| Prep: 30 mins | Cook: 1 hour | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 445 | 15g | 7g | 66g |
| sugars | fibre | protein | salt |
| 25g | 2g | 8g | 0.20g |
About Stollen
Welcome, enthusiasts of exceptional edibles, to an exploration of Stollen, a traditional German Christmas bread that beautifully balances the tartness of dried fruit with the understated sweetness of a tender, yeasted dough. This delightfully rustic loaf is best described as a journey of taste and texture, with each slice revealing a heart rich with candied citrus peel, chopped dried fruit steeped in rum or brandy, and a whisper of aromatic spices such as cinnamon, nutmeg and cloves. Much like Italian Panettone or Dresdner Christstollen, Stollen holds an esteemed seat at the festive table, one that is treasured by many a European household.
The Origins of Stollen
Stollen owes its beginning to the Saxony region of Germany, but its fame has since spread worldwide as a holiday staple. The bread’s history can be traced back to the 14th century when it was largely a plain, austere affair due to the Advent fasting decrees. However, over time, the bread gradually evolved, packed with luxurious ingredients such as butter, enriching milk, aromatic vanilla, and a smorgasbord of fruits and nuts.
Stollen – A Rich Tapestry of Flavours
The distinctive shape of Stollen is instantly recognisable—a humped loaf dusted with a snowy layer of powdered sugar reminiscent of the Christ Child’s swaddling clothes as per tradition. But what truly sets this bread apart and makes it a star in its own right, is the beautiful medley of ingredients within.
The dough begins humbly, with active dry yeast stirred into lukewarm milk with a pinch of sugar, laying the strong foundation upon which this bread is built. As the yeast froths and ferments, it’s mixed with the wet ingredients – melted unsalted butter and a beaten egg, along with the sugar, salt, and a touch of vanilla for that signature, underlying sweetness.
The dry ingredients then join the assembly, incorporating all-purpose flour to create a soft, pliable dough ready to cradle the star ingredients— a colorful blend of candied citrus peel, and a mix of dried fruit such as cranberries or raisins. These fruit are not merely dusted off and dropped into the dough, oh no. They are, instead, luxuriously soaked in six tablespoons of rum or brandy, imbibing each little morsel with a beautiful aroma and nuanced flavor.
Chopped almonds add a delightful crunch, a textural contrast to the soft chewiness of the fruit. A hint of ground cinnamon, nutmeg, and cloves lend the loaf a warmth, a gentle hug of spice that elevates it from a simple bread to a dessert worth savoring. Once baked to perfection, the loaf is ceremoniously brushed with melted butter and dusted with a copious cloud of powdered sugar, an echo of the first winter snow.
While the bread is heavenly on its own, it pairs exceptionally well with a simple slathering of butter, its richness further amplified with a hot cup of mulled wine or a glass of Sauternes.
In the world of festive breads, Stollen holds its own— a merry symphony of flavors and textures, inviting us all into the joyful dance of holiday feasting.
What You’ll Need
- 1/2 cup of lukewarm milk
- 2 1/4 teaspoons of active dry yeast
- 1/4 cup of granulated sugar
- 1 large egg
- 1/2 stick of unsalted butter, melted
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla extract
- 2 1/2 cups of all-purpose flour
- 1/2 cup of chopped candied citrus peel
- 1/2 cup of chopped dried fruit (like cranberries or raisins)
- 6 tablespoons of rum or brandy
- 1/4 cup of chopped almonds
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/2 cup of powdered sugar, for dusting
- 1/2 stick of melted butter, for brushing
Method
Step One
In a small bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Step Two
In a large mixing bowl, combine the granulated sugar, large egg, melted unsalted butter, and vanilla extract. Mix these ingredients until they all come together.
Step Three
After the yeast mixture becomes frothy, add it to the large mixing bowl along with the salt and mix well.
Step Four
Gradually add the all-purpose flour to the mixture, stirring well to combine. Once the dough comes together, turn it out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Step Five
While the dough is resting, in another bowl, combine the chopped candied citrus peel, chopped dried fruit, rum or brandy, chopped almonds, ground cinnamon, ground nutmeg, and ground cloves. Mix well to combine.
Step Six
Roll out the dough into a rectangular shape. Spread the fruit and nut mixture evenly over the dough, then roll the dough tightly into a loaf shape, making sure to seal the edges.
Step Seven
Place the dough on a parchment-lined baking sheet and let it rise for about 2 hours. Preheat your oven to 350F (175C) towards the end of the rising time.
Step Eight
Bake the stollen in your preheated oven for about 45 minutes or until it turns golden brown. Once cooked, remove the stollen from the oven and immediately brush it with melted butter.
Step Nine
After brushing with butter, dust the warm stollen with powdered sugar. Let it cool before slicing and serving. Enjoy your homemade Stollen!
