German Christmas Stollen

German-Christmas-Stollen-7
This recipe reminds me of my grandmother’s stollen – a wonderful German Christmas classic, rich and full of flavor.

 

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 gall-purpose flour
10 gdry yeast
60 mlwater (lukewarm)
40 gsugar
150 mlmilk
1 tspcinnamon (ground)
1vanilla bean (seeds)
160 gbutter (soft)
20 gbutter (melted)
70 gmarzipan (cubed)
2 clrum
1lemon (zests)
50 galmond slivers
50 gdiced candied orange
50 gdiced candied lemon
50 graisins
50 gconfectioners’ 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

German Christmas Stollen

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

German Christmas Stollen

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

German Christmas Stollen

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

German Christmas Stollen

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

German Christmas Stollen

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

German Christmas Stollen

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

German Christmas Stollen

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