German Stollen
Description
German Stollen is a traditional holiday bread known for its dense, rich texture and deep flavor profile. This recipe features a dough packed with raisins, currants, candied cherries, and citron, all plumped in rum for an extra layer of complexity. The bread is enriched with butter and eggs, resulting in a tender crumb that holds up well to the heavy fruit mixture. Traditionally shaped into a loaf resembling a swaddled baby, it is finished with a dusting of powdered sugar. This stollen improves with age, making it perfect for gifting or enjoying throughout the Christmas season.Ingredients
Directions
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In a medium bowl, combine raisins, candied cherries, currants, candied citron, and rum. Cover and set aside to allow the fruit to absorb the liquid.
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In a large mixer bowl, combine 1-1/2 cups of the flour and the yeast.
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In a small saucepan, heat milk, butter, sugar, and salt over low heat, stirring constantly until the butter is melted and the mixture is warm (120°F to 130°F).
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Pour the warm milk mixture into the dry ingredients along with the eggs, orange peel, and lemon peel.
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Beat at low speed of an electric mixer for 1/2 minute, scraping down the sides of the bowl.
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Beat at high speed for 3 minutes to develop the gluten.
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Stir in the rum-soaked fruit mixture, chopped almonds, and enough of the remaining flour to make a soft dough.
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Turn the dough out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 to 6 minutes.
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Shape the dough into a ball and place it in a greased bowl, turning once to coat with grease.
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Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
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Punch the dough down to release air bubbles.
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Divide the dough in half.
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Cover the dough halves and let them rest for 10 minutes.
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On a lightly floured surface, roll each half into a 10x8-inch oval.
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Fold each oval lengthwise in half so the top half overlaps the bottom half by about 1/2 inch.
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Press the folded edge firmly to seal.
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Place the loaves about 4 inches apart on a greased baking sheet.
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Cover and let rise until doubled in size, about 45 minutes.
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Bake in a preheated 375°F (191°C) oven for 15 to 20 minutes, or until golden brown.
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Remove from the oven and cool completely on a wire rack.
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Once cooled, sprinkle generously with powdered sugar or spread with confectioners' glaze and decorate with additional candied cherries if desired.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 322kcal
- % Daily Value *
- Total Fat 6.3 gg10%
- Saturated Fat 1.3 gg7%
- Cholesterol 19 mgmg7%
- Sodium 531 mgmg23%
- Total Carbohydrate 56.9 gg19%
- Dietary Fiber 2.5 gg10%
- Sugars 14.6 gg
- Protein 7.9 gg16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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