adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas Stollen
0 Likes
Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
315 minutes
Indulgent German stollen filled with almonds, citrus, and rum-infused fruit. Perfect for Christmas gifting or festive gatherings.
Ingredients:
  • For the fruit and nuts:
  • 1/3 cup dark raisins
  • 1/3 golden raisins
  • 1/2 cup currants
  • 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
  • 2/3 cup dried cranberries, cherries or other tart dried fruit cut into 1/4-inch pieces
  • 1 cup whole almonds, with or without skins
  • 1/2 cup dark rum or brandy
  • 1/4 cup orange juice
  • For the dough:
  • 5 cups (600g) all-purpose flour, divided, plus more as needed
  • 2 1/4 teaspoons (1 packet) instant dry yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 teaspoons oil, to coat the bowl
  • For the topping:
  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 6 tablespoons unsalted butter, melted
  • About 1 cup powdered sugar (for serving)
Instructions:
  • Prepare the fruit: Mix the dried fruit, rum, and orange juice in a bowl. Allow to soak overnight so the flavors meld together. (The almonds do not need to soak.) Alternatively, microwave the mixture for 2 minutes until warm, cover, and let sit for at least 1 hour.
  • Prepare the sponge by combining 2 cups of flour and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Pour in warm milk and increase speed to medium-high, beating for one minute to create the sponge. Cover the bowl with plastic wrap and let it rise in a warm place for one hour. If using active dry yeast, let it bubble up in the warm milk for about 5 minutes before adding the flour.
  • Combine the remaining 3 cups of flour, salt, cardamom, cloves, and nutmeg in a large bowl and whisk until well mixed while the sponge rises.
  • Complete the dough: After the sponge has risen, place it back in the stand mixer with the paddle attachment. Mix on medium speed and add lemon zest, butter gradually, egg yolks, and sugar. Reduce speed, slowly add 2 1/2 cups of the flour mixture until dough is stiff. Change to dough hook attachment and knead on low speed for 4 to 6 minutes. Incorporate the remaining flour mixture gradually, scraping the sides of the bowl. Continue kneading for another 4 to 6 minutes until the dough is soft and pulls away from the bowl.
  • Allow the dough to rise: In a large bowl, drizzle vegetable oil over the dough, shaping it into a ball. Ensure the entire dough ball is coated with the oil by turning it a few times. Cover the bowl with plastic wrap and let it rise in a warm spot for 1 1/2 hours, or until doubled in size. Note: If your kitchen is cold, it may take up to an hour longer for the dough to rise.
  • Incorporate the drained fruit and almonds into the dough by gently kneading with one hand while steadying the bowl with the other. Transfer the dough to a floured surface, knead for a minute or two until well mixed, and let it rest for 10 minutes to relax before shaping.
  • Line 2 baking sheets with parchment paper.
  • Divide the dough into 4 equal pieces and shape each piece into an 8-inch round loaf. Fold the dough as instructed to form an oval shape with a ridge on top. Repeat with the remaining dough pieces and place them on baking sheets, ensuring they are 3 inches apart.
  • Allow the loaves to rise: Lightly cover them with plastic wrap and let them double in size in a cozy spot for about 1 hour.
  • Preheat the oven to 350°F 20 minutes before the loaves finish rising.
  • Bake the loaves: Place the loaves in the oven and bake for 25 minutes. Swap the top and bottom sheets and rotate each pan 180°. Continue baking for 15 to 20 minutes until the loaves are nicely browned (total baking time is 40 to 45 minutes). If browning too quickly, loosely cover with foil. Test for doneness by inserting an instant-read thermometer into the center of the loaf; it should register 190°F. Remove from the oven and cool for 10 minutes on wire racks set atop baking sheets or parchment.
  • Prepare the topping: Mix sugar, ginger, and nutmeg in a small bowl. While the bread is warm, generously brush the loaves with melted butter until all the butter is used. Sprinkle the spiced sugar on top. Allow the bread to cool completely.
  • Once the loaves have cooled completely, securely wrap them first in plastic wrap and then in foil. Keep them in a cool, dry spot (do not refrigerate) for a minimum of 3 days, or up to 2 weeks for optimal flavor. A bread box is an excellent storage option. Just before serving, generously dust with powdered sugar using a strainer. Accompany with butter, honey, or jam to your liking.

Similar Recipes