German Christmas Stollen

Ingredients

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 2 1/4 teaspoons (1 packet) active dry yeast 2 1/4 teaspoons (1 packet) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1/2 cup (75g) raisins 1/2 cup (75g) raisins
• 1/2 cup (75g) currants 1/2 cup (75g) currants
• 1/4 cup (40g) candied citrus peel 1/4 cup (40g) candied citrus peel
• 1/2 cup (60g) slivered almonds 1/2 cup (60g) slivered almonds
• 1/4 cup (60ml) dark rum or orange juice 1/4 cup (60ml) dark rum or orange juice
• 1/2 cup (113g) almond paste 1/2 cup (113g) almond paste
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 7g)
• Carbohydrates: 48g (Sugars: 18g)
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, cinnamon, nutmeg, and cardamom.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, softened butter, and eggs to the dry ingredients. Mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
6. 6.
   In a small bowl, combine the raisins, currants, candied citrus peel, slivered almonds, and rum (or orange juice). Let it soak for 15 minutes.
7. 7.
   Punch down the risen dough and roll it out into a rectangle shape.
8. 8.
   Spread the almond paste evenly over the dough, leaving a border around the edges.
9. 9.
   Drain the soaked fruit mixture and sprinkle it over the almond paste.
10. 10.
    Roll the dough tightly from one long side to form a log shape, tucking in the ends.
11. 11.
    Place the Stollen on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
12. 12.
    Preheat the oven to 350°F (180°C).
13. 13.
    Bake the Stollen for 30-35 minutes until golden brown.
14. 14.
    Remove from the oven and immediately brush the top with melted butter.
15. 15.
    Let the Stollen cool completely, then dust generously with powdered sugar before serving.

Treat your ingredients with care...

• Almond Paste — If you can't find almond paste, you can make your own by blending blanched almonds and powdered sugar in a food processor until smooth.
• Candied Citrus Peel — If you prefer a stronger citrus flavor, you can substitute candied lemon or orange peel for the candied citrus peel.
• Dark Rum — If you don't consume alcohol, you can replace the dark rum with orange juice for a non-alcoholic version.
• Slivered Almonds — Toasting the slivered almonds before adding them to the fruit mixture will enhance their flavor and add a delightful crunch to the Stollen.
• Active Dry Yeast — Make sure your yeast is fresh and active to ensure a good rise. If unsure, proof the yeast by dissolving it in warm milk with a pinch of sugar and waiting for it to become frothy before adding it to the dough.

Tips & Tricks

• For a richer flavor, you can soak the dried fruits in rum or orange juice overnight before using them in the recipe.
• Allow the Stollen to cool completely before dusting with powdered sugar to prevent it from melting into the bread.
• Stollen tastes even better after a day or two, as the flavors have time to meld together. Wrap it tightly in plastic wrap and store at room temperature.
• If you prefer a softer crust, you can brush the Stollen with melted butter immediately after removing it from the oven and cover it with a clean kitchen towel until cooled.
• To make mini Stollen, divide the dough into smaller portions and shape them individually, adjusting the baking time accordingly.

Serving advice

Serve the German Christmas Stollen in thick slices, either as is or lightly toasted. It pairs wonderfully with a cup of hot tea or coffee. For an extra festive touch, serve it on a decorative platter and garnish with fresh cranberries and a sprig of mint.

Presentation advice

To present the German Christmas Stollen, place it on a wooden cutting board or a festive serving platter. Dust it generously with powdered sugar, allowing some to fall around the loaf for an elegant snowy effect. You can also tie a red ribbon around the Stollen for a festive touch.