Classic German Stollen with Marzipan and Dried Fruit

Classic Stollen Recipe: A Festive Delight

Stollen is a beloved traditional German bread that’s especially popular during the Christmas season. This rich, flavorful loaf, often filled with dried fruit, marzipan, and spices, has a dense yet soft texture. The preparation process is detailed, but the end result is worth the effort. This version of Stollen includes a delightful combination of raisins, candied orange peel, and a hidden center of marzipan for an extra touch of sweetness. Let’s dive into the step-by-step process of making this festive treat, perfect for any holiday gathering.

Ingredients:

Instructions:

1. Prepare the Dried Fruits:

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   • Start by cutting the candied orange peel into small cubes. Place both the chopped candied orange peel and raisins in a bowl.
   • Pour warm water over the dried fruits, ensuring they are completely submerged. Add 50ml of rum from the total amount to infuse a rich flavor. Let the fruits soak for about 30 minutes while you prepare the rest of the dough.

2. Toast the Almonds:

   • Spread the blanched almonds on a baking tray and toast them in the oven until they are golden and crispy but not overly darkened. If using almonds with skins, blanch them in boiling water for 5 minutes, then remove the skins.
   • Once the almonds have cooled, chop them coarsely. Set them aside for later.

3. Activate the Yeast:

   • In a small bowl, dissolve the dry yeast in a little warm milk (taken from the total amount for the recipe). Add 1 teaspoon of honey to the mixture, stirring gently. Allow the yeast to activate for about 5-10 minutes, until it starts to bubble.

4. Prepare the Milk and Butter Infusion:

   • While the yeast is activating, warm the remaining milk in a saucepan. Slice the vanilla bean lengthwise and scrape out the seeds with a knife. Add both the seeds and the vanilla pod to the milk, letting them infuse as the milk heats up.
   • In a separate bowl, grate the fresh ginger and zest the lemon. Set these aside for later use.

5. Combine the Dough Ingredients:

   • In a large mixing bowl, sift the Manitoba flour. Create a well in the center and pour in the activated yeast mixture.
   • Gradually mix the flour into the yeast until you form a loose batter-like consistency. Cover the bowl with plastic wrap and allow it to rest for about 30 minutes, allowing the yeast to rise.

6. Make the Dough:

   • Once the yeast mixture has bubbled and expanded, beat the eggs and add them to the dough. Pour in the warm milk infused with vanilla and stir to combine.
   • Add the salt, cardamom, grated ginger, and lemon zest to the mixture. Gradually incorporate the softened butter, bit by bit, until it is fully absorbed into the dough. The dough will start to come together, and you can switch to using a dough hook if you’re using a stand mixer.
   • Knead the dough for about 10 minutes, until it becomes smooth, elastic, and no longer sticky.

7. Add the Fruits and Nuts:

   • Drain the soaked raisins and orange peel, patting them dry with paper towels. Toss the dried fruits and candied orange peel in a little bit of flour to prevent them from sinking into the dough.
   • Add the toasted almonds to the dough, followed by the flour-coated dried fruits. Knead the dough again gently to incorporate them evenly throughout.

8. Shape the Stollen:

   • Roll the dough out on a lightly floured surface into a rectangular shape. Flatten the center slightly, and then place the marzipan in the middle, shaping it into a log that is about the same length as the dough.
   • Fold the dough over the marzipan, creating a seam in the middle. Fold the edges of the dough toward the center to form a loaf shape, and gently press the seam to seal it.
   • Carefully transfer the shaped dough onto a baking tray lined with parchment paper.

9. First Proofing:

   • Cover the shaped stollen with a clean kitchen towel and let it rise in a warm place for about an hour, or until it has doubled in size.

10. Bake the Stollen:

    • Preheat the oven to 180°C (350°F). Once the dough has risen, place the stollen in the oven and bake for 45-50 minutes, or until the bread is golden brown on top and a skewer inserted into the center comes out clean.
    • Check the stollen halfway through baking; if the top is browning too quickly, cover it loosely with aluminum foil to prevent burning.

11. Brush with Butter and Cool:

    • As soon as the stollen is out of the oven, brush it generously with melted butter. This will help the bread stay moist and add a glossy finish.
    • Let the stollen cool on a wire rack for at least an hour before handling.

12. Final Touch:

    • Once the stollen has cooled, dust the top with powdered sugar. For an authentic look, you can generously coat the bread, leaving a snowy appearance that’s perfect for the holiday season.
    • Wrap the stollen in aluminum foil or wax paper and store it in a cool, dry place for 2-3 days. This resting period allows the stollen to absorb moisture, making it even more flavorful.

Tips for Success:

• Storage: Store the stollen wrapped tightly in aluminum foil to keep it fresh. The flavors intensify over a few days, so it’s best to prepare it in advance.
• Flavor Variations: Feel free to experiment with different dried fruits such as currants, apricots, or even chopped dried figs. If you prefer a lighter flavor, you can reduce the amount of rum used in soaking the fruits.
• Marzipan Substitute: If marzipan isn’t available, you can substitute it with almond paste or even create your own by blending ground almonds, sugar, and a little egg white.

Enjoy your homemade Stollen with a warm cup of tea or coffee, and share the holiday spirit with loved ones! It’s a delicious, festive bread that’s perfect for any Christmas celebration, making it a treat everyone will enjoy. Merry Christmas and Happy Baking!