Festive Stollen Sugar Loaf
Indulge in the delightful flavors of the holiday season with this Festive Stollen Sugar Loaf. This traditional German sweet bread is enriched with a beautiful blend of dried fruits, spices, and marzipan, creating a symphony of tastes and aromas that evoke the warmth of Christmas gatherings. As it bakes, your kitchen will fill with the sweet and spicy scent of ginger, allspice, and cinnamon, making this loaf an irresistible holiday treat. Perfect for sharing with family and friends or serving at festive gatherings, each slice is a taste of celebration and joy. Allow this loaf to cool and generously dust it with icing sugar for a beautiful finishing touch.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
active dry yeast
1 tablespoon (dissolved in warm milk)
warm milk
2/3 cup (at 110 degrees F (45 degrees C))
large egg
1 (beaten)
white sugar
1/3 cup (measured)
salt
1/2 tablespoon (measured)
butter
1/3 cup (softened)
bread flour
2 1/2 cups (divided)
currants
1/3 cup (measured)
sultana raisins
1/3 cup (measured)
candied red cherries
1/3 cup (quartered)
diced candied peel
2/3 cup (measured)
ginger
1 teaspoon (ground)
allspice
1 teaspoon (ground)
marzipan
6 ounces (rolled into a rope)
icing sugar
1 tablespoon (for dusting)
ground cinnamon
1 teaspoon (for sprinkling)
Instructions
1
In a small bowl, dissolve the active dry yeast in the warm milk, then let it stand until creamy, which should take about 10 minutes.
2
In a large mixing bowl, combine the yeast mixture with the egg, white sugar, salt, softened butter, and 2 cups of bread flour. Beat the mixture well until smooth.
3
Gradually add the remaining flour, 1/4 cup at a time, stirring well after each addition until the dough starts to come together.
4
Once the dough begins to form, turn it out onto a lightly floured surface. Knead in the currants, sultana raisins, quartered candied cherries, diced candied peel, ginger, and allspice until the dough is smooth, which should take about 8 minutes.
5
Place the kneaded dough in a lightly oiled large bowl, turning it to ensure it is well coated with oil. Cover the bowl with a damp cloth and set it in a warm place to rise until doubled in size, approximately 1 hour.
6
After the dough has risen, lightly grease a cookie sheet. Deflate the dough gently and turn it out onto a floured surface.
7
Roll the marzipan into a long rope and place it in the center of the dough. Fold the dough over the marzipan, pinching the seams together well to seal the filling inside.
8
Position the loaf seam side down on the prepared baking sheet. Cover it with a damp cloth and allow it to rise again until it has doubled in volume, about 60 minutes.
9
Preheat your oven to 350 degrees F (175 degrees C).
10
Once preheated, bake the loaf in the oven for 10 minutes. Then, reduce the heat to 300 degrees F (150 degrees C) and continue baking for another 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
11
Once baked, remove the loaf from the oven and allow it to cool on a wire rack. Finally, dust the cooled loaf generously with icing sugar and sprinkle it lightly with ground cinnamon before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Festive Stollen Sugar Loaf?
Festive Stollen Sugar Loaf is a traditional German sweet bread enriched with dried fruits, spices, and a marzipan center, specifically prepared for the holiday season.
What are the main ingredients in Festive Stollen Sugar Loaf?
The main ingredients include active dry yeast, warm milk, egg, white sugar, butter, bread flour, currants, raisins, candied cherries, candied peel, ginger, allspice, marzipan, and icing sugar.
How long does it take to activate the yeast?
The active dry yeast should be dissolved in warm milk and allowed to stand for about 10 minutes until it becomes creamy.
What temperature should the milk be for the yeast?
The milk should be warmed to approximately 110 degrees F (45 degrees C) to properly activate the yeast without killing it.
What type of flour is best for this recipe?
Bread flour is used in this recipe to provide the necessary structure and chewiness for the sweet loaf.
How much marzipan is used in this recipe?
This recipe calls for 6 ounces of marzipan, which is rolled into a rope and placed in the center of the dough.
How long should the dough rise initially?
The kneaded dough should rise in a warm place for approximately 1 hour or until it has doubled in size.
What is the duration for the second rise?
After the loaf is shaped and filled with marzipan, it should rise again for about 60 minutes until it doubles in volume.
What are the baking temperatures for Stollen?
The loaf is first baked at 350 degrees F (175 degrees C) for 10 minutes, then the temperature is reduced to 300 degrees F (150 degrees C) for the remainder of the time.
How long is the total baking time?
The total baking time is approximately 40 to 50 minutes: 10 minutes at the higher temperature and 30-40 minutes at the lower temperature.
How can I tell if the Stollen is fully baked?
The loaf is done when it is golden brown and produces a hollow sound when tapped on the bottom.
What fruits are included in this Stollen recipe?
The recipe includes currants, sultana raisins, quartered candied red cherries, and diced candied peel.
What spices give the Stollen its festive aroma?
Ground ginger, allspice, and a final sprinkle of ground cinnamon provide the holiday scent and flavor.
Do I need to knead the dough?
Yes, the dough should be kneaded on a lightly floured surface for about 8 minutes until it is smooth.
When should I add the dried fruits and peel?
The currants, raisins, cherries, and candied peel should be kneaded into the dough once it begins to form, before the first rise.
How do I incorporate the marzipan?
Roll the marzipan into a rope, place it in the center of the deflated dough, fold the dough over it, and pinch the seams to seal it inside.
Should the dough be covered while rising?
Yes, the dough should be covered with a damp cloth during both rising periods to prevent it from drying out.
How do I finish the loaf after it is baked?
Allow the loaf to cool on a wire rack, then dust it generously with icing sugar and a light sprinkle of cinnamon.
Can I use regular raisins instead of sultanas?
Yes, regular raisins can be used as a substitute for sultana raisins if needed.
How much butter is required for the dough?
The recipe requires 1/3 cup of softened butter.
What is the purpose of the initial 350 degree oven temperature?
The higher initial temperature helps with the initial oven spring and setting the crust of the bread.
Does the recipe require a specific egg size?
The recipe specifies one large egg, which should be beaten before being added to the mixture.
How much ginger and allspice is used?
The recipe uses 1 teaspoon of ground ginger and 1 teaspoon of ground allspice.
Is the baking sheet greased?
Yes, the cookie sheet should be lightly greased before placing the loaf on it for the second rise and baking.
What should I do if the dough is too sticky?
You can gradually add the remaining flour 1/4 cup at a time until the dough is manageable and starts to come together.
Can I use a stand mixer for the dough?
While the instructions describe manual mixing and kneading, a stand mixer with a dough hook can be used for the beating and kneading steps.
Why is icing sugar used at the end?
Icing sugar provides a traditional snowy appearance and a touch of sweetness to the crust of the Stollen.
Can I make this bread ahead of time?
Yes, Stollen is often better after a day or two as the flavors of the fruit and spices meld together.
What should I do with the dough seams?
You must pinch the seams together well to seal the marzipan inside and then place the loaf seam-side down on the baking sheet.
How much icing sugar is needed for dusting?
One tablespoon of icing sugar is generally sufficient for a generous dusting over the cooled loaf.