Description
Festive German holiday bread, dutch Christmas Stollen, brings winter warmth with rich dried fruit, marzipan, and powdered sugar elegance. Bakers cherish this traditional treat that captures holiday spirit and delights winter celebrations.
Ingredients
Scale
Main Dry Ingredients:
- 3.5 cups (875 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional)
Wet Ingredients and Leavening:
- 1 packet (2.25 teaspoons or 7 grams) instant yeast
- ¼ cup (60 milliliters) unsalted butter, melted
- ½ cup (120 milliliters) warm milk (about 110°F or 43°C)
- ¼ cup (60 milliliters) warm water (about 110°F or 43°C)
- 1 large egg, beaten
Filling and Additional Ingredients:
- ½ cup (75 grams) raisins
- ½ cup (75 grams) dried cranberries or chopped dried apricots
- ⅓ cup (40 grams) chopped almonds or pecans
- ¼ cup (40 grams) 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)
- 2 tablespoons (30 milliliters) unsalted butter, melted
- Powdered sugar (for dusting)
Instructions
- Prepare a luxurious mixture of dried fruits and nuts by combining raisins, cranberries, almonds, and candied orange peel in a mixing vessel. Drench the ingredients with rum or orange juice, ensuring each morsel is thoroughly coated. Allow the mixture to marinate and absorb flavors for a minimum of 15 minutes.
- Create a foundational dough by blending flour, sugar, yeast, salt, cinnamon, and cardamom in a spacious mixing bowl. Incorporate melted butter, warm milk, warm water, and a beaten egg, stirring until a cohesive dough emerges. Transfer the dough to a floured surface and knead vigorously, developing gluten and achieving a smooth, elastic texture. The kneading process should take approximately 8-10 minutes, or utilize a stand mixer with a dough hook for 5-6 minutes.
- Drain any remaining liquid from the soaked fruits and gently fold them into the prepared dough. Ensure an even distribution of fruit throughout the dough, creating a harmonious blend of textures and flavors.
- Transfer the dough to a greased bowl, covering it with a damp cloth. Position the bowl in a warm, draft-free environment and allow the dough to undergo a transformative rising process for 1-1.5 hours, or until it doubles in volume.
- Deflate the risen dough and roll it into an oval shape approximately 10 inches long. Craft a log of almond paste and position it centrally along the dough’s length. Carefully fold the dough over the almond paste, sealing the edges and forming a distinctive loaf shape.
- Place the shaped stollen on a parchment-lined baking sheet. Drape a light cloth over the loaf and permit a second rising period of 30-40 minutes, allowing the dough to become puffy and light.
- Preheat the oven to 350F (175C). Bake the stollen until it achieves a rich, golden-brown coloration and produces a hollow sound when gently tapped, typically requiring 30-35 minutes of baking time.
- Immediately after removing from the oven, brush the warm stollen with melted butter. Generously dust the surface with a snowfall of powdered sugar, creating an elegant, festive appearance. Allow the stollen to cool completely before slicing to preserve its delicate structure.
Notes
- Transform soaking time by using a mix of dried fruits like apricots, golden raisins, and cherries for deeper flavor complexity.
- Control moisture levels by gently patting soaked fruits dry before adding to prevent soggy dough texture.
- Enhance traditional recipe by substituting some wheat flour with almond or spelt flour for gluten-sensitive bakers.
- Elevate flavor profile by adding orange zest or ground nutmeg to the dough for a more aromatic Christmas treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Dutch
Nutrition
- Serving Size: 12
- Calories: 320
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg