Christmas Stollen

Stollen is a sweet German yeast bread bursting with dried fruit and candied citron peel. A marzipan filling makes it a special treat at Christmastime.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 178 Calories

Ingredients

• 1 large egg
• 1 tablespoon confectioners' sugar
• 1 tablespoon active dry yeast
• 6 ounces marzipan
• 0.33333334326744 cup butter, softened
• 0.33333334326744 cup white sugar
• 0.25 teaspoon ground cinnamon
• 2.5 cups bread flour
• 0.33333334326744 cup golden raisins
• 0.66666668653488 cup warm milk (110 degrees F/45 degrees C)
• 0.5 tablespoon salt
• 0.66666668653488 cup diced candied citron
• 0.33333334326744 cup currants
• 0.33333334326744 cup red candied cherries, quartered

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Step 3

Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.

Step 4

Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.

Step 5

Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough. Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Step 6

Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.