Go Back

Ginger Orange Stollen #BreadBakers


for the dough

  • 500 g/ 4 cups sifted leveled. bread flour, plus extra for flouring
  • 100 g/ ½ c sugar
  • 10 g/1tbs active dry yeast
  • 10 salt /1tbs Salt
  • 150 g/ 10 tbs/1 ¼ sticks unsalted butter, softened
  • 250 ml/ 1 1/8 C full-fat milk
  • pinch of ground nutmeg
  • pinch of ground cloves
  • 1/2 tsp ground ginger
  • 1 egg
  • zest of three oranges

for the filling

  • 1/4 C blanched almonds finely chopped
  • 1 C total of Candied ginger Mixed raisins, cranberries, currants etc
  • 1 C orange juice/ orange liquor
  • ½ tsp  vanilla extract
  • 1 tsp almond extract
  • 1/2 C to 3/4 C marzipan

For the topping

  • Melted butter
  • sugar
  • powdered sugar


6- 12 hours before baking

  1. Combine the dried fruits and orange juice or grand marnier, cover, and set aside at room temperature

make the dough:

  1. Using a stand mixer, mix and knead together all of the dough ingredients to make a smooth, soft dough. Knead low, slow and long until the dough is smooth.
  2. Cover the dough and let it rise until almost double, about 2 hours.

To make the filling:

  1. Divide the marzipan into two pieces and shape each into a flattened 7" log.

To assemble the stollen

  1. Knead the fruit and almonds into the dough. Turn the dough out onto a lightly greased surface, divide it into two pieces, and shape each piece into an oval
  2. Place one piece of marzipan down the longer center of each oval, and fold dough over it lengthwise, leaving the top edge of the dough just shy of the bottom edge.
  3. Press the top edge firmly to seal it to the dough below.
  4. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover them, and let them rise for and hour so, until it looks like it is getting puffy. It won't rise much though.
  5. Preheat the oven to 370°F. Bake the stollen for 10 minutes, then reduce heat and bake for another 20 to 25.
  6. The bread is done when it is golden brown on the outside and your thermometer registers an internal temp of at least 190F.

Final steps

  1. Remove the stollen from the oven, and brush them with melted butter. After 5 minutes, dust with Baker's sugar.
  2. When slightly cool, dust with confectioner's sugar.
  3. Transfer to a rack to cool completely. Wrap airtight and store at room temperature for up to 2 weeks.
  4. The loaves can also be frozen.