Stollen is a traditional German fruit bread that’s often enjoyed during the holiday season. Filled with dried fruits, nuts, and sometimes marzipan, this sweet, yeast-based bread is lightly spiced and dusted generously with powdered sugar, making it both festive and delicious. The fruits and nuts are soaked in rum or brandy, adding depth of flavor, while the rich, buttery dough creates a tender crumb. Stollen is a perfect treat to enjoy with a cup of tea or coffee, and its delightful flavors make it a wonderful centerpiece for holiday gatherings or as a homemade gift for loved ones.
Ingredients:
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup whole milk, warmed
- ½ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup mixed dried fruit (raisins, currants, chopped dried apricots)
- â…“ cup slivered almonds (optional)
- ¼ cup rum or brandy (for soaking the fruit)
- 7 oz marzipan (optional)
- Powdered sugar for dusting
Instructions:
- Soak the Fruits: Place the mixed dried fruits in a bowl and pour the rum or brandy over them. Let the fruits soak for at least 30 minutes, or overnight for deeper flavor. Drain any excess liquid before using.
- Prepare the Dough: In a large bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg. Stir in the warmed milk, melted butter, egg, and vanilla extract, mixing until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If using a stand mixer, knead the dough with the dough hook attachment for 5 minutes on medium speed.
- Add the Fruits and Nuts: Gently knead in the soaked dried fruits and almonds (if using) until evenly distributed throughout the dough.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1½ hours, or until doubled in size.
- Shape the Stollen: Once risen, punch down the dough and shape it into a rectangle. If using marzipan, roll it into a log and place it in the center of the dough. Fold the dough over the marzipan, sealing the edges, and shape into an oval or traditional stollen shape with a slight fold down the middle.
- Second Rise: Place the shaped dough on a lined baking sheet, cover, and let it rise for another 30-45 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the stollen for 30-35 minutes, or until golden brown and cooked through. A skewer inserted into the center should come out clean.
- Dust with Powdered Sugar: While still warm, generously brush the stollen with melted butter and dust with powdered sugar. Let it cool completely before dusting with more powdered sugar for a festive finish.
Enjoy this rich, flavorful Stollen as a festive treat during the holidays, perfect for sharing with family and friends!
