Description
Traditional German Christmas Stollen is a rich and buttery bread loaded with rum-soaked dried fruits, almonds, and citrus peel. This festive loaf features warm spices like cardamom, cloves, and nutmeg, combined with tender dough enriched with butter and egg yolks. Perfect for holiday gifting or enjoying over several days, the stollen is baked to a golden finish and coated with a spiced sugar glaze for extra sweetness.
Ingredients
Scale
Dried Fruit Mixture
- 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, to coat the bowl
Spiced Sugar Topping
- 1/2 cup sugar
- 1 teaspoon 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, rum, and orange juice. Let soak overnight for best results or microwave uncovered for 2 minutes until warm, then cover and soak at least 1 hour. Almonds are not soaked.
- Make the Sponge: In the stand mixer bowl fitted with paddle attachment, combine 2 cups of flour and instant dry yeast. Add warm milk and mix on medium-high speed for 1 minute until combined. Cover with plastic wrap and set in a warm place to rise for 1 hour until bubbly and risen.
- Prepare Flour and Spice Mix: Whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg in a large bowl.
- Mix Dough: Return sponge bowl to stand mixer, add lemon zest, and mix on medium speed. Add softened butter 2 tablespoons at a time, beating until incorporated and dough resembles thick batter. Add egg yolks and beat until combined. Beat in sugar.
- Add Flour Mixture: Switch to low speed and gradually add 2 1/2 cups of the flour and spice mixture. When dough becomes stiff and shaggy, swap paddle for dough hook. Knead on low speed 4-6 minutes.
- Incorporate Remaining Flour: Add remaining flour and spice mixture 2 tablespoons at a time while kneading, scraping bowl sides as needed. Continue kneading 4-6 minutes until dough is soft and pulls away from bowl sides.
- First Rise: Lightly oil a large bowl. Shape dough into a ball and coat with oil. Cover with plastic wrap and let rise 1 1/2 hours or until doubled. In cooler kitchens, this may take longer.
- Add Fruit and Nuts: Drain soaked fruit. Knead fruit and almonds into dough by hand in the bowl. Transfer dough to floured surface and knead 1-2 minutes until fruit and nuts are evenly distributed. Rest dough 10 minutes to relax.
- Shape Loaves: Line 2 baking sheets with parchment. Divide dough into 4 equal pieces. Pat each into 8-inch rounds. Fold one third of dough toward center, then fold opposite flap over, leaving about 1-inch gap to form a ridge. Taper ends into an oval shape. Place loaves 3 inches apart on sheets.
- Second Rise: Cover loaves loosely with plastic wrap. Let rise in warm place until doubled, about 1 hour.
- Preheat Oven: About 20 minutes before final rise completes, preheat oven to 350°F (175°C).
- Bake Loaves: Bake for 25 minutes. Swap baking sheets top to bottom and rotate 180°, then bake an additional 15-20 minutes until golden and internal temperature reaches 190°F. Cover with foil if browning too fast.
- Apply Butter and Sugar: Mix sugar, ginger, and nutmeg. While loaves are warm, brush with melted butter and sprinkle with spiced sugar topping. Let cool completely on wire racks.
- Store and Serve: Wrap cooled loaves in plastic wrap and foil. Store in cool dry place for at least 3 days before slicing; keeps up to 2 weeks. Before serving, dust generously with powdered sugar and enjoy with butter, honey, or jam.
Notes
- Traditionally enjoyed during the holiday season, this stollen is packed with rum-soaked fruit and almonds for rich flavor.
- It can be made weeks in advance as flavors improve with time.
- Perfect for gifting to friends and family during Christmas.
- Use a warm place for rising to ensure proper dough fermentation and texture.
- Adjust soaking time for fruit if short on time; overnight soak yields best flavor and texture.
- Use fresh spices for the best aromatic quality.
Nutrition
- Serving Size: 1 slice (of 24 total slices from 4 loaves)
- Calories: 361
- 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
