Description
A traditional German Christmas bread known as Stollen, filled with a delightful mixture of dried fruits, nuts, and optionally marzipan. This festive bread is soft, slightly sweet, and generously dusted with powdered sugar, making it perfect for holiday celebrations.
Ingredients
Dough
- 3 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ cup unsalted butter, softened
- ¾ cup warm milk (about 110°F)
- 1 large egg
- 1 packet active dry yeast (2 ¼ teaspoons)
Filling
- 1 cup mixed dried fruit (such as raisins, currants, candied citrus peel)
- ½ cup chopped nuts (such as almonds or walnuts)
- Marzipan (optional, about 4 ounces)
Topping
- Powdered sugar, for dusting
Instructions
- Activate yeast: In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare dough: In a large mixing bowl, combine the flour and softened butter. Add the activated yeast mixture and the egg. Mix all ingredients together until a dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Add fruit and nuts: Once risen, gently incorporate the dried fruit and chopped nuts into the dough, kneading just enough to distribute evenly.
- Shape and add marzipan: Shape the dough into an oval loaf. If using marzipan, roll it into a log and place it in the center of the dough, folding the dough over it to enclose.
- Second rise (optional): Let the shaped loaf rest briefly for about 15-20 minutes to relax the dough.
- Bake: Preheat your oven to 350°F (175°C). Place the loaf on a parchment-lined baking sheet or greased pan. Bake for 35-40 minutes until golden brown and cooked through.
- Cool and dust: Remove from the oven and allow to cool. Generously dust the top with powdered sugar before serving.
Notes
- For the best flavor and texture, let the Stollen rest overnight wrapped tightly in plastic wrap or foil to keep it moist.
- Store the bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- You can customize the dried fruit and nuts based on preference; traditional recipes often use candied citrus peel for added zest.
- If marzipan is not desired, the Stollen is still delicious without it.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: German
