Germany Stollen (Fruit Bread)
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: 12
Prep Time
25 minutes
+ 11 hours resting
+ 11 hours resting
Cook Time
35 minutes
Total Time
12 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 packet (7 g) active dry yeast
- ¾ cup (180 ml) warm water
- ½ cup (100 g) sugar
- ½ tsp (3 g) salt
- ½ cup + 2 Tbsp (150 g) butter, divided
- 3½ cups (420 g) all-purpose flour, divided
- 4 eggs, one separated
- ½ cup (75 g) almonds, blanched
- ¼ cup (35 g) candied citron, chopped
- ¼ cup (35 g) candied cherries, chopped
- ¼ 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
- Stir together yeast and warm water in a large bowl and set aside until yeast begins to foam.
- Add sugar, salt, ½ cup (110 g) butter, and 1¾ cups (210 g) flour to foaming yeast, stirring to combine.
- Add 3 whole eggs and 1 egg yolk to the bowl; cover and refrigerate remaining egg white.
- Beat mixture thoroughly for about 10 minutes.
- Mix almonds, candied citron, candied cherries, raisins, and lemon peel with the remaining 1¾ cups (210 g) flour in a small bowl.
- 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 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 half of the melted butter over the longer edge of each loaf.
- Cover loaf to center line (lengthwise), and then fold loaf over itself so that the buttered and unbuttered halves join.
- Transfer 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 rest for about 60 minutes.
- Heat oven to 375°F (190°C).
- Bake stollen until golden-brown, about 25 minutes.
- Combine milk and powdered sugar in a medium bowl.
- Spread glaze over loaves as soon as they come out of the oven.
- Serve stollen warm with butter and jam.
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