Description
This classic Christmas Stollen recipe is a rich, fruit-filled yeast bread traditionally enjoyed during the holiday season. Packed with a medley of dried fruits soaked in rum and orange juice, aromatic spices, and crunchy almonds, the dough is lovingly prepared, rested, and baked to a golden perfection. The loaves are finished with a warm butter glaze, spiced sugar, and a generous dusting of powdered sugar, making each slice a festive and flavorful treat.
Ingredients
Scale
Fruit Soak
- 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 (vegetable oil)
Spiced Sugar Topping
- 1/2 cup sugar
- 1 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
For Serving
- About 1 cup powdered sugar (for dusting)
Instructions
- Soak the Fruit: In a medium bowl, combine all the dried fruit with the rum and orange juice. Let soak overnight to plump, or microwave uncovered for 2 minutes until warm, cover, and let soak for at least 1 hour.
- Make the Sponge: Add 2 cups flour and yeast to a stand mixer bowl fitted with a paddle attachment. Stir briefly to combine. Add warm milk and mix on medium-high speed for 1 minute until a thick batter forms. Cover and let rise in a warm place for 1 hour until bubbly.
- Mix the Dry Ingredients: In a large bowl, whisk together remaining 3 cups flour, salt, cardamom, cloves, and nutmeg.
- Combine Dough Ingredients: Return the sponge bowl to the mixer, fit the paddle, and mix medium speed while adding lemon zest. Beat in softened butter 2 tablespoons at a time until incorporated. Add egg yolks and beat until combined. Add sugar and beat again. Switch to low speed and gradually add 2 1/2 cups of the flour mixture.
- Knead the Dough: When the dough becomes stiff and shaggy, switch to dough hook attachment and knead on low for 4-6 minutes. Add remaining flour mixture gradually while continuing to knead for another 4-6 minutes until dough is soft and pulls away from the sides of the bowl.
- First Rise: Lightly oil a large bowl with vegetable oil. Form dough into a ball, place it in the bowl, turning to coat in oil. Cover and let rise in a warm place for 1 1/2 hours or until doubled.
- Incorporate Fruit and Nuts: Drain soaked fruit. Knead fruit and almonds into the dough by hand, then transfer to a floured surface and knead for 1-2 minutes until evenly incorporated. Let dough rest 10 minutes.
- Shape the Loaves: Line two baking sheets with parchment. Divide dough into 4 equal parts. Flatten one piece into an 8-inch round, fold one third inwards and the other flap over it leaving a ridge, then shape into an oval with tapered ends. Repeat with remaining pieces and place on sheets 3 inches apart.
- Final Rise: Cover the loaves loosely with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Preheat Oven: About 20 minutes before the end of the rise, preheat the oven to 350°F (177°C).
- Bake: Place loaves in oven and bake for 25 minutes. Swap baking sheets top to bottom, rotate pans 180°, and bake for an additional 15-20 minutes until golden brown. If browning too fast, cover loosely with foil. The internal temperature should reach 190°F.
- Butter and Spice Topping: Mix sugar, ginger, and nutmeg in a small bowl. While loaves are warm, brush tops with melted butter and sprinkle spiced sugar evenly.
- Cool and Store: Cool loaves on wire racks set over baking sheets for 10 minutes, then completely. Wrap each loaf tightly in plastic wrap and foil. Store in a cool, dry place for at least 3 days before serving and up to 2 weeks. Dust with powdered sugar before serving and enjoy with butter, honey, or jam as desired.
Notes
- Soaking the fruit overnight results in the best flavor and texture, but microwave soaking for an hour is acceptable if short on time.
- Ensure the milk is warm but not hot when activating yeast to prevent killing it.
- If your kitchen is cold, the dough may take longer than stated to rise; patience is key for a fluffy loaf.
- Use a stand mixer for best dough consistency but kneading by hand is possible.
- Store Stollen wrapped and in a cool, dry place to allow flavors to deepen; avoid refrigeration to prevent staling.
- Check doneness with an instant-read thermometer to avoid underbaking or overbaking.
- You can substitute dried apricots or other dried fruits based on preference.
- The spiced sugar topping gives a lovely crunch and warmth; do not skip it.
Nutrition
- Serving Size: 1 slice (approx. 1/24th of total loaf)
- Calories: 280
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
