Description
German Stollen is a traditional holiday bread filled with dried fruits, nuts, and marzipan, with a buttery, sugar-dusted crust. This festive bread is perfect for Christmas celebrations and pairs beautifully with a hot cup of tea or coffee.
Ingredients
Units
Scale
For the Dough:
- 4 cups (500g) all-purpose flour
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3/4 cup (180ml) warm milk (110°F/45°C)
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 teaspoon almond extract (optional)
- 1/2 teaspoon vanilla extract
For the Filling:
- 1 cup (150g) mixed dried fruits (raisins, currants, chopped candied orange or lemon peel)
- 1/2 cup (60g) chopped almonds (or other nuts)
- 3 tablespoons rum or orange juice (for soaking)
- 7 oz (200g) marzipan, rolled into a log
For the Topping:
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (60g) powdered sugar
Instructions
. Prepare the Filling:
- Combine the dried fruits, chopped nuts, and rum (or orange juice) in a bowl. Let soak for at least 1 hour, or overnight for best flavor.
2. Make the Dough:
- Activate the Yeast:
- In a small bowl, mix the warm milk and yeast with 1 tablespoon of sugar. Let it sit for 5-10 minutes, or until frothy.
- Combine the Ingredients:
- In a large bowl or stand mixer, combine the flour, remaining sugar, salt, cardamom, and cinnamon. Add the yeast mixture, softened butter, eggs, almond extract, and vanilla extract. Mix until a soft dough forms.
- Knead the Dough:
- Knead the dough on a floured surface for 8-10 minutes (or use a stand mixer with a dough hook for 5-7 minutes) until smooth and elastic.
- Incorporate the Filling:
- Gently knead the soaked fruits and nuts into the dough.
- First Rise:
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1 ½ hours, or until doubled in size.
3. Shape and Bake:
- Shape the Stollen:
- Punch down the dough and roll it into a rectangle (about 12×8 inches). Place the marzipan log in the center and fold the dough over it, sealing the edges. Shape into a traditional Stollen loaf.
- Second Rise:
- Place the loaf on a parchment-lined baking sheet. Cover loosely and let rise for 30-40 minutes.
- Bake:
- Preheat the oven to 350°F (175°C). Bake the Stollen for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
4. Add the Topping:
- While the Stollen is still warm, brush it generously with melted butter.
- Dust the entire loaf with powdered sugar, creating a thick coating. Let it cool completely before slicing.
Notes
- For a richer flavor, make the Stollen a few days ahead and wrap it tightly. The flavors will develop as it rests.
- Store the Stollen in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.