Description
A festive German Christmas bread made with sourdough starter, dried fruit, almonds, and marzipan — rich, fragrant, and perfect for gifting during the holidays.
Ingredients
Dough
- 3 cups bread flour
- ½ cup sourdough starter (active)
- ½ cup milk
- ¼ cup sugar
- 1 egg
- ½ cup butter, softened
- 1 tsp vanilla extract
- 1 tsp cinnamon
Add-ins
- 1 cup mixed dried fruit
- ¼ cup chopped almonds
Optional
- Marzipan log (optional)
- Powdered sugar for dusting
Instructions
- Prepare the dough: Mix all dough ingredients except the dried fruit and marzipan — bread flour, sourdough starter, milk, sugar, egg, butter, vanilla extract, and cinnamon. Knead until the dough is smooth and elastic, indicating good gluten development.
- Add fruit and nuts: Incorporate the mixed dried fruit and chopped almonds into the dough by kneading gently until they are evenly distributed throughout the mixture.
- First rise: Cover the dough and allow it to rise in a warm place for 3 to 4 hours, or until it has doubled in size, which develops flavor and texture through fermentation.
- Shape with marzipan: Roll the risen dough flat to an oval shape. Place the marzipan log in the center of the dough, then carefully fold the dough over the marzipan, sealing it inside to create the signature filled stollen shape.
- Bake: Preheat the oven to 350°F (175°C). Place the shaped dough on a baking sheet and bake for 35 to 40 minutes, until the bread is golden brown and cooked through.
- Finish and dust: When the bread is warm, brush the surface with melted butter to keep it moist and flavorful, then generously dust with powdered sugar to finish it with a festive sweet crust.
Notes
- Flavors improve significantly after resting the stollen for 1 to 2 days, allowing the dough and fruit to meld fully.
- Store wrapped tightly in plastic wrap or foil to maintain freshness. The bread will last up to one week when stored properly.
- You can substitute or omit almonds if allergic; however, they add to the traditional texture and flavor.
- Ensure your sourdough starter is active and bubbly for best fermentation results.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Bread
- Method: Baking
- Cuisine: German
