Ingredients
- King Arthur Fruitcake Fruit Blend3 cups
- orange juice1/3 cup
- Instant Yeast1 tablespoon
- Water3/4 cup, warm
- Large Eggs1
- Unsalted butter8 tablespoons, softened
- King Arthur Baker's Special Dry Milk1/4 cup
- King Arthur Unbleached All-Purpose Flour3 1/2 cups
- Granulated sugar1/4 cup
- Table Salt1 teaspoon
- Ground Mace1/2 teaspoon
- Ground Cardamom1/2 teaspoon
- Lemon Zest1 tablespoon
- Chopped Toasted Almonds1/2 cup
- Almond Paste3/4 cup
- Butter2 tablespoons, melted
- King Arthur Baker's Special Sugar
- Powdered sugar
Christmas Stollen is a traditional German bread that embodies the spirit of the holiday season. This rich, sweet bread is packed with a medley of dried fruits and spices, complemented by the luxurious addition of almond paste. The dough is enriched with butter and eggs, creating a tender crumb that pairs beautifully with the filling. Each bite is a celebration of flavors and textures, making it a cherished treat during festive occasions.
The preparation involves soaking the fruits in orange juice or rum to enhance their flavor, followed by creating a soft dough that rises to perfection. The inclusion of almonds and marzipan adds a nutty richness that elevates this stollen to a must-have holiday delicacy. The final touch is a generous brushing of melted butter and a dusting of sugar, which gives it a festive sparkle.
For a successful bake, ensure your ingredients are at room temperature and pay close attention to the rising times for the dough. This recipe can be made ahead of time, as the flavors deepen after a day or two. Store it wrapped at room temperature, or freeze it for longer preservation, ensuring you have stollen ready to enjoy throughout the season.
Serve slices of stollen with a cup of tea or coffee, or enjoy it as part of a holiday brunch spread. Its rich flavor and festive appeal make it a delightful addition to any celebration.
Instructions
Prepare the Fruit
Combine dried fruits with orange juice or rum in a bowl. Cover and leave at room temperature for up to 12 hours to soak and develop flavor.
Make the Dough
In a stand mixer, combine the flour, yeast, sugar, salt, mace, cardamom, and lemon zest. Add the warm water, orange juice, egg, and butter, mixing until a smooth, soft dough forms. Knead well to develop the gluten.
Let the Dough Rise
Cover the dough and set it aside in a warm place until it has doubled in size, which should take about 60 to 90 minutes.
Prepare the Almond Paste
Divide the almond paste into three equal pieces, shaping each into a flattened log approximately 7 inches long.
Assemble the Stollen
Knead the soaked fruits and chopped almonds into the dough. Divide the dough into three pieces and shape each into an oval about 8x6 inches. Place an almond log in the center of each oval, fold the dough over it, and seal the edges well.
Second Rise
Place the shaped loaves on a greased or parchment-lined baking sheet. Cover them and let rise again for 45 to 60 minutes until puffy.
Preheat the Oven
While the stollen are rising, preheat your oven to 350°F (175°C). Position the rack in the upper third of the oven.
Bake the Stollen
Bake the stollen for 30 to 35 minutes, or until golden brown and a thermometer reads 190°F (88°C) inside.
Brush with Butter
Remove the stollen from the oven and brush the tops with melted butter. After about 5 minutes, dust with Baker's Special Sugar or confectioners' sugar for a sweet finish.
Cool and Store
Transfer the stollen to a cooling rack to cool completely. Once cooled, wrap them airtight for storage at room temperature or freeze for later.
FAQ
Wrap it tightly in plastic wrap and store at room temperature for up to 2 weeks. You can also freeze it for longer storage.