Christmas Stollen
I love the Holidays! I love the nostalgia and the magical side of it. Although it’s very colorful, the energy is peaceful and serene. It takes me back to my childhood 👧 when I would close my eyes tightly, anything and everything was possible; my dreams and wishes were at my fingertips. I’m still a big kid inside and I never want to grow up because of the beautiful feelings that rush back every Holiday!
The Holidays also represent a time when people want to get closer, to reunite and to share more great memories together. Love 💖 is what this time of year is about!
Somehow, it’s not the presents 🎁 we have received that we remember the most. What creates memories from the Holidays are simple things like a smile, a song, a phrase, a dish, a smell, a specific ambiance frozen in time. To me, that’s what the Holidays are all about and this is what traditions are based on. Each country has its own traditions and favorite Christmas foods and each likes to proudly boast about their favorites.
David has a German heritage and I thought it would be awesome to make a traditional Holiday recipe from his roots; Christmas Stollen also called Christstollen. This bread is recognized as a precious Christmas pastry around the world 🌎. The history of Christmas Stollen goes back to the 14th century and originated in Dresden. Back then (14th century), butter and milk were banned by the Church and Stollen were made only with flour, oats and water so you could just imagine how tasteless they were.
In this recipe, I don’t use marzipan because David and I don’t really care for it but if you enjoy it, please feel free to add it to the recipe. The key ingredients for the traditional Christmas Stollen are candied citrus & orange peels 🍊🍋. I have an amazing recipe for you to make your own so just click on this link… Candied Fruits.
Today, the Stollen are amazingly tasty and highly requested worldwide. Every year in December, a festival is held showcasing a gigantic stollen and it’s called Stollenfest. If you really, really want to serve a true Traditional Holiday treat 🎄, this Christmas Stollen is the perfect recipe for you!
Merry Christmas!🎅
Check out these other traditional Holiday food recipes from around the world…😀
– Holiday Fruitcake
– Tourtière
– Spicy Gingerbread Cookies
– Mistletoe Kiss
– Old Fashioned Stuffing with Giblets
– Panettone
– Citrus Cranberry Sauce
and for even more delicious bread recipes 🍞, click on this link… Recipe Category • Bread
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Christmas Stollen
Hover to scale
Ingredients
STOLLEN
- 1/2 cup dried raisins
- 1/2 cup dried currants
- 1/2 cup dried cranberries
- 1/2 cup candied lemon & orange peels see Recipe
- 1/4 cup dark rum
- 1/2 cup blanched sliced almonds tips & tricks
- 3/4 cup milk
- 2/3 cup granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. pure almond extract
- 1 1/2 sticks unsalted butter (about 3/4 cup), divided tips & tricks
- 1 1/2 tbsp. active dry yeast
- 1/4 cup lukewarm water (between 105-110ºF)
- 1/2 tbsp. honey tips & tricks
- 5 1/4 cups unbleached all-purpose flour, divided
- 2 large free-run eggs, beaten
- 1 tsp. pure vanilla extract
ICING #1
- 1/4 cup melted butter (brush 1 loaf)
- 1/4 cup confectioners' sugar
- 1 tbsp. milk
ICING #2
- 3/4 cup confectioners' sugar
- 1 tbsp. milk
- 2 tbsp. blanched sliced almonds, for garnish tips & tricks
Directions
STOLLEN
- In a medium bowl, combine raisins, currants, cranberries and candied lemon & orange peel. Pour rum over and stir until well mixed. Let it sit for 2 ½ hours, stirring often so the fruits can absorb the rum.
- Meanwhile, in a small skillet over medium heat, toast ½ cup blanched sliced almonds until lightly brown, about 5 minutes; set aside to cool completely.
- In a medium saucepan over medium heat, combine milk, sugar, salt, almond extract and 1 ½ cups of unsalted butter. Stir until sugar is dissolved. Set aside to cool until it reaches about 100ºF (not cooler or hotter).
- In the bowl of a stand mixer, combine yeast, water and honey. Stir and let it sit until “very” foamy, about 15 to 20 minutes.
- Add 4 ½ cups flour and, with the dough hook attachment, process for 2 minutes on speed 2.
- Meanwhile, add vanilla extract to beaten eggs and stir very well.
- Add egg mixture to the flour and process for 3 minutes on speed 2, scraping the sides of the bowl as needed.
- Add 1/3 of the milk mixture to the flour mixture and process for 1 minute. Repeat 2 more times with milk mixture and flour, scraping the sides of the bowl after each addition. Add 1 tbsp. flour at a time until dough is smooth and elastic (the bounce factor).
- Butter a large bowl. Transfer the dough to the bowl and roll around to coat it with butter. Cover with a clean dish towel and transfer to a draft-free area such as the oven (temperature off). Let it rise for 1 ½ hours.
- Punch the dough to deflate and add the fruit mixture with its liquid. Add toasted almonds and, using your hands, stir all the ingredients together until well blended.
- Transfer the dough to a lightly floured work surface and divide it in 2. Shape each piece into a rectangle, about 5 X 11-inches. Place each log of dough on a separate baking sheet lined with a silicone mat or parchment paper and cover each with a towel. Transfer to the draft-free area and let them rise for 1 hour.
- Remove the logs from their draft-free area and preheat oven to 350ºF.
- Transfer them to the preheated oven and bake for 35 minutes or until golden brown.
- Remove from the heat and let them cool for 20 minutes.
ICING #1
- Generously brush one stollen with melted butter, covering the entire surface.
- Place wax paper on the counter and then a wire rack to catch any excess sugar.
- Transfer the stollen to the rack and using a fine sieve, dust with 1/4 cup confectioners' sugar. Let it cool completely on the wire rack.
ICING #2
- In a bowl, combine 3/4 cup confectioners' sugar with milk; stir until well blended and the icing is thick (if not add more sugar).
- Let the second stollen cool to room temperature. Drizzle the icing over with a back and forth motion.
- Sprinkle blanched sliced almonds on top.
Notes
- Wrap each loaf with wax paper and then aluminum foil; store in a cool dry place (the longer it sits, the moister it becomes).
- Wrap each loaf with wax paper and then aluminum foil. Place them in a freezer bag - you might have to cut them in half unless you have a long freezer bag. When ready to eat, first thaw loaves in the refrigerator and then store in a cool place.
Don't forget to rate and comment on this recipe!
Could you please mention the spicies ingredients which are not on the recipe
Thank you
All the ingredients are mentioned on the blog…
Cannot wait to try this! Thank you for this?
You are so welcome Jade! I froze one when I made these so I cannot wait to enjoy it again next week!