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Can You Freeze Stollen?

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By Shannon Barratt

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Loaded with fruit, spices, marzipan and nuts – stollen is one of those things that screams Christmas! But not everyone likes it… So if you’ve bought yourself a whole stollen and won’t eat it all then perhaps you need to consider whether or not you can freeze it?

Stollen can be frozen for up to 6 months. You should freeze stollen in sliced portions so you can easily grab a piece at a time from the freezer.

Does Stollen Freeze Well? Yes

Can You Refreeze Stollen? No

How to Freeze Stollen

Before you get to freezing stollen, you’ll need to either buy one or make one yourself (this recipe is delicious). Once you’ve got stollen and allowed it to cool to room temperature, you can freeze it using this method:

  1. Portion Up
    The first thing you’ll need to do is slice the stollen up. Slice it into 1-inch thick rounds much like you would if you were going to eat it. Portioning it up is important as you cannot refreeze stollen.
  2. Wrap
    Wrap each portion individually in a sheet or two of cling film. You need to ensure that no air can get into the stollen which can lead to it drying out.
  3. Store In a Container
    Once wrapped, place the pieces of stollen into an airtight container or freezer bag. Seal the container to ensure it is airtight.
  4. Label and Freeze
    Label the container with the contents and the date so you know when to use up all the stollen and then place the container into the freezer.

How to Freeze Stollen Bites

Another popular form of stollen is in bite-sized pieces. The best way to freeze stollen bites is to dust them with icing sugar before placing them into an airtight container and then into the freezer.

Once the container has been in the freezer for 30 minutes or so, remove the container and give them a quick shake to prevent them from all clumping together before returning it back to the freezer.

How to Freeze Stollen Bites

3 Tips for Freezing Stollen

Now you know how to freeze it, we’ve got our 3 top tips which we strongly recommend following when freezing stollen to have the best results:

Freeze In Portions
You will not want to refreeze stollen as it can play havoc with the texture. Instead, make sure you freeze stollen in portions so you can easily grab a piece at a time from the freezer.

Store it at Room Temperature
If you expect to eat your leftover stollen within the space of 2 or 3 weeks then don’t waste valuable freezer space. Instead, place it into an airtight container and store it in a cool cupboard away from direct sunlight.

Dust With Icing Sugar After Thawing
If you freeze stollen covered in a sprinkling of icing sugar then that icing sugar will quickly dissolve into the stollen. Instead, once thawed give your stollen a fresh sprinkling of the stuff.

How Long Can You Freeze Stollen?

Stollen can be frozen for around 6 months. It is likely to remain safe when stored in the freezer for around a year. However, you’ll find after 6 months that the taste and texture both begin to degrade.

You Can Freeze Stollen for up to 6 Months

How Do You Defrost Stollen?

Defrosting stollen is simple but does require patience. Grab a portion of stollen from the freezer, unwrap it from its cling film and then place it on a plate.

Place the stollen in the fridge and allow it to thaw slowly overnight. You’ll then want to remove it from the fridge to bring it up to room temperature before eating it.

Can You Refreeze Stollen?

We would avoid refreezing stollen. Although it is unlikely to cause you any harm, the process of freezing it, defrosting it and then refreezing it is likely to cause some major textural issues.

Like most cake products, you’ll find it dries out significantly when refrozen.

Does Stollen Freeze Well?

Stollen freezes alright… But it will never be quite as delicious as freshly baked stollen. Unfortunately, especially if it contains marzipan, you’ll find the texture will change when frozen.

In many cases, it will dry out a little. It can also become extremely sticky if it has a filling of marzipan running through the centre.

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