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Christmas Stollen
Christmas Stollen
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
170 minutes
German Stollen: Sweet yeast bread filled with dried fruit, candied citron peel, and marzipan, perfect for a festive Christmas treat.
Ingredients:
  • 0.66666668653488 cup warm milk (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2.5 cups bread flour
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup butter, softened
  • 1 large egg
  • 0.5 tablespoon salt
  • 0.66666668653488 cup diced candied citron
  • 0.33333334326744 cup currants
  • 0.33333334326744 cup golden raisins
  • 0.33333334326744 cup red candied cherries, quartered
  • 6 ounces marzipan
  • 1 tablespoon confectioners' sugar
  • 0.25 teaspoon ground cinnamon
Instructions:
  • Combine warm milk and yeast in a bowl and allow to sit until creamy, approximately 10 minutes.
  • Combine yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl. Mix thoroughly. Gradually add remaining flour, 1/4 cup at a time, stirring well after each addition. Turn the dough onto a lightly floured surface and knead in candied citron, currants, golden raisins, and cherries until smooth, approximately 8 minutes.
  • Oil a large bowl, gently transfer the dough into the bowl, and swirl it around to ensure it's coated with oil. Cover with a damp cloth and leave in a warm spot to double in size, approximately 1 hour.
  • Grease a baking sheet. Gently press out any air from the dough and place it on a floured surface. Shape marzipan into a rope and lay it in the middle of the dough. Fold the dough over to encase the marzipan, sealing the edges by pinching together. Transfer the loaf to the baking sheet, seam-side down. Cover with a damp cloth and let it rise until doubled, approximately 40 minutes.
  • Preheat your oven to 350°F (175°C).
  • Begin by baking the stollen in a preheated oven for 10 minutes. Lower the heat to 300°F (150°C) and continue baking for another 30 to 40 minutes until the loaf turns golden brown and the bottom sounds hollow when tapped. Cool it on a wire rack, then sprinkle with confectioners' sugar and dust with cinnamon.

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