Very few holiday treats carry the tradition and flavor of a classic stollen. This German bread, packed with dried fruits and nuts, then dusted with powdered sugar, is a festive delight that’s easier to make than you might think. Let’s dive into the recipe that will make your holidays even brighter.
Why This Recipe Works
- The combination of dried fruits and nuts offers a perfect balance of sweetness and crunch.
- Enriched dough ensures a moist, tender crumb that stays fresh for days.
- The final dusting of powdered sugar mimics the snowy landscapes of a traditional German Christmas.
- This recipe includes a marzipan center for an authentic touch that elevates the flavor.
- Perfect for gifting, this stollen keeps well and tastes even better after a few days.
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 tsp salt
- 1 cup mixed dried fruits (raisins, currants, candied orange peel)
- 1/2 cup chopped almonds
- 1/2 cup marzipan
- Powdered sugar for dusting
Equipment Needed
- Stand mixer with dough hook attachment
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
Step 1: Prepare the Dough
In the bowl of a stand mixer, combine the warm milk and yeast, letting it sit for 5 minutes until frothy. Add the flour, sugar, softened butter, eggs, and salt. Mix on low speed until the dough comes together, then increase to medium speed and knead for 5 minutes until smooth and elastic. Tip: If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
Step 2: Add Fruits and Nuts
Once the dough is ready, fold in the mixed dried fruits and chopped almonds until evenly distributed. This might take a few minutes by hand, but it’s worth the effort for that perfect bite every time.
Step 3: First Rise
Transfer the dough to a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. The ideal spot is an oven turned off but with the light on for gentle warmth.
Step 4: Shape and Second Rise
Punch down the dough and roll it out into an oval on a floured surface. Place the marzipan in the center, then fold the dough over to encase it. Transfer to a baking sheet lined with parchment paper, cover, and let rise for another 45 minutes. Tip: For a traditional shape, gently press a rolling pin along the center to create a slight indentation.
Step 5: Bake to Perfection
Preheat your oven to 350°F. Bake the stollen for 25-30 minutes, or until golden brown. Let it cool on a wire rack before dusting generously with powdered sugar. Tip: For an extra festive touch, brush the warm stollen with melted butter before dusting to help the sugar stick.
Tips and Tricks
Stollen is a forgiving recipe, but a few expert tips can take it from good to great. First, soaking your dried fruits in rum or orange juice overnight can add depth of flavor. Second, if you’re short on time, a quick 10-minute soak in warm water will plump them up nicely. Third, for those who prefer a less sweet version, reduce the sugar in the dough by a quarter cup. Lastly, stollen freezes beautifully; wrap it tightly in plastic wrap and foil, and it’ll keep for up to 3 months. Thaw at room temperature and refresh in a 300°F oven for 10 minutes before serving.
Recipe Variations
- Chocolate Stollen: Add 1/2 cup of chocolate chips to the dough for a decadent twist.
- Vegan Stollen: Substitute the butter with coconut oil, use plant-based milk, and replace the eggs with flax eggs.
- Spiced Stollen: Incorporate 1 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/4 tsp of cloves into the dough for a warm, spiced flavor.
- Gluten-Free Stollen: Use a gluten-free flour blend designed for yeast baking to accommodate dietary restrictions.
Frequently Asked Questions
Can I make stollen without a stand mixer?
Absolutely! While a stand mixer makes the process easier, you can definitely knead the dough by hand. It will take about 10 minutes of kneading to achieve the right texture. Just be prepared for a bit of a workout, and remember, the more you knead, the better the texture of your stollen will be.
How do I know when the stollen is done baking?
The stollen is done when it’s golden brown and sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F. If it’s browning too quickly, tent it with aluminum foil to prevent over-browning.
Can I omit the marzipan?
Yes, you can omit the marzipan if you’re not a fan. The stollen will still be delicious, though you might want to add a bit more fruit or nuts to compensate for the missing texture and flavor.
Summary
This classic stollen recipe is a festive, flavorful bread that’s perfect for the holidays. With its rich dough, fruity filling, and snowy powdered sugar topping, it’s a treat that’s as beautiful as it is delicious. Whether you’re keeping it traditional or trying one of the variations, this stollen is sure to impress.
