Description
Festive German Christmas Stollen brings winter holiday magic to your kitchen, packed with candied fruits and rich marzipan. Dusted with powdered sugar, this traditional bread delights with sweet, nutty flavors that connect generations of baking memories you’ll treasure.
Ingredients
Scale
Dry Ingredients:
- 3.5 cups (875 grams) all-purpose flour
- 0.25 cup (50 grams) granulated sugar
- 1 packet (2.25 teaspoons) instant yeast
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom (optional)
Wet Ingredients:
- 0.25 cup (57 grams) unsalted butter, melted
- 0.5 cup (120 milliliters) warm milk (about 110°F or 43°C)
- 0.25 cup (60 milliliters) warm water (about 110°F or 43°C)
- 1 large egg, beaten
Filling and Optional Ingredients:
- 0.5 cup raisins
- 0.5 cup dried cranberries or chopped dried apricots
- 0.33 cup chopped almonds or pecans
- 0.25 cup candied orange peel, finely chopped (optional)
- 1 tablespoon rum or orange juice (to soak the dried fruit)
- 7 ounces (200 grams) almond paste or marzipan
- 12 teaspoons milk (to soften, if needed)
Topping:
- 2 tablespoons unsalted butter, melted
- Powdered sugar (for dusting)
Instructions
- Prepare the dried fruits by combining raisins, cranberries, almonds, and candied orange peel in a mixing vessel. Saturate with rum or orange juice and allow to marinate for a minimum of 15 minutes, enabling the ingredients to absorb the liquid and become plump.
- In a spacious mixing bowl, amalgamate the dry components: flour, sugar, yeast, salt, cinnamon, and cardamom. Create a well in the center for the wet ingredients.
- Pour in the melted butter, warm milk, warm water, and beaten egg. Integrate the ingredients thoroughly until a cohesive dough materializes.
- Transfer the dough to a lightly floured surface. Knead vigorously for 8-10 minutes, developing gluten and achieving a smooth, elastic consistency. Alternatively, utilize a stand mixer with a dough hook for 5-6 minutes of mechanical kneading.
- Drain any residual liquid from the macerated fruits. Gently fold the fruits into the dough, ensuring even distribution throughout the mixture.
- Relocate the dough to a greased bowl, envelop with a damp cloth, and position in a warm, draft-free environment. Allow the dough to undergo its primary fermentation for 1-1.5 hours, or until it doubles in volume.
- Deflate the risen dough by gently pressing down. Roll out into an elongated oval approximately 10 inches in length.
- Form the almond paste into a cylindrical log. Position centrally along the dough’s length. Carefully fold the dough over the paste, meticulously sealing the edges to create a compact loaf.
- Transfer the shaped stollen to a parchment-lined baking sheet. Drape loosely with a cloth and permit a secondary rise for 30-40 minutes.
- Preheat the oven to 350F (175C). Bake the stollen for 30-35 minutes until it achieves a rich golden-brown hue and produces a hollow sound when gently tapped.
- While still warm, lavish the stollen with melted butter. Generously dust with powdered sugar, creating a festive, snow-like coating. Allow to cool completely before slicing to serve.
Notes
- Customize Dried Fruits: Swap traditional raisins and cranberries with dried apricots, cherries, or sultanas for unique flavor variations and personalized taste experiences.
- Master Dough Consistency: Achieve perfect texture by adding warm milk gradually and kneading until smooth, ensuring elastic and soft bread without becoming tough or dry.
- Gluten-Free Adaptation: Replace wheat flour with gluten-free blend containing xanthan gum, maintaining structure and preventing crumbly texture for those with dietary restrictions.
- Intensify Flavor Profile: Toast nuts before adding to enhance nutty complexity and incorporate additional spices like nutmeg or allspice for deeper, more aromatic Christmas stollen.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg