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Traditional German Stollen Recipe

A close-up cross-section of a rich Stollen bread, loaded with dried fruit and covered in thick powdered sugar.
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Make an authentic, fruit-filled German Christmas bread, rich with butter, spices, and marzipan, perfect for the holiday season.

Ingredients

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  • 1 cup milk, warm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground cinnamon
  • Zest of 1 lemon
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 cup golden raisins, soaked in rum or warm water for 30 minutes, drained
  • 1/2 cup candied citrus peel (mixed), chopped
  • 1/2 cup slivered almonds
  • 8 ounces almond marzipan log
  • 1/2 cup (1 stick) unsalted butter, melted (for brushing)
  • 1/2 cup powdered sugar (for dusting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and yeast. Let it stand for 5 to 10 minutes until foamy.
  2. In a large mixing bowl, combine the sugar, softened butter, salt, cardamom, mace, cinnamon, and lemon zest. Beat until creamy.
  3. Beat in the eggs one at a time until fully incorporated.
  4. Add the yeast mixture to the butter mixture and mix well.
  5. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic.
  6. Gently knead in the drained raisins, candied peel, and almonds until evenly distributed.
  7. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  8. Punch down the dough. On a lightly floured surface, roll the dough into an oval shape, about 10 inches long and 7 inches wide.
  9. Place the marzipan log in the center of the dough, lengthwise. Fold one long side of the dough over the marzipan, then fold the other long side over the first, slightly overlapping to seal the marzipan inside. Gently shape the loaf into the traditional oblong Stollen form.
  10. Place the shaped Stollen on a baking sheet lined with parchment paper. Cover loosely and let it proof for another 30 to 45 minutes.
  11. Preheat your oven to 325 degrees Fahrenheit. Bake for 45 to 55 minutes, or until golden brown and a skewer inserted into the bread comes out clean.
  12. Remove the Stollen from the oven. While still hot, brush generously with the melted butter.
  13. Let the Stollen cool slightly on a wire rack. Once warm, dust heavily with powdered sugar. For best flavor, wrap tightly and let it rest for at least one week before slicing.

Notes

  • Soaking the dried fruit in rum enhances the flavor of the final bread.
  • If you are interested in structured meal planning to fit baking into your routine, consider looking into meal delivery companies for inspiration.
  • For a traditional Dresden Stollen, you can brush with melted butter a second time after the first layer has soaked in, before the final sugar dusting.

Nutrition

Find it online: https://blissbatter.com/stollen-recipe-traditional-german-christmas-bread/