Authentic German Stollen 🎄

Authentic German Stollen 🎄

A traditional holiday bread brimming with spiced fruits, almonds, and a snowy powdered sugar finish. Perfect for gifting or enjoying with family!

Ingredients

For the Dough:

4 cups of all-purpose flour.

1 packet (2 ¼ teaspoons) of active dry yeast.

¾ cup of warm whole milk.

½ cup of granulated sugar.

½ teaspoon of fine salt.

½ cup of softened unsalted butter.

2 large eggs, at room temperature.

½ teaspoon of aromatic ground cardamom.

¼ teaspoon of warm ground mace (or nutmeg, if mace is unavailable).

For the Filling:

½ cup of plump raisins.

½ cup of sweet currants.

¼ cup of candied orange peel, chopped.

¼ cup of candied lemon peel, chopped.

½ cup of almonds, roughly chopped.

2 tablespoons of dark rum (optional, but adds rich flavor).

Optional:

4 ounces of marzipan, shaped into a log for a creamy almond center.

For the Topping:

Melted butter for brushing.

Powdered sugar for a festive dusting.

Instructions

1. Soak the Fruits:

In a small bowl, mix the raisins, currants, and candied orange and lemon peels.

Add dark rum to coat the fruits, stirring well. Let them soak for at least 1 hour, or overnight for a deeper flavor.

2. Activate the Yeast:

Warm the milk (not too hot!) and dissolve a pinch of sugar in it. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it becomes foamy.

3. Prepare the Dough:

In a large bowl, combine the flour, granulated sugar, salt, softened butter, eggs, cardamom, and mace.

Pour in the activated yeast mixture and knead until a smooth, elastic dough forms, about 8–10 minutes by hand or 5–7 minutes in a stand mixer.

4. Incorporate the Fruits:

Drain any excess rum from the soaked fruits. Add the fruits and chopped almonds to the dough, kneading just enough to evenly distribute them.

Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 1–2 hours.

5. Shape the Stollen:

Punch down the risen dough and flatten it slightly on a floured surface.

If using marzipan, roll it into a log and place it in the center of the dough. Fold the dough over the marzipan, shaping it into a traditional Stollen (an oval, slightly folded shape).

Place the shaped loaf onto a parchment-lined baking sheet. Cover loosely and let it rise again for 30–45 minutes.

6. Bake the Stollen:

Preheat your oven to 350°F (175°C).

Bake the Stollen for 40–50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

7. Add the Butter and Sugar Topping:

While still warm, generously brush the Stollen with melted butter.

Dust it heavily with powdered sugar, creating a festive snowy effect. Once cooled, dust it again for a perfect finish.

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