Description
This traditional German Christmas Stollen is a rich, buttery fruit bread loaded with rum-soaked dried fruits, almonds, and candied citrus peel. Delicately spiced with cardamom, cloves, and nutmeg, this festive loaf is perfect for holiday celebrations and gifts. It requires time for soaking fruit and several rises but rewards with a tender, flavorful bread dusted generously with powdered sugar.
Ingredients
Scale
Soaked Fruits
- 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 (vegetable or similar), to coat the bowl
Topping
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 6 tablespoons unsalted butter, melted
- About 1 cup powdered sugar (for serving)
Instructions
- Soak the Fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let soak overnight to hydrate and plump the fruit. Alternatively, microwave uncovered for 2 minutes until warm, then cover and let soak at least 1 hour. (Do not soak almonds.)
- Make the Sponge: Add 2 cups of flour and the instant yeast to the stand mixer bowl fitted with paddle attachment. Stir just until combined. Add warm milk and beat on medium-high speed for 1 minute to form a sponge. Cover with plastic wrap and let rise in a warm spot for 1 hour until bubbly and risen.
- Mix Dry Ingredients: In a large bowl, whisk together the remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
- Incorporate Butter, Egg Yolks, and Sugar: Return sponge to mixer with paddle attachment, mix in lemon zest. Add softened butter 2 tablespoons at a time, beating to incorporate fully. Add egg yolks and beat to combine, then beat in sugar.
- Add Remaining Flour Mixture and Knead: On low speed gradually add 2 1/2 cups of the flour and spice mix until dough becomes stiff and shaggy. Switch to dough hook and knead on low for 4-6 minutes. Add remaining flour mixture 2 tablespoons at a time, knead another 4-6 minutes until dough is soft, elastic, and pulls away from bowl.
- First Rise: Lightly oil a large bowl. Shape dough into ball, place in bowl and turn to coat in oil. Cover with plastic wrap; let rise in warm place for 1 1/2 hours or until doubled in size.
- Incorporate Fruit and Nuts: Drain soaked fruit well. Knead fruit and almonds into dough in bowl, then transfer to floured surface and knead for 1-2 minutes until well distributed. Let dough rest 10 minutes to relax.
- Shape Loaves: Line two baking sheets with parchment. Divide dough into 4 equal portions. Pat each into an 8-inch round. Fold one third of the dough toward the center, then fold the other flap over it leaving a 1-inch ridge. Taper the ends to form an oval loaf with a ridge on top. Place loaves 3 inches apart on sheets.
- Final Rise: Loosely cover loaves with plastic wrap and let rise in warm spot until doubled, about 1 hour.
- Preheat Oven and Bake: Preheat oven to 350°F (175°C) about 20 minutes before loaves finish rising. Bake loaves on two racks for 25 minutes, then swap top and bottom racks and rotate pans 180°. Continue baking 15-20 minutes more until golden brown and internal temperature reaches 190°F (88°C). Cover loosely with foil if browning too fast.
- Apply Butter and Spiced Sugar: Mix sugar, ginger, and nutmeg. While loaves are warm, brush with melted butter and sprinkle with spiced sugar.
- Cool and Store: Cool loaves completely on wire racks. Wrap tightly in plastic wrap and foil. Store in cool, dry place for at least 3 days before serving for best flavor. Keeps up to 2 weeks. Before serving, dust generously with powdered sugar and optionally serve with butter, honey, or jam.
Notes
- Traditional German stollen is rich, buttery, and packed with rum-soaked dried fruit and nuts, making it a festive holiday bread.
- This bread improves with age and can be made weeks ahead, ideal for gift-giving.
- Ensure the dough is not too dry; add flour sparingly during kneading to maintain softness.
- Use fresh yeast or adjust rising times if needed depending on kitchen temperature.
- Serving suggestion: slice thickly and enjoy with butter, honey, or jam for a festive treat.
Nutrition
- Serving Size: 1 slice (1/24th of total)
- Calories: 361 kcal
- Sugar: 27 g
- Sodium: 133 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 52 mg
