Christmas Stollen, a traditional German holiday bread, is a delightful treat loaded with candied fruits, nuts, and a dusting of powdered sugar. This recipe allows you to bring the heartwarming flavors of Germany to your holiday table.
- Baking sheet
- Parchment paper
- 500 g all-purpose flour
- 1 packet 7g active dry yeast
- 150 g granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup warm milk 110°F or 43°C
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 200 g mixed candied fruits citrus peel, cherries, etc.
- 100 g chopped almonds
- 100 g raisins
- Zest of 1 lemon
- Zest of 1 orange
- Powdered sugar for dusting
- In a small bowl, dissolve the yeast and a pinch of sugar in the warm milk. Let it sit for about 5 minutes until foamy.
- In a large bowl, combine the flour, granulated sugar, salt, cinnamon, and nutmeg.
- Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and vanilla extract. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Punch down the dough and knead in the candied fruits, chopped almonds, raisins, and citrus zest.
- Shape the dough into an oval loaf and place it on the prepared baking sheet.
- Bake for 30-35 minutes or until the stollen is golden brown and sounds hollow when tapped on the bottom.
- Let the stollen cool on a wire rack. Once cooled, dust generously with powdered sugar.
Traditional Christmas Stollen can be made in advance and stored for several weeks, making it a perfect gift or addition to your holiday table.