How to Store Stollen

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posted on 4 years ago — updated on 1 second ago

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Stollen is a rich, buttery bread that’s often packed with nuts, candy, or fruit. This traditional German bread is normally served around the holidays, but it can be made weeks ahead of time because of its long shelf life. If you’ve made or purchased some stollen bread and you want to save it for later, you can keep it in your pantry or extend the shelf life even further by storing it in your fridge. Keep your stollen tasting fresh and delicious by wrapping it up tightly and sealing it before storing.

Steps

Keeping Stollen in Your Pantry

Allow your stollen to cool to room temperature. If you’ve baked your stollen at home, leave it on the counter top for about 30 minutes until it’s cool. If you wrap up your stollen while it’s still warm, it could get soggy.Tip: A whole loaf of stollen will store much better than individual slices. If you can, leave your stollen whole until you’re about to eat it.

Wrap the stollen in plastic wrap. Cut a sheet of plastic wrap about twice the size of your stollen loaf and place the stollen in the center. Wrap the stollen tightly in the plastic wrap so that it’s airtight. If you don’t have any plastic wrap, you can use aluminum foil instead.

Keep the stollen in your kitchen pantry or a bread box. Your stollen will save the best in a cool, dry place away from the sun. Use your kitchen pantry, cabinet, or a bread box to keep the stollen fresh. Leave the stollen in the plastic wrap until you’re ready to eat it. If you want to eat a little bit of your stollen at a time, unwrap it to cut off a few slices, then wrap it back up again.

Eat your stollen within 2 weeks. Stollen lasts for a while, and the flavors will intensify as they age. Try to eat your stollen within 2 weeks or so for the freshest flavor and texture. If you don’t eat your stollen within a 2 weeks, it could dry out.

Freezing Stollen

Cool the stollen to room temperature. If you baked your stollen, leave it out to cool on the counter for about 30 minutes until it’s at room temperature. Freezing a warm loaf of stollen can add too much moisture to the loaf, causing it to get soggy. Leave your loaf intact to avoid drying out individual pieces.

Wrap the stollen tightly in aluminum foil. Cut out a piece of foil that’s about twice as large as your stollen loaf and place it on a counter. Put your stollen loaf in the center of the foil and wrap it up tightly so that the entire loaf is covered. If you don’t have aluminum foil, you can also use freezer paper.

Seal the foil-wrapped stollen in a freezer bag. Once you’ve wrapped your loaf, carefully slide it into a freezer bag that’s large enough to accommodate it. Press the excess air out of the bag, then seal it up tightly.Tip: Label the outside of the bag with the date to remember how long your loaf has been in the freezer.

Put the stollen in the freezer for up to 3 months. Stollen has a long shelf life which can be extended by putting it in the freezer. Try to take your stollen out of the freezer within 3 months for the best flavor and texture. Stollen won’t spoil after 3 months, but it won’t taste as good.

Thaw the stollen on your countertop for 1 day. When you decide to eat your stollen, take it out of the freezer but leave it wrapped up and in the bag. Set your stollen out on the counter for at least 1 day to let it warm up to room temperature. Thawing your stollen in the oven could dry it out too much, while thawing it in the microwave could make it soggy. Leaving it to thaw on the countertop will preserve the natural texture of the bread.

Store the thawed loaf in a cool, dry place for 2 weeks. Stollen doesn’t freeze very well a second time, so it’s best to leave it thawed. Wrap it back up in the aluminum foil and keep it in your kitchen pantry or a bread box until you finish it.