📝 About This Recipe
Transport your kitchen to a snowy German Christmas market with this authentic, buttery Stollen, a festive bread that has been a holiday staple since the 15th century. This recipe features a rich, yeast-leavened dough packed with rum-soaked citrus peels, plump raisins, and crunchy almonds, all centered around a decadent ribbon of sweet marzipan. Finished with a heavy dusting of snowy powdered sugar, this 'Christstollen' is a masterpiece of texture and warmth that only gets better as the flavors mature over time.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Dark Raisins (or sultanas)
- 1/2 cup Candied Lemon Peel (finely diced)
- 1/2 cup Candied Orange Peel (finely diced)
- 1/4 cup Dark Rum (or apple juice for a non-alcoholic version)
The Yeast Starter
- 3/4 cup Whole Milk (warm, about 105°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar
- 1/2 cup All-Purpose Flour
The Dough
- 3 1/2 cups All-Purpose Flour (plus more for dusting)
- 1 cup Unsalted Butter (softened to room temperature)
- 1/3 cup Granulated Sugar
- 1 large Egg (room temperature)
- 1 tablespoon Lemon Zest (freshly grated)
- 1/2 teaspoon Salt
- 1/2 cup Slivered Almonds (toasted)
- 7 ounces Marzipan (high quality almond paste)
The Finishing Touch
- 1/4 cup Unsalted Butter (melted)
- 1 cup Powdered Sugar (for heavy dusting)
👨🍳 Instructions
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1
In a small bowl, combine the raisins, candied lemon peel, and candied orange peel with the rum. Cover and let soak for at least 1 hour, or ideally overnight, to plump the fruit.
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2
Make the yeast starter: In the bowl of a stand mixer, whisk together the warm milk, yeast, 1 tablespoon of sugar, and 1/2 cup of flour. Let it sit for 15 minutes until it becomes frothy and bubbly.
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3
To the starter, add the remaining 3 1/2 cups of flour, the 1/3 cup of sugar, the softened butter, egg, lemon zest, and salt. Use the dough hook attachment on low speed to combine.
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4
Knead the dough on medium-low speed for 5-7 minutes. The dough should be rich, smooth, and slightly heavy, but it should pull away from the sides of the bowl.
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5
Drain any excess rum from the fruit. Add the soaked fruit and the slivered almonds to the dough. Knead on low speed just until the fruits and nuts are evenly distributed.
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6
Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Punch the dough down and divide it into two equal portions. On a lightly floured surface, roll each piece into an oval shape roughly 1-inch thick.
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8
Roll the marzipan into two logs, each about 8 inches long. Place one marzipan log in the center of each dough oval.
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9
Fold the dough over the marzipan, but don't meet the edges—the top layer should be slightly shorter than the bottom to create the traditional tapered Stollen shape. Press the seam slightly to seal.
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10
Place the loaves on a parchment-lined baking sheet. Cover and let rise for another 45 minutes while you preheat your oven to 350°F (175°C).
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11
Bake for 40-45 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. If they brown too quickly, tent them loosely with foil.
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12
Remove from the oven. While still hot, use a toothpick to poke small holes all over the surface. Generously brush the entire surface of both loaves with the melted butter.
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13
Immediately sift a thick layer of powdered sugar over the buttery loaves. Let them cool completely. Once cool, sift another layer of powdered sugar to ensure a bright white finish.
💡 Chef's Tips
For the best flavor, wrap the cooled Stollen tightly in parchment and foil and let it 'age' in a cool place for 1-2 weeks before eating. If you notice raisins poking out of the dough, tuck them inside; exposed raisins can become bitter and burnt during baking. Ensure your butter is truly soft but not melted when making the dough to achieve the correct crumb texture. Use high-quality candied peels from a specialty grocer rather than the bright green/red supermarket versions for a more sophisticated flavor. If you don't like marzipan, you can omit it, but it provides a wonderful moisture barrier for the center of the bread.
🍽️ Serving Suggestions
Serve in thin slices at room temperature or slightly warmed with a smear of high-quality salted butter. Pair with a hot mug of Glühwein (German mulled wine) for the ultimate holiday experience. Enjoy a slice alongside a strong cup of coffee or Earl Grey tea for a mid-afternoon treat. Leftover Stollen makes incredible French toast or a very decadent bread pudding. Arrange on a festive wooden board with roasted chestnuts and dried figs for a holiday spread.