{"id":40487,"date":"2024-12-07T15:31:41","date_gmt":"2024-12-07T10:01:41","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=40487"},"modified":"2024-12-08T21:49:06","modified_gmt":"2024-12-08T16:19:06","slug":"stollen-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/stollen-recipe\/","title":{"rendered":"Stollen Recipe"},"content":{"rendered":"\n

My stollen recipe<\/strong> makes a wonderfully flavorful, rich German Christmas bread, studded with dried fruits and almonds. The bread is soft and moist, topped with a lovely sweet glaze. This is a special festive Holiday treat the whole family will love!<\/p>\n\n\n\n

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This fabulous cake-like bread is Martha Stewart's stollen recipe<\/a>. I followed it to a T and couldn't be happier with the classic Christmas bread!<\/p>\n\n\n\n

The ingredient list is long and the dough is kneaded by hand (though you could use a stand mixer) but the homemade stollen is so rewarding! The spiced bread is buttery, mildly sweet, and crammed with rum-soaked fruits and nuts. It really tastes like Christmas!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

What Is Stollen?<\/h2>\n\n\n\n

Stollen, also called Christstollen, is a traditional German Christmas bread. It's moist, heavy, fruit-filled, and coated with powdered sugar. It is usually<\/span> oval-shaped, symbolizing Baby Jesus wrapped in swaddling clothes.<\/p>\n\n\n\n

This German stollen is also often filled with marzipan and is gifted to friends and family during the Holiday season.<\/p>\n\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

A festive bread that tastes like Christmas!<\/p>\n\n\n\n

It can be made without a stand mixer or any special equipment.<\/p>\n\n\n\n

You can switch the dried fruits to your taste and make it alcohol-free if you prefer.<\/p>\n\n\n\n

You can make the stollen ahead of time. The flavor deepens as the bread soaks in the dried fruit.<\/p>\n\n\n\n

It stores well for up to one week at room temperature, and you can freeze it for up to a month!<\/p>\n<\/div>\n<\/div><\/div>\n\n\n\n

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Stollen Recipe Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> I used all-purpose for this German Christmas fruit loaf recipe. You can use bread flour too for a chewier result. <\/p>\n\n\n\n

Milk:<\/strong> Whole milk works the best here, for making the bread soft. Please make sure the milk is not cold. <\/p>\n\n\n\n

Butter:<\/strong> I use salted butter. You can use unsalted butter. In case you do, please add a teaspoon of salt to the flour.<\/p>\n\n\n\n

Eggs:<\/strong> They help in binding the dough and making the stollen richer.<\/p>\n\n\n\n

Yeast:<\/strong> I used dry active yeast.<\/p>\n\n\n\n

Spices:<\/strong> Traditionally mace and nutmeg are used in German stollen. Since I didn't have mace, I used cinnamon instead.<\/p>\n\n\n\n

Sugar:<\/strong> Granulated sugar works just fine here.<\/p>\n\n\n\n

Lemon zest:<\/strong> For a lovely citrusy flavor.<\/p>\n\n\n\n

Dried fruits and nuts:<\/strong> Following Martha's stollen recipe, I used dried currants, golden raisins, dried apricots, candied citrus peel, and blanched almonds. The currants were soaked in rum ( you can use cognac too) and the raisins were soaked in orange juice.<\/p>\n<\/div>\n\n\n\n

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How To Make<\/h2>\n\n\n\n

Step 1: <\/strong>Start by whisking together the dry active yeast and warm water. Keep aside until frothy.<\/p>\n\n\n\n

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Step 2:<\/strong> Combine all-purpose flour, sugar, cinnamon powder, and nutmeg in a large bowl. Add the yeast mixture, eggs, milk, and melted butter to the dry ingredients. <\/p>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Mix with a spatula until you get a shaggy dough.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Transfer the dough to a floured surface and knead for 2-3 minutes. Add currants, raisins, chopped apricots, citrus peel, almonds, and lemon zest.<\/p>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Knead the dough for 10 minutes until all the fruits and nuts are well incorporated.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 6:<\/strong> Transfer the dough to a lightly oiled bowl. Cover with a kitchen towel or plastic wrap. <\/p>\n<\/div>\n\n\n\n

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Step 7:<\/strong> Let it rest in a warm place for 1.5 - 2 hours until the dough has doubled in size.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 8:<\/strong> Punch down the risen dough gently. Transfer to a floured surface and divide the dough into 6 equal-sized pieces.<\/p>\n<\/div>\n\n\n\n

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Step 9:<\/strong> Roll each dough piece into a 14-15-inch log.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 10:<\/strong> Take 3 logs together. Pinch them at the top and braid them.<\/p>\n<\/div>\n\n\n\n

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Step 11:<\/strong> Tuck in the ends under the braid. Repeat with the other 3 logs.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 12:<\/strong> Transfer the loaves to a parchment-lined baking tray. Cover with a kitchen towel and let rise until doubled in size - About 1 hour. Meanwhile, preheat the oven to 180 C \/ 350 F.<\/p>\n<\/div>\n\n\n\n

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Step 13:<\/strong> Bake the breads for 35-40 minutes at 180 c or 350 F or until golden brown. Brush 2 tbsp of melted butter on the hot stollen and let them cool completely.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 14:<\/strong> Whisk together the icing sugar and milk to make a thick, smooth glaze. Pour this over the cooled stollen and serve!<\/p>\n<\/div><\/div>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n