Eat your beer! Resident chef Kelly Newlon shows us how our beer can feed us in more ways than one.

One of our favorite ingredients in the Sufferfest kitchen, our Head Start Stout is here to bring some balance into your busy Holiday Season. Originally dating back to the 1400s, this festive Stollen bread gets a recipe revamp! The rich flavor of the Head Start compliments the spices in the bread. To decorate the bread, whip up Kelly’s Repeat Kolsch candied citrus zest! You’ll have a perfect combination of rich, sweet, and citrus that’s sure to satisfy any sweet tooth.

Share as a Holiday gift with friends and family, pack a slice in your drink belt, or cozy up by the tree and enjoy!

Head Start Stollen Bread


For the Dough:

  • 1 cup lukewarm milk (any type of milk is fine)
  • 3 teaspoons dry active yeast
  • 1/2 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 large egg
  • 2 large egg yolks
  • 3/4 cup unsalted butter (1 1/2 sticks) , at room temperature so it’s very soft
  • 2 teaspoons vanilla paste or extract
  • zest of one lemon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground mace
  • 1/2 teaspoon ground cinnamon
  • 8oz marzipan, divided in half

For the Fruits & Nuts:

  • 9 ounces dried cherries
  • 3 ounces candies lemon peel finely diced
  • 3 ounces candied orange peel finely diced
  • 3 ounces almonds finely chopped
  • 1/3 cup Sufferfest Head Start Stout

For the Glaze & Dusting:

  • 1 stick unsalted butter , melted/powdered sugar for final dusting (USE A LOT!)


1. Place the dried cherries, candied citrus peel and almonds in a medium bowl and pour the Head Start Stout over it. Stir to combine. Set aside and let the fruit mixture soak in the Stout while the dough rises.

2. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.

3. Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour.

4. Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the stout by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.

5. Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don’t fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).

6. Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use a thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely.

Repeat Candied Citrus Zest


  • 1 grapefruit
  • 1 orange
  • 2 lemons
  • 2 limes
  • 4 cups granulated sugar
  • 2 cans Sufferfest Repeat Kolsch
  • Granulated sugar for coating

1. Slice both ends of the citrus fruits. Cut the peel on each into 4 or more vertical segments, depending on the size of the fruit. Peel off each segment of rind. (You can remove a little of the white pith, though not necessary. Note that if you remove the white pith, the thinner the peels are the harder and more leathery they will be when they’re candied.) Slice the peels into 1/4 inch wide strips. Keep your remaining fruit for eating and juicing!

2. Boil the peels in a pot of water for 15 minutes. Drain the peels in a colander, rinse and then drain again. Discard the water from the pot.

3. Repeat this process one or two more times to reduce the bitter flavor.

4. Add the Sufferfest Repeat Kolsch and sugar to the pot and bring it to a boil. Let this mixture boil 10-15 minutes until the sugar is dissolved. Be sure to stir occasionally so that the sugar does not burn to the bottom of the pot. Add the citrus peels, reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the peels become translucent and the liquid becomes slightly syrupy.

5. Use a slotted spoon to remove a few of the peels at a time and let the excess syrup drip off for a few seconds. Place the hot, wet peels in the bowl of sugar and toss to coat.

6. Spread the candied citrus peels out on a wire rack to cool and dry completely, 1-2 days. Save the syrup for mixed drinks! The Repeat Kolsch has a great citrus flavor that will add a kick to your already beautiful zest!

Voila! If you try out this recipe, tag us (@sufferfestbeer) so we can see your beer-tiful creation! #willsweatforbeer #willbakewithbeer

Kelly Newlon is an athlete, chef, dog mom, and Sufferfest’s Colorado Community Manager. She feeds athletes through her business RAD Boulder.