Stollen, a rich, fruit-studded bread dusted with powdered sugar, is a beloved German Christmas tradition. This recipe honors the centuries-old baking methods used to create this festive loaf, resulting in a moist, flavorful Stollen that embodies the spirit of the holiday season.
Ingredients
The Fruit Filling
- 1 cup raisins, more or less to taste
- 2/3 cup candied orange peel, see notes
- 1/3 cup candied lemon peel, see notes
- 1/2 cup ground almonds
- 1/4 cup rum
The Dough
- 1/2 cup milk
- 1 1/2 teaspoons dry yeast, instant or active dry
- 1 tablespoon granulated sugar
- 2 1/4 cups all-purpose flour, approximately; might need slightly more or slightly less
- 1 large egg, at room temperature
- 1/3 cup butter, at room temperature
- 1/4 cup granulated sugar
- zest from 1 organic lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom, optional
The Topping
- 1/4 cup butter
- powdered sugar
Instructions
If the candied orange and lemon peels are large, chop them into smaller pieces.
In a small bowl, combine the raisins, candied orange peel, candied lemon peel, ground almonds, and rum. Stir well to combine. Cover with plastic wrap or transfer to a lidded container and let sit for at least one hour, or longer (even overnight) for a more intense flavor.
After the fruit mixture has soaked for about 45 minutes, begin preparing the yeast. In a small pot or microwave-safe container, warm the milk to 85°F. Add the dry yeast and 1 tablespoon of sugar, whisking until dissolved. Ensure the milk is warm, not hot, to avoid damaging the yeast.
In a large bowl, combine the flour, egg, butter, remaining sugar, lemon zest, vanilla extract, cinnamon, nutmeg, and cardamom. Using the spiral dough hooks of an electric mixer, combine the ingredients.
Slowly pour the warm milk mixture into the bowl and continue mixing for about 5 minutes, until a dough forms that pulls away from the sides of the bowl.
Add the rum-soaked fruit and nut mixture to the dough and mix for a few more minutes until evenly distributed. You can also mix by hand if preferred. If the dough becomes too sticky, add a little more flour.
Shape the dough into a ball. Lightly flour the outside of the ball and return it to the bowl. Cover the bowl with a clean dishtowel and let rise in a warm, draft-free place for 1.5 hours, or until doubled in size.
Line a baking sheet with parchment paper.
Lightly flour a work surface and briefly knead the risen dough. Use a rolling pin to roll it into an oblong shape. Place the rolling pin lengthwise down the center of the dough and gently press to create a shallow indentation. Fold one side of the dough over the indentation and press lightly to seal.
Transfer the shaped dough to the prepared baking sheet and cover with a dishtowel. Let rise in a warm place for another 45 minutes.
Preheat the oven to 350°F. Bake the Stollen on the middle rack for approximately 50 minutes, or until a toothpick inserted into the center comes out clean. Begin checking for doneness around 30 minutes and cover the Stollen with aluminum foil if the top begins to brown too quickly.
Once baked, remove the Stollen from the oven. While still warm, melt the butter and brush it generously over the entire surface. Immediately dust the Stollen with powdered sugar. Let cool completely.
While the Stollen can be eaten immediately, it is best enjoyed after it has “ripened.” For optimal flavor, tightly wrap the cooled Stollen in aluminum foil and store it in a cool, dry place for a few days up to three weeks before serving.