Stollen Recipe
Looking for a delicious holiday treat? Why not try your hand at making stollen! This traditional German bread is crammed full of fruit, nuts, and spices and is the perfect way to celebrate the festive season. Plus, it's not as difficult to make as you might think. Give our recipe a try and see for yourself!
Ingredients
- 4 cups flour ***NOTE: Amount will vary depending on how much liquid is in your fruit/nut mixture. Be sure to drain any excess liquid. Add more flour as needed if dough is too wet.
- 1 teaspoon salt
- 1/4 cup + 2 tbsp sugar
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground mace
- 1 cup whole milk warmed
- 1 1/4 sticks unsalted butter melted
- 1 tbsp + 1/2 tsp active dry yeast dissolved in 1/4 cup warm water
- 3 large eggs lightly beaten
- 1 1/2 cups golden raisins soaked in 1/4 cup fresh orange juice
- 1 1/4 cup dried currants soaked in 1/4 cup Cognac
- 1 cup almonds blanched and coarsely chopped
- 2/3 cup candied citron diced
- 1/3 cup candied orange peel
- 1/3 cup dried apricots diced
- zest of 1 lemon Finely grated
Icing:
- 3 cups confectioners' sugar
- 5 tbsp whole milk
Optional:
- Vegetable oil for greasing the bowl
Instructions
- Mix flour, sugar, salt, mace, and nutmeg in a large mixing bowl. Add the melted butter and the milk. Add the yeast mixture together with the eggs.
- Transfer the dough to a lightly floured surface, and knead until it turns smooth.
- Drain the currants and the raisins. Then gradually incorporate citron, orange peel, lemon zest, apricots, raisins, currants, and almonds. Continue to knead the dough until fully incorporated.
- This will take about 10 minutes. Add more flour and knead if the dough is sticky.
- Put the dough in a lightly greased bowl. Allow it to rest for 1 to 2 hours covered with plastic in a warm area or until the volume has doubled.
- Once the dough is ready, remove the air and divide it into 6 equal pieces.
- Make a 15-inch-long log out of each component. Place three logs in a braid and on a baking sheet lined with parchment paper.
- Repeat the process with the remaining 3 logs.
- Cover with plastic and allow it to rise for another two hours or until it has doubled in size.
- Preheat your oven to 350 degrees F—Bake stollen for 35 to 40 minutes, or until golden brown. Allow to cool on a wire rack fully.
Icing:
- Meanwhile, combine milk and confectioners' sugar in a mixer. This will be your bread's icing and drizzle it on top of the stollen just before serving.
Notes
For storing leftover stollen, you can wrap it in a plastic or an airtight container at room temperature for up to 3 days.
If you run out of time to make icing for the bread, you can just dust it with powdered sugar instead.
If you run out of time to make icing for the bread, you can just dust it with powdered sugar instead.
Nutrition
Calories: 633kcalCarbohydrates: 147gProtein: 10gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 57mgSodium: 453mgPotassium: 862mgFiber: 7gSugar: 68gVitamin A: 962IUVitamin C: 3mgCalcium: 190mgIron: 2mg
Tried this recipe?Let us know how it was!