German Stollen Buns {Bread Machine}
These soft, buttery German stollen buns are an easy bread machine recipe to serve during the Christmas season. The sweet dough is studded with candied fruit and dusted with powdered sugar. You can make them ahead and freeze for easy holiday prep.
Growing up in the very German city of Milwaukee, it was an annual tradition to find a loaf of German stollen bread on the kitchen counter in December.
I’ve been feeling nostalgic about this classic Christmas bread. As the author of The Ultimate Bread Machine Cookbook, you know I just had to try a bread machine version I could prep ahead for my family during the holiday season.
These smaller German stollen buns have a lighter, moister dough than the loaves I remember eating as a kid but I think they are infinitely more delicious!
They would make such a sweet homemade gift for friends or neighbors this Christmas. The recipe makes 24 buns, you could divide in bundles of 6, 8, or 12 to share with your loved ones in smaller pans they can warm in the oven for a little treat.
Why This is the Best Recipe
- Bread Machine Recipe: You can prep the sweet dough in minutes using a bread maker! Then just shape and bake in your oven.
- Festive Freezer-Friendly Bread: You can bake the sweet buns in advance and freeze them for Christmas brunch. Just thaw and reheat before serving.
- Nostalgic Flavor: If you grew up eating German stollen during the holidays, you’ll love this buttery, tender treat.
Ingredients
This easy bread machine stollen recipe only needs a few ingredients:
- Candied Fruit: I used a fruit cake mix from the grocery store. There are a variety of options to pick, I went with the one that had red, green, and yellow candied fruits.
- Dried Currants: If you can’t find them, you could use regular raisins or golden raisins but I’d recommend chopping them a bit so they are in smaller pieces.
- All-Purpose Flour
- Butter
- Eggs
- Milk
- Sugar
- Active Dry Yeast: You do not need to use “bread machine yeast” specifically, but you can if that’s what you already have on hand.
- Kosher Salt
Prep the Sweet Dough
Measure the milk and water into a microwave-safe measuring cup. Heat them in the microwave for 20 – 30 seconds or until just barely warm to the touch.
Pour the milk mixture into the bread machine pan fitted with the paddle attachment. Then add the eggs and the softened butter that’s been chopped into smaller pieces. The smaller bits knead better into the dough.
Add the flour, sugar, salt, and yeast right on top of the liquid ingredients and then place the bread pan in the bread machine.
Select the DOUGH program and press Start. This cycle should take about 90 minutes to complete.
Meanwhile, toss the dried currants and candied fruits in 1 tablespoon of flour.
If your bread machine has a Mix-Ins Alert, you can add them directly to the bread machine for kneading into the dough.
If your machine does not have an alert (or you forget to add them like I did), you can knead them in by hand when the dough is ready.
Knead in the Fruits
When the dough is ready, transfer it to a lightly floured baking mat and remove the paddle.
If you need to knead in the fruits, pat the dough slightly flatter and pour the fruits on top.
Fold the dough over again and again until the fruits have been kneaded thoroughly into the dough. You can obviously skip this step if you add them to the bread maker during the mix-in phase.
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Shape the Buns
Divide the dough into 24 equal pieces.
I find it easiest to divide the large portion in half first.
Then divide each half into thirds.
Divide each third into four smaller pieces.
Divide a stick of butter into 24 smaller diced pieces. This is easiest if you cut it in half lengthwise, turn the stick and cut it in half lengthwise again to make 4 long quarters.
Then slice the stick of butter into 8 equal portions and you’ll have 24 diced pieces.
Flatten each portion of dough into a thick disc. Place one diced piece of butter on top and wrap the dough around it, pinching the ends to close.
Place each dough ball on a large rimmed baking sheet lined with parchment. They will all fit neatly if you do 6 rows of 4 buns.
Rising Time
Cover the pan loosely with plastic wrap and allow the stollen buns to rise for 45 minutes or until they’ve doubled in size.
POKE TEST:
I used the poke test to check the rise. Gently poke a bun, it should leave an indent that fills in slowly over the course of 10 seconds. If it bounces back and fills in immediately, they need more time to rise.
Baking Instructions
Preheat the oven to 375°F.
Bake the stollen rolls for 15 – 20 minutes or until they are golden brown and test 195°F with an instant probe thermometer.
Let the buns rest on the pan for at least 5 minutes before serving. They are delicious served warm or at room temperature with a dusting of powdered sugar over the top.
Make Ahead Tips
If you’d like to prep these in advance of a special holiday brunch, you can bake the stollen buns as directed. Let them cool completely and then transfer to freezer storage bags.
Let them thaw in the fridge overnight and then warm them on a baking sheet in the oven before serving.
Serving Suggestions
You can serve the freshly baked stollen buns warm from the oven or at room temperature. Either way I love a sprinkle of powdered sugar over the top.
Personally, I think they tasted best at room temperature so I would not hesitate to bake these in advance of your Christmas breakfast or brunch.
They are the perfect Christmas bread to serve with a cup of holiday tea or a mug of hot cocoa.
More Holiday Bread Recipes
I love serving homemade breads during the holiday season, here are a few more of my favorite recipes:
German Stollen Buns
Ingredients
For the Dough:
- 1/4 cup warm water
- 1 cup warm milk
- 8 tablespoons (1 stick) butter softened and cut into pieces
- 2 eggs
- 4 1/2 cups (616 g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 1/4 teaspoons active dry yeast
Add During the Mix-In Phase:
- 3/4 cup chopped mixed candied fruit
- 3/4 cup dried currants
For Filling:
- 8 tablespoons (1 stick) butter softened and cut into 24 pieces
Instructions Start Cooking
- Add the milk and water, eggs, and softened butter to the bread machine pan fitted with the paddle attachment. Then add the flour, sugar, salt, and yeast right on top. Place the pan in the bread maker and choose the DOUGH program. Press START. The program will take about 90 minutes to complete.
- Toss the candied fruit and dried currants in one tablespoon of flour to help prevent them from sinking to the bottom of the buns. If your bread maker has a mix-in alert, you can add them directly to the dough when the alert sounds. If you forget, you can knead them in by hand once the dough program has finished.
- When the dough is ready, transfer it to a lightly floured baking mat. Knead the prepared fruits in if they aren't already mixed into the dough.
- Line a large 10 x 15-inch rimmed baking sheet with parchment paper and set aside.
- Divide the dough to form 24 equal sized pieces. Flatten each portion slightly and add a dot of cold butter in the center. Wrap the edges around the butter and pinch to seal on the bottom.
- Arrange each bun on the prepared baking sheet as you shape them. Once they've been assembled, cover them loosely with plastic wrap and let them rise for 45 min or until they have doubled in size.
- Preheat the oven to 375°F. Keeping the pan on the stovetop helps them rise if your kitchen is cold. Bake the buns for 15 – 20 min or until golden brown on top. Cool on the pan for at least 5 minutes and serve with a sprinkle of powdered sugar over the top. The buns are delicious warm or at room temperature.
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