Stollen, the iconic German Christmas bread, is a festive masterpiece of rich, buttery dough studded with dried fruits, nuts, and spices. Its dense, moist texture and intoxicating aroma of citrus and marzipan make it a beloved holiday tradition, enjoyed throughout Europe and beyond. The process of making Stollen might seem daunting, with its seemingly complex steps and long rising times, but the reward is well worth the effort. This deliciously fragrant bread is perfect for gifting or savoring with family and friends during the festive season.
This recipe guides you through each stage, from preparing the dough to achieving that signature, powdered-sugar-dusted finish. Get ready to experience the joy of baking and the unparalleled satisfaction of crafting your own authentic Stollen, a treat that embodies the warmth and spirit of Christmas. Let's begin with the step-by-step instructions!
Tools Needed
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Fruit and Sponges
- Soak raisins and dried berries in rum overnight (at least 1 day before).
- Warm milk slightly, then combine with flour and dry yeast. Knead for 3 minutes until smooth. Let rise in a warm place (30°C) for 30 minutes until doubled in size.
Step 2. Combine and Rise the Dough
- Cream together softened butter and sugar. Add eggs gradually, mixing well. Incorporate almond flour, cinnamon, and salt.
- Gradually add the sponge dough to the main dough, kneading until fully incorporated.
- Chop walnuts and mix with soaked dried fruits and orange peel. Add to dough, mix well, and let rise for another 30 minutes.
Step 3. Shape, Bake, and Glaze
- On a lightly floured surface, shape the dough into a rectangle. Fold it over, then fold again, leaving 1/3 of the dough uncovered. Shape it into an oblong shape.
- Bake in a preheated oven at 180°C for 40 minutes.
- While still warm, brush the stollen generously with melted butter, then sprinkle with granulated sugar.
Step 4. Cool and Store
- Let the stollen cool completely, then wrap tightly in plastic wrap and store overnight to allow the flavors to meld.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Soaking the dried fruit in rum enhances the flavor and moisture.
- Use the sponge method for a moist and flavorful stollen.
- Remove oil coating from dried fruit by briefly soaking in boiling water.
- Don't overheat the milk when making the sponge.
- Knead the dough thoroughly for a smooth and elastic consistency.
- Ensure the stollen is completely cool before wrapping to prevent sogginess.
Nutrition
- N/A
FAQs
1. Can I make Stollen ahead of time?
Absolutely! Stollen actually improves in flavor over time. Make it a week or two before Christmas for the best results. Store it in an airtight container at room temperature.
2. What kind of fruits are best for Stollen?
Traditional Stollen uses a mix of dried fruits like raisins, currants, and candied citrus peel. You can experiment with others, but those are the classics!
3. Is it necessary to use marzipan?
While marzipan is a traditional ingredient and adds a lovely almond flavor, it's not strictly essential. You can make a delicious Stollen without it.
So there you have it – your very own homemade Stollen, a fragrant and delicious centerpiece for your Christmas celebrations. Enjoy the rich flavors and the satisfaction of creating this festive treat from scratch. Happy baking, and Merry Christmas!