Description
Christmas Stollen delight brings traditional German holiday cheer with rich dried fruits and delicate marzipan center. Bakers celebrate festive memories through this classic winter bread that connects generations of sweet memories.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 2 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened
- ¾ cup (180ml) warm milk
- 2 ¼ tsps (1 packet) active dry yeast
- ½ cup (100g) granulated sugar
- 7 oz (200g) marzipan
- 1 cup (150g) mixed dried fruits
- ½ cup (60g) chopped almonds
- 1 tsp ground cardamom
- ½ tsp ground cinnamon
- 1 tsp salt
- ½ tsp almond extract
- ½ tsp vanilla extract
- 3 tbsps rum or orange juice
- ¼ cup (60g) unsalted butter, melted
- ½ cup (60g) powdered sugar
Instructions
- Fruit Preparation: Immerse dried fruits and nuts in rum or orange juice, allowing them to marinate for a minimum of one hour or ideally overnight to amplify flavor depth.
- Yeast Activation: Dissolve yeast in tepid milk with a hint of sugar, waiting until the mixture becomes effervescent and foamy.
- Dough Foundation: Combine flour, remaining sugar, salt, and aromatic spices like cardamom and cinnamon in a generous mixing bowl.
- Dough Development: Incorporate hydrated yeast, softened butter, eggs, and fragrant extracts into dry ingredients, blending until a smooth, pliable dough forms.
- Kneading and Fruit Integration: Knead dough on a lightly floured surface until elastic, then gently fold macerated fruits and nuts throughout, ensuring even distribution.
- Primary Fermentation: Transfer dough to a greased container, cover with a clean cloth, and let rise in a warm space until volume doubles, approximately 1-2 hours.
- Shaping and Marzipan Insertion: Roll dough into a rectangle, position marzipan log at the center, and carefully fold dough over, sealing edges to create the traditional stollen shape.
- Final Proofing and Baking: Place shaped loaf on parchment-lined baking sheet, allow secondary rise until slightly puffy, then bake at 350°F until golden-brown and internal temperature reaches 190°F.
- Finishing Touches: While still warm, brush generously with melted butter and dust lavishly with powdered sugar for a classic presentation.
- Storage and Flavor Enhancement: Cool completely, then wrap securely. For optimal flavor development, prepare stollen several days in advance. Store in airtight container at room temperature for two weeks or freeze up to three months.
Notes
- Master Fruit Soaking: Ensure dried fruits soak thoroughly in rum or orange juice for minimum one hour, preferably overnight, to develop deep, complex flavor layers and soften fruit texture.
- Activate Yeast Precisely: Confirm yeast activation by watching for frothy, bubbly appearance in warm milk-sugar mixture, indicating live and healthy yeast culture ready for dough development.
- Knead with Patience: Work dough consistently on lightly floured surface, developing smooth, elastic consistency without overworking, which prevents tough bread texture and ensures delicate crumb structure.
- Temperature Control Matters: Maintain consistent warm environment during proofing stages, avoiding drafts and extreme temperatures that could compromise yeast activity and dough rising performance.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg