Christmas Stollen Recipe

Name: Christmas Stollen Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 180 min
Yield: 6 servings
Cuisine: British,German
Ingredients: 1/2 cup (60 grams) golden raisins; 1/4 cup (15 grams) flaked almonds; 1 tablespoon (15 grams) mixed candied fruit peel; 1/4 cup dried cranberries; 1 medium orange, zested and juiced; 1 medium lemon, zested; 1 tablespoon rum; 3 1/2 ounces (50 grams) butter, softened; 1/4 teaspoon salt; 1/4 teaspoon ground allspice; 1 1/2 tablespoons (20 grams) superfine sugar; 1/2 teaspoon vanilla extract; 1 large egg, beaten; 3/4 cup (170 grams) all-purpose flour; 1 packet fast-acting yeast; 3 1/2 ounces (100 grams) marzipan; 2/3 cup (150 grams) butter; 1/4 cup (50 grams) sugar; 1/4 cup smooth apricot jam; 3 tablespoons (45 grams) butter; 1/4 cup (30 grams) superfine sugar; 1 tablespoon whole milk; Confectioners' sugar, for dusting

Classic Stollen is a rich, flavorful, yet easy-to-make sweet bread, perfect for Christmas and Boxing Day, though it requires significant preparation time.

⭐ 4.1 (35 reviews) Prep: 60 minCook: 30 minTotal: 180 minYields: 6 servings

Category Tags:

Dessert Cake

Cuisine Tags:

British German

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Ingredients

For the Fruit Mixture

1/2 cup (60 grams) golden raisins
1/4 cup (15 grams) flaked almonds
1 tablespoon (15 grams) mixed candied fruit peel
1/4 cup dried cranberries
1 medium orange, zested and juiced
1 medium lemon, zested
1 tablespoon rum

For the Dough

3 1/2 ounces (50 grams) butter, softened
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 1/2 tablespoons (20 grams) superfine sugar
1/2 teaspoon vanilla extract
1 large egg, beaten
3/4 cup (170 grams) all-purpose flour
1 packet fast-acting yeast
3 1/2 ounces (100 grams) marzipan

For the First Glaze

2/3 cup (150 grams) butter
1/4 cup (50 grams) sugar

For the Second Glaze

1/4 cup smooth apricot jam
3 tablespoons (45 grams) butter
1/4 cup (30 grams) superfine sugar
1 tablespoon whole milk
Confectioners' sugar, for dusting

Instructions

Preheat the oven to 200 C/Gas 6.
Prepare the fruit mixture by combining all ingredients in a large bowl, then cover and let stand in a cool place for at least overnight, up to five days. Before use, mix 1 tablespoon of flour into the fruit to absorb any excess moisture.
Cream together butter, salt, allspice, sugar, and vanilla extract until soft, then gradually beat in the egg.
Incorporate the remaining flour and yeast, mix until combined, and let rest for 10 minutes.
Knead the dough on a lightly floured surface for 8 minutes, then gently knead in the prepared fruit mixture until evenly distributed.
Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
Form the marzipan into a short log. Degas the risen dough, transfer to a floured surface, and roll it into a rough square.
Place the marzipan log in the center of the dough, fold the dough to enclose it, then roll the stollen seam-side down.
Transfer the shaped stollen to a parchment-lined baking sheet, cover, and let proof for an additional 30 minutes.
Position a roasting pan at the bottom of the preheated oven.
Once the dough is proofed, place the baking sheet in the oven, add a cup of water to the roasting pan, and immediately lower the temperature to 180 C/Gas 4.
Bake for 20-25 minutes, or until the stollen sounds hollow when tapped.
Remove the hot stollen from the oven, brush it 2-3 times with melted butter for the first glaze, then sprinkle with caster sugar and let cool.
Prepare the second glaze by boiling its ingredients in a saucepan for 1-2 minutes.
Transfer the cooled stollen to a parchment paper dusted with icing sugar. Brush the hot second glaze evenly over the stollen.
Sift confectioner's sugar over the stollen, ensuring all sides are coated from the dusted parchment.
After 5 minutes for absorption, apply a final dusting of confectioner's sugar.