Hey, friends!
Are you in the holiday spirit? I absolutely am, and I’ve got a festive treat for you!
Today, I’m sharing my take on German Christmas Stollen.
This delicious bread is filled with fruits and nuts, and it’s dusted with powdered sugar—talk about festive!
It’s not just good; it’s a special holiday tradition you’ll want to share.
Let’s dive into this cozy recipe together!
Suggestions for Ingredient Substitution
Almond flour can be substituted with hazelnut flour or sunflower seed flour for those with almond allergies. These alternatives provide similar texture and fat content, maintaining the stollen’s richness. Adjust quantities slightly as absorption rates may differ.
For a non-alcoholic version, replace dark rum with apple juice or strong brewed tea. This substitution maintains moisture and adds flavor complexity without alcohol. Use an equal amount of liquid.
All-purpose flour can be swapped with a gluten-free flour blend for those with gluten sensitivities. Look for a blend formulated for yeasted breads, and add 1 teaspoon of xanthan gum if not already included. You may need to adjust liquid content slightly to achieve the right dough consistency.
| Preparation Time | 90-120 minutes |
| Cooking Time | 35-45 minutes |
| Total Time | 125-165 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5200-5800
- Protein: 70-80 g
- Fat: 250-300 g
- Carbohydrates: 740-800 g
Ingredients
- 150 grams almond flour
- 180 grams confectioner’s sugar
- 2 teaspoons almond extract
- 1 teaspoon rosewater
- 1 large egg white
- 2 oranges
- 4 lemons
- 1 cup water
- 2 cups sugar
- 250 grams raisins
- 125 grams slivered almonds
- 200 grams candied citrus peel
- 100 ml dark rum
- 235 ml lukewarm milk
- 25 grams sugar
- 9 grams instant yeast
- 480 grams all-purpose flour
- 175 grams sugar
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground mace (optional)
- 2 teaspoons vanilla extract
- 113 grams unsalted butter (1 1/2 sticks)
- Zest of 1 lemon
- 1 large egg
- 2 large egg yolks
- Molten butter (for soaking)
- Powdered sugar (for dusting)
Step 1: Prepare the Marzipan
Start by making the marzipan.
In a food processor, combine 150 grams of almond flour and 180 grams of confectioner’s sugar.
Pulse until well mixed.
In a separate bowl, mix together 2 teaspoons of almond extract, 1 teaspoon of rosewater, and 1 large egg white.
With the food processor running, pour this liquid into the almond flour mixture and process for around 30 seconds, or until a dough-like consistency forms.
Divide the marzipan into two equal pieces, each weighing 115 grams.
Wrap them tightly in plastic wrap and refrigerate until needed.
Step 2: Prepare Candied Citrus Peel
To make candied citrus peel, start by removing the peels from 2 oranges and 4 lemons, taking care to remove any excess fruit flesh and white pith.
Julienne the peels into long, thin strips.
Poach these strips in boiling water for 15 minutes, then drain and repeat for another 15 minutes.
In a medium saucepan, create a sugar syrup by combining 1 cup of water and 2 cups of sugar and bringing it to a gentle bubble.
Add the drained peels, reduce the heat to low, and simmer for 45 minutes, stirring occasionally.
Once the peels are translucent and soft, remove them from the syrup and toss them in granulated sugar to coat.
Shake off excess sugar with a fine mesh sieve and set the pieces on a rack placed over a baking sheet.
Let them dry at room temperature for 24 hours.
Step 3: Soak Fruit and Prepare Dough
Combine 250 grams of raisins, 125 grams of slivered almonds, and 200 grams of chopped candied citrus peel in a resealable container.
Pour in 100 ml of dark rum, mix well, cover, and allow the mixture to soak overnight.
The next day, in a bowl, whisk together 235 ml of lukewarm milk, 25 grams of sugar, and 9 grams (about 3 teaspoons) of instant yeast.
Let this sit for about 10 minutes until foamy.
In a stand mixer bowl, combine 480 grams of all-purpose flour, 175 grams of sugar, 1 teaspoon of kosher salt, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground cardamom, and 1 teaspoon of ground mace (optional).
Add the foamy milk mixture, 2 teaspoons of vanilla extract, 113 grams (1.5 sticks) of softened unsalted butter, the zest of 1 lemon, 1 large egg, and 2 large egg yolks to the dry ingredients.
Mix using dough hooks on medium speed for 5 to 8 minutes until a smooth, tacky dough forms.
Step 4: Incorporate Fruits and Shape the Dough
Transfer the dough to a lightly oiled bowl, cover it loosely with oiled plastic wrap, and let it rest at room temperature for about 1.5 hours, or until it puffs up.
After resting, mix in the soaked fruits and nuts until evenly incorporated.
If the dough seems too soft, add a little more flour.
Turn the dough out onto a heavily floured surface and divide it into two pieces.
Roll each piece into an oval shape, approximately 14 inches long.
Roll out one of the marzipan pieces into a log just shy of the oval dough’s length.
Place the marzipan log in the center of the oval dough, fold the dough over the marzipan, and pinch the ends shut to seal it inside.
Form a divot around the sides of the marzipan with your hands.
Step 5: Rise and Bake the Stollen
Lightly grease two sheets of plastic wrap and cover the stollen loosely on parchment paper set in a rimmed baking sheet.
Let them rise for another 1.5 hours at room temperature.
Preheat your oven to 350°F (175°C).
Bake the stollen for 35 to 45 minutes, or until they are deeply golden brown and puffed.
For accuracy, use a thermometer to check that the internal temperature has reached 190°F (87°C).
Step 6: Finish and Serve
Once baked, prick the loaves all over with a toothpick, making at least 50 holes per loaf.
Brush melted butter over the surfaces of the loaves, allowing them to absorb the butter.
Generously dust the loaves with powdered sugar until they resemble a light snowfall.
Let the stollen cool completely for at least 4 hours before slicing and serving.
Enjoy this flavorful, festive treat!
