Description
Discover the magic of traditional German Stollen Bread, a delightful Christmas cake filled with warm spices, sweet fruits, nuts, and a rich marzipan center, all encased in a tender, buttery dough.
Ingredients
• For the Dough:
• 1 cup lukewarm whole milk
• 3 teaspoons active dry yeast
• 1/2 cup granulated sugar
• 4 to 4 1/2 cups all-purpose flour plus more as needed
• 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 quality pure vanilla extract
• zest of one lemon
• 1 teaspoon salt
• 3/4 teaspoon ground cardamom
• 3/4 teaspoon ground mace ((recommended but can substitute nutmeg))
• 1/2 teaspoon ground cinnamon
• 8 ounces Homemade Marzipan/Almond Paste (, divided in half (you can omit the marzipan if you prefer))
• or store-bought marzipan/almond paste
• For the Fruits & Nuts:
• 9 ounces raisins
• 3 ounces candied lemon peel (, finely diced)
• 3 ounces candied orange peel (, finely diced)
• Homemade Candied Citrus Peel Recipe ((we VERY STRONGLY recommend using homemade, it makes ALL the difference!))
• 3 ounces blanched slivered or sliced almonds (, finely chopped)
• 1/3 cup quality dark rum
• For the Glaze & Dusting:
• 1 stick unsalted butter (, melted)
• powdered sugar for generous dusting
Instructions
1. Combine raisins, candied citrus peel, and almonds in a bowl. Pour rum over the mixture, stir, and set aside to soak while the dough rises.
2. In a separate bowl, whisk yeast and 2 tablespoons of sugar into lukewarm milk. Let it sit in a warm spot for 10-15 minutes until frothy.
3. In a stand mixer bowl with a dough hook, combine flour, remaining sugar, egg, egg yolks, softened butter, vanilla extract, lemon zest, salt, cardamom, mace, and cinnamon.
4. Add the frothy yeast mixture to the mixer bowl.
5. Stir with a spoon until the ingredients begin to come together.
6. Knead the dough using the dough hook for 7-8 minutes until smooth.
7. Shape the dough into a ball, lightly oil the mixing bowl, return the dough, cover loosely with plastic wrap, and let it rise in a warm place until nearly doubled, about 1-2 hours.
8. Punch down the dough. Add the soaked fruit and nut mixture and knead until incorporated. If the dough is too wet, add a little flour until it pulls away from the sides of the bowl.
9. Turn the dough onto a floured surface and divide it into two equal pieces. Shape each piece into an oval about 1 inch thick. Roll marzipan into logs the length of the ovals and press into the center of each dough oval. Fold one side of the dough over the marzipan, then fold the other side over, slightly overlapping the first fold. Pinch and tuck the ends. Use the side of your hand to press a divot along the length of the stollen. Place the shaped stollen on a lined baking sheet. Cover loosely with plastic wrap and let them rest in a warm place for 40-60 minutes until puffy. Remove any raisins sticking out of the dough.
10. Preheat oven to 350 degrees F. Bake the stollen for 30-40 minutes, or until golden brown. An internal temperature of 190 degrees F indicates it’s done.
11. After baking, let the stollen rest for 5 minutes. Poke holes all over the surface with a toothpick. While still warm, generously brush with melted butter.
12. Immediately sprinkle with a generous amount of powdered sugar, gently pressing it into the creases and down the sides.
13. Allow the stollen to cool completely before enjoying. An additional dusting of powdered sugar can be added once cooled.
14. Stollen can be wrapped tightly and stored in a cool place for up to 2 weeks to ripen, or frozen for longer storage.
Notes
Enriched doughs can be sticky. Resist the urge to add too much extra flour during kneading; a slightly sticky dough often results in a more tender crumb.
Checking for Doneness: The toothpick test is useful, but the internal temperature of 190 degrees F (88 degrees C) is the most reliable way to ensure your Stollen is perfectly baked through.
Preventing Dryness: The butter glaze applied while the Stollen is still warm helps keep the bread moist and adds a wonderful richness. Don’t skip this step!
Gentle Handling: After the second rise, handle the dough gently to maintain its airiness. This helps create a lighter, more delicate Stollen.
- Prep Time: Approximately 45-60 minutes (Active Time)
- Cook Time: 30-40 minutes
- Category: Bread/Dessert
- Cuisine: German
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A