Description
Traditional Christmas Stollen is a festive German bread packed with a rich mixture of dried fruits, nuts, and warm spices, steeped in rum and orange juice for extra flavor. This bread dough is enriched with butter and egg yolks, then shaped into beautifully ridged loaves, baked to golden perfection, brushed with melted butter, and coated with spiced sugar and powdered sugar for a festive finish. Ideal for holiday celebrations, it improves in flavor after a few days, making it perfect for prepping ahead.
Ingredients
Scale
Fruit Soak
- 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 (for coating bowl)
Finishing Sugar & Butter
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
- About 1 cup powdered sugar (for serving)
Instructions
- Soak the Dried Fruit: In a medium bowl, combine all dried fruit with the rum and orange juice. Let soak overnight, or microwave uncovered for 2 minutes until warm, then cover and soak at least 1 hour. Almonds remain unsoaked.
- Make the Sponge: Add 2 cups flour and yeast to a stand mixer bowl fitted with the paddle attachment. Stir lightly to combine. Pour in warm milk and beat on medium-high for 1 minute. Cover with plastic wrap and let rise in a warm spot for 1 hour until bubbly and risen.
- Mix Flour and Spices: In a large bowl, whisk remaining 3 cups flour with salt, cardamom, cloves, and nutmeg.
- Combine Sponge and Dough Ingredients: Return sponge bowl to mixer, add lemon zest and mix at medium speed. Add softened butter in 2 tablespoon increments, beating each in until thick batter forms. Beat in egg yolks, then sugar. On low speed, gradually add 2 1/2 cups of the flour-spice mix until dough is stiff and shaggy.
- Knead the Dough: Switch to dough hook, knead on low for 4-6 minutes, then incorporate remaining flour-spice mixture 2 tablespoons at a time, kneading another 4-6 minutes until dough is soft and pulls from bowl sides.
- First Rise: Coat a large bowl with oil. Shape dough into a ball, place in bowl, turning to coat with oil. Cover and let rise in warm place 1 1/2 hours until doubled. Cooler kitchens may require more time.
- Incorporate Soaked Fruit and Almonds: Drain fruit, steady the dough bowl, knead fruit and almonds into dough by hand. Transfer to floured work surface and knead 1-2 minutes until fully combined. Rest dough 10 minutes to relax.
- Shape the Loaves: Line 2 baking sheets with parchment. Divide dough into 4 pieces. Flatten one into an 8-inch round. Fold one-third dough towards center, then fold opposite flap over, leaving a 1-inch gap to create a ridge. Shape into an oval with tapered ends by cupping hands around dough. Repeat and place loaves 3 inches apart on sheets.
- Second Rise: Cover loaves loosely with plastic wrap. Let rise in warm place 1 hour until doubled.
- Preheat Oven: About 20 minutes before rising completes, preheat oven to 350°F (175°C).
- Bake the Loaves: Bake loaves on center racks for 25 minutes. Swap baking sheets top to bottom and rotate 180°, bake another 15-20 minutes, until golden brown and internal temperature reaches 190°F. Cover with foil if browning too fast. Cool 10 minutes on baking sheets.
- Brush with Butter and Sugar: Stir sugar, ginger, and nutmeg together. While loaves are warm, brush tops and sides with melted butter, then sprinkle with spiced sugar mixture. Cool completely on wire racks set over baking sheets.
- Store and Serve: Wrap cooled loaves tightly in plastic wrap and foil. Store in a cool, dry place for 3 days up to 2 weeks before slicing. Dust generously with powdered sugar before serving. Enjoy with butter, honey, or jam as desired.
Notes
- Soaking the dried fruit overnight enhances flavor and moisture but microwave soaking for an hour also works.
- Ensure warm milk is not too hot to avoid killing yeast.
- The dough is sticky; use ample flour on work surface to handle when kneading in fruit.
- Final loaves may have a rustic shape but will look beautiful after baking and sugar dusting.
- Stollen improves in flavor when rested for several days; avoid refrigeration to maintain texture.
- You can substitute brandy for rum depending on preference.
Nutrition
- Serving Size: 1 slice (approx. 60g)
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
