|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 14g||71%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A favorite holiday sweet bread, Dresden has the most famous Christmas Stollen. There's no need to take a trip to Germany because you can bake your own at home with little trouble in a few hours. Christmas Stollen, or Christstollen, is full of nuts, raisins, and candied fruit, and creates a delicious holiday treat.
Like other Christmas fruit bread recipes, stollen is best when made weeks in advance. Storing the baked loaf for two to three weeks mellows and softens the flavor perfectly. Mark your calendar each year so you don't miss out on an opportunity to share this holiday tradition with your family.
- 1 cup (145 grams) raisins, dark and golden
- 1/4 cup (40 grams) candied lemon peel
- 1/8 cup (20 grams) candied orange peel
- 1/3 cup (50 grams) blanched almonds, chopped
- 1 3/4 ounces (50 milliliters) dark rum, about 2 tablespoons
- 1 (1/4-ounce) envelope yeast (2 1/4 teaspoons, or 30-gram cake of yeast)
- 1 1/4 cups (295 milliliters) warm milk, divided
- 1/3 cup (50 grams) granulated sugar, plus a pinch
- 4 2/3 cups (595 grams) bread or all-purpose flour, divided
- 1 large egg
- 1/2 vanilla bean, split and scraped (or 1 teaspoon vanilla paste or extract)
- 2 tablespoons lemon zest , from about 2 lemons
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 7.5 ounces (213 grams/15 tablespoons) softened unsalted butter, divided
- 1/2 cup melted butter, for brushing
- 1/2 cup powdered sugar, for dusting
Gather the ingredients.
In a medium bowl, soak the raisins, candied fruit, and almonds in the rum overnight, stirring occasionally.
In a small bowl, dissolve the yeast in 1/2 cup warm milk with a pinch of sugar.
Proof for 10 minutes, or until bubbles form.
Mix 4 cups of flour with the yeast mixture, egg, remaining 3/4 cup milk, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from the bowl and set aside.
Cream 14 tablespoons softened butter and 2/3 cup of flour with the nutmeg and cardamom until smooth. Switch to the paddle attachment if using a stand mixer.
Add yeast dough mixture to the creamed mixture and begin mixing with the paddle beater until incorporated and a dough begins to form. Switch to the dough hook and continue beating until the dough is smooth.
Let the dough rest, covered, for 30 minutes.
Turn dough out onto a tabletop or lightly floured board. Knead in the rum-soaked fruit and almonds. Let rest for 15 minutes.
Return the dough to the floured board and form into a rectangle with two high sides and a dip in the middle. Fold one-third of the dough over to the middle, filling the dip. Pat into a stollen shape.
Fold a piece of aluminum foil several times on the two long ends to build walls for the stollen so it holds the shape while baking. You may also use a stollen pan if you have one.
Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F.
Dot the top of the stollen with the remaining 1 tablespoon softened butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center. Cover with foil if it begins to brown too much.
Brush warm loaf with the melted butter and dust thickly with powdered sugar. Cool on rack.
Wrap tightly in foil and keep in a cool place for 2 to 3 weeks to ripen.
Can you freeze stollen?
Stollen may be frozen for longer storage. If you will be freezing the entire loaf, omit the melted butter and confectioners' sugar topping until it is defrosted. Wrap the stollen loaf or slices in plastic wrap and foil then transfer to freezer bags. Freeze for up to 3 months.
- Tip: Before baking, to avoid burning, remove any raisins that might be sticking out of the dough.
- To get more butter into the bread, poke it all over with a toothpick before brushing it the loaf
with melted butter.
- Miniature bottles of dark rum are exactly 50 milliliters. Some liquor stores carry them, though large 750-milliliter bottles are more common for this style of rum.