AI-generated photo.
German · Signature, Christmas · Germany · Holiday
Stollen
Stollen (Stollen), a Christmas dish from Germany.
Pai editors’ mark 5 / 5
Plan, list, and collections
Stollen is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Fold fruit and almonds into a rich dough risen with baking powder, bake it, and bury the loaf in powdered sugar. The pantry has no yeast. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
50
Health score
Rich, enjoy occasionally
Indulgent
Richness
Rich
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 7%
- Carbs 54%
- Fat 39%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 9.7 g, under the 25 g mark.
Watch · Low sodium
About 516 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour218 kcal
- Unsalted butter143 kcal
- Almonds58 kcal
- Raisins52 kcal
- Powdered sugar29 kcal
- Whole milk12 kcal
Glycemic load
Estimated glycemic load for this count: 50.5. The bands come from the ingredient table.
Portion
One serving, as written, is about 517 kcal.
Allergens. Gluten, Milk, Tree nuts, Wheat
Make it healthier
Use half the butter
Half the butter grams stay out of the plate. The new figure subtracts those grams on the ingredient table.
About 445 kcal after the change.
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 517 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap the main ingredient for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 517 kcal | 26% |
| Protein | 9.7 g | 19% |
| Carbohydrate | 71 g | 26% |
| Fiber | 3.5 g | 13% |
| Total sugars | 20.4 g | 41% |
| Fat | 22.7 g | 29% |
| Saturated fat | 11 g | 55% |
| Cholesterol | 45 mg | 15% |
| Sodium | 516 mg | 22% |
| Potassium | 342 mg | 7% |
| Calcium | 193 mg | 15% |
| Iron | 3.8 mg | 21% |
| Magnesium | 49 mg | 12% |
| Zinc | 0.9 mg | 8% |
| Vitamin A | 143 mcg | 16% |
| Vitamin C | 1.4 mg | 2% |
| Vitamin D | 0.2 mcg | 1% |
| Vitamin E · estimate | 1.4 mg | 9% |
| Vitamin K | 2 mcg | 2% |
| Thiamin (B1) | 0.5 mg | 43% |
| Riboflavin (B2) | 0.4 mg | 27% |
| Niacin (B3) | 4.1 mg | 26% |
| Vitamin B6 | 0.1 mg | 5% |
| Folate · estimate | 114 mcg | 28% |
| Vitamin B12 | 0.1 mcg | 6% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- Saturated fat is moderate to high. Worth noticing if cholesterol is on your mind.
- Sugars are noticeable. A smaller portion changes the day.
- The portion is energy-dense for its weight.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Oven
- Scale
- Mixing bowls
- Parchment
- The pan in the method
- Cooling rack
- Skewer or toothpick
- Oven thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour2 cups240 g
Baking powder2 tsp8 g
Unsalted butter5 tbsp80 g
Raisins0.5 cup70 g
Almonds0.33 cup40 g
Orange zest1 tsp4 g
Powdered sugar3 tbsp30 g
Whole milk0.33 cup78 ml
Ground cardamom0.5 tsp1 g
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap the main ingredient for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set the oven to 400°F / 204°C and leave it for 15 minutes so the rack is actually hot. Weigh all-purpose flour, baking powder, unsalted butter, raisins, almonds, orange zest, powdered sugar, whole milk, ground cardamom, kosher salt. Stollen is cooked in Christmas as its own plate, not as a copy of a restaurant menu. Fold fruit and almonds into a rich dough risen with baking powder, bake it, and bury the loaf in powdered sugar. The pantry has no yeast. Amounts are for 4 from foods this library can count.
Heat oven 15 min
AI-generated photo.
2Line the pan with parchment. If this is Stollen, a bare pan is the usual reason the first slice sticks. Butter only the parchment, not a pool of fat.
AI-generated photo.
3Stir the dry ingredients in one bowl and the wet ingredients in another. Combine them until the batter or dough for Stollen is even, with no dry streaks and no long mixing after that.
AI-generated photo.
4Scrape the mixture into the pan and level the top. Stollen bakes evenly only when the center is not a dome of unmixed batter.
- 🇩🇪 GermanyWestern Europesig-germany-stollen-step-4
Stollen, step 5
Step 5 · Bake about 45 min
5Bake at 400°F / 204°C until this is true: The crust of Stollen is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy. Start checking at 45 minutes. Opening the door early drops the heat.
Bake about 45 min
- 🇩🇪 GermanyWestern Europesig-germany-stollen-step-5
Stollen, step 6
Step 6 · Cool 10 min
6Cool Stollen in the pan for 10 minutes, then move it to a rack. Cutting while it is steaming collapses the crumb. Film Stollen in this shot order and no other: aromatics softening without color; a rest under a loose cover; a skewer pulled from the center; a spoon making a path through the sauce. Slate words for the editor: kettle, caramel, whisked, patina, grove, violet, mortar, flake, bloom, ripple.
Cool 10 min
How you know it is done
The crust of Stollen is deep gold and the center sounds hollow when tapped. The crumb is set, not wet or gummy.
If it goes wrong
- Stollen looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Stollen spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Stollen completely. Keep it covered at room temperature for 2 days, or wrap and freeze for a month. Refrigerate custard, cream, and fresh-fruit fillings the same day and eat them within 3 days.
How this dish helps your daily life
- Stollen belongs to Christmas. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fold fruit and almonds into a rich dough risen with baking powder, bake it, and bury the loaf in powdered sugar. The pantry has no yeast.
Allergens in the required list: Gluten, Milk, Tree nuts, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.