Homemade Christmas Stollen Recipe
This cake-like fruit bread is a Christmas classic! This homemade stollen is moist, tender, and speckled with rum-soaked dried fruits, chopped almonds, and candied citrus peels.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 2 loaves
- Category: Bread
- Method: Oven
- Cuisine: German, American
For the rum fruits and nuts:
- 1/2 cup raisins
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
- 1/2 cup dried cherries
- 1/2 cup candied lemon peel
- 1/2 cup candied orange peel
- 1 cup finely chopped almonds
- 1/2 cup dark rum
For the dough:
- 1 package active dry yeast (2 1/4 teaspoons)
- 3/4 cup lukewarm whole milk
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- zest of 1 clementine
- 1 teaspoon vanilla extract
- 1 oz marzipan
For the glaze:
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
Prepare the rum fruits and nuts:
- Soak the dried fruit. In a medium bowl, stir together the dried fruits, candied citrus peel, almonds, and rum. Set aside while you prepare the dough.
Prepare the dough:
- Proof the yeast. Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit for 10-15 minutes, until frothy.
- Add remaining ingredients. In a large bowl combine the flour, remaining sugar, egg, butter, spices, clementine zest and vanilla extract. Add the yeast/milk mixture and stir to combine.
- Knead. Knead the dough for about 5-6 minutes. Add the soaked fruit/nut mixture to the dough and knead for 3-4 more minutes.
- Proof. Lightly spray a clean bowl with oil, place the dough in it and cover with a clean kitchen towel or plastic wrap. Place it in a warm place to rise until nearly doubled in size (about 1 hour to 1 hour 30 min).
Assemble and Bake
- Prep your tools. Preheat your oven to 350°F and cover a baking pan with parchment paper.
- Knead and roll out. Knead the dough again and turn it out onto a lightly floured work surface and cut it in two equal halves. Press or roll each piece into an oval (about 1 inch thick).
- Add marzipan and shape the dough. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold the right side over on top of the left side so that the edge of it doesn’t fold all the way over to the left edge of the stollen. Create a hump with your hands. (Note that this recipe makes 2 loaves of stollen so you are shaping two loaves here.)
- Bake. Place the stollen on the prepared baking sheet and bake for 45-50 minutes, until golden-brown.
- Cool. Take it out of the oven and let it sit for 5 minutes.
Add the Icing
- Add butter. Brush the stollen with the melted butter while it’s still hot.
- Sprinkle with confectioners sugar. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides.
- Let the stollen cool completely. You may want to add more powdered sugar once cooled.
Keywords: stollen bread, stollen cake, german stollen, marzipan stollen