German Christmas Stollen Fruit Bread

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Stollen is a treasured German Christmas bread packed with rum-soaked dried fruits, almonds, and a sweet marzipan core, finished with melted butter and a snowy blanket of powdered sugar. The dense, buttery dough develops a richer, more complex flavor after a few days of resting, making it an ideal make-ahead holiday bake.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 28 gSugar
• 8 gProtein
• 180 mgSodium
• 220 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp fine salt
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 3/4 cup (180 ml) whole milk, warmed to 105-110°F
• 1/2 cup (115 g) unsalted butter, softened
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• Zest of 1 organic lemon

For the Fruit and Nut Mix

• 1 cup (150 g) mixed dried fruits (currants, golden raisins, chopped candied citrus peel)
• 1/3 cup (50 g) golden raisins
• 1/3 cup (45 g) whole blanched almonds, chopped
• 1/4 cup (40 g) candied orange peel, chopped
• 3 tbsp dark rum or fresh orange juice, for soaking
• 1 tbsp all-purpose flour, for coating the fruit

For the Filling and Topping

• 7 oz (200 g) marzipan, shaped into two logs
• 1/2 cup (115 g) unsalted butter, melted, for brushing
• 1/2 cup (60 g) powdered sugar, for dusting

Directions

1. Combine the mixed dried fruits, golden raisins, candied orange peel, and rum in a small bowl. Cover and let soak for at least 1 hour, or overnight in the refrigerator for deeper flavor.
2. Drain the soaked fruit, pat dry with paper towels, and toss with 1 tablespoon of flour to prevent the pieces from sinking during baking.
3. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cardamom, and cinnamon. Add the warm milk, softened butter, eggs, vanilla, and lemon zest, then knead with the dough hook for 8 to 10 minutes until the dough is smooth and elastic.
4. Shape the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
5. Punch down the dough, divide it in half, and knead the floured fruit mixture and chopped almonds into each portion until evenly distributed.
6. On a floured surface, roll each piece into a 12 by 8 inch oval. Place a marzipan log down the length of each oval.
7. Fold the dough over the marzipan, leaving the seam slightly off center for the traditional stollen shape. Press the edges to seal and transfer to two parchment-lined baking sheets.
8. Cover loosely and let rise for 30 to 45 minutes while you preheat the oven to 350°F (175°C).
9. Bake for 50 to 60 minutes, until the crust is deep golden brown and the bottom sounds hollow when tapped. Immediately brush the hot loaves generously with melted butter.
10. Cool completely on a wire rack, then dust very thickly with powdered sugar so the surface looks snow-covered. Wrap in foil and rest at least 24 hours before slicing for the best flavor.

Cook’s Notes

• Resting the baked, buttered loaf wrapped in foil for 2 to 4 weeks in a cool place deepens the spice and rum flavors the traditional way.
• Milk temperature matters: aim for 105 to 110°F so you wake the yeast without killing it. Cooler milk will not activate the yeast properly.
• The marzipan log can be replaced with sweetened almond paste blended with a little lemon zest if pure marzipan is hard to find.
• If the crust browns too quickly during baking, tent the loaves loosely with aluminum foil for the final 15 minutes.
• Stollen keeps well wrapped at room temperature for up to 3 weeks, and freezes beautifully for 2 months when wrapped tightly in plastic wrap and then foil.

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