Description
Winter’s festive charm comes alive with German Stollen, a delightful holiday bread rich with dried fruits, nuts, and a dusting of powdered sugar. Bakers cherish this traditional Christmas treat that brings warmth and joy to family gatherings across Germany.
Ingredients
Scale
Main Ingredients:
- 4 cups (500g) all-purpose flour
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened
- ¾ cup (180ml) warm milk
Flavor and Spice Ingredients:
- ½ cup (100g) granulated sugar
- 1 teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Filling and Topping Ingredients:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (150g) mixed dried fruits
- ½ cup (60g) chopped almonds
- 3 tablespoons rum or orange juice
- 7 ounces (200g) marzipan
- ¼ cup (60g) unsalted butter, melted
- ½ cup (60g) powdered sugar
Instructions
- Infuse dried fruits, nuts, and rum (or orange juice) in a mixing bowl, allowing them to macerate for at least an hour or preferably overnight to enhance flavor complexity.
- Dissolve yeast in warm milk with a touch of sugar, waiting until the mixture becomes frothy and bubbly.
- Create a comprehensive dough base by blending flour, remaining sugar, salt, aromatic spices like cardamom and cinnamon in a spacious mixing vessel.
- Introduce hydrated yeast, softened butter, eggs, and fragrant extracts into the dry ingredients, mixing until a cohesive, supple dough emerges.
- Develop dough’s gluten structure through thorough kneading on a lightly floured surface, working the mixture until smooth and elastic.
- Gently fold macerated fruits and nuts into the developed dough, ensuring even distribution without deflating the delicate texture.
- Transfer dough to a greased container, covering with a clean cloth, and allow primary fermentation in a warm environment until volume doubles.
- Deflate the risen dough and roll into a rectangular shape, strategically positioning marzipan log at the center.
- Carefully fold dough over marzipan, meticulously sealing edges to create the classic stollen silhouette.
- Position shaped loaf on parchment-lined baking sheet, permitting secondary proofing until slightly puffy.
- Heat oven to 350°F, baking the stollen until achieving a rich golden-brown exterior and internal temperature reaches 190°F.
- While still radiating warmth, lavishly coat the surface with melted butter, then generously dust with powdered sugar for a classic finish.
- Allow complete cooling before slicing, enabling flavors to harmonize and settle.
- For optimal taste development, consider preparing stollen several days in advance, wrapping securely to intensify its nuanced flavor profile.
- Store in airtight container at room temperature for two weeks or freeze up to three months for extended enjoyment.
Notes
- Soak dried fruits in rum or orange juice overnight to intensify the flavor and soften the texture, creating a more moist and aromatic Stollen.
- Use room temperature ingredients like eggs and butter to ensure smooth dough mixing and consistent rising, which helps develop a soft, tender crumb.
- Knead the dough thoroughly to develop gluten, resulting in a lighter, more elastic bread that holds its shape beautifully during baking.
- Wrap the cooled Stollen in parchment paper and aluminum foil to preserve moisture and allow flavors to meld, improving taste over several days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg