German Christmas Stollen

Allergens

Wheat, Dairy, Nuts

Ingredients

• 2 cups milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 tsp salt
• 2 packages (4 1/2 tsp) active dry yeast
• 8 cups all
• purpose flour
• 1/2 cup marzipan, grated
• 1 cup mixed dried fruits (raisins, currants, and candied fruit peel)
• 1/2 cup chopped almonds
• 1/2 cup powdered sugar
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground nutmeg

Instructions

1. In a large saucepan, heat the milk until warm but not boiling. Add butter, sugar, and salt, stirring to dissolve the sugar. Cool slightly.
2. Sprinkle yeast over the milk mixture and let sit for 5 minutes, or until it becomes frothy.
3. In a large bowl, combine flour and grated marzipan. Stir in the yeast mixture until well combined.
4. Knead the dough on a floured surface until smooth and elastic, about 10 minutes. Place dough in a greased bowl, cover, and let rise in a warm place for 2 hours or until doubled in size.
5. Punch down the dough and turn it out onto a floured surface. Roll it into a rectangle and sprinkle with mixed dried fruits and chopped almonds. Roll up tightly and knead to incorporate the filling.
6. Shape the dough into a loaf shape and place it on a greased baking sheet. Cover and let rise again until doubled in size, about 1 hour.
7. Bake at 350°F (180°C) for 40 minutes or until golden brown. Remove from oven and allow to cool slightly.
8. In a small bowl, mix powdered sugar, ground cinnamon, ground cardamom, and ground nutmeg. Sprinkle the mixture over the warm stollen. Allow to cool completely before slicing and serving.

Chef’s Insight

Stollen is traditionally baked during the Advent season, symbolizing a time of light in the darkness of winter.

Notes

Make sure to use fresh ingredients for the best flavor.