Sourdough Stollen Recipe

Sourdough Stollen has become a must-have in my holiday baking routine. The combination of roasted hazelnuts, chocolate, and dried fruit, all wrapped up in a lightly spiced sourdough, makes this bread extra special.

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Prep Time 30

Cook Time 50

Additional Time 6

Total Time 7 20

Servings 12 servings

Calories 544

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 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground allspice
1 teaspoon 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

¼ cup butter unsalted
¾ 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 teaspoon salt, 2 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon allspice, and 1 teaspoon baking powder. Set aside
In another bowl, mix the levain, ½ cup warm milk, 2 eggs, ½ cup softened butter, 1 teaspoon vanilla extract, and 1 teaspoon 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 12x8 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!

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