How to Make a Classic German Stollen for the Holidays

How to Make a Classic German Stollen for the Holidays

German Stollen is a rich, flavorful fruit bread traditionally enjoyed during the Christmas season. With a history dating back to the 14th century, Stollen has become an iconic holiday treat that graces tables around the world. Its blend of dried fruits, nuts, spices, and a dusting of powdered sugar makes it a festive favorite. Whether you’re looking to create your own holiday tradition or simply enjoy a slice of this delicious bread, here’s how to make a classic German Stollen.

Ingredients You Will Need:

• For the Dough:

  • 4 ½ cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground nutmeg
  • 1 ¼ cups whole milk, lukewarm
  • ½ cup sugar
  • ¾ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (optional)
  • 1 cup raisins
  • 1 cup dried currants (or sultanas)
  • 1 cup mixed candied citrus peel (or finely chopped dried fruit)
  • ½ cup slivered almonds or chopped walnuts (optional)
  • ½ cup dark rum or orange juice (for soaking the fruit)
  • ½ cup marzipan, rolled into a log (optional)

• For the Topping:

  • ¼ cup unsalted butter, melted
  • ¼ cup powdered sugar (for dusting)

Instructions:

Step 1: Prepare the Fruit

Begin by soaking the dried fruit in dark rum or orange juice. This adds flavor and keeps the fruit moist during baking. Allow the fruit to soak for at least 30 minutes. Afterward, drain the fruit, reserving any leftover liquid, and set it aside.

Step 2: Prepare the Yeast Dough

In a large mixing bowl, combine the flour, yeast, salt, cinnamon, cardamom, and nutmeg. In a separate bowl, warm the milk slightly (it should be lukewarm, not hot) and mix in the sugar until it dissolves. Stir in the softened butter until it melts into the milk mixture. Add the eggs, vanilla extract, and lemon zest to the wet ingredients.

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hands, mix the ingredients together until the dough begins to come together. If the dough is too sticky, gradually add more flour, a little at a time, until you reach a soft but elastic consistency.

Step 3: Knead the Dough

Turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth and slightly tacky but not overly sticky. You can also use a stand mixer with a dough hook attachment to knead the dough.

Step 4: Incorporate the Fruit and Nuts

Once the dough has been kneaded, gently fold in the soaked fruit, nuts (if using), and any remaining liquid. Be careful not to overwork the dough, as this could cause the fruit to break apart. If you’re using marzipan, roll it into a log about the length of the dough and set it in the center. Fold the dough over the marzipan to enclose it completely.

Step 5: First Rise

Shape the dough into an oval or rectangular loaf, depending on your preference. Place the dough on a baking sheet lined with parchment paper or a silicone mat. Cover with a clean kitchen towel and let it rise in a warm place for about 1 ½ to 2 hours, or until it has doubled in size.

Step 6: Bake the Stollen

Preheat your oven to 350°F (175°C). Once the dough has risen, place it in the oven and bake for 40-45 minutes, or until the Stollen is golden brown and a toothpick inserted into the center comes out clean. You may need to cover the Stollen with aluminum foil if it browns too quickly.

Step 7: Butter and Powdered Sugar Topping

Once the Stollen is baked, remove it from the oven and let it cool slightly on a wire rack. While it’s still warm, brush the loaf with melted butter, making sure to cover all sides. Then, generously dust the Stollen with powdered sugar. For an extra festive touch, dust it once more just before serving.

Step 8: Let it Rest

German Stollen is best enjoyed after it has had time to rest and mature. Ideally, let it sit for at least 24 hours before slicing, as this allows the flavors to meld together. Wrap it tightly in plastic wrap and store it in a cool, dry place. The Stollen will keep for up to a week, but it can be frozen for longer storage.

Tips for the Perfect German Stollen:

1. Fruit Variety: Feel free to adjust the dried fruits used in the recipe. Dried apricots, cranberries, or even cherries can be used in place of the traditional raisins or currants.
2. Marzipan Center: While marzipan is optional, it adds a delightful almond flavor that complements the sweetness of the bread. If you prefer a marzipan-free version, you can skip this step.
3. Storage: For the best flavor, store your Stollen in an airtight container. As it rests, the bread will develop a richer taste, and the marzipan (if used) will stay soft.
4. Flavor Enhancements: For a more intense flavor, you can add a splash of rum or brandy to the dough. If you’re avoiding alcohol, orange juice or apple juice works just as well.

Conclusion:

Making a classic German Stollen for the holidays is a wonderful way to bring the flavors of the season to your table. This recipe combines traditional ingredients with a few personal touches, creating a rich, fragrant bread perfect for sharing with loved ones. With a little patience and care, your homemade Stollen will be a delightful centerpiece of your holiday celebrations. Enjoy this festive treat with a hot cup of tea or coffee, and share the joy of a true German holiday classic!