Stollen, a traditional German bread, is popular during the Christmas season. It's known for its fruit and nut filling and distinctive dusting of powdered sugar. Here's how to make it:
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp active dry yeast
- 1/2 tsp salt
- 1 cup lukewarm milk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 cup raisins
- 1/2 cup candied citrus peel
- 1/2 cup chopped almonds
- Powdered sugar for dusting
- Optional: marzipan or almond paste
Instructions
1. Prepare the Dough:
- In a large bowl, combine flour, sugar, yeast, and salt.
- Stir in lukewarm milk, melted butter, eggs, vanilla extract, and lemon zest. Knead until the dough is smooth.
- Add raisins, candied citrus peel, and almonds. Knead them into the dough.
2. First Rise:
- Cover the dough with a clean cloth and let it rise in a warm place for 1-2 hours, or until it doubles in size.
3. Shape the Stollen:
- Punch down the dough and roll it out on a floured surface.
- If using marzipan, form it into a log and place it in the center of the dough.
- Fold the dough over the marzipan (if used) and shape it into a loaf.
4. Second Rise:
- Place the shaped dough on a baking sheet lined with parchment paper.
- Cover and let it rise for another hour.
5. Bake:
- Preheat your oven to 350°F (175°C).
- Bake the Stollen for about 45-60 minutes, or until golden brown.
6. Finish:
- Once baked, remove from the oven and while still warm, brush with melted butter and generously dust with powdered sugar.
- Allow to cool completely before slicing.
7. Storage:
- Stollen
tastes better as it ages. Wrap it in foil and store it in a cool place
for up to two weeks.
