Christmas Stollen
Bring the festive spirit to your holiday table with this traditional Christmas Stollen recipe, a beloved German holiday treat bursting with flavor and texture. This rich, buttery bread is studded with rum-soaked raisins, dried cranberries, chopped almonds, and candied citrus peel, all perfectly spiced with cinnamon, nutmeg, and a hint of zesty lemon. At the heart of this indulgent loaf lies a luscious marzipan center, adding a delightful sweetness to every slice. Finished with a generous coating of melted butter and powdered sugar for that signature snowy appearance, this stollen is not only a show-stopping centerpiece but also improves with age as its flavors deepen over time. Whether enjoyed as a Christmas morning treat or a festive dessert, this recipe yields an irresistibly moist and fragrant loaf that embodies the magic of the season.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 100 g granulated sugar
- 200 ml lukewarm milk
- 150 g unsalted butter (softened)
- 10 g dry active yeast
- 1 tsp salt
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tbsp lemon zest
- 150 g raisins
- 100 g dried cranberries
- 75 g chopped almonds
- 100 g candied citrus peel
- 2 tbsp rum
- 200 g marzipan
- 50 g powdered sugar
- 50 g melted butter (for brushing)
Instructions
Soak the raisins, cranberries, and candied citrus peel in rum for at least 2 hours or overnight to enhance the flavors.
In a large mixing bowl, stir together the flour, sugar, salt, cinnamon, nutmeg, and lemon zest.
In a separate bowl, dissolve the yeast in lukewarm milk. Let it sit for 5-10 minutes until frothy.
Combine the yeast mixture with the dry ingredients, then add the softened butter. Mix well until the dough starts to come together.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Add the soaked fruits and chopped almonds during the kneading process.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a kitchen towel and let it rise in a warm place for 1 hour or until doubled in size.
Punch down the risen dough and roll it out into a rectangle. Place the marzipan log in the center and fold the dough over to enclose it, shaping it into a traditional stollen loaf.
Transfer the loaf to a parchment-lined baking tray. Cover and let it rise for another 30 minutes.
Preheat the oven to 180°C (350°F) and bake the stollen for 50-60 minutes, or until golden and cooked through.
Remove the stollen from the oven and immediately brush it with melted butter. Generously dust powdered sugar over the top while still warm.
Allow the stollen to cool completely before slicing and serving. Wrap it tightly in aluminum foil for storage; the flavors develop beautifully over a few days.
Nutrition Facts
Calories |
5136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 109.8 g | 549% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 750.7 g | 273% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 322.2 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 700 mg | 54% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2818 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
