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Spelt Stollen Bread

Whole spelt stollen bread dusted with icing sugar on a wooden board with a sliced piece showing marzipan centre

Stollen is a German festive bread built on enriched dough, dried fruit, and a core of marzipan. Using spelt flour keeps the crumb lighter than the traditional wheat version, while the flavour stays just as warm and complex.

The dough uses whole milk, butter, and egg yolks to stay rich without being heavy. Spelt has a lower gluten elasticity than bread flour, so it handles carefully - you mix until just combined, not until springy.

Rum-soaked raisins and mixed peel go in last, folded gently so the fruit stays evenly distributed. After baking, the loaf gets brushed with melted butter and dusted with icing sugar, which forms a thin, slightly crisp coating as it cools.

Why You'll Love This Recipe

  • Spelt flour gives a lighter crumb than wheat stollen
  • Marzipan centre stays soft and distinct when sliced
  • Flavour deepens over 2 to 3 days of resting
  • Make-ahead friendly - keeps well for up to two weeks
Brushing melted butter over a freshly baked golden spelt stollen loaf on a parchment-lined baking tray

Ingredient Notes

  • White spelt flour: Use white spelt flour rather than wholegrain here - it gives a softer crumb and handles enriched doughs better. Wholegrain spelt makes the loaf dense and harder to shape.
  • Instant dried yeast: Instant yeast goes straight into the flour with no pre-activation needed. If using fresh yeast, use 21 g and dissolve it in the warm milk first.
  • Unsalted butter: Butter should be soft but not melted - it incorporates evenly into spelt dough without overworking the gluten. Coconut oil works as a dairy-free swap but changes the flavour noticeably.
  • Marzipan: Use a firm, shop-bought marzipan with at least 25 percent almond content. Soft or homemade marzipan can leak into the dough during baking.
  • Rum-soaked mixed fruit: Soak raisins and mixed peel in dark rum for at least one hour, or overnight for stronger flavour. If you prefer alcohol-free, use warm orange juice instead.
  • Whole milk: Warm milk to about 40 C / 104 F - warm enough to activate yeast but not hot enough to kill it. Oat milk works well as a non-dairy substitute.
Three thin slices of spelt stollen with marzipan filling on a white plate beside a cup of black coffee
Prep Time 45 mins
Cook Time 45 mins
Rest Time 150 mins
Total Time 4 hrs
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 180  C
Servings: 12
Estimated Cost: 3.20
Calories: 310
Best Season: Winter
Dietary: Alcohol-infused, Contains dairy and egg, Contains gluten (spelt), contains nuts, Vegetarian
Description

Spelt flour gives this stollen a slightly nutty, open crumb that absorbs the rum-soaked fruit without turning dense. The marzipan centre stays soft through baking, giving a clean contrast to the spiced dough.

Ingredients
    Fruit soak
  • 150 g raisins
  • 80 g mixed candied peel
  • 60 ml dark rum or orange juice (for soaking)
    • Stollen dough
  • 450 g white spelt flour (plus extra for dusting)
  • 7 g instant dried yeast (1 sachet)
  • 60 g caster sugar
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground cardamom
  • 0.25 tsp ground nutmeg
  • 160 ml whole milk (warmed to 40 C / 104 F)
  • 100 g unsalted butter (softened)
  • 2 large egg yolks (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (from 1 lemon)
  • 50 g blanched almonds (roughly chopped)
    • Filling
  • 200 g firm marzipan (at least 25% almond content)
    • Finishing
  • 60 g unsalted butter (melted)
  • 80 g icing sugar (for dusting)
Instructions
    Soak the fruit
  1. 1
    Combine the raisins and mixed peel in a bowl. Pour over the rum or orange juice, stir, cover, and leave to soak for at least 1 hour or overnight. Drain any unabsorbed liquid before using.
    2. Make the dough
  2. 2
    In a large mixing bowl or the bowl of a stand mixer, combine the spelt flour, yeast, caster sugar, salt, cinnamon, cardamom, and nutmeg. Stir to distribute evenly.
  3. 3
    Add the warm milk, softened butter, egg yolks, vanilla extract, and lemon zest. Mix on low speed with a dough hook, or by hand, for 3 to 4 minutes until a soft, slightly sticky dough forms. Do not over-mix.
  4. 4
    Add the drained soaked fruit and chopped almonds. Fold in gently using a spatula or your hands until evenly distributed through the dough.
  5. 5
    Cover the bowl with a clean cloth or cling film. Leave to prove in a warm spot for 1 hour, or until the dough has puffed up noticeably. Spelt dough won't double in size like wheat dough - a 50 percent increase is enough.
    6. Shape the stollen
  6. 6
    Heat the oven to 180 C / 355 F. Line a large baking sheet with parchment paper.
  7. 7
    Turn the dough onto a lightly floured surface. Press or roll it gently into a rectangle roughly 30 x 22 cm.
  8. 8
    Roll the marzipan into a log about 25 cm long. Place it slightly off-centre along the length of the dough.
  9. 9
    Fold the larger side of the dough over the marzipan log, then press the edge down firmly to seal. The classic stollen shape is asymmetric, with one side slightly higher than the other.
  10. 10
    Transfer the shaped loaf to the prepared baking sheet. Cover loosely with oiled cling film and rest for 30 minutes at room temperature until slightly puffed.
    11. Bake and finish
  11. 11
    Bake on the middle rack for 40 to 45 minutes, until deep golden brown all over. The internal temperature (avoiding the marzipan) should reach 90 to 93 C / 194 to 200 F.
  12. 12
    Remove from the oven. While still hot, brush the entire surface generously with melted butter. Leave for 5 minutes, then brush again with a second coat.
  13. 13
    Leave the stollen to cool completely on a wire rack, at least 1 hour. Sift icing sugar thickly and evenly over the entire surface to form a white coating. Wrap tightly in baking paper then foil and rest for at least 24 hours before slicing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 310kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 50mg17%
Sodium 110mg5%
Potassium 180mg6%
Total Carbohydrate 44g15%
Dietary Fiber 3g12%
Sugars 22g
Protein 6g12%
Vitamin A 240 IU
Vitamin C 1 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 12 IU
Vitamin E 1.2 mg
Vitamin K 2 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 120 mg
Magnesium 28 mg
Zinc 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Soak fruit for at least 1 hour, preferably overnight, before mixing into the dough.
  • Do not let the dough over-proof - spelt weakens quickly and a collapsed loaf won't recover.
  • Brush with butter twice while hot to build a proper protective crust under the icing sugar.
  • Rest the finished stollen for at least 24 hours before cutting for best flavour and texture.
  • Weigh all ingredients - volume measures are unreliable for enriched spelt doughs.
Keywords: spelt stollen bread, spelt stollen recipe, spelt christmas bread, marzipan stollen, festive spelt loaf

Equipment

  • Stand mixer with dough hook or large mixing bowl
  • Digital kitchen scale
  • Large baking sheet lined with parchment paper
  • Instant-read thermometer
  • Pastry brush
  • Fine-mesh sieve for dusting icing sugar

Tips

  • Soak the dried fruit in rum or orange juice the night before for deeper, more even flavour throughout the dough.
  • Mix spelt dough until just smooth - overworking it breaks down the gluten structure and causes a crumbly, dense loaf.
  • Roll the marzipan into a log slightly shorter than the dough rectangle so it doesn't push through the ends during baking.
  • Brush the hot loaf with melted butter immediately out of the oven, then repeat after five minutes for a thicker, more protective coating.
  • Wrap the cooled stollen tightly in baking paper then foil and rest at room temperature for at least one day before slicing - the crumb firms up and the flavour settles.

Variations

  • Cranberry and orange version - swap raisins for dried cranberries and add 1 tsp orange zest to the dough.
  • Nut stollen - add 80 g toasted chopped almonds or pistachios along with the soaked fruit for extra texture.
  • Quark stollen - replace 50 g of the butter with full-fat quark for a slightly lighter, tangier crumb that stays moist longer.

Storage and Reheating

Wrap the cooled stollen in baking paper and then tightly in foil. Store at room temperature for up to two weeks - the flavour improves noticeably after the first two days.

For longer storage, freeze the fully wrapped and iced stollen for up to three months. Thaw overnight at room temperature, still wrapped, to prevent condensation from softening the icing sugar crust.

To refresh a slice that has dried slightly, warm it in a low oven at 150 C / 300 F for five minutes. Dust with a little extra icing sugar before serving.

Serving Suggestions

Spelt stollen is traditionally served in thin slices, about 1 cm thick, so the marzipan centre shows clearly on each piece. Serve it alongside a cup of strong black coffee or milky tea.

For a festive spread, arrange slices on a wooden board with clementines, whole spices, and a small pot of salted butter. The contrast of salty butter against the sweet fruit bread works well.

Leftover stollen slices can be lightly toasted and spread with butter for breakfast. The caramelised icing sugar adds a slight crunch that makes the texture different from the fresh version.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-stollen-bread/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!