Stollen Recipe

This Stollen is a rich and buttery recipe, which is made with rum-soaked dried fruit and a surprise marzipan center. It’s the ultimate German Christmas bread, ready after several hours of rising time.

Stollen Recipe Ingredients

For the Soaked Fruit:

• 40g candied peel, finely chopped
• 50g glacé cherries, quartered
• 100g raisins, sultanas and currants
• 25g dried cranberries
• 1 orange, finely grated zest and juice of
• 2 tablespoons brandy or dark rum

For the Dough:

• 7g dried active yeast
• 25g caster sugar
• 125ml whole milk, plus a little extra
• 275g strong white bread flour, plus extra for dusting
• 3-4 cardamom pods, seeds removed and ground (about ¼ tsp)
• ½ teaspoon mixed spice
• ½ teaspoon of sea salt
• 50g unsalted butter, at room temperature
• 1 medium free-range egg
• 1 teaspoon vanilla extract
• 25g almonds, roughly chopped
• 25g shelled pistachios, roughly chopped

For the Filling & Topping:

• 225g marzipan
• Olive or vegetable oil, for greasing
• Icing sugar, for dusting

How To Make Stollen

1. Soak the Fruit: In a bowl, combine all the dried fruits (candied peel, cherries, raisins, etc.) and the orange zest. Gently heat the orange juice and brandy or rum in a pan until just warm, then pour it over the fruit. Let it sit for at least 1-2 hours to allow the fruit to plump up.
2. Activate the Yeast: In the bowl of a free-standing mixer, spoon in the yeast and sugar. Gently warm the milk until it is lukewarm (not hot), then pour it over the yeast and whisk to combine. Set it aside for 5-10 minutes, until a thick, foamy crust has formed on top.
3. Make and Knead the Dough: To the yeast mixture, add the flour, ground cardamom, mixed spice, and salt. Using a dough hook, mix in the room-temperature butter, egg, and vanilla. Knead for about 5 minutes on a medium speed, until the dough is smooth and elastic.
4. First Rise: Cover the bowl with plastic wrap and leave it in a warm place for about 1 hour, or until the dough has doubled in size.
5. Add Fruit and Shape: Drain about half the liquid from the soaked fruit. Add the fruit and the remaining liquid to the risen dough, along with the chopped nuts. Mix again to incorporate. Turn the dough out onto a lightly floured surface and shape it into a large oval.
6. Add Marzipan and Second Rise: Roll the marzipan into a neat log, slightly shorter than the length of your dough. Place the marzipan in the middle of the oval. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan and pressing the edges to seal.
7. Final Proof and Bake: Carefully lift the loaf onto a parchment-lined baking sheet. Cover it loosely with oiled plastic wrap and leave it to rise for another 45 minutes to 1 hour. Preheat your oven to 180ºC/350°F/gas 4.
8. Bake and Serve: Bake the stollen for 30 minutes, or until it is golden, risen, and sounds hollow when tapped on the bottom. Let it cool on a wire rack before dusting generously with icing sugar to serve.

Recipe Tips

• How to get a good rise? The most important secret is the temperature of your milk. It must be lukewarm (like a baby’s bath, around 110°F) but not hot, as hot liquid will kill the yeast and your bread will not rise. A warm, draft-free spot is also essential for the dough to rise properly.
• What’s the best way to incorporate the butter? For this enriched dough, it is crucial that your butter and egg are at room temperature. This allows them to incorporate smoothly into the dough for a rich, tender crumb.
• Can I make the dough ahead of time? Yes. You can let the dough perform its first rise slowly overnight in the refrigerator. This cold fermentation can even develop a more complex flavor. Just let it sit at room temperature for about an hour before you proceed.
• Why soak the fruit? Soaking the dried fruit in the warm juice and brandy is a key step that you shouldn’t skip. It makes the fruit plump, juicy, and incredibly flavorful, and it prevents the fruit from drawing moisture out of the bread as it bakes.

What To Serve With Stollen

Stollen is a classic Christmas bread that is a complete treat on its own, served in thick slices. It is fantastic with:

• A thick smear of good quality salted butter
• A hot cup of coffee, tea, or mulled wine
• A side of sharp cheese, for a traditional German pairing

How To Store Stollen

• Room Temperature: Stollen is famous for its long shelf life, and its flavor actually improves over several days. Store the completely cooled loaf, well-wrapped in foil, at room temperature. It will stay fresh and moist for up to two weeks.

Stollen Nutrition Facts

• Serving: 1 slice (1/16th of loaf)
• Calories: 420 kcal
• Carbohydrates: 65g
• Protein: 8g
• Fat: 15g
• Saturated Fat: 8g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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