Stollen Cake-Making Masterclass — 28/11/2026

In this masterclass, we’ll learn step by step how to make classic German Stollen, a rich, aromatic Christmas treat full of festive flavours. This practical, informative session will focus on dough-making techniques, quality filling and spices, and how to mature the cake properly.

We’ll start by making the Stollen dough. We’ll look at how to choose and prepare the ingredients, the right temperatures for the butter, milk and yeast, and how to achieve the correct dough consistency. You’ll learn to knead the dough until it is elastic, soft and strong enough to hold the generous filling without losing its lightness and airiness.

We’ll pay special attention to preparing the dried fruit and nuts. We’ll discuss how to prepare raisins and other dried fruit so they are aromatic and juicy, and how to choose suitable nuts and other additions. We’ll also look at the role of spices in the Stollen recipe, including citrus zest, vanilla and warming Christmas spices, which give the cake its characteristic aroma.

Once the dough is ready, we’ll learn how to incorporate the filling so the fruit and nuts are evenly distributed throughout the cake and do not fall out or settle in one place during baking. We’ll also discuss shaping the Stollen and the traditional technique that gives the cake its distinctive appearance.

Next, we’ll cover proofing and baking. We’ll look at how to tell when the dough has risen enough, how temperature and proofing time affect the result, and how to avoid a cake that is too dense or dry. We’ll also discuss the right baking temperature and time to make the Stollen beautifully golden on the outside and tender, aromatic and evenly baked inside.

An especially important step is finishing the freshly baked Stollen. We’ll learn how to apply butter and icing sugar to create a rich coating that helps retain the cake’s moisture and gives it its traditional snowy-white appearance. We’ll also discuss why Stollen is one of those desserts that becomes more flavourful over time.

Finally, we’ll cover maturing and storing the Stollen. We’ll look at how to wrap it properly, the conditions in which to store it and how long to let it mature so the dried fruit, butter, spices and other ingredients come together in a harmonious, rich blend of flavours.

During the masterclass, we’ll share practical pastry-making tips: how to choose quality dried fruit and nuts; how to make marzipan from scratch; how to achieve soft, aromatic dough; how to avoid common mistakes; and how to make a Stollen that will be a wonderful addition to the festive table or a special homemade gift.

At the end of the masterclass, you’ll take home your own Stollen cake and a clear understanding of the purpose of each step—from kneading and proofing the dough to baking, coating it with butter and allowing it to mature—so you can successfully make this traditional Christmas treat at home.

Masterclass duration: 3–3.5 hours. Everything is provided; you don’t need to bring anything. Address: Nometņu iela 18, Riga, Studija Tapt (free on-street parking). Participation fee: 50 EUR. Group size: 8–12 people. Payment is made when purchasing the ticket. Tickets cannot be exchanged or refunded.