Stollen (Fruit Bread)

Stollen

Stollen is a fruit bread that is traditionally eaten during the Christmas season in Germany. The recipe is centuries old and has evolved from a dry plain roll to its decadently sweet modern iteration. To make this contemporary version, German bakers needed special dispensation from the Pope to use butter during the season of Advent. It was clearly worth the effort, since this bread remains a staple of German baking and an essential part of any Christmas celebration. Recipe Servings: Serves 12

Prep Time

25 minutes
+ 9 hours resting

Cook Time

35 minutes

Total Time

10 hours

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 packet (7 g) active dry yeast 3/4 cup (180 ml) warm water 1/2 cup (100 g) sugar 1/2 tsp (3 g) salt 4 eggs, one separated 1/2 cup, 2 Tbsp (150 g) butter 3 1/2 cups (420 g) all-purpose flour 1/2 cup (75 g) almonds, blanched 1/4 cup (35 g) candied citron, chopped 1/4 cup (35 g) candied cherries, chopped 1/4 cup (35 g) raisins 1 Tbsp (18 g) lemon peel, grated 1 1/3 cups (135 g) powdered sugar 2 Tbsp (30 ml) milk

Directions

In a large bowl, dissolve yeast in warm water and set aside until yeast begins to foam.
In a large bowl, combine sugar and salt with 1/2 cup (110 g) of butter and half of the flour. Add 3 whole eggs and 1 egg yolk to the bowl; cover and refrigerate remaining egg white. Beat mixture thoroughly for about 10 minutes.
In a small bowl, mix almonds, candied citron, candied cherries, raisins, and lemon peel with remaining flour. Add flour and fruits to large bowl with dough and mix to combine.
Cover bowl and let dough rise until it doubles in size, about 2 hours. Stir down dough briefly. Cover tightly and refrigerate overnight.
Line a baking sheet with greased parchment paper.
Place dough on floured surface and coat it in flour. Divide dough in half and shape each half into an oval loaf.
Melt remaining 2 tablespoons (30 g) of butter. Spread 1/2 of the melted butter over the longer edge of each loaf. Cover loaf to center line (lengthwise), then fold loaf over itself so that the buttered and unbuttered halves join.
Move loaves to a baking sheet.
Whisk together reserved egg white and 1 tablespoon (15 ml) of water. Brush egg wash over each loaf. Cover dough and let rise for about 1 hour.
Heat the oven to 375°F (190°C).
Bake the Stollen until golden brown, about 25 minutes.
In a medium bowl, combine milk and powdered sugar. Spread the glaze over loaves as soon as they come out of the oven. Serve warm with butter and jam.