How to Store Stollen: 10 Steps (with Pictures) - wikiHow (2024)

FAQs

How do you store stollen? ›

We recommend you store your Stollen in a bread box or a cold and dark place if you plan to eat it gradually over the course of a few months (i.e. the winter season).

Store it. Stollen has a very long life when packaged. Keep it wrapped well after slicing, perhaps even storing it in the refrigerator and letting it come to room temperature before serving.

Stollen bites keep well for a week at room temperature; freeze for longer storage. Toss with confectioners' sugar again just before serving.

Stollen will last up to a year if you keep it frozen, but we recommend eating it within 6 months for best flavor.

Stollen lasts for a while, and the flavors will intensify as they age. Try to eat your stollen within 2 weeks or so for the freshest flavor and texture. If you don't eat your stollen within a 2 weeks, it could dry out.

For longer term storage, stollen may be frozen. If you are freezing the entire loaf, omit the melted butter and confectioners' sugar topping until after the bread is defrosted. Wrap the stollen loaf or slices in plastic wrap and foil, then transfer to freezer bags. Freeze for up to three months.

Over time, the topping on the stollen may become discolored. This is a natural result of the marinated fruit releasing its juices and does not affect the flavor of the stollen. If your stollen has become discolored and you wish to improve the appearance, simply sprinkle a little powdered sugar on top before serving.

Allow loaves to cool completely. Place each loaf separately in 2 plastic, zip-closure freezer bags and set in a cool, dark place until you are ready to eat, 2-6 weeks later. The longer it ages, the better it tastes!

Stollen can often be dry and tasteless. The key in my recipe is to soak the fruit at least 24 hours before you want to make it. I would advocate even longer; 5-7 days if you can because the longer the better.

Expensive ingredients like almonds, nuts, raisins, orange peel, essence of rose and rum were imported. Because the coronation occurred during the Christmas season, the bakers shaped the loaves to resemble a baby in swaddling clothes in respect for the Christ Child. Ask any baker: Stollen is a labor of love.

Why do Germans eat stollen? ›

Christmas Stollen, also called a Christstollen in Germany, is a traditional pastry dating from the 14th century. Stollen loaves were made in Germany during the Christmas season to sell at fairs and festivals and to honor princes and church leaders.

The largest stollen was baked in 2010 by Lidl; it was 72.1 metres (237 ft) long and was certified by the Guinness Book of World Records, at the railway station of Haarlem.

Stollen is a kind of fruit bread, made from a leavened dough, containing almonds, raisins, and special spices, and coated in powdered sugar. Many stollen bakers in Dresden also include a bit of alcohol, although there are also alcohol-free varieties which include marzipan and chocolate, for example.

No, generally you do not need to refrigerate or freeze your stollen. If you will not be eating the bread for a few months, you may want to store it in the freezer. Otherwise, storing your stollen at room temperature in a bread box or drawer will allow it to last for months.

Think of a Stollen as the love child of a fruit cake and a loaf of bread: it's typically baked from a yeasty dough (replete with dried fruit soaked in rum), then covered in icing sugar. Like you'd expect, you eat a Stollen in slices, often with your coffee or Christmas punch. Some people put butter and jam on it.