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This conventional German stollen bread is the right deal with for the vacations! It’s a scrumptious candy bread full of cranberries, raisins, candied citrus, and a luscious almond filling.

I really like German meals and making an attempt to recreate it at house! A couple of extra recipes you’ll need to check out: pork schnitzel, German oven pancakes, and this German potato salad! (It’s considered one of my favourite sides!)

Hero image of sliced stollen bread on a wooden board.

German Christmas Fruit Loaf (Christstollen)

This vacation season, swap out your conventional fruit cake for this tasty German model! Translated, “stollen” means fruit loaf. These are eaten all yr spherical, however in December they’re referred to as Christstollen. Stollen bread is smooth with the right chew. Just like a fruit cake, it’s additionally loaded with cranberries, raisins, and candied citrus for scrumptious fruity taste!

What actually makes stollen good, although, is its tasty almond filling. I take advantage of almond paste on this recipe, however it’s additionally generally made with marzipan! Stollen is the right mixture of flavors and textures. It’s candy, nutty, and fruity! You’ve acquired to offer this scrumptious German pastry a strive for Christmas. It could simply turn into a brand new household custom!

What You’ll Must Make Stollen

I’ve damaged this record of components up into just a few completely different elements so it’s simpler to arrange. In case you can’t discover almond paste at your native grocery retailer, take a look at my suggestions part under on methods to make it at house.

Fruit and Nut Combination

  • Dried Fruits: In my stollen bread I used dried cranberries and golden raisins for the right mixture of tart and candy.
  • Candied Citrus: I used each candied orange and lemon peel. In case you can’t discover these in-store, use my recipe here to make them from scratch!
  • Slivered Almonds: Provides a bit of additional nuttiness to the stollen.
  • Darkish Rum: Added for additional taste.

Bread

  • Milk: I all the time like to make use of complete milk for bread as a result of the fats content material makes it smooth and tender. Make sure you use milk that’s heat to assist activate the yeast!
  • Yeast: I used energetic dry yeast.
  • Sugar: Simply common granulated sugar works nice to sweeten up the dough.
  • Bread Flour: Bread flour has a better protein content material than all-purpose flour, so it produces extra gluten and offers your stollen extra chew.
  • Giant Egg: Binds all the components collectively!
  • Softened Butter: I used unsalted butter as a result of we add salt individually.
  • Vanilla: Vanilla and candy breads go hand-in-hand! Add some in for an additional pop of taste.
  • Lemon Zest: I add lemon zest for a contact of zesty taste.
  • Salt: Retains your stollen from tasting bland.
  • Spices: No Christmas bread is full with out spice! I used cardamom, nutmeg, and cinnamon for the right vacation taste.

Almond Filling

  • Almond Paste: For the filling of the stollen. You too can use marzipan as a substitute. In case you can’t discover both on the retailer, you can also make it from scratch utilizing my directions under.

Garnish

  • Melted Butter: Nothing compares to a bit of melted butter brushed on prime of selfmade bread!
  • Powdered Sugar: Stollen is historically made with powdered sugar dusted on prime, however you may omit this if you need your bread to be much less candy.

The right way to Make Almond Paste

In case you can’t discover almond paste or marzipan on the retailer, don’t fear! It’s very easy to make at house. All you want are just a few easy components and a food processor. Add 1 1/2 cups complete almonds, 1 1/2 cups powdered sugar, one egg white, and mix till you attain a paste-like consistency.

6-photo collage of dough being prepared.

The right way to Make Stollen Bread

I do know all of the directions could also be intimidating, however making stollen is definitely fairly easy! It simply takes a bit of time and endurance to get your dough proper.

Making ready the Fruit and Nut Combination

  1. Mix Elements: Put together the fruit and nut combination by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
  2. Soak in Rum: Permit the combination to soak, stirring often till you’re prepared to make use of it.

Making the Dough

  1. Activate Yeast: Within the bowl of a stand mixer mix your milk, yeast, and sugar. Let the combination relaxation for about 5 minutes, it ought to turn into bubbly because the yeast prompts.
  2. Mix: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
  3. Combine: Utilizing the dough hook attachment combine the dough on low velocity to include all of the components and convey the dough collectively. As soon as dough has come collectively, whether it is too sticky and moist, add extra bread flour ¼ cup at a time. Then enable it to combine for just a few extra minutes on low velocity. Enhance velocity to medium excessive and blend for about 3-5 minutes, this can develop the gluten.
  4. Proof: Take away dough from mixer and place in a calmly greased bowl and canopy to proof till it has doubled in measurement, about 45 minutes to an hour.
  5. Create Bread Varieties: Whereas the dough is resting, create two rectangular types with tin foil and place them on a sheet of parchment paper, these will assist the stollen bread to maintain it’s form whereas baking. In case you have stollen bread types you need to use these.
  6. Form and Fold: When dough has doubled in measurement, dump out onto a calmly floured floor and pound to degas. Fold in your fruit and nut combination, straining out any extra juice beforehand. Then work the dough till the fruit and nut combination is evenly distributed all through the dough. Permit the dough to relaxation, lined within the bowl for one more 10 minutes.
Almond filling being added to the stollen and baked.

Including Filling and Baking

  1. Add Almond Filling: Dump the dough again onto a calmly floured floor and reduce it into two equal halves. Stretch every half right into a rectangle and put aside. Take your almond paste and roll right into a rectangle between two sheets of parchment paper. Minimize the almond paste rectangle in half and place one on every rectangle of dough, barely off to 1 facet.
  2. Form and Proof: Stretch the dough over the almond paste and safe your seam on the facet of the loaf. The seam is baked on the facet of the loaf to create the traditional stollen bread kind. Make sure you safe it tight. Place the fashioned loaves onto your ready types on the sheet pan and canopy, enable the loaves to proof till just below double in measurement. Do a contact check to see if the loaves are able to bake by calmly poking down every loaf about 5 instances. The pokes ought to barely spring again however nonetheless be seen. In the event that they spring again and the dough continues to be powerful they want extra time, if the loaf begins to deflate while you carry out the check your dough is over-proofed.
  3. Bake: As soon as the loaves are prepared, bake them at 350° Fahrenheit for 40-50 minutes. I prefer to rotate the pan round after about half-hour to make sure a good bake. You additionally might wish to cowl the loaves with foil after half-hour if they’re browning too rapidly. The loaves are prepared when they’re a lightweight golden brown and temp out to 190° Fahrenheit.
  4. Add Topping: Take away the loaves from the oven and brush with melted butter, as soon as the loaves have cooled a bit, mud each generously with powdered sugar.
Top-down view of stollen, sliced into 2 pieces.

Suggestions for Making the Finest Stollen

Listed below are just a few of my suggestions and tips for making stollen! It’s very easy to customise. You’re going to like making it for the vacations!

  • Use Orange Juice in Place of Rum: The alcohol within the rum you soak the fruit and nuts in will bake out, however in case you are not comfy utilizing rum you need to use orange juice as an alternative.
  • Swapping Out Almond Paste for Marzipan: You should use marzipan as a substitute of almond paste, I simply want the almond paste personally.
  • The right way to Make Candied Citrus: If it is advisable to make your individual candied orange and lemon peel like I did observe these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a big saucepan with 1 ½ cup sugar and ½ cup water, carry to a boil, stirring consistently. Cut back the temperature to low and permit the combination to simmer for about 10 minutes, stirring often. Take away from warmth and permit to chill to room temperature earlier than utilizing in your bread recipe.

A loaf of stollen on a wooden board.

How Lengthy Does Stollen Final?

This loaf is finest made the night time earlier than you propose to serve it so it has loads of time to chill down. Take pleasure in inside just a few days. It may be saved lined at room temperature for as much as every week, and within the freezer for 3 months, though I like to recommend consuming it recent!

  • At Room Temperature: Retailer stollen in an hermetic container. It’s going to keep recent for as much as 1 week!
  • Within the Freezer: Retailer stollen in an hermetic container or freezer bag for as much as 3 months. Thaw in a single day within the fridge earlier than reheating.

Front view of stollen with a slice being picked up.


Making ready the Fruit and Nut Combination

  • Put together the fruit and nut combination by combining dried cranberries, raisins, candied fruit peels, almonds, and rum. Permit the combination to soak, stirring often till you’re prepared to make use of it.

For the Dough

  • Within the bowl of a stand mixer mix your milk, yeast, and sugar. Let the combination relaxation for about 5 minutes, it ought to turn into bubbly because the yeast prompts.

  • Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.

  • Utilizing the dough hook attachment combine the dough on low velocity to include all of the components and convey the dough collectively. As soon as dough has come collectively, whether it is too sticky and moist, add extra bread flour ¼ cup at a time. Then enable it to combine for just a few extra minutes on low velocity. Enhance velocity to medium excessive and blend for about 3-5 minutes, this can develop the gluten.

  • Take away dough from mixer and place in a calmly greased bowl and canopy to proof till it has doubled in measurement, about 45 minutes to an hour.

  • Whereas the dough is resting, create two rectangular types with tin foil and place them on a sheet of parchment paper, these will assist the stollen bread to maintain it’s form whereas baking. In case you have stollen bread types you need to use these.

  • When dough has doubled in measurement, dump out onto a calmly floured floor and pound to degas. Fold in your fruit and nut combination, straining out any extra juice beforehand. Work the dough till the fruit and nut combination is evenly distributed all through the dough. Permit the dough to relaxation, lined within the bowl for one more 10 minutes.

  • Dump the dough again onto a calmly floured floor and reduce it into two equal halves. Stretch every half right into a rectangle and put aside. Take your almond paste and roll right into a rectangle between two sheets of parchment paper. Minimize the almond paste rectangle in half and place one on every rectangle of dough, barely off to 1 facet.

  • Stretch the dough over the almond paste and safe your seam on the facet of the loaf, the seam will likely be baked on the facet of the loaf to create the traditional stolen bread kind, simply make sure to safe it tight. Place the fashioned loaves onto your ready types on the sheet pan and canopy, enable the loaves to proof till just below double in measurement. Do a contact check to see if the loaves are able to bake by calmly poking down every loaf about 5 instances. The pokes ought to barely spring again however nonetheless be seen. In the event that they spring again and the dough continues to be powerful they want extra time, if the loaf begins to deflate while you carry out the check your dough is over proofed.

  • As soon as the loaves are prepared, bake them at 350° fahrenheit for 40-50 minutes. I prefer to rotate the pan round after about half-hour to make sure a good bake. You additionally might wish to cowl the loaves with foil after half-hour if they’re browning too rapidly. The loaves are prepared when they’re a lightweight golden brown and temp out to 190° fahrenheit.

  • Take away the loaves from the oven and brush with melted butter, as soon as the loaves have cooled a bit, mud each generously with powdered sugar.



Serves: 6

Energy993kcal (50%)Carbohydrates104g (35%)Protein17g (34%)Fats55g (85%)Saturated Fats27g (135%)Polyunsaturated Fats5gMonounsaturated Fats19gTrans Fats2gLdl cholesterol134mg (45%)Sodium881mg (37%)Potassium467mg (13%)Fiber7g (28%)Sugar47g (52%)Vitamin A1290IU (26%)Vitamin C7mg (8%)Calcium177mg (18%)Iron2mg (11%)

All dietary data relies on third social gathering calculations and is just an estimate. Every recipe and dietary worth will fluctuate relying on the manufacturers you utilize, measuring strategies and portion sizes per family.

Course Bread, Dessert

Delicacies German

Key phrase christstollen, stollen, stollen bread





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