Our Stollen buns are a twist on the German Christmas classic. These buns are soft, fluffy & full of rum soaked fruit, spices & nutty marzipan.

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stollen buns

These homemade buns are a twist on the classic Stollen loaves that originate from Germany & are traditionally served at Christmas.

Made with a lightly spiced, enriched dough, these stollen are full of boozy rum soaked fruit & stuffed with nutty marzipan. Finished with rum butter & icing sugar, these stollen buns are soft, sweet & fluffy. An easy but impressive bread to make this Christmas!

For more festive recipes, take a look at our Christmas section. We’ve got recipes for all the classic side dishes, as well as impressive starters, desserts. Or if you’re after another festive baking recipe, we’ve got plenty of those as well!

What Is Stollen?

Stollen is a traditional German bread, served at Christmas. Classically made from a dough enriched with milk, butter & egg yolks & contains rum soaked fruit, spices & sometimes nuts & marzipan.

For this recipe, we’re making a traditional Stollen dough but shaping them into buns instead of loaves. We’re also stuffing them with marzipan & finishing with a classic mix of rum butter & icing sugar.

stollen buns

Components Of A Stollen Bun

  • Sweet Fruit Bread
    Stollen is made with a sweetened fruit bread that is enriched with milk, butter & egg yolks. Lightly spiced, this bread is super rich, soft & fluffy.
  • Marzipan
    In stollen loaves, marzipan is often used as a filling. For our buns, we’re doing the same thing!
  • Rum Butter
    As well as soaking the dried fruit in rum, we’re also rolling the cooked buns in rum butter once they are baked. Paired with a good dusting of icing sugar for a traditional finish.
  • Icing Sugar
    After rolling the buns in rum butter, we then roll them in icing sugar. This gives the stollen a sweet, sticky finish.

How To Make Stollen Buns

The full, printable recipe card for these stollen buns can be found at the bottom of this post!

Step 1 – Soaking The Fruit

The first step, is soaking the fruit in rum. This is best done the night before making the dough.

To do this, we place sultanas, dried cranberries, raisins, quartered glace cherries & candied peel into a bowl then pour over dark rum & leave to soak.

rum soaked fruit

Step 2 – Mixing The Dough

Now to mix the dough!

Place strong white bread flour into the bowl of a stand mixer then add in caster sugar, instant yeast, sea salt, egg yolks, orange & lemon zest, vanilla paste, cinnamon, ginger & warm milk. Mix on a medium speed, using the dough hook, until the dough has come away from the sides of the bowl & is looking smoother. This will take around 3-4 minutes.

Next, mix in softened butter then keep kneading until the dough passes the window pane test. This will take another 5-10 minutes.

Add the rum soaked fruit to the mixing bowl then work into the dough with your hands.

We use the windowpane method to assess how the gluten is developing in bread dough. To do this, take a small amount of dough & stretch it between your fingers. If it stretches thin enough to see through, it’s ready. If it tears, it needs to be kneaded for longer.

enriched fruit dough

Step 3 – Proving

Next, transfer the stollen dough to a lightly oiled bowl & leave to rise at room temperature until doubled in size. This will take between 1-1½ hours.

Step 4 – Shaping

Whilst the stollen is proving, cut 100g of marzipan into 5x 20g pieces. Roll each into a ball then flatten into a 1cm thick disc.

Once the dough has risen, it’s time to shape the buns. To do this, first knock the dough back then transfer to a lightly floured worksurface. Cut the dough into 5 equally sized pieces (each weighing around 135g).

Next, flatten a piece of dough into a 1½ cm thick disc then place a piece of marzipan in the middle. Fold the sides of dough up & over the marzipan (so that it is completely covered) then flip the dough upside down & use your hands to shape into a ball. Place seam side down onto a lined baking tray & repeat with the remaining dough.

Step 5 – Final Rise

For the bun’s final rise, leave them at room temperature for 1-1½ hours. Once proved, they will be well risen but will not have quite doubled in size.

Step 6 – Baking

Brush each bun with egg wash (made from a whole egg, 1 tsp milk & a pinch of salt) then bake in a 180°c/160°c fan (350°f/320°f) oven for 15-20 minutes, until a deep golden brown.

Once cooked, leave the buns to cool on the tray for 10 minutes (or until cool enough to handle but still warm) before finishing.

egg washed stollen bun

Step 7 – Finishing

To finish the warm stollen buns we roll each one in melted rum butter then in icing sugar, making sure to get a good coating of each. Transfer the buns to a cooling rack & leave to cool completely before serving. If you like, you can give the buns another dusting of icing sugar once they are cool.

Cooking Stollen Buns In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.

To cook stollen buns in an Aga, place a grid shelf on the floor of the baking oven & place your tray of buns on top. Cook for 15 minutes.

Equipment Used

Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.

More Christmas Recipes To Try!

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Stollen Buns

Our Stollen buns are a twist on the German Christmas classic. These buns are soft, fluffy & full of rum soaked fruit, spices & nutty marzipan.
Prep Time20 minutes
Cook Time15 minutes
Proving Time3 hours
Course: Baking, Snack
Cuisine: German
Servings: 5 Buns
Author: Ben Racey

Equipment

  • Stand Mixer
  • Mixing Bowls
  • Digital Food Probe
  • Pastry Brush
  • Sieve
  • Dough Knife/Scraper
  • Wire Cooling Rack

Ingredients

Soaked Fruit

  • 45 g Sultanas
  • 45 g Dried Cranberries
  • 30 g Raisins
  • 30 g Glace Cherries Cut Into Quarters
  • 30 g Candied Peel
  • 1 tbsp Dark Rum

Dough

  • 250 g Strong White Bread Flour
  • 30 g Caster Sugar
  • 4 g Instant Yeast See Notes
  • 3 g Fine Sea Salt
  • 35 g Egg Yolks Roughly 2 Large Yolks
  • 1 Lemon, Zested
  • 1 Orange, Zested
  • ¼ tsp Vanilla Paste
  • ¼ tsp Ground Cinnamon
  • ¼ tsp Ground Ginger
  • 130 g Whole Milk
  • 50 g Unsalted Butter Softened

Filling

  • 100 g Marzipan White Or Golden

Egg Wash

  • 1 Whole Egg
  • 1 tsp Whole Milk
  • A Small Pinch Of Table Salt

To Finish

  • 100 g Unsalted Butter
  • 1 tbsp Dark Rum
  • 100 g Icing Sugar Sifted

Instructions

Soaking The Fruit

  • Place the sultanas, cranberries, raisins, cherries, candied peel & rum into a bowl then mix together. Cover the bowl with clingfilm & leave the fruit to soak overnight (or for at least an hour).

Dough

  • Place the flour, sugar, yeast, salt, yolks, zests, vanilla, cinnamon & ginger into the bowl of a stand mixer. Next, warm the milk up to 38°c/100°f (in a microwave or on the stove) & add into the flour.
  • Using the dough hook, mix the dough on a medium speed until it has come away from the sides of the bowl & is looking smoother. This will take 3-4 minutes.
  • With the mixer still running on medium, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been incorporated, keep mixing until the dough passes the window pane test, which will take roughly 5-10 minutes.
  • Next, add the soaked fruit to the mixing bowl & incorporate into the dough with your hands. Transfer the dough to a lightly oiled bowl & leave to prove at room temperature until double in size. This will take between 1-1½ hours.
  • When the dough has almost finished proving, cut the marzipan into 5 x 20g pieces. Roll each into a ball then flatten into 1 cm thick discs.
    At the same time, line a large baking tray with baking paper & set aside.
  • Once doubled in size, knock the dough back with your hands then transfer to a lightly floured worksurface.
  • Cut the dough into 5 equal portions, each weighing around 135g.
  • Next, flatten a piece of dough into a 1½cm thick disc then place a piece of marzipan in the middle. Fold the sides of dough up & over the marzipan (so that it is completely covered) then flip the dough upside down & use your hands to shape into a ball.
    Place seam side down on the lined baking tray & repeat with the remaining dough.
  • Once shaped, cover the tray with another baking tray (flipped upside down) or loosely with oiled clingfilm & leave to rise at room temperature for 1-1½ hours.
    Once proved the buns will be well risen but not quite doubled in size.
  • Whilst the buns are proving, preheat an oven to 180°c/160°c fan (350°f/320°f).
  • In a bowl, whisk together the egg, milk & salt for the egg wash then brush over the top of each bun.
  • Bake the stollen in the preheated oven for 15-20 minutes, until a deep golden brown then leave to cool on the tray for 10 minutes (or until cool enough to handle but still warm).

To Finish

  • In the meantime, melt the butter then transfer to a shallow bowl & stir in the rum. Place the sifted icing sugar into a separate bowl.
  • Next, pick up a stollen bun, roll in the melted butter then the icing sugar, making sure that it's well coated in both. Transfer to a cooling rack & repeat with the remaining buns.
  • Let the stollen cool completely before serving. If you like, you can give the buns another dusting of icing sugar as well.

Notes

1. Cooking In An Aga – Bake the stollen buns in the baking oven, on the floor (on top of a grid shelf). Bake for 15 minutes.
2. Yeast – For this recipe, you can use either instant yeast or dried active yeast. If using dried active, you’ll need to activate it first by whisking into the warm milk & leaving for 5 minutes, to go frothy before adding to the flour.
3. Fruit – For the best results, the fruit should be soaked overnight. If you’re short on time, an hour will work though.
4. Spices – For extra flavour, you could add some grated nutmeg or ground allspice into the dough as well.
5. Storage – These buns are best eaten on the same day as they were cooked but will keep for a couple of days in an airtight container.
6. Rum – I used a dark, spiced rum for this recipe but light rum or brandy would work as well.
7. Flour – For this recipe, you’ll need to use a strong white bread flour. Any bread flour will work. I use a Canadian bread flour from Shipton Mill in the UK.

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