Home » Pastries, cookies and sweets » Sweet bread » Stollen a la Ciril Hitz

Stollen a la Ciril Hitz


Stollen is a sweet bread, brioche like, containing dried fruit and often marzipan and covered with sugar, powdered sugar.

Stollen is a traditional German cake, usually eaten during the Christmas season.


  • 330 g bread flour
  • 200 g milk
  • 1 g fresh yeast (half of peanut size)

Combine all the above to obtain a smooth dough. Cover the bowl and allow to ferment overnight at room temperature.



  • 500 g bread flour
  • 3 eggs
  • 65 g milk
  • 115 g granulated sugar
  • 60 g fresh yeast or 20 g instant yeast
  • 10 g salt
  • 225 g butter
  • zest of 1 lemon
  • 1 Tbs vanilla
  • 3 g ground cinnamon
  • 200 g golden raisins
  • 200 g dried cranberries
  • 150 g dries apricots, cubed
  • 400 g dark raisins
  • 150 g slivered almonds, toasted
  • 40 g dark rum
  • 700g simple syrup (350g sugar+350g water)
  • biga
  • 250 g marzipan

For simple syrup stir the granulated sugar into hot water in a saucepan until the sugar is dissolve.

Macerate the dried fruits in rum and top off with cold syrup. Should reaches the top of the fruit. Let sit at room temp. minimum overnight.

For a longer period (up to 2 months), store in the fridge.



The night before baking, remove from fridge and let come to room temperature. Drain the liquid that has not been absorbed.

Combine the preferment, yeast, eggs, flour, sugar, cinnamon and salt, until the dough comes together on 1st speed ~4 minutes.


Slowly incorporate the butter on 2nd speed and mix well ~15 min. Shape a ball and cover.

Allow a bulk fermentation of 1 hour.

Gently incorporate the nuts and the fruits, work round and allow another half hour rest time.

Divide in 4 or into desired shape, work round and allow an additional resting time of 20 minutes.

Work the dough into torpedo-like shape, divide in half with a wooden dowel. Roll indentation out into desired shape, fill with almond paste rope and allow 1 hour final proof.


The stollen should double in size.

Bake 175°C in a convection oven until golden brown (~45 minutes, depending of their size).


While still hot, brush with clarified butter. Dust after buttering with granulated sugar, then let cool overnight before dusting with icing sugar.



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