Description
This traditional Stollen recipe is a festive German Christmas bread richly loaded with dried fruits, almonds, and a fragrant blend of spices. Soft, sweet, and beautifully braided, this bread is perfect for holiday celebrations or as a special treat any time during the cold season.
Ingredients
Scale
Yeast Mixture
- 1 1/4 tbsp Dry active yeast
- 1/4 cup Warm water (about 40.5°C or 105°F)
Dry Ingredients
- 5 1/2 cups All-purpose flour
- 1/4 cup Sugar
- 1/2 tsp Cinnamon powder
- 1/4 tsp Nutmeg powder
Wet Ingredients
- 5 oz Melted butter (salted butter recommended)
- 1 cup Whole milk
- 3 Eggs, lightly beaten
Fruit and Nuts
- 4 oz Dried currants (soaked in 1/4 cup rum)
- 7 oz Golden raisins (soaked in 1/4 cup orange juice)
- 4 oz Blanched almonds, sliced
- 4 oz Candied orange peel, chopped
- 2 oz Dried apricots, chopped
- Zest of 1 lemon
Topping and Glaze
- 2 tbsp Melted butter (for brushing on top)
- 3/4 cup Icing sugar
- 3-4 tbsp Milk
Instructions
- Activate the yeast: Whisk together the dry active yeast and warm water and set aside until frothy, about 5-10 minutes. This step ensures the yeast is alive and ready to leaven the bread.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, sugar, cinnamon powder, and nutmeg powder thoroughly to distribute the spices evenly throughout the dough.
- Combine wet and dry: Add the yeast mixture, beaten eggs, whole milk, and melted butter to the dry ingredients. Mix with a spatula until a shaggy dough forms, signaling it’s ready for kneading.
- Knead initial dough: Transfer the dough onto a floured surface and knead gently for 2-3 minutes to start developing the gluten structure.
- Add fruits and nuts: Incorporate the soaked currants, golden raisins, chopped apricots, candied orange peel, sliced almonds, and lemon zest into the dough.
- Final kneading: Knead the dough for an additional 10 minutes until all fruits and nuts are well mixed and the dough is smooth but slightly heavy. Using a stand mixer with a dough hook can simplify this process.
- First rise: Place the dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let it rest in a warm place for 1.5 to 2 hours, or until it has doubled in size.
- Divide and shape: Gently punch down the risen dough. On a floured surface, divide it into 6 equal pieces. Roll each piece into a 14-15 inch long log.
- Braid the logs: Gather 3 logs together, pinch at the top to join, and braid them carefully, tucking the ends under the braid. Repeat this to form two braided loaves.
- Second rise: Place the braids on a parchment-lined baking tray, cover with a kitchen towel, and allow to rise again until doubled, about 1 hour.
- Preheat the oven: While the dough is rising, preheat your oven to 180°C (350°F).
- Bake: Bake the braided breads for 35-40 minutes at 180°C or 350°F until golden brown and cooked through.
- Brush with butter: Immediately after baking, brush 2 tablespoons of melted butter over the hot breads to keep them moist and flavorful.
- Cool down: Allow the breads to cool completely on a wire rack before glazing.
- Prepare glaze and serve: Whisk together the icing sugar and milk to form a thick, smooth glaze. Pour this over the cooled stollen breads. Slice and enjoy your festive treat!
Notes
- For best flavor, soak dried fruits in rum and orange juice ahead of time.
- The dough is heavy and sticky due to the nuts and fruits; knead patiently or use a stand mixer with dough hook.
- If you prefer, you can substitute candied orange peel with store-bought for convenience.
- Letting the bread cool completely before glazing ensures the icing sets well.
- This recipe makes two braided loaves, perfect for gifting or sharing during the holidays.
Nutrition
- Serving Size: 1 slice (~70 g)
- Calories: 339 kcal
- Sugar: 24 g
- Sodium: 81 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 44 mg
