Description
This traditional German Stollen recipe features a rich, flavorful Christmas bread packed with dried fruits, almonds, and a hint of warm spices. The dough is enriched with butter, milk, and eggs, then braided and baked to golden perfection. Finished with a buttery glaze, this festive treat is perfect for the holiday season and makes for a delightful dessert or breakfast bread.
Ingredients
Scale
Yeast Mixture
- 1 1/4 tbsp Dry active yeast
- 1/4 cup Warm water (about 40.5°C or 105°F)
Dry Ingredients
- 5 1/2 cup All-purpose flour
- 1/4 cup Sugar
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
Wet Ingredients
- 5 oz Melted butter (salted butter preferred)
- 1 cup Whole milk
- 3 Eggs, lightly beaten
Fruit and Nut Mix
- 4 oz Dried currants (soaked in 1/4 cup rum)
- 7 oz Golden raisins (soaked in 1/4 cup orange juice)
- 4 oz Blanched almonds, sliced
- 4 oz Candied orange peel, chopped (store-bought optional)
- 2 oz Dried apricots, chopped
- Zest of 1 lemon
Topping and Glaze
- 2 tbsp Melted butter (for brushing on top)
- 3/4 cup Icing sugar
- 3-4 tbsp Milk (for glaze)
Instructions
- Activate yeast: Whisk together the dry active yeast and warm water. Set aside until the mixture becomes frothy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, cinnamon powder, and nutmeg powder thoroughly to evenly distribute the spices and sugar.
- Combine wet and dry ingredients: Add the yeast mixture, lightly beaten eggs, whole milk, and melted butter to the dry ingredients. Mix with a spatula until a shaggy dough forms.
- Knead initial dough: Transfer the dough onto a floured surface and knead gently for 2-3 minutes to bring it together.
- Add fruits and nuts: Incorporate the soaked currants, golden raisins, chopped apricots, candied orange peel, blanched almonds, and lemon zest into the dough.
- Knead dough thoroughly: Knead the dough for 10 minutes to evenly distribute all fruits and nuts. This dough is heavier than usual, so take your time for a smooth, cohesive dough. A stand mixer can be used for this step.
- First proofing: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1.5 to 2 hours until it doubles in size.
- Divide dough: Punch down the risen dough gently. Transfer to a floured surface and divide into 6 equal-sized pieces.
- Shape dough logs: Roll each piece into a 14-15 inch long log.
- Braid the logs: Take 3 logs and pinch them together at the top, then braid the dough, tucking in the ends under the braid. Repeat with the remaining 3 logs.
- Second proofing: Place the braided breads on a parchment-lined baking tray. Cover with a kitchen towel and let them rise again until doubled in size, about 1 hour.
- Preheat oven: Preheat the oven to 180°C (350°F).
- Bake breads: Bake the braided breads for 35-40 minutes until golden brown on top and cooked through.
- Brush with butter: While breads are hot, brush with 2 tablespoons of melted butter and allow to cool completely.
- Prepare glaze: Whisk together icing sugar and 3-4 tablespoons of milk until smooth and thick to create a glaze.
- Glaze and serve: Pour the glaze over the cooled stollen breads. Slice and enjoy your festive Christmas bread!
Notes
- This recipe makes a rich, flavorful German Christmas bread, perfect for holiday celebrations.
- The dried fruits can be soaked overnight for even more flavor infusion.
- Substitute rum and orange juice with other preferred liquids to customize the flavor.
- Stand mixer with dough hook attachment is recommended for easier kneading.
- Store stollen wrapped in foil or airtight container to keep fresh for up to a week.
- Glazing adds sweetness and shine but can be adjusted or omitted for a less sweet version.
- Allow breads to cool completely before glazing to prevent melting the icing sugar.
Nutrition
- Serving Size: 1 serving
- Calories: 339 kcal
- Sugar: 24 g
- Sodium: 81 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 44 mg
