Stollen Recipe | German Dried Fruit & Nuts Bread

Stollen Recipe | German Dried Fruit & Nuts Bread

Stollen recipe, a traditional German bread made with candied peel, dried fruit, nuts and brandy. Very popular across Europe on the Christmas season it is the perfect festive treat. This time I kept the traditional shape, the marzipan log and the simple icing sugar decorations. In other occasions, I might do a swirl with the marzipan instead so that every bite as its flavour.

I make it often because I like to have it for breakfast with a cup of coffee. If there are leftovers I make the traditional British bread and butter pudding. Simply by shredding the stollen, mix cream, sugar and eggs and bake in a clay dish and eat with vanilla ice cream. Other times I bake it with cream, milk, rose water and pistachios, a quick and delicious dessert idea that everyone will enjoy.

The Stollen recipe takes time and it cannot be rushed, it needs to rise for 1 hour and proof for at least 45 minutes. The process, however is easy, I always knead it by hand with no problems, just keep all the ingredients ready for it. Sometimes I don’t have cherries glacés at home, in that case, I replace with kirsch ones and it doesn’t affect the final flavour or texture. The nuts I prefer to stick to the almonds and pecan nuts but you can try with other ones if you wish.

 

AuthorAndreia Machado

Yields12 Servings
Prep Time3 hrsCook Time30 minsTotal Time3 hrs 30 mins

 50 g Candid peel finely chopped
 50 g Glacé cherries quartered
 30 g Dried cranberries
 100 g Raisins
 2 tbsp Brandy
 ½ Orange (juice and zest)
 120 ml Whole milk
 ¼ tsp Cardamom powder
 1 pinch Ground nutmeg
 ¼ tsp Ground cinnamon
 1 Sachet dry yeast (7g)
 300 g Strong white bread flour
 30 g Sugar
 1 Egg
 50 g Softened unsalted butter
 1 tsp Vanilla essence
 100 g Marzipan
 30 g Almonds chopped
 30 g Pecan nuts chopped
 Oil for greasing
 Icing sugar for dusting

1

Mix together in a bowl the raisins, dried peel, cherries, cranberries. the juice and zest of half the orange and the brandy and leave it aside for half hour.

2

Meantime prepare the stollen dough, In a stand mixer or in a large bowl (if kneading by hand) mix together the flour, sugar, spices, yeast and a pinch of salt, bring the milk to a lukewarm temperature, then mix it together with the dry ingredients.

3

Add the egg, butter and vanilla and knead until smooth and elastic, if using a stand mixer combine everything using a hook attachment.

4

Very lightly grease a bowl and place the dough, cover with a damp cloth and leave it to rise until it has doubled in size. Around 1 hour.

5

Mix in the nuts, the soaked dried fruits and its marination juice, lightly knead just to incorporate them into the dough.

6

Flatten the dough into a long rectangle shape, roll the marzipan into a log of the same length and place it over the dough, then roll the nearest edge over it to encase it, tucking it underneath. Give the dough a final shaping as desired.

7

Transfer now the stollen into a greased baking sheet lined tray, loosely cover it using oiled cling film and leave it to proof for around 1 hour or until it has almost doubled in size again.

8

Heat up the oven to 180ºC/356ºF/Gas 4, then bake the stollen for around 30 minutes. Check if it's cooked by tapping the bottom that should sound hollow.

9

Dust with icing sugar or decorate according to your taste.

Ingredients

 50 g Candid peel finely chopped
 50 g Glacé cherries quartered
 30 g Dried cranberries
 100 g Raisins
 2 tbsp Brandy
 ½ Orange (juice and zest)
 120 ml Whole milk
 ¼ tsp Cardamom powder
 1 pinch Ground nutmeg
 ¼ tsp Ground cinnamon
 1 Sachet dry yeast (7g)
 300 g Strong white bread flour
 30 g Sugar
 1 Egg
 50 g Softened unsalted butter
 1 tsp Vanilla essence
 100 g Marzipan
 30 g Almonds chopped
 30 g Pecan nuts chopped
 Oil for greasing
 Icing sugar for dusting

Directions

1

Mix together in a bowl the raisins, dried peel, cherries, cranberries. the juice and zest of half the orange and the brandy and leave it aside for half hour.

2

Meantime prepare the stollen dough, In a stand mixer or in a large bowl (if kneading by hand) mix together the flour, sugar, spices, yeast and a pinch of salt, bring the milk to a lukewarm temperature, then mix it together with the dry ingredients.

3

Add the egg, butter and vanilla and knead until smooth and elastic, if using a stand mixer combine everything using a hook attachment.

4

Very lightly grease a bowl and place the dough, cover with a damp cloth and leave it to rise until it has doubled in size. Around 1 hour.

5

Mix in the nuts, the soaked dried fruits and its marination juice, lightly knead just to incorporate them into the dough.

6

Flatten the dough into a long rectangle shape, roll the marzipan into a log of the same length and place it over the dough, then roll the nearest edge over it to encase it, tucking it underneath. Give the dough a final shaping as desired.

7

Transfer now the stollen into a greased baking sheet lined tray, loosely cover it using oiled cling film and leave it to proof for around 1 hour or until it has almost doubled in size again.

8

Heat up the oven to 180ºC/356ºF/Gas 4, then bake the stollen for around 30 minutes. Check if it's cooked by tapping the bottom that should sound hollow.

9

Dust with icing sugar or decorate according to your taste.

Stollen


Leave a Reply

Your email address will not be published. Required fields are marked *