Easy Stollen Recipe to Enjoy This Holiday Season
For as long as I can remember, I’ve made traditional German stollen bread for the holidays. This easy to make holiday bread is similar to a fruitcake, but not as moist. The best thing about this recipe is the secret ingredient in the middle, marzipan (also known as almond paste). Once you taste it, you will want to make this holiday recipe year round.
Christmas Stollen Recipe
I’ve been a marzipan fan since I was a kid when my grandma made fruit shaped marzipan for the holidays. Over the years, I’ve tried good and bad marzipan, but nothing beats this stollen with marzipan recipe. Try it for yourself, we think you will agree!
Stollen Recipe - German Christmas Bread
Stollen Bread is a typical German Christmas bread, made of candied fruit, dried fruit, and marzipan. Typically made during the holiday season, this bread is delightful any time of year.
Ingredients
- 1 pkg active dry yeast
- 2/3 cup warm milk (110 degrees F)
- 1 egg
- 1/3 cup sugar
- 1/2 Tbsp. salt
- 1/3 cup butter, softened
- 2 1/2 cups bread flour, divided
- 1/3 cup dried cherries (or candied cherries cut in quarters, personal preference)
- 1/3 cup raisins
- 1/3 cup golden raisins
- 2/3 cup candied citron
- 6 oz. almond paste
- 1 Tbs. powdered sugar
- 1 tsp. vegetable oil
Instructions
1. Take the butter out a half hour before you begin and let it soften to room temperature.
2. Dissolve the yeast in the warm milk. Put aside and let it sit for 10 minutes.
3. In a large bowl, combine the egg, sugar, salt, butter, and 2 cups (not all) of the bread flour. Add the yeast mixture and mix together well. Slowly add the remaining flour until the dough begins to pull together.
4. On a lightly floured cutting board, begin to knead the dough while adding in the cherries, raisins, and citron. Knead until the dough comes together and forms a smooth ball, about 5 to 7 minutes.
5. Use oil to lightly coat large bowl. Place the ball of dough inside the bowl and turn it over so it is completely covered with oil. Cover the bowl with a damp cloth and put it aside to rise in a warm place for about an hour.
6. After the dough has nearly doubled in size, place it on a lightly greased cookie sheet. Pat it out so it is nice and flat. Take the almond paste and roll it between your hands so it looks like a rope. Lay it down the middle of the dough. Fold the dough in half and pinch the seams together so they form a seal. Turn the dough over so the seam side is facing down on the cookie sheet. Cover this with a damp cloth and let it rise for 40 minutes.
7. Turn the oven on to 350 degrees F.
8. Bake in the oven at 350 for 10 minutes, then reduce heat to 300 degrees F. Continue cooking for 35 minutes or until the loaf is golden brown.
9. Allow the bread to cool for at least an hour.
10. Sprinkle the loaf with powdered sugar. Enjoy!
Notes
This bread typically requires an hour for cooling, but we prefer it a bit warm. If you can wait, 30 to 45 minutes is ideal.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 305Total Fat: 10.4gSaturated Fat: 4gCholesterol: 28mgSodium: 347mgCarbohydrates: 48.3gFiber: 2.2gSugar: 18.8gProtein: 5.5g
If you are looking for other holiday recipes, don’t miss our Coquito drink recipe, Silver Slur holiday cocktail, and Coquito Tres Leches Cake! And check this out if you want tips for visiting Germany!
