Stollen

WHY THIS RECIPE WORKS

Stollen is a traditional German Christmas bread that is rich, dense, and packed with dried fruits, nuts, and often marzipan. The combination of a long fermentation period and the addition of spices gives it a deep, complex flavor. The dough, enriched with butter and milk, is tender and moist, while the powdered sugar coating adds a delightful sweetness. This bread improves in flavor as it sits, making it perfect for holiday gifting or serving at festive gatherings.

INGREDIENTS

For the Dough:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 3/4 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup raisins
• 1/2 cup chopped dried apricots
• 1/2 cup chopped candied citrus peel
• 1/2 cup slivered almonds
• 1/2 cup chopped marzipan (optional)

For the Topping:

• 1/2 cup unsalted butter, melted
• 1 cup powdered sugar

HOW TO MAKE THIS RECIPE

For the Dough:

1. Prepare the Fruit Mixture:
   • In a bowl, combine the raisins, chopped dried apricots, and candied citrus peel. Soak in a little rum or warm water for about 30 minutes to plump up the fruits, then drain well.
2. Mix Dry Ingredients:
   • In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, cardamom, and nutmeg.
3. Mix Wet Ingredients:
   • In a separate bowl, whisk together the milk, melted butter, eggs, vanilla extract, and almond extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
5. Incorporate Fruits and Nuts:
   • Knead in the soaked and drained fruits, slivered almonds, and chopped marzipan (if using) until evenly distributed.
6. First Rise:
   • Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
7. Shape the Dough:
   • Punch down the dough and turn it out onto a lightly floured surface. Shape it into a rectangle and fold it in half lengthwise to create the traditional stollen shape.
8. Second Rise:
   • Place the shaped dough onto a parchment-lined baking sheet, cover, and let it rise for another 30-45 minutes.
9. Bake the Stollen:
   • Preheat the oven to 350°F (175°C). Bake the stollen for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

For the Topping:

1. Butter and Powdered Sugar Coating:
   • While the stollen is still warm, brush it generously with melted butter. Sift powdered sugar over the top to coat it completely. Repeat the powdered sugar coating once more when the stollen has cooled completely.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I make this without marzipan? A: Yes, marzipan is optional. If you prefer, you can leave it out or substitute with more dried fruit or nuts.

Q: Can I use other dried fruits? A: Absolutely! Feel free to use your favorite dried fruits such as cranberries, cherries, or figs.

Q: How long does stollen keep? A: Stollen improves with age and can be stored for several weeks in an airtight container, wrapped in plastic wrap and foil.

Q: Can I freeze stollen? A: Yes, stollen freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw it in the refrigerator before serving.

EXPERT TIPS

• Longer Rising Time: If possible, let the dough rise slowly in the refrigerator overnight for more developed flavors.
• Spice Mix: Customize the spice mix to your preference. You can add ground cloves, allspice, or ginger for a different flavor profile.
• Powdered Sugar: Be generous with the powdered sugar coating for a true traditional look and taste.

HOW TO STORE THIS RECIPE

• At Room Temperature: Store the stollen wrapped in plastic wrap and foil, in an airtight container, for up to two weeks. The flavor improves over time.
• In the Freezer: Wrap the stollen tightly in plastic wrap and aluminum foil and freeze for up to three months. Thaw in the refrigerator before serving.