Authentic Stollen European Christmas Bread Recipe

I absolutely adore this recipe because it takes me on a nostalgic journey with every bite, thanks to the comforting blend of cinnamon, vanilla, and a hint of rum. Plus, the hands-on process of kneading the dough and watching it rise is so satisfying—it’s like a mini therapeutic baking session that results in a delicious stollen perfect for sharing with friends.

Christmas baking brings the smells and tastes of tradition into the kitchen and reminds me of the beautiful flavors and textures of this classic bread. While Stollen’s shape and texture distinguish it from other festive breads, its flavors–nuts, fruit, zest, rum, and marzipan–place it squarely in the Christmas category.

This version of Stollen has all those hallmarks and finishes with a dusting of confectioners’ sugar.

Ingredients

• All-purpose flour: Provides structure, rich in carbohydrates.
• Granulated sugar: Sweetens the dough, aids in fermentation.
• Active dry yeast: Leavens the bread, giving it a light texture.
• Whole milk: Adds moisture, enhances flavor and texture.
• Unsalted butter: Adds richness, tenderizes the crumb.
• Raisins and currants: Add sweetness and chewy texture.
• Marzipan: Offers a sweet and nutty almond flavor.
• Lemon zest: Provides fresh, vibrant citrus aroma.
• Dark rum: Imparts warmth, intensifies flavors.
• Sliced almonds: Add a crunchy texture, provide healthy fats.

Ingredient Quantities

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 3/4 cup whole milk, warmed to about 110°F
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• 1 tablespoon dark rum
• 1/2 cup raisins
• 1/2 cup currants
• 1/4 cup candied citrus peel, chopped
• 1/2 cup sliced almonds
• 1/4 teaspoon ground cinnamon
• 1/3 cup marzipan or almond paste
• 1/4 cup confectioners’ sugar, for dusting
• 2 tablespoons melted butter, for brushing

Instructions

1. In a bowl, mix the milk and yeast. Pour warm milk over the yeast and let sit for about 5-10 minutes, until the mixture is foamy and the yeast is active.

2. In a large mixing bowl, combine the flour, granulated sugar, salt, and cinnamon. Whisk the mixture until well combined. Add the softened butter, eggs, vanilla extract, lemon zest, and rum. Pour in the yeast mixture and blend everything together until a dough forms.

3. Knead the dough on a surface tenaciously dusted with flour for about ten minutes until it is no longer lumpy nor sticky. You cannot knead too much! If the dough is not kneaded long enough, it will not rise and therefore not be bread. On the other hand, if you have a stand mixer, you can use the dough hook for this step.

4. Put the dough in a bowl that has been greased, cover it with a cloth that is damp, and allow it to rise in a warm area for around 1 to 2 hours, or until it has approximately doubled in size.

5. Soak the raisins and currants in hot water for about 10 minutes while the dough is rising, and then drain them well. In a bowl, combine the soaked and well-drained raisins and currants with the following:

– candied citrus peel
– sliced almonds

6. After the dough has risen, deflate it and flatten it a bit. Pour the fruit and nut mixture over the dough and knead it gently to mix the ingredients evenly.

7. Shape the marzipan or almond paste into a log and place it in the center of the rectangle. Roll or pat the dough into a rectangle about 12 inches long. Fold the dough over the marzipan, and seal the edges well.

8. Position the loaf on a baking pan lined with parchment paper, drape with a moist towel, and allow it to proof again for about half an hour to 45 minutes.

9. Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to warm it. When it has reached that temperature, put the stollen in to bake for 30-40 minutes. Check the browning frequently. If the stollen seems to be baking very brown, cover it with foil.

10. When the stollen has cooled but is still warm, baste it with the melted butter. Let cool completely. Generously dust with confectioners’ sugar. Slice and serve—preferably with some kind of drink—in the company of friends or family.

Equipment Needed

1. Mixing bowls
2. Whisk
3. Measuring cups and spoons
4. Wooden spoon or silicone spatula
5. Stand mixer with dough hook (optional)
6. Clean cloth or kitchen towel
7. Rolling pin (optional)
8. Baking pan
9. Parchment paper
10. Oven
11. Pastry brush
12. Cooling rack

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: You can absolutely use instant yeast. Reduce the measurement to about 1 3/4 teaspoons, and don’t bother with the step that has you dissolving the yeast in warm milk.
• Q: What can I use instead of marzipan?Almond paste is a good alternative to marzipan in this recipe. Both ingredients similarly add a wonderful almond note.
• Q: How do I store Stollen to keep it fresh?A: Once cooled, Stollen can be kept at room temperature for up to a week as long as it’s wrapped tightly in plastic. For a longer lifespan, place it in the freezer.
• Q: Can I substitute dried cranberries for currants?Yes, dried cranberries can be used instead. They yield a like tartness and texture.
• Q: Is it necessary to use dark rum?A: You can use an alternative like orange juice if you prefer an alcohol-free version, as dark rum adds a rich flavor that can be readily replaced.
• Q: What is the purpose of brushing with melted butter?A: The bread stays moist and tastes good because I brush it with melted butter. But pouring on the confectioners’ sugar is quite another story. It has no trouble adhering to the loaf without any help from me.
• Q: Can I add other dried fruits?A: Definitely! You can add or substitute any array of dried fruits for the raisins and currants, like chopped apricots, figs, or cherries.

Substitutions and Variations

For all-purpose flour: Replace with the same amount of bread flour for a slightly chewier texture.
To obtain granulated sugar, one can substitute brown sugar while keeping the quantity constant. This will yield a product with a somewhat different flavor and color due to the molasses content of brown sugar.
For dark rum: Replace with the same quantity of brandy, or leave it out completely if you prefer.
For raisins:
Substitute with dried cranberries or chopped dried apricots.
For marzipan: Use almond paste or homemade marzipan made with ground almonds, sugar, and a bit of almond flavoring.

Pro Tips

1. Ensure Proper Yeast Activation When warming the milk for the yeast, aim for a temperature between 105°F to 115°F. Too hot will kill the yeast, and too cool will not activate it properly. The yeast mixture should foam up, indicating that the yeast is alive and active.

2. Hydrate the Dried Fruits Soaking the raisins and currants in warm water for about 10 minutes before use will ensure they remain plump and juicy in the final baked product, preventing them from drawing moisture out of the dough.

3. Consistent Dough Texture If the dough feels too sticky during kneading, add small amounts of flour gradually until it reaches the right consistency. Alternatively, if it feels too dry, incorporate a few drops of water or milk.

4. Evenly Distribute Ingredients Take care when kneading the fruit and nut mixture into the dough, ensuring even distribution. This helps in achieving a slice that has a consistent texture and flavor.

5. Prevent Burning during Baking Keep an eye on the stollen during baking. If it begins to brown too quickly on the top, tent it with aluminum foil to prevent burning while the interior continues to bake properly.