German Christmas Stollen
Difficulty: Medium
Time: 45 min. preparation time, 40 min. baking time
Nutrition: Calories ca 443 / Protein 7g / Carbohydr. 57g / Fat 21g
Ingredients (10 servings)
| 430 g | all-purpose flour |
| 10 g | dry yeast |
| 60 ml | water (lukewarm) |
| 40 g | sugar |
| 150 ml | milk |
| 1 tsp | cinnamon (ground) |
| 1 | vanilla bean (seeds) |
| 160 g | butter (soft) |
| 20 g | butter (melted) |
| 70 g | marzipan (cubed) |
| 2 cl | rum |
| 1 | lemon (zests) |
| 50 g | almond slivers |
| 50 g | diced candied orange |
| 50 g | diced candied lemon |
| 50 g | raisins |
| 50 g | confectioners’ sugar |
| salt | |
| flour for work surface |
Utensils
baking tray, oven, standing mixer or hand mixer with dough hooks, baking paper, rubber spatula (optional), sieve (optional), plastic wrap, large bowl, brush, small bowl, rolling pin
Wine Tip
Moscato d’Asti, 2013
This sweet wine lightly sparkles. Zesty orange and apricot notes capture holiday excitement while warm almond undertones are reminiscent of traditional German Christ Stollen.
Step 1
In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.
small bowl
60 ml water / 10 g dry yeast / 10 g sugar
Step 2
In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.
standing mixer or hand mixer
200 g all-purpose flour
Step 3
Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.
plastic wrap, large bowl, rubber spatula
150 ml milk
Step 4
Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.
standing mixture or hand mixer
230 g flour / 30 g sugar / 1 tsp cinnamon / 1 vanilla bean / 160 g butter / 70 g marzipan / 2 cl rum / 1 lemon / salt
Step 5
Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.
50 g almonds slivers / 50 g diced candied orange / 50 g diced candied lemon / 50 g raisins
Step 6
Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
rolling pin
flour for work surface
Step 7
Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.
baking paper, sieve, brush
20 g butter (melted) / 50 g confectioners’ sugar
