This German sweet bread packed with almonds and fruit makes a great edible gift.
Ive made stollen almost every Christmas of my married life since I can remember.
So, I have created my own tradition for our little family.
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Christmas morning presents cannot start without coffee and a plate of sliced stollen, either.
At some point, I started making smaller stollen to give to special friends, too.
I hope you enjoy this recipe for 4 small breads, ideal for sharing.
Sally Vargas
Perhaps you will start a tradition of your own.
What Is Stollen?
Stollen is a German Christmas bread chock full of dried fruit, candied peel, and almonds.
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Its tradition dates back several centuries, the most famous loaf coming from Dresden.
Dried Fruit for Stollen
Dried fruit and candied peel are the hallmarks of stollen.
Instant yeast and active dry yeast are interchangeable in terms of the amount needed for this recipe.
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Yeast will die if the liquid reaches 120F or higher and your bread won’t rise.
How To Make a Proof Box
That warm place for bread?
It doesnt exist in my kitchen!
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Place the dough bowl in the oven until it rises.
Or serve it with a glass of bubbly for a Christmas Eve toast.
Butter and jam, optional!
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As the bread sits, the moisture from the fruit permeates the bread.
Before serving, dust it generously with powdered sugar and slice it.
Defrost overnight on the countertop.
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Dust with confectioners sugar just before serving.
(The almonds dont get soaked.)
Or microwave the mixture, uncovered, for 2 minutes, or until the fruit is warm.
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Cover with a plate and let soak for at least 1 hour.
To make the dough, we first start by making a sponge.
Set the mixer to stir or low just until the yeast and flour are combined.
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Add the warm milk and increase the speed to medium-high.
Beat the mixture for one minute.
This is your sponge.
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Stir in the flour.)
Set the mixer to medium speed, add the lemon zest to the sponge, and mix to combine.
Add the egg yolks and beat until incorporated.
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Beat in the sugar.
Once the dough becomes stiff and shaggy, switch from the paddle attachment to the dough hook attachment.
You may need to scrape down the sides of the bowl.
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Continue to knead with the dough hook for an additional 4 to 6 minutes.
When its ready, the dough should be soft and pull away from the sides of the bowl.
In a large bowl, add the vegetable oil.
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If you have a cold kitchen this might take as much as an hour longer.
Use one hand to steady the bowl and knead in the fruit and almonds with the other.
Let rest for 10 minutes to relax the dough before shaping.
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Line 2 baking sheets with parchment paper.
On the work surface, divide the dough into 4 equal pieces.
Pat one piece of dough into an 8-inch round.
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In the end the dough should look like an oval with a ridge on top.
About 20 minutes before the loaves finish their final rise, preheat the oven.
(Total baking time is 40 to 45 minutes).
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If the loaves seem to be browning too quickly, cover them loosely with a piece of foil.
To test for doneness, insert an instant-read thermometer into the center of the loaf.
It should register 190F.
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Remove the loaves from the oven and let them cool for 10 minutes.
In a small bowl, stir together the sugar, ginger, and nutmeg.
Sprinkle with the spiced sugar.
When thoroughly cool, wrap the loaves in plastic wrap and then in foil.
(You could keep them in a bread box.)
Before serving, dust generously with powdered sugar shaken through a strainer.
Serve with butter, honey, or jam, if you like.
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