German Stallen Bread
Celebrate the festive season with German Stollen Bread, a traditional holiday treat bursting with rich flavors and textures. This beautifully aromatic bread is a perfect harmony of soft, buttery dough infused with warm vanilla and almond extracts, studded with rum-soaked raisins, dried cranberries, candied orange peel, and crunchy slivered almonds. The optional addition of marzipan lends a luscious, almond-flavored surprise with every slice. Lightly dusted with a generous layer of confectioners’ sugar, this classic Christmas bread is not only visually stunning but also irresistibly delicious. Ideal for gifting or enjoying with a warm drink, Stollen is a must-bake for your holiday celebrations. Whether you savor it fresh or store it for a few days to let the flavors meld, this traditional German holiday bread promises a festive experience in every bite.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter, softened
- 2 pieces Large eggs
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Raisins
- 0.5 cup Dried cranberries or cherries
- 0.5 cup Candied orange peel, diced
- 0.5 cup Slivered almonds
- 0.25 cup Rum or water
- 0.5 cup Confectioners' sugar (for dusting)
- 7 ounces Marzipan (optional)
Instructions
In a small bowl, combine the raisins, dried cranberries, candied orange peel, and slivered almonds. Add the rum or water and let the mixture soak for at least 30 minutes or overnight for best results.
In a large mixing bowl, combine 3 cups of the flour, granulated sugar, yeast, and salt.
In a small saucepan, warm the milk and butter over low heat until the butter melts and the mixture reaches about 110°F (43°C).
Add the warm milk mixture to the dry ingredients and mix well. Add the eggs, vanilla extract, and almond extract, and beat until the dough starts to come together.
Gradually add the remaining flour, about 1/2 cup at a time, until a soft dough forms. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
Drain the soaked fruit mixture and knead it into the dough along with any remaining rum. Make sure the fruits and nuts are evenly distributed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and roll it out into an oval about 12 inches long and 8 inches wide. If using marzipan, shape it into a log and place it in the center of the dough oval. Fold the dough over the marzipan, leaving an offset seam down the middle.
Carefully transfer the shaped dough to a parchment-lined baking sheet. Cover it loosely with plastic wrap or a towel and let it rise again for 30-45 minutes, or until slightly puffed.
Preheat your oven to 350°F (175°C). Bake the Stollen for 35-45 minutes, or until golden brown and the bread sounds hollow when tapped.
Allow the Stollen to cool on a wire rack. Once cooled, generously dust the top with confectioners' sugar.
Slice and serve! Stollen can be wrapped tightly and stored at room temperature for up to a week or frozen for longer storage.
Nutrition Facts
Calories |
6048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.7 g | 244% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 968.6 g | 352% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 534.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 787 mg | 61% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3296 mg | 70% | |
*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.
