mix the levain, ½ cup warm milk, 2 eggs, ½ cup softened butter, 1 tsp vanilla extract, and 1 tsp rum extract until smooth.
- Combine the wet and dry ingredients. Mix until a dough forms, then knead by hand or with a stand mixer for 10 minutes. If the dough is sticky, add flour 1 tablespoon at a time.
- Place the dough in a greased bowl, cover, and let it rise at room temperature for 4-6 hours, or until doubled in size.
- After the rise, deflate the dough slightly and fold in 1 cup hazelnuts, 1 cup chocolate chips, and optional dried fruit.
- Shape the dough into a 12×8 inch rectangle. Make two lengthwise cuts without separating the top. Fold each side over the center to form the traditional stollen shape.
- Place the shaped dough on a parchment-lined baking sheet. Cover and let it rise for 1-2 hours until puffy.
- Preheat the oven to 350°F (175°C). Bake for 40-50 minutes until golden brown and the internal temperature reaches 190-200°F (88-93°C).
- After baking, brush the stollen with melted butter. Once slightly cooled, dust generously with powdered sugar for a sweet finish.
Notes
- I like to prep the levain the night before. That way, it’s ready to go by morning, and I can get started on the dough right away. Trust me, it makes the whole process feel less rushed!
- Let the dough rise for as long as it needs. Sourdough is a little slower than regular yeast, but that long fermentation is what makes the flavor so special. Don’t rush it!
Nutrition
Ingredients
- Active sourdough starter: Gives the stollen a deep, slightly tangy flavor that you just can’t get from commercial yeast.
- All-purpose flour: The base that gives the bread its soft, yet sturdy texture.
- Granulated sugar: Adds a touch of sweetness without overpowering the other flavors.
- Warm whole milk: Helps create a soft dough that’s easy to work with.
- Unsalted butter: Gives the bread that rich, buttery taste that makes each bite melt in your mouth.
- Eggs: Add moisture and help bind everything together.Salt: Balances out the sweetness and brings all the flavors together.
- Vanilla and rum extracts: These add that classic stollen flavor, and I love how the rum extract gives it a little extra warmth.
- Cinnamon, nutmeg, allspice: The trio of spices that make it feel like the holidays in every bite.Baking powder: Helps the dough rise and stay light.
- Hazelnuts, chocolate chips, dried cherries, and dates: These fillings give each slice a bit of crunch, sweetness, and texture—it’s a perfect mix.
- Powdered sugar and melted butter: A classic stollen topping that gives it a sweet, festive finish.
See recipe card for quantities.
How to Make Sourdough Stollen
Prepare the Levain: In a small bowl, mix 50g of active sourdough starter, 75g all-purpose flour, and 75g water. Cover and let it rest at room temperature for 4-6 hours, or until bubbly and doubled in size. (I like to do this the night before and start the dough in the morning.)
Mix the Dry Ingredients: In a large bowl, combine 3 cups all-purpose flour, ¾ cup sugar, 1 tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, and 1 tsp baking powder. Set aside.
Mix the Wet Ingredients: In a separate bowl, combine the levain, ½ cup warm whole milk, 2 large eggs, ½ cup softened butter, 1 tsp vanilla extract, and 1 tsp rum extract. Stir until well combined.
Make the Dough: Add the wet ingredients to the dry ingredients. Mix until a dough forms. If the dough is too sticky, gradually add 1 tablespoon of flour at a time. Knead the dough by hand or use a stand mixer with a dough hook for about 10 minutes, until smooth and elastic.
First Rise: Place the dough in a lightly greased bowl, cover it with a tea towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until doubled in size.
Incorporate the Filling: After the dough has risen, deflate it gently and turn it out onto a lightly floured surface. Fold in 1 cup roasted hazelnuts, 1 cup dark chocolate chips, and, if using, 1 cup dried cherries and 1 cup chopped dates. Knead until the filling is evenly distributed.
Shape the Stollen: Shape the dough into a rectangle about 12 inches long and 8 inches wide. Slice two lengthwise lines into the dough, but leave a bit of space at the top. Fold one side over the center, then fold the other side to form the traditional stollen shape.
Second Rise: Place the shaped dough onto a parchment-lined or greased baking sheet. Cover and let it rise for 1-2 hours, until it looks puffy.
Bake the Stollen: Preheat your oven to 350°F (175°C). Bake the stollen for 40-50 minutes, or until it reaches an internal temperature of 190-200°F (88-93°C). The stollen should be golden brown and cooked through.
Once out of the oven, brush the stollen with ¼ cup melted butter. Allow it to cool slightly, then dust generously with ¾ cup powdered sugar. This creates the classic sweet coating!
Hint: I like to prep the levain the night before. That way, it’s ready to go by morning, and I can get started on the dough right away. Trust me, it makes the whole process feel less rushed!
(Christmas) Sourdough Stollen Baking Schedule
Christmas Eve (Evening):
- 6:00 PM: Prepare the levain by mixing the sourdough starter, flour, and water. Let it rest overnight (4-6 hours).
Christmas Morning:
- 7:00 AM: Mix the dough with levain, dry ingredients, and wet ingredients. Knead for 10 minutes.
- 7:30 AM: Cover and let the dough rise for 4-6 hours until doubled in size.
Midday (Around Noon):
- 12:30 PM: Fold in the fillings (hazelnuts, chocolate, dried fruit) and shape the stollen.
- 1:00 PM: Let the shaped dough rise for 1-2 hours.
Afternoon:
- 2:30 PM: Preheat the oven to 350°F (175°C) and bake the stollen for 40-50 minutes.
- 3:30 PM: Remove from oven, brush with melted butter, and dust with powdered sugar.
Evening:
6:00 PM: Stollen is fully cooled and ready to serve just in time for Christmas dinner or dessert!
Substitutions & Variations
- Nut-free: You can leave out the hazelnuts if you’re serving someone with allergies, and add more dried fruit or chocolate.
- Extra flavor: Sometimes I throw in a bit of orange zest—it really brightens up the spices and adds a nice citrus note.
💭Crucial Success Tips
Let the dough rise for as long as it needs. Sourdough is a little slower than regular yeast, but that long fermentation is what makes the flavor so special. Don’t rush it!
FAQ
Absolutely! If you’re not into dried fruit, just double up on the chocolate or nuts. I’ve done that a few times and it’s always a hit.
After the second rise, the dough should look puffy and soft. If it still looks dense, give it another 30 minutes to rise—it’ll be worth the wait!
Stollen actually gets better with time. I sometimes make mine 1-2 days before I plan to serve it, and the flavors really deepen.
More Sourdough Recipes
How To Store Sourdough Stollen
I like to wrap leftover stollen tightly in plastic wrap and store it at room temperature for up to 5 days.
If you want to make it last longer, it freezes really well too. Just wrap it in foil, pop it in a freezer bag, and it’ll keep for up to 2 months. When you’re ready to eat it, thaw it overnight and it’s just as good as fresh!
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
