Bake stollen with no refined sugar

Stollen with no refined sugar gets its sweetness from dried fruit like apricots, raisins and figs, plus a little honey or dates. Quark stollen is ready in just over an hour and tastes best fresh. Yeasted stollen with butter, on the other hand, needs two to three weeks to mature – so bake it in mid-November for the first Sunday of Advent.

All stollen recipes

Butter stollen with raisins, almonds and orange zest – 329 kcal
High-protein stollen muffins with low-fat quark – 336 kcal
Vegetarian poppy seed stollen with dates and spelt – 332 kcal
Vegan stollen with apricots, walnuts and spelt – 327 kcal
Almond stollen with a marzipan centre and spelt – 353 kcal
Vegetarian stollen bites with an almond centre and raisins – 145 kcal
High-protein stollen bites with quark and raisins – 285 kcal
Vegetarian quark stollen with wholemeal spelt and apricots – 198 kcal
Gluten-free hazelnut stollen with buckwheat and figs – 303 kcal

Frequently asked questions

How long does stollen need to mature?

Yeasted stollen tastes best after two to three weeks, once the dried fruit, spices and butter have come together. Quark stollen is best eaten in the first week.

How should I store stollen?

Wrap it well in cling film or foil and keep it somewhere cool and dark, like a cellar or larder. Yeasted stollen keeps for several weeks that way, quark stollen for about a week.

Can I freeze stollen?

Yes, well wrapped for about three months. Let it thaw slowly in the fridge and only dust it afterwards.