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Christmas Stollen Bread

Delicious Christmas Stollen Bread: A Festive Family Favorite

A delightful Christmas Stollen Bread featuring rum-soaked fruits and crunchy almonds, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Soaking Time 2 hours
Total Time 3 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: German
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour Choose unbleached for richer flavor.
  • 1 cup granulated sugar Sweetens the dough.
  • 1 teaspoon salt Enhances the flavors.
  • 2 packets active dry yeast Rapid-rise yeast cuts down proofing time.
  • 1 cup whole milk Can substitute almond or soy milk.
  • ½ cup unsalted butter Can be replaced with coconut oil.
  • 1 large egg Optional, contributes to richness.
For Soaking Fruits
  • 1 cup rum Or use apple juice or water.
  • 2 cups dried fruits Raisins, currants, cranberries.
For Extra Flavor
  • 1 cup candied lemon and orange zest Store-bought mixed candied peel can be used.
  • 1 cup sliced almonds Can use other nuts or omit.
For the Finish
  • powdered sugar to taste Dust generously for presentation.
  • marzipan optional Traditional in some variations.

Equipment

  • Stand mixer
  • Medium bowl
  • Small saucepan
  • baking sheet
  • Wire rack

Method
 

Instructions
  1. In a medium bowl, combine dried fruits with enough rum to cover and soak for at least 2 hours, ideally overnight.
  2. Zest oranges and lemons, boil with water and sugar for 10 minutes, strain, and let cool.
  3. In a stand mixer, mix flour, sugar, salt, and yeast. In a separate bowl, melt butter, whisk with milk and egg, then add to dry ingredients to form a dough.
  4. Transfer dough to a floured surface, flatten, sprinkle candied zest and almonds, knead until incorporated, then fold in soaked fruits.
  5. Shape dough into a rectangle, create a trough, and fold over to encase the filling, pinching the edges to seal.
  6. Place in a greased bowl, cover, and let rise in a warm place for 30-60 minutes until doubled in size.
  7. Preheat oven to 350°F (175°C). Transfer to a lined baking sheet and bake for about 60 minutes until internal temperature reaches 190°F.
  8. Let cool on a wire rack, brush top with melted butter, and dust with powdered sugar before serving.

Notes

Allowing the dried fruits to soak longer enhances flavor absorption. Handle the dough gently to avoid density. Store properly to maintain freshness.