Christmas Stollën (Makes 2 Loaves)
Christmas Stollën is a delightful holiday treat that combines the warmth of tradition with the joy of baking. This recipe yields two delectable loaves packed with flavors of almond paste, candied fruit, and spices. Share the holiday spirit with family and friends by gifting or savoring these delightful loaves.
Equipment
- Stand Mixer with Dough Hook
- – Baking Sheets
- Plastic wrap
- Toothpick
Ingredients
- For the Dough:
- 240 ml lukewarm whole milk
- 3 tsp active dry yeast
- 100 g sugar
- 500 g all-purpose flour *Note: Amount varies based on fruit/nut mixture.
- 1 large egg
- 2 large egg yolks
- 170 g unsalted butter very soft
- 2 tsp real vanilla extract
- Zest of 1 lemon
- 1 tsp salt
- 3/4 tsp ground cardamom
- 3/4 tsp ground mace preferred OR ground nutmeg
- 1/2 tsp cinnamon
- 227 g almond paste divided into 2 equal pieces
- For the Fruit/Nut Mixture:
- 255 g raisins
- 85 g candied lemon peel finely diced
- 85 g candied orange peel finely diced
- 85 g blanched slivered or sliced almonds
- 80 ml quality dark rum
- For Glazing/Dusting:
- 113 g unsalted butter melted
- Powdered sugar for generous dusting
Instructions
- For the Fruit/Nut Mixture:
- Put raisins, candied lemon peel, candied orange peel, and almonds in a bowl; pour the rum over. Stir well to combine and set aside to soak while preparing the dough.
- For the Dough:
- Stir the yeast and 2 tablespoons of sugar into warm milk. Let sit in a warm place for 10-15 minutes; until very frothy.
- In the bowl of your stand mixer, place flour, remaining sugar, eggs, vanilla, zest, salt, and spices. Stir with a spoon to combine. Add milk/yeast mixture and stir with a spoon to mix. With a dough hook attachment, knead the dough for 7-8 minutes. Slowly add butter until it's incorporated. Remove the dough ball and place it in a lightly oiled bowl. Cover loosely with plastic wrap and place in a warm spot to almost double; 1-2 hours.
- Punch down the dough and place it back in the bowl of the stand mixer. Add the drained fruit mixture and knead together until combined. See flour note. If dough is sticking to the bowl, add a small amount at a time until the dough pulls away.
- Turn the dough out onto a floured surface and divide it into 2 equal pieces. Press or roll out into an oval about 1 inch thick. Roll each piece of almond paste into a log the length of the ovals. Press gently into the middle of the dough. Fold the left side of the dough over to cover the almond paste. Fold the right side over on top of the left side so that the edge sits just left of the middle of the stollën. Pinch and tuck the top and ends of the dough to cover the paste. Using the bottom end of your palm, press down along the length of the dough towards the right of the center to create a divot and the characteristic “hump”.
- Place on a lined baking sheet and cover loosely with plastic wrap. Let rest in a warm place for 40-60 minutes; until puffy. Before baking, remove any raisins sticking out of the dough as they will burn.
- Bake in a preheated 350°F (175°C) oven for 30-40 minutes; until golden. Internal temperature of 190°F (88°C).
- Let stollëns rest for 5 minutes. Using a toothpick, poke holes all over the breads. Brush top and sides with melted butter. Immediately sprinkle with a generous amount of powdered sugar; rubbing it into the creases and down the sides.
- Let cool completely. Can dust again with sugar if desired.
- Notes:
- Almond Paste Recipe:
- 150g blanched almonds
- 150g sifted confectioner’s sugar
- 1 large egg white, lightly beaten
- 1/2 tsp almond extract (optional)
- Store airtight in the fridge for 1 month or freeze for up to 3 months.
- Conclusion:
- Christmas Stollën is more than just a holiday bread; it’s a symbol of warmth and togetherness. Sharing these homemade loaves with loved ones is a time-honored tradition that brings joy to the season. Whether you’re gifting them or savoring them at home, the rich flavors of almond paste, candied fruit, and spices will surely brighten your holiday celebrations.
Notes
Christmas Stollën embodies the spirit of the holiday season in every slice. These beautifully crafted loaves, infused with the richness of almond paste, the sweetness of candied fruit, and the warmth of aromatic spices, are a cherished tradition for many. Whether you’re continuing a long-standing family custom or starting a new one, the process of making and sharing these loaves is a celebration of love, togetherness, and the joy of giving. So, embrace the holiday spirit, and let the aroma of freshly baked Stollën fill your home with warmth and happiness.
Notes:
Be patient during the dough’s rising periods; it’s essential for the final texture.
Adjust the amount of flour based on the moisture in your fruit/nut mixture.
Don’t skip the step of removing any raisins sticking out of the dough before baking to prevent burning.
You can make your almond paste and candied orange peel from scratch for an extra personal touch.
Enjoy the tradition and flavors of Christmas with this delightful Stollën recipe!
Adjust the amount of flour based on the moisture in your fruit/nut mixture.
Don’t skip the step of removing any raisins sticking out of the dough before baking to prevent burning.
You can make your almond paste and candied orange peel from scratch for an extra personal touch.
Enjoy the tradition and flavors of Christmas with this delightful Stollën recipe!