Stollen

🧂 Ingredients

• 500 g All-purpose flour(plus extra for dusting)
• 10 g Active dry yeast(or 20g fresh yeast)
• 150 ml Warm milk(around 40°C (105°F))
• 75 g Granulated sugar(for the dough)
• 1 teaspoon Salt
• 1 large Egg(at room temperature)
• 250 g Unsalted butter(softened, divided)
• 300 g Mixed dried fruits(e.g., raisins, currants, candied orange peel, candied lemon peel. Soaked in rum or fruit juice overnight.)
• 100 g Almonds(blanched and chopped, optional, for the dough)
• 200 g Marzipan(for the filling)
• 50 g Melted unsalted butter(for brushing after baking)
• for coating Powdered sugar(generous amount)

👨‍🍳 Instructions

1. 1

   Prepare the yeast mixture: In a small bowl, combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until frothy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the enriched dough: In a large mixing bowl, whisk together the flour, remaining granulated sugar, and salt. Make a well in the center. Add the frothy yeast mixture, the egg, and about half of the softened butter (125g).

   ⏱️ 15 minutes
3. 3

   Knead the dough: Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, or until smooth and elastic. Gradually incorporate the remaining softened butter (125g) during the last few minutes of kneading until fully absorbed.

   ⏱️ 15 minutes
4. 4

   First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size. The dough should feel light and airy.

   ⏱️ 1.5 - 2 hours
5. 5

   Incorporate fruits and almonds: Gently punch down the risen dough. Drain any excess liquid from the soaked dried fruits. Scatter the drained fruits and chopped almonds (if using) over the dough. Knead gently for a few minutes until they are evenly distributed throughout the dough. Be careful not to overwork the dough at this stage.

   ⏱️ 10 minutes
6. 6

   Shape the marzipan filling: Roll the marzipan into a log shape, roughly the length of your intended stollen.

   ⏱️ 5 minutes
7. 7

   Shape the stollen: Flatten the dough slightly into an oval shape. Place the marzipan log off-center on the dough. Fold one side of the dough over the marzipan, then fold the other side over, overlapping slightly to enclose the marzipan completely. Gently press the edges to seal. Shape the loaf into a characteristic stollen form, with a slight hump and a curved side.

   ⏱️ 10 minutes
8. 8

   Second rise: Place the shaped stollen on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes, or until slightly puffed up. Preheat your oven to 180°C (350°F).

   ⏱️ 30-45 minutes
9. 9

   Bake the stollen: Bake in the preheated oven for 50-60 minutes, or until golden brown and the internal temperature reaches around 90-95°C (195-205°F). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

   ⏱️ 50-60 minutes
10. 10

    Finish the stollen: While the stollen is still warm, brush it generously all over with the melted butter. Immediately dust it heavily with powdered sugar, ensuring an even, thick coating. Let it cool completely on a wire rack before slicing.

    ⏱️ 15 minutes (plus cooling time)

💡 Pro Tips

• ✓For authentic Dresden Stollen, ensure you are using high-quality ingredients and follow traditional methods. It is a protected geographical indication (PGI).
• ✓Stollen improves with age. It can be made several weeks in advance and stored wrapped in parchment paper and foil in a cool, dry place. The flavors meld and deepen.
• ✓Don't be shy with the powdered sugar coating; it helps preserve the bread and adds to the festive appearance.

🔄 Variations

• Omit the marzipan for a simpler fruit bread.
• Add poppy seeds to the dough for a different texture and flavor.
• Incorporate other dried fruits like cranberries, apricots, or figs.

🥗 Nutrition

Per serving