Stollen is a yeast bread sprinkled with rum soaked candied fruit, candied citrus peels, raisins and almonds. It is traditionally eaten on Christmas morning in Germany. The manner in which the loaves are folded over represents the Christ child, swaddled tightly. The generous dusting of powdered sugar represents the newly fallen snow.

German Christmas Stollen

Recipe by Diane BeckerCourse: Uncategorized

Servings

servings

Ingredients

1 cup whole milk, heated to lukewarm
3 teaspoons active dry yeast
½ cup sugar
4 cups all purpose flour
1 large egg
2 egg yolks
1 ½ sticks butter, room temperature
2 teaspoon vanilla extract
1 teaspoon salt
¾ teaspoons ground cardamom
¾ teaspoons nutmeg
½ teaspoon cinnamon
¼ teaspoon allspice
8 ounces almond paste
2 cups candied fruit /citrus peel mixture
1 cup blanched,sliced almonds
2 cups raisins
Zest of 1 large lemon
1/3 cup dark rum or Cognac
GLAZE
1 stick butter, melted
Powdered sugar

Directions

Place the raisins, candied fruit/peel mixture and almonds in a small bowl.
Pour the rum over the fruit & nuts, mix well and set aside to rest.
In a medium size bowl, mix the yeast, lukewarm milk and 2 Tablespoons sugar together, stirring until yeast has dissolved. Let rest for 15 minutes It will get very frothy (expand) .
Put the flour, remaining sugar, salt, cardamom, nutmeg, cinnamon & allspice in the mixing bowl and whisk until combined.
Add the egg, egg yolks, butter, vanilla and lemon zest and milk/yeast mixture and stir until combined.
Knead the dough for 8 minutes if using a machine with a bread hook (such as Kitchen Aid) or for 12 minutes if kneading by hand. When done kneading, lightly oil a bowl, place the ball of dough in the bowl, cover with plastic wrap and place in a warm place until doubled in bulk ( approximately 1 hour).
Once the dough has doubled in size, remove it from the bowl to a lightly floured board. Punch down the dough and add the fruit and nut mixture, working it in with your hands. It will be sticky, so you may want to flour your hands a few times during the mixing process.
Once the fruit is well incorporated, cut the dough in half. Press each half into an oval shape about 1 inch thick.
Chop the almond paste into little cubes, divide in half and sprinkle ½ onto the middle of the dough.
10. Fold the left side of the dough over the middle and press gently. Now fold the right side of the dough over until it covers 2/3rds of the loaf, leaving a “divot” on top. Gently pinch the top layer to the layer beneath, creating a soft seal.
11. Place the 2 loaves on a parchment paper lined cookie sheet and bake in a preheated 350 degree oven for 35-40 minutes or until golden brown. Remove from oven and let rest for 5 minutes.
12. Poke holes over the top of the loaves with a toothpick. Brush the loaves with the melted butter and sprinkle with the powdered sugar.
13. Let cool completely. Wrap in plastic wrap, then foil and place it in a cool place for 2 weeks to “ripen”.
14. Before serving, generously dust with powdered sugar.