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Stollen is a German holiday bread that has stood the test of time, gracing festive tables with its rich, fruit laden charm for centuries.
Covered in a snowy dusting of powdered sugar, this fruit bread is as much a symbol of the Christmas season as it is a testament to Germany’s enduring baking traditions.
With its tender crumb, bursts of dried fruits, and warm spiced aroma, Stollen invites you to savour the comforting flavours of the holidays in every slice.
What Is Stollen?
Stollen, sometimes called Weihnachtsstollen or Christstollen, is a traditional German fruit bread, baked primarily during the Christmas season. Its defining features include a dense yet tender dough studded with dried fruits, candied citrus peel, and often a swirl of marzipan at its centre.
The loaf is typically oblong, representing the shape of the swaddled Christ child, and generously coated in powdered sugar, giving it a festive, wintry appearance.
This bread is more than just a holiday treat; it’s a labour of love. Each loaf is carefully crafted to balance the richness of buttery dough with the bright flavours of fruits and spices. It’s not overly sweet, which makes it ideal for pairing with a warm cup of coffee or tea, or even a glass of mulled wine during a chilly December evening.
Ingredients and Taste
Stollen’s ingredient list is simple yet luxurious, designed to create layers of flavour and texture. The dough is enriched with butter, giving it a tender, cake like quality, and flavoured with warm spices such as cardamom, nutmeg, and cinnamon.
Dried fruits like raisins and currants are soaked in rum or brandy, adding bursts of sweetness and a subtle hint of warmth to each bite. Candied orange and lemon peel contribute a touch of citrusy brightness, cutting through the richness of the bread.
One of Stollen’s signature features is the marzipan core, a smooth almond paste that melts slightly during baking, creating a creamy contrast to the dough. Finally, the loaf is brushed with melted butter and coated in powdered sugar while still warm, forming a sweet, slightly crisp crust that enhances the bread’s flavour and preserves its freshness.
The taste is rich and complex, with the buttery dough acting as a canvas for the sweet, tangy, and nutty flavours of its fillings. Each slice is a harmony of textures; the softness of the bread, the chewiness of the fruits, and the gentle crunch of the sugared crust.
A Taste of History
Stollen’s origins date back to 14th-century Germany, where it was first created in the Saxony region. Early versions of the bread were far simpler, as strict fasting rules during Advent limited the use of butter and other rich ingredients.
This changed in the mid15th century with the “Butter Letter,” granted by Pope Innocent VIII, which allowed the use of butter in Stollen, marking a turning point in its evolution into the rich, celebratory bread we know today.
The city of Dresden became particularly renowned for its Stollen, giving rise to the famous “Dresdner Stollen,” which is now protected by a European Union designation of origin. Each year, Dresden hosts a Stollen festival during the Christmas season, celebrating the bread’s heritage with parades, markets, and even the baking of an enormous Stollen loaf.
Stollen (German Fruit Bread) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 250g all-purpose flour
- 50g granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 7g dry yeast
- 100ml warm milk
- 75g unsalted butter, melted
- 1 egg, lightly beaten
For the Filling:
- 50g raisins
- 50g candied citrus peel
- 25g slivered almonds
- 2 tbsp rum (optional)
- 50g marzipan (optional, for a traditional filling)
For Finishing:
- 50g unsalted butter, melted
- 50g powdered sugar
Directions
To begin, preheat your oven to 180°C (350°F). In a large bowl, combine the flour, sugar, vanilla extract, salt, cardamom, and nutmeg. Mix thoroughly to ensure the spices are evenly distributed. This base will give the dough its signature aromatic flavour.
In a separate small bowl, dissolve the dry yeast in warm milk. Allow it to sit for 5-7 minutes until frothy. Gradually add the yeast mixture, melted butter, and beaten egg to the flour mixture. Stir with a wooden spoon until the dough begins to come together.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough feels sticky, dust lightly with additional flour. Once kneaded, place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
While the dough rises, prepare the filling. Combine raisins, candied citrus peel, and slivered almonds in a small bowl. If using rum, pour it over the mixture and let it soak to infuse the fruit with a rich depth of flavour.
After the dough has risen, punch it down gently to release air. Flatten it slightly and sprinkle the prepared fruit and nut mixture over the surface. Knead gently to incorporate the filling evenly into the dough. If using marzipan, roll it into a log and set it aside.
Shape the dough into an oval. If including marzipan, flatten the dough, place the marzipan log in the centre, and fold the dough over to encase it. Pinch the edges gently to seal. Transfer the shaped dough to a parchment lined baking sheet.
Bake the Stollen in the preheated oven for 35-40 minutes, or until golden brown and cooked through. Test by inserting a skewer into the centre; it should come out clean. Remove the bread from the oven and brush it generously with melted butter while still warm. Allow it to cool slightly before dusting liberally with powdered sugar.
Serve the Stollen sliced, either warm or at room temperature. Pair with hot mulled wine or a spiced tea for a festive treat. To store, wrap tightly in foil and keep in a cool place; the flavours will deepen over a few days, making it even more delightful.
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