German Stollen
Delight in the rich tradition of holiday baking with this authentic German Stollen recipe, a classic Christmas bread brimming with festive flavors! This sweet, buttery loaf is studded with rum-soaked raisins, candied citrus peel, and crunchy slivered almonds, while a luxurious marzipan center adds a decadent touch. Enhanced with fragrant cinnamon and zesty lemon, each slice is a harmonious balance of textures and aromas. Brushed with melted butter and dusted with a snowy layer of powdered sugar, this holiday treat is as beautiful as it is delicious. Perfectly suited for gifting or serving alongside coffee or tea, this time-honored confection benefits from resting for 1-2 days to let the flavors mature, making it a holiday tradition worth waiting for.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 100 grams Granulated sugar
- 150 grams Unsalted butter, softened
- 200 milliliters Whole milk, lukewarm
- 2 large Eggs
- 1 teaspoon Salt
- 1 lemon Grated lemon zest
- 150 grams Raisins
- 100 grams Candied citrus peel
- 4 tablespoons Rum
- 100 grams Slivered almonds
- 200 grams Marzipan
- 1 teaspoon Ground cinnamon
- 100 grams Powdered sugar
- 50 grams Melted butter (for brushing)
Instructions
In a small bowl, combine the raisins, candied citrus peel, and rum. Let the mixture soak for at least 1 hour, or ideally overnight, to allow the flavors to blend.
In a large mixing bowl, combine the flour, active dry yeast, granulated sugar, and salt. Mix well until evenly distributed.
In a separate bowl, combine the lukewarm milk, softened butter, eggs, and grated lemon zest. Whisk to combine.
Gradually add the wet mixture to the dry ingredients, mixing to form a soft dough. Knead the dough on a floured surface for about 8-10 minutes, until smooth and elastic.
Fold in the soaked dried fruits, candied peel, and slivered almonds. Knead gently to evenly distribute the mix-ins throughout the dough.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the risen dough and roll it out into an oval shape about 2 cm thick. Roll the marzipan into a log slightly shorter than the dough's length and place it in the middle of the dough. Fold one side of the dough over the marzipan to cover it, leaving a slight ridge to emulate the traditional stollen shape.
Preheat the oven to 180°C (350°F). Transfer the shaped dough to a parchment-lined baking sheet. Cover and let it rise for another 30 minutes.
Bake the stollen in the preheated oven for 50-60 minutes, or until golden brown and cooked through. If the top starts to brown too quickly, cover it loosely with aluminum foil during the final 15 minutes of baking.
Brush the hot stollen generously with melted butter, then sift powdered sugar over the top while still warm for a snowy finish.
Allow the stollen to cool completely before serving. For best results, wrap the bread tightly in plastic wrap or foil and let it rest for 1-2 days to allow the flavors to deepen.
Slice and serve this festive bread with coffee or tea. Enjoy!
Nutrition Facts
Calories |
6022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.2 g | 326% | |
| Saturated Fat | 118.1 g | 590% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 843.6 g | 307% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 406.0 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 850 mg | 65% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3308 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.
