This is how delicious and easy you can prepare the Christmas classic!


Freshly baked cookies, aromatic mulled wine, crispy roast duck, etc. – without a doubt, the Christmas season is the tastiest culinary season. But no matter how we twist and turn it – there are some delicacies without which the holidays would simply be harmless. Beautifully buttery, juicy and sprinkled with plenty of powdered sugar – a full-bodied and spicy stollen is simply part of the Christmas season. The delicious pastries are on the banquet table for many families with Advent coffee or for breakfast. Whether classic or a little more unusual – there are now many recipes for stollen and they all taste good. But for us personally there is hardly anything better than a piece of juicy butter stollen! Do you agree with us? Then you should definitely read on! Open the Christmas bakery and be sure to remember the best butterstollen recipe! Enjoy reading and enjoy!

Grandma’s butter stollen recipe without marzipan

We’re bringing back childhood memories now! We got this butter stollen recipe without marzipan from our grandmothers’ cookbook and it’s a must for us every Christmas! Whether you form the stud itself or bake in a stollen baking pan is up to you.

Ingredients for 2 Stollen

Thuringian style butter stollen Recipe for juicy marzipan stollen Thermomix

  • 850 grams of wheat flour, type 405
  • 100 grams of granulated sugar
  • 200 Gramm Butter
  • 150ml milk
  • 100 grams of ground almonds
  • 300 grams of raisins
  • 100 grams each of orange peel and lemon peel
  • 1 cube of fresh yeast
  • 2 packs of vanilla sugar
  • 120 ml rum
  • 1 tsp cinnamon
  • 1/2 tsp each nutmeg and cardamom

For painting:

  • 150 grams of powdered sugar
  • 80 Gramm Butter
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Bake Butter Stollen

Butter stollen recipe juicy stollen is dry what to do

  • Mix the raisins, candied lemon peel, orange peel with ground almonds and rum in a bowl and leave to stand for 2 hours or preferably overnight.
  • Put the flour in a large bowl and make a small well in the middle.
  • Crumble in the yeast and pour about 2 tablespoons of the lukewarm milk over the yeast with a pinch of sugar.
  • Mix everything together and sprinkle some flour on top.
  • Cover the mixture with a cloth and let it rise in a warm place for 15 minutes.
  • Add the butter, eggs, sugar, and spices to the bowl and mix lightly with your hands.
  • Then knead well with the dough hook of the hand mixer for 5 minutes at the highest level.
  • Gradually add milk and finally fold in the raisin mixture.
  • Let the dough rise again in a warm place for 30 minutes.
  • Knead again and cut into two equal parts.
  • Form the pieces into oblong loaves and flatten half of the stollen over the long edge with the rolling pin.
  • Fold over the thicker part and shape the bun with your hands.
  • Line a baking tray with aluminum foil and parchment paper, place the butter stollen on top and leave covered for 30 minutes.
  • Preheat the oven to 200 degrees, put the stollen in the oven and turn the temperature down to 160 degrees.
  • Bake for 45-50 minutes and brush the still hot Stollen with the melted butter.
  • Let cool completely and brush again with butter.
  • Finally, sprinkle with plenty of icing sugar and voilà – this is the best butter stollen recipe without marzipan!
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Juicy Dresden butterstollen recipe

Grandma's butter stollen recipe juicy marzipan stollen original recipe


And here is another classic from the Christmas bakery for all marzipan fans! Our best recipes for Marzipan Cookies Do you already know. But now we’re going to bake a juicy Dresden-style butterstollen!

ingredients

Shape Stollen without a mold Butter Stollen recipe juicy

  • 500 grams of wheat flour
  • 100 grams of sugar
  • 125 ml milk, lukewarm
  • 20 grams of fresh yeast
  • 100 grams of butter, soft
  • 400 grams of raw marzipan
  • 2 Owner
  • 120 grams of raisins, preserved in rum
  • 100 Gramm Orangeat
  • 1 packet of vanilla sugar
  • 1/2 tsp each cardamom, mace and cinnamon

For painting:

  • 200 Gramm Butter
  • 120 grams of granulated sugar
  • 120 grams of powdered sugar

preparation

simple butter stollen recipe Grandma's marzipan stollen Thermomix


  • Whisk together the milk, sugar and vanilla sugar in a bowl and crumble in the yeast. Stir briefly.
  • Whisk together the wheat flour and spices in a large bowl and add the yeast mixture.
  • Add the eggs and butter and knead with the dough hook of the hand mixer on the highest level for 5-7 minutes to form a smooth dough.
  • Add the raisins, chopped almonds and orange peel and knead again.
  • Form the dough into a ball, cover and let rise in a warm place for 1 hour until doubled in size.
  • Knead the dough briefly on a floured work surface and divide into 2 equal parts.
  • Roll out the pieces into a square about 1 cm thick.
  • Knead 200 grams of marzipan and roll out on some icing sugar.
  • Place pieces of marzipan on top of the dough and roll up on both sides.
  • The larger roll on the smaller slightly…

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