Description
A traditional festive Christmas stollen featuring mixed dried fruit, almonds, and marzipan. This rich, spiced bread is soaked with warm apple juice and yeast, kneaded with aromatic spices and nuts, then baked to a golden brown and finished with melted butter and a dusting of icing sugar for a delicious holiday treat.
Ingredients
Scale
Fruit and Nuts
- 100g mixed dried fruit with peel
- 30g blanched whole almonds
- 75g cold marzipan, cut into small pieces
Liquids and Yeast
- 180ml apple juice
- 7g dried yeast
- 10g butter, melted
Flour and Spices
- 250g plain flour, plus a little extra for dusting
- generous pinch of ground cinnamon
- generous pinch of ground aniseed or allspice
- small pinch of ground cloves
Other
- 1 tbsp icing sugar
Instructions
- Soak the fruit: Place the mixed dried fruit in 100ml of hot water and let it soak to plump up and soften.
- Activate the yeast: Gently warm the apple juice in a pan for a few minutes, then add the dried yeast. Leave it to activate for 10-15 minutes until it starts to bubble, indicating the yeast is alive.
- Make the dough: Put the plain flour in a bowl and stir in the activated yeast and apple juice mixture to form a smooth dough. Cover and leave it to prove in a warm place for 1-2 hours until the dough has roughly doubled in size. Alternatively, refrigerate overnight for a slower rise.
- Add fruit and spices: Drain the soaked fruit and add it to the dough along with the blanched almonds, ground cinnamon, aniseed or allspice, ground cloves, and marzipan pieces. Gently squish everything together then turn the dough out onto a lightly floured surface and knead until the fruit and nuts are well incorporated into the dough.
- Shape and prove: Shape the dough into a sausage shape and place it on a baking tray lined with baking parchment. Cover with a clean tea towel and leave to prove in a warm place for 30 minutes to 1 hour until it has risen by about a quarter.
- Bake the stollen: Preheat the oven to 180C (160C fan, gas mark 4). Bake the stollen for 20 minutes, then reduce the oven temperature to 150C (130C fan, gas mark 2) and continue baking for another 25-30 minutes until the stollen is golden brown and feels firm to the touch.
- Finish and cool: Remove the stollen from the oven and immediately brush it all over with the melted butter. Dust generously with icing sugar and leave the stollen to cool completely before slicing.
- Store: Store any leftover stollen well wrapped in an airtight container to keep it fresh.
Notes
- For best flavor, allow the dough to prove slowly overnight in the fridge.
- Adjust spices like aniseed, allspice, and cloves to your taste preference.
- Make sure the yeast is fresh and the apple juice is warm but not hot to properly activate the yeast.
- Use a kitchen scale for accurate measurement of ingredients.
- Allow the stollen to cool completely before slicing to maintain its shape and texture.
- Store the stollen in an airtight container to keep it moist and flavorful for several days.
- Prep Time: 20 minutes (plus 1-2 hours proving time, or overnight if using fridge proving)
- Cook Time: 45-50 minutes
- Category: Baking
- Method: Baking
- Cuisine: German
Keywords: Christmas stollen, marzipan stollen, almond stollen, festive bread, holiday baking, dried fruit bread, traditional German stollen, spiced bread
