Festive German Stollen
Festive German Stollen is a cherished traditional Christmas bread, rich in flavor and texture, originating from Germany. Known for its delightful combination of dried fruits, marzipan, and nuts, this loaf boasts a rich history with variations from different regions such as Dresden and Bavaria. Shaped like a folded oval, this beautifully adorned bread not only captures the festive spirit but also makes for a wonderful holiday gift. Prepare this stollen well in advance—up to six weeks—and freeze it. On Christmas morning, simply reheat it for a warm and inviting treat, perfectly paired with coffee or hot chocolate. This recipe yields two generous loaves, allowing you to keep one for yourself and share the joy with loved ones.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Mixed chopped candied fruit
1 cup (Chopped)
Golden raisins
1/2 cup (None)
Currants
1/2 cup (None)
Halved candied cherry
1/2 cup (Halved)
Diced citron
1/4 cup (Diced)
Dark rum
1/4 cup (None)
Active dry yeast
2 packages (5 1/2 teaspoons) (None)
All-purpose flour
5 cups (None)
Sugar
1/2 cup (None)
Salt
1/2 teaspoon (None)
Milk
1 cup (Heated)
Unsalted butter
3/4 cup (Chilled and cut into pieces)
Large eggs
3 (Beaten)
Unsalted butter (for brushing)
5 tablespoons (Melted)
Granulated sugar (for topping)
4 tablespoons (None)
Confectioners' sugar (for topping)
2-3 tablespoons (None)
Brandy or rum (for drizzling)
2-3 tablespoons (None)
Instructions
1
In a medium bowl, combine the mixed candied fruits, golden raisins, currants, halved candied cherries, diced citron, and dark rum. Mix well to coat the fruits thoroughly. Allow the mixture to marinate for at least 1 hour.
2
In a large mixing bowl, combine the yeast, 3 cups of all-purpose flour, sugar, and salt. Mix well.
3
In a heavy saucepan, heat the milk over medium-high heat until it reaches a boil. Remove from heat.
4
Add the unsalted butter to the hot milk, stirring until melted. Let the mixture cool until it is very warm (about 130°F).
5
Pour the warm milk mixture and beaten eggs into the flour mixture. Mix thoroughly until a smooth and elastic dough forms.
6
Cover the bowl and let the dough rest for 15 minutes.
7
Gradually incorporate the remaining 2 cups of flour, stirring in a cup at a time until the dough is stiff.
8
If using an electric mixer with a dough hook, knead on low speed for 5 minutes, scraping down the sides as needed. Alternatively, turn the dough onto a floured surface and knead until it becomes light and springy.
9
Gently fold in the marinated fruit-rum mixture until evenly distributed throughout the dough.
10
Transfer the dough to an oiled bowl, cover it, and let it rise in a warm area for 1 to 1.5 hours, or until it doubles in size.
11
Lightly grease a baking sheet or line it with parchment paper.
12
Once risen, punch down the dough and divide it into two equal portions.
13
On a lightly oiled surface, shape each portion into an oval about 12 inches long and 8 inches wide. Brush each with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon granulated sugar.
14
Create a crease down the center of each oval and fold them in half lengthwise, encasing the sugared surface.
15
Place the folded loaves on the prepared baking sheet, allowing adequate space between them. Cover and let them rise until puffy (approximately 30 to 35 minutes).
16
Preheat the oven to 375°F. Before baking, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon granulated sugar.
17
Bake the loaves for 20 to 25 minutes, until a wooden skewer inserted into the center comes out clean. If they begin to brown too much, cover them loosely with foil.
18
While the loaves are still warm, brush with remaining melted butter, and sprinkle with 1 to 1.5 tablespoons confectioners' sugar. Drizzle with 1 to 1.5 tablespoons of brandy or rum.
19
Once cooled, transfer to a wire rack. Wrap the stollen in plastic, then in foil, and store in a cool place for 2 to 3 days before serving, or freeze for up to 3 months.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive German Stollen?
Festive German Stollen is a traditional German Christmas bread rich in flavor and texture, known for its mix of dried fruits and nuts.
Where does Stollen originate?
Stollen originates from Germany, with notable regional variations from Dresden and Bavaria.
How many loaves does this recipe yield?
This recipe yields two generous loaves of Stollen.
How long should I marinate the fruit mixture?
The mixed candied fruits, raisins, currants, cherries, and citron should marinate in dark rum for at least 1 hour.
What type of yeast is required for this recipe?
This recipe requires 2 packages or 5.5 teaspoons of active dry yeast.
What temperature should the milk and butter mixture be?
The milk and butter mixture should be cooled until it is very warm, approximately 130°F, before adding to the flour.
How long does the dough need to rest initially?
After the initial mixing, the dough should rest for 15 minutes before adding the remaining flour.
How do I know if I have kneaded the dough enough?
The dough should be kneaded until it becomes light and springy, which takes about 5 minutes with a dough hook.
How long is the first rising period?
The dough should rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
What are the dimensions for shaping the Stollen?
Each portion of dough should be shaped into an oval approximately 12 inches long and 8 inches wide.
How is the signature Stollen shape achieved?
Create a crease down the center of the oval dough and fold it in half lengthwise to encase the buttered and sugared surface.
How long is the second rise after shaping?
The folded loaves should rise for approximately 30 to 35 minutes until they appear puffy.
What is the recommended baking temperature?
The Stollen should be baked in an oven preheated to 375°F.
How long does the Stollen take to bake?
The loaves typically bake for 20 to 25 minutes.
How can I prevent the bread from browning too much?
If the loaves begin to brown too quickly, cover them loosely with aluminum foil during the baking process.
How do I test if the Stollen is finished baking?
Insert a wooden skewer into the center; if it comes out clean, the bread is done.
What toppings are added after baking?
While warm, the loaves are brushed with melted butter, sprinkled with confectioners' sugar, and drizzled with brandy or rum.
How should I store the Stollen?
Wrap the cooled stollen in plastic then in foil, and store it in a cool place for 2 to 3 days before serving.
Can I freeze Festive German Stollen?
Yes, the Stollen can be frozen for up to 3 months.
How far in advance can I prepare this bread?
You can prepare the Stollen well in advance and freeze it for up to six weeks or store it for several days to let flavors develop.
What should I serve with Stollen?
It is traditionally served warm and pairs perfectly with coffee or hot chocolate.
What fruits are used in this specific recipe?
This recipe uses mixed candied fruit, golden raisins, currants, candied cherries, and diced citron.
How much flour is needed in total?
The recipe calls for a total of 5 cups of all-purpose flour.
What kind of alcohol is used for marinating the fruit?
Dark rum is used to marinate the fruit mixture.
Can I use brandy instead of rum for the final drizzle?
Yes, the recipe allows for either brandy or rum for the final drizzle.
What is the purpose of folding the dough?
Folding the dough lengthwise creates the traditional Stollen shape and helps encase the sugar and butter topping.
Do I need to grease the baking sheet?
Yes, you should lightly grease the baking sheet or line it with parchment paper.
How many eggs are used in the dough?
The dough requires 3 large eggs, which should be beaten before being added.
Does the recipe use salted or unsalted butter?
The recipe specifies unsalted butter for both the dough and the brushing.
How much sugar is used for the topping?
The recipe uses 4 tablespoons of granulated sugar and 2-3 tablespoons of confectioners' sugar for the topping.