What Is Stollen
Typically enjoyed during the holiday season, stollen is a traditional German treat that goes beyond ordinary fruitcake. This sweet yeast bread blends the richness of dried fruits, the crunch of nuts, and the pillowy softness of buttery bread. But what makes this German Christmas bread truly special is the addition of marzipan delicately rolled into the dough.
All-Purpose Flour: Creates the foundation of your bread, by providing structure and a neutral base. Granulated Sugar: Sweetens the dough and adds to the texture. Salt: Enhances the overall flavor and balances the sweetness. Instant Yeast: Gives the bread rise and ensures a light and airy texture. Warm Milk: Provides moisture and contributes to the soft and pillowy crumb. Unsalted Butter: Adds buttery richness and texture. It’s important to use unsalted butter to control the saltiness of the bread. Large Eggs: Helps to bind the dough as well as add moisture and richness. Vanilla Extract: Adds a touch of aromatic depth of flavor. Almond Extract: Works as a companion flavor to the vanilla, adding a hint of almond essence.
Raisins: As a classic addition to stollen, raisins add natural sweetness. Dried Mixed Fruit: I like to use a medley of currants, candied orange peel, and candied lemon peel to give the bread some sweet and citrusy notes. You can also add lemon zest, orange zest, or use other types of citrus peel if you like. Almonds: Contribute a delightful crunch that adds a delicious contrast to the soft texture. Dark Rum or Brandy: Infuses the fruit and nut filling with a depth of boozy flavor, elevating the bread’s festive allure. For a non-alcoholic option you can use orange juice.
Marzipan: A type of sweet almond paste nestled within the dough, adding both flavor and elegance. Unsalted Butter: Helps the powdered sugar adhere to the baked bread and adds a final layer of buttery flavor. Powdered Sugar: Adds a snowy sweetness, adding a touch of visual and sensory appeal.
How To Make Stollen
My easy, step-by-step recipe serves as your passport to creating a fruit-filled, nutty sweet bread that transcends the ordinary fruitcake! It’s an ode to Germany that is as easy to make as it is delicious! Start by combining the raisins, mixed fruit, chopped almonds, and rum or brandy in a medium bowl. Then cover it with plastic wrap and let the mixture soak for at least 15 minutes to overnight, giving the fruits plenty of time to plump up and absorb the alcohol. To begin, whisk together the flour, sugar, salt, and instant yeast in the bowl of a stand mixer. Then add the warm milk, melted butter, beaten eggs, vanilla extract, and almond extract. Now, use the dough hook and knead the dough for 5 to 7 minutes or until it’s elastic and smooth. Next, drain the soaked fruit and nut mixture. Then add the filling to the mixer and mix until evenly distributed. Finally, transfer the dough into a greased bowl, cover it with a damp cloth, and set it in a warm place to rise for 1 to 2 hours or until it has doubled in size. While the dough is rising, divide the marzipan into two equal portions. Then roll each one out into a long log that is about 12 inches long and set them aside. Once doubled in size, punch the dough down and then divide it into two equal pieces. Then on a lightly floured surface, roll each piece into a large square approximately 12 inches by 12 inches. Next, lay one marzipan log at the edge of one piece of dough and fold it up, pinching the ends to seal in the marzipan. Then repeat the process with the other log of marzipan and piece of dough. Now, place the shaped loaves seam side down on a parchment paper lined baking sheet, cover them with a damp cloth, and let them rise for about 30 to 45 minutes or until puffy. Preheat your oven to 350°F (175°C) and brush each stollen with melted butter. Then transfer the baking sheet to the preheated oven and let the bread bake for 35 to 40 minutes until golden brown. When done, remove the bread from the oven and brush it with melted butter once more while it’s still warm. Now, wait 5 minutes and then heavily dust each loaf with powdered sugar to add a snowy effect.
Storage
Once your stollen has cooled, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature in a cool, dry place for up to a week. For extended storage, you can freeze it for up to 3 months.
Other Delicious German Recipes
German Chocolate Cake German Red Cabbage (Rotkohl) Homemade Spaetzle Jägerschnitzel Beef Rouladen
