No Yeast Stollen
Indulge in the festive flavors of No Yeast Stollen, a quicker take on the classic German holiday bread that's perfect for busy bakers. This delightful version skips traditional yeast, opting for baking powder to create a rich and tender dough that encases a sweet marzipan center. Packed with dried fruits, chopped nuts, and the warm spices of cinnamon and nutmeg, this stollen is a fragrant holiday treat with just a hint of citrus from optional orange zest. Finished with a buttery glaze and a generous dusting of powdered sugar, it offers all the charm of a traditional stollen without the long proofing times. Ready in just an hour, this no-fuss recipe is perfect for last-minute holiday baking or gifting to loved ones.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 2 tsp Baking powder
- 100 g Granulated sugar
- 150 g Unsalted butter, cold and cubed
- 120 ml Milk
- 1 large Egg
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 150 g Dried fruits (e.g., raisins, currants, chopped apricots)
- 50 g Chopped nuts (e.g., almonds, walnuts)
- 100 g Marzipan, rolled into a log
- 50 g Powdered sugar
- 40 g Melted butter for brushing
- 1 tsp Orange zest (optional)
Instructions
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, nutmeg, and orange zest if using.
Add the cold, cubed butter into the dry ingredients. Using your fingertips, a pastry cutter, or a fork, rub the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Gradually add the wet ingredients to the dry mixture, stirring gently with a wooden spoon or your hands to form a soft dough. Do not overmix.
Fold in the dried fruits and chopped nuts until evenly distributed throughout the dough.
Turn the dough out onto a lightly floured surface and gently knead it a few times. Flatten the dough into a rectangle, approximately 25x15 cm (10x6 inches).
Place the marzipan log along the center of the rectangle lengthwise.
Fold one side of the dough over the marzipan, then the other side, slightly overlapping in the center. Pinch the edges lightly to seal.
Carefully transfer the dough to the prepared baking sheet.
Bake for 35-40 minutes, or until the Stollen is golden brown and cooked through.
Remove from the oven and brush the warm Stollen generously with melted butter. Allow it to cool slightly.
Once cooled, generously dust the Stollen with powdered sugar to create the traditional snowy topping.
Slice and serve your No Yeast Stollen. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.0 g | 283% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1115 mg | 48% | |
| Total Carbohydrate | 579.1 g | 211% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 297.4 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 557 mg | 43% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2320 mg | 49% | |
*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.
