Description
A traditional German Christmas bread known as Stollen, filled with a rich mixture of dried fruits, nuts, and optionally marzipan, then coated with melted butter and powdered sugar for a festive, buttery-sweet finish. Perfect for holiday celebrations, this bread combines warm spices and a tender, yeasted dough for a delicious seasonal treat.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons instant yeast
- ¾ cup warm milk
- ¼ cup sugar
- ¼ cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Fillings
- ½ cup raisins or dried fruit mix
- ¼ cup chopped almonds
- 4 oz marzipan log (optional)
Finishing
- Melted butter for brushing
- Powdered sugar for coating
Instructions
- Mix Wet Ingredients and Spices: In a large mixing bowl, combine warm milk, instant yeast, sugar, softened butter, beaten egg, vanilla extract, ground cinnamon, ground nutmeg, and salt. Stir well until the yeast starts activating and mixture is smooth.
- Add Dry Ingredients and Mix: Gradually add the all-purpose flour, stirring until a rough dough forms. Then mix in the raisins or dried fruit and chopped almonds evenly throughout the dough.
- Knead and First Rise: Knead the dough by hand or with a mixer for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1½ hours, or until it doubles in size.
- Shape the Dough and Add Marzipan: Punch down the risen dough and roll it out into a rectangle. If using marzipan, place a log of marzipan along the center of the rectangle, then fold the dough over it and shape into a loaf, sealing the edges.
- Second Rise: Place the shaped loaf on a baking sheet lined with parchment paper. Cover loosely with a clean towel and let it rise for 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes until golden brown and cooked through. Check doneness by tapping the bottom of the loaf; it should sound hollow.
- Finish with Butter and Sugar: Immediately upon removing from the oven, brush the loaf generously with melted butter. While still warm, dust the top with a thick coating of powdered sugar to seal in moisture and add a sweet crust.
Notes
- For best flavor, wrap the Stollen tightly in plastic wrap or foil and store for several days to allow the flavors to mature and meld.
- Marzipan is optional but adds a traditional sweet almond center; omit for a nut-free variation.
- The bread can be sliced and served at room temperature, ideal with warm beverages during the holiday season.
- Ensure milk is warm and not hot to avoid killing the yeast.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread, Holiday
- Method: Baking
- Cuisine: German
