Red Truck Bakery’s Almond Stollen 56.000

Deb Lindsey for The Washington Post

Dec 10, 2014

The results of this recipe are meant for sharing with very good friends. Red Truck Bakery owner Brian Noyes says he has repeat customers every year who have his stollen shipped across the country.

A woman in New York called him the first year his bakery offered it and, after reading the description online, asked, "Is this like the stollen they sell on Lawg Guyland?" He says he had no way to answer until she called back a week later: "It's even bettah!"

This is a rich bread, so slice it thinly (about a half-inch or so) and serve. It's great with coffee and tea.

Make Ahead: The filling can be assembled and refrigerated a day or two in advance. The pre-ferment sponge needs to rest for 30 minutes, the dough needs to rest for 30 minutes and the formed loaves need to rest for 20 minutes. Wrapped in plastic or in a tightly sealed plastic bag, the stollen can be kept at room temperature for several weeks, or they can be frozen for up to 1 year.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 56 servings; makes four 4-by-7-inch loaves

  • For the filling
  • 1 cup (8 ounces) almond paste
  • 1/2 cup granulated sugar
  • 1 large egg white
  • 1 3/4 cups sliced almonds
  • For the pre-ferment sponge
  • 3/4 cup whole milk, at a warm room temperature
  • 5 teaspoons active dried yeast
  • 1 1/2 cups bread flour
  • 1/8 teaspoon salt
  • For the dough
  • 1 tablespoon plus 1 teaspoon (1 ounce) almond paste
  • 1/2 teaspoon vanilla extract
  • Finely grated zest of 1 orange, mashed to a puree
  • 2 1/2 tablespoons granulated sugar
  • 16 tablespoons (2 sticks) unsalted butter, cut into chunks, at room temperature
  • 1 3/4 cups bread flour
  • 1/8 teaspoon salt
  • 1 cup candied orange peel or a mixture of candied orange and candied lemon peel
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 1 1/4 cups sliced almonds
  • For assembly
  • 1 cup clarified butter, warmed (or melted butter, strained to remove the solids)
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups confectioners' sugar


For the filling: Combine the almond paste and sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed until well combined, then gradually add the egg white and beat until well incorporated. Stop to scrape down the bowl.

Add the sliced almonds; beat on low speed just until evenly distributed, taking care not to crush them completely. Divide the mixture into four equal sections, then roll each one into a rounded log that's 5 inches long. If not using the same day, wrap well in plastic wrap and refrigerate.

For the pre-ferment sponge: Combine the milk, yeast, bread flour and salt in the bowl of a stand mixer or handheld electric mixer. Beat on low speed until well incorporated, then cover with plastic wrap and let sit at room temperature for 30 minutes.

For the dough: Combine the almond paste, vanilla extract, orange zest and about one-third of the granulated sugar; beat on medium-low speed until incorporated, then add the remaining sugar and beat on medium-low speed until blended. Stop to scrape down the bowl. On medium-low speed, gradually add the butter, beating just until it is incorporated; do not over-mix.

Switch to a dough-hook attachment, if you have one. Add the pre-ferment sponge, the bread flour and the salt; beat on low speed for 4 minutes, then increase the speed to high. Beat for 2 minutes. Cover the bowl with plastic wrap and let the dough rest for 30 minutes (room temperature).

Uncover the bowl and add the candied fruit, raisins and almonds. Mix on the lowest speed for up to two minutes to evenly distribute; don't over-mix (you don't want to chop up the raisins and almonds).

On a clean countertop or large cutting board, divide the dough into four balls of equal size. Use your hands to pat each ball into an oval about 8 inches long by about 6 inches wide. Place an almond filling log in the center lengthwise, and wrap the sides up tightly around the log, almost like a soft taco, pinching the sides together the entire length. Pat the seams out smoothly, then flip the loaf over and flatten it slightly (you'll have a stollen that's shaped like a flat football); the finished size will be about 4 inches wide by 7 inches long by 2 inches high.

Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

Transfer two stollen to each of the prepared baking sheets. Let them rest in a slightly warm area, such as the stove top, for 20 minutes (or a little longer if your oven is not up to temperature after 20 minutes). Bake for 25 to 30 minutes or until golden brown. The stollen will not rise much.

Let the loaves cool slightly, then rub off any burnt nuts and raisins. Brush on the warm clarified butter, covering every bit of the stollen including the bottom, sides and nooks and cracks.

Whisk together the sugar and confectioners' sugar in a medium bowl. Immediately sprinkle some of it over each buttered stollen on the top, bottom and sides, taking care not to break the warm loaves; there should be enough to coat each loaf completely.

Once the stollen have completely cooled, wrap each one in plastic wrap, then enclose each one in a plastic bag.

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Recipe Source

From Brian Noyes, owner of Red Truck Bakery in Warrenton, Va.

Tested by Jane Touzalin.

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