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Traditional Christmas Stollen Bread Recipe

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  • Author: Mia
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 4 loaves (approximately 24 slices total)
  • Category: Bread
  • Method: Baking
  • Cuisine: German

Description

This traditional Christmas Stollen recipe features a rich, yeast-leavened bread studded with a medley of dried fruits, almonds, and aromatic spices. Soaked in rum and orange juice, the fruits impart a moist, fruity sweetness, while the dough is enriched with butter and egg yolks, creating a tender crumb. Baked to a golden brown and finished with a spiced sugar glaze and a dusting of powdered sugar, these festive loaves are perfect for holiday celebrations and improve in flavor when allowed to rest for several days.

Ingredients

Scale

Dried Fruit Mixture

  • 1/3 cup dark raisins
  • 1/3 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup diced candied orange peel, or apricots cut into 1/4-inch dice
  • 2/3 cup dried cranberries, cherries or other tart dried fruit cut into 1/4-inch pieces
  • 1 cup whole almonds, with or without skins
  • 1/2 cup dark rum or brandy
  • 1/4 cup orange juice

Dough

  • 5 cups (600g) all-purpose flour, divided, plus more as needed
  • 2 1/4 teaspoons (1 packet) instant dry yeast
  • 1 1/4 cups warm milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Finely grated zest of 1 lemon
  • 1 cup (2 sticks) unsalted butter, softened at room temperature
  • 2 large egg yolks, at room temperature
  • 1/3 cup sugar
  • 2 teaspoons oil, to coat the bowl

Spiced Sugar Glaze

  • 1/2 cup sugar
  • 1 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 6 tablespoons unsalted butter, melted
  • About 1 cup powdered sugar (for serving)

Instructions

  1. Soak the Fruit: In a medium bowl, combine all dried fruits with dark rum or brandy and orange juice. Let soak overnight for maximum flavor. Alternatively, microwave for 2 minutes uncovered until warm, cover, and soak for at least 1 hour. Note that almonds are not soaked.
  2. Prepare the Sponge: In the stand mixer bowl with paddle attachment, mix 2 cups of flour and the yeast on low speed just to combine. Add warm milk and increase speed to medium-high. Beat for 1 minute to form sponge. Cover with plastic wrap and place in a warm spot to rise for 1 hour until bubbly and risen.
  3. Mix Dry Ingredients: In a large bowl, whisk together the remaining 3 cups of flour, salt, cardamom, cloves, and nutmeg. Set aside.
  4. Combine Dough Ingredients: Return sponge to the mixer bowl, fit with paddle attachment, and mix on medium speed. Add lemon zest and blend. Add softened butter 2 tablespoons at a time, mixing to incorporate thoroughly. Add egg yolks and beat until mixed. Blend in sugar.
  5. Add Flour and Knead Dough: Switch to low speed and gradually add 2 1/2 cups of the flour-spice mixture. Once the dough becomes stiff, switch to dough hook attachment and knead on low for 4–6 minutes. Then add remaining flour mixture 2 tablespoons at a time, scraping down sides as needed. Continue kneading for 4–6 more minutes until dough is soft and pulls away from the bowl sides.
  6. First Rise: Coat a large bowl with vegetable oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Cover with plastic wrap and let rise in a warm place for 1 1/2 hours or until doubled. In cooler kitchens, this may take longer.
  7. Incorporate Fruit and Almonds: Drain soaked fruits. Using one hand to steady the dough bowl, knead in the fruit and almonds with the other hand until mostly incorporated. Transfer dough to a floured surface and gently knead for 1–2 minutes until fruit and nuts are evenly distributed. Let dough rest for 10 minutes to relax.
  8. Shape the Loaves: Line two baking sheets with parchment paper. Divide dough into four equal pieces. Flatten one piece into an 8-inch round. Fold one-third of the dough toward the center, then fold the opposite flap over it, leaving about a 1-inch gap to form a ridge. Cup hands and taper the ends to form an oval-shaped loaf with a ridge on top. Repeat with remaining pieces. Place loaves spaced 3 inches apart on prepared sheets.
  9. Second Rise: Cover loaves loosely with plastic wrap and let rise in a warm place about 1 hour until doubled in size.
  10. Preheat the Oven: About 20 minutes before loaves finish their second rise, preheat oven to 350°F (175°C).
  11. Bake the Loaves: Place loaves in oven and bake for 25 minutes. Swap top and bottom baking sheets and rotate each pan 180 degrees. Bake an additional 15–20 minutes until golden brown and an internal temperature of 190°F (88°C) is reached. If browning too fast, loosely cover with foil.
  12. Prepare Spiced Sugar Glaze: In a small bowl, mix sugar with ginger and nutmeg.
  13. Glaze and Cool: Remove loaves from oven and cool 10 minutes on pans. Brush warm loaves generously with melted butter, then sprinkle the spiced sugar evenly over them. Let cool completely on wire racks set over baking sheets.
  14. Storage and Serving: Once fully cooled, wrap loaves tightly in plastic wrap then foil. Store in a cool, dry place (not in refrigerator) for at least 3 days to allow flavors to mature and for up to 2 weeks. Before serving, dust heavily with powdered sugar through a strainer. Serve plain or with butter, honey, or jam as desired.

Notes

  • Soaking the dried fruit overnight develops deeper flavors but microwave soaking is a faster alternative.
  • Using instant dry yeast simplifies the sponge preparation, but if using active dry yeast, allow it to bloom in warm milk before mixing with flour.
  • The dough should be soft but not sticky; add flour sparingly to achieve the right consistency.
  • Final proofing time may vary depending on kitchen temperature; look for dough doubling in size.
  • The loaves improve with resting for several days before slicing and serving to allow the flavors to meld.
  • Keep stored loaves outside the fridge to maintain texture—refrigeration can dry the bread.
  • Use a thermometer to ensure perfect doneness; the ideal internal temperature is 190°F (88°C).
  • Feel free to substitute brandy for rum and candied orange peel for dried apricots depending on preference.

Nutrition

  • Serving Size: 1 slice (about 70g)
  • Calories: 280 kcal
  • Sugar: 12 g
  • Sodium: 210 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://mealsbymia.com/traditional-christmas-stollen-bread-recipe/