Good morning, kittens and dawgs! On Tuesday, I presented my Peppermint Cathys recipe. I mentioned that I wanted to share a Christmas Stollen recipe with you and so I’m making good on that promise.
Over the years, we have bought stollen. It’s really good stuff. Stollen comes from Germany and it’s a cake-like fruit bread. You can read more about it, here, on Wikipedia.
Last Christmas DH found a recipe on the Kitchen Stories app. At first, I was skeptical about making it because I felt intimidated. I learned this has something to do with residual low-esteem hanging around in the recesses of my brain that comes out now and then to play with my head. I didn’t allow it to control me and decided to take a stab at it.
The recipe turned out to simple and straight forward. I didn’t have a single problem and I enjoyed making it immensely. It just felt Christmasy and the good news is the finished product turned out pretty darn good for my first try. *pat self on back*
German Christmas Stollen
- 3½ cups all-purpose flour • 2½ teaspoons dry yeast
- 4 tablespoons lukewarm water • 4 tablespoons sugar
- ⅔ cup milk • 1 teaspoon ground cinnamon
- 1 vanilla bean (seeds) • 1½ sticks soft butter
- 1½ tablespoons melted butter • 2.5 ounces cubed marzipan
- 1½ tablespoons rum❆ • 1 lemon (zest)
- ½ cup sliced almonds • ⅓ cup diced candied orange
- ⅓ cup diced candied lemon • ⅓ cup raisins
- 3⅓ tablespoons confectioners’ sugar
- flour for work surface
- In a small bowl, dissolve 2½ teaspoons dry yeast and 2 teaspoons sugar in 4 tablespoons lukewarm water. Let sit until foamy about 5 – 10 minutes.
- In a standing mixer or with a hand mixer, beat together yeast sponge and 1⅔ cups of the flour.
- Slowly add in milk and continue to beat until smooth. Cover with plastic wrap and leave to rise in a warm place about 1 hour.
- Combine remaining 1¾ cups of flour, 2 tablespoons sugar, 1 teaspoon cinnamon, vanilla bean seeds, 1½ sticks butter, marzipan, rum, lemon zest, a pinch of salt and yeast dough. Knead until smooth.
- Preheat oven to 355°F. Set aside roughly one-quarter of the dough. Combine remaining dough with almonds, candied orange, candied lemon, and raisins. Continue to knead until thoroughly incorporated.
- Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.
- Place fruit dough on the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with 1½ tablespoons melted butter and sprinkle with 3⅓ tablespoons confectioners’ sugar.
❆ Instead of rum use 1.5 tablespoons of pineapple juice and 1/2 teaspoon almond extract to create a light rum-like substitute. Another option to consider is using molasses thinned with pineapple juice and almond extract for a dark rum-like substitute.
I don’t know about you, but some these items aren’t something I normally use or never have used. I couldn’t find marzipan locally and given experience with how flavorless store-bought dried candied fruit is I decided to check with Amazon. I loved that the Marzipan comes from Germany and the candied fruit is a product of the USA. Amazon didn’t have this info on the candied fruit, so I called the company before purchasing it and they confirmed the country origin. I have no complaints about these items. The stollen tastes fantastic and perhaps these very items contributed to that, so unless I find something else noticeably better than I’m gonna use these items again next Christmas. I’m tickled that I found these at Amazon and if you run into these sorts of trouble, then below are links to the items I used:
*I have to tell you these are affiliate links and if you click on them and make a purchase then I will earn a small commission.*
Nearly every recipe I make gets changed somewhat and this time is no different. DH and I came up with some minor improvements. I will bump the almonds to ⅔ cup and the candied orange and candied lemon to ½ cup each; as well as immediately brush melted butter all over the stollen, not just the top, and then roll it in confectioners’ sugar after it comes out of the oven. This may help lock in the moisture to keep the outside softer. It needs a thick coating of confectioners’ sugar, in my opinion. I am making another one today with these recipe refinements. I’ll be sure to sample it to let you know tomorrow how it turns out. I mean that’s the least I can do to show what a good friend I am, right? 😉
I can’t believe next Thursday is Christmas Eve, folks. Can you? I sure do appreciate you making me a part of your day. Drop in next Tuesday for another new Christmas Recipe ~ Springerle Cookies. I’m busy in the kitchen, but I’ll eventually make my rounds to all who visit.