Stollen Bread
A festive, fruity, and buttery German holiday bread with a sweet almond paste center perfect for Christmas brunch or gifting.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Dough hook (optional for stand mixer)
- Baking sheet
- Parchment paper
- Cooling rack
- Clean kitchen towel
Ingredients
- 4 cups all-purpose flour
- 1 packet 2¼ tsp active dry yeast
- ¾ cup warm milk
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ½ tsp salt
- 2 large eggs
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1 cup mixed dried fruits raisins, currants, chopped apricots
- ⅓ cup chopped candied citrus peel
- 1 log about 7 oz almond paste or marzipan
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a bowl, combine warm milk and yeast. Let it sit until frothy, about 5–10 minutes.
- Make the Dough: In a large mixing bowl, combine flour, sugar, salt, cinnamon, nutmeg, zest, and butter. Mix in eggs, vanilla, and the yeast mixture until a soft dough forms.
- Knead and Let Rise: Knead the dough for 8–10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm spot for 1.5 hours.
- Add Fruit and Shape: Punch down the dough, fold in the dried fruits and candied peel. Roll into a rectangle and place the almond paste log in the center. Fold the dough over and shape into a loaf.
- Final Rise and Bake: Let shaped loaf rise for 30 minutes. Bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Dust and Cool: Let bread cool slightly, then dust generously with powdered sugar.
Notes
Stollen improves in flavor after a day or two of resting. Make ahead if possible and dust with powdered sugar right before serving.