Recipe Details

Christmas Stollen

Stollen is a sweet German yeast bread bursting with dried fruit and candied citron peel. A marzipan filling makes it a special treat at Christmastime.

Makes:15 servings

Ingredients

⅔ cup warm milk (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2½ cups bread flour
⅓ cup white sugar
⅓ cup butter, softened
1 large egg
½ tablespoon salt
⅔ cup diced candied citron
⅓ cup currants
⅓ cup golden raisins
⅓ cup red candied cherries, quartered
6 ounces marzipan
1 tablespoon confectioners' sugar
¼ teaspoon ground cinnamon

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Directions

Prep:30 mCook:40 mReady:2 h 50 m

Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.
Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough. Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.