How To Make
Recipes from Europe
Stollen is the classic German Christmas bread filled with candied citrus fruit, nuts, (rum-soaked) raisins, and a powdered sugar finish! Here's how to make it.
Raisins & Rum Candied Citrus Peels Ground Almonds Milk, Yeast & Sugar Flour, Egg & Butter Lemon Zest & Vanilla Cinnamon & Nutmeg Powdered Sugar
First, combine the candied citrus peels, rum, raisins, and ground almonds in a mixing bowl. Cover the bowl and let it sit for one hour.
Next, warm the milk on the stove or the microwave, and add the yeast with a tablespoon of sugar. Whisk and set aside.
In another mixing bowl, add the flour, butter, room temp egg, sugar, lemon zest, vanilla, cinnamon, and nutmeg.
Mix with the spiral hooks of your mixer, then slowly add the milk. Keep mixing for about 5 minutes.
Next, add the rum-soaked fruit mixture and knead with your clean hand or the dough hooks until evenly distributed.
Form a ball, cover the outsides in a little flour, then cover the bowl and let the dough rise for about 1.5 hours.
Sprinkle flour on the work surface and knead the dough briefly. Then roll the the dough out into a bread shape with a rolling pin.
With the rolling pin, press down slightly in the middle of the loaf, the fold over one half and press down. Cover and let rise for another 45 minutes.
Bake the stollen at 350 degrees Fahrenheit for about 50 minutes. Cover with aluminum foil if the top gets too dark.
While hot, brush melted butter on the outside, then dust with a thick layer of powdered sugar.
Allow the Stollen bread to cool. Then wrap it in aluminum foil and let it "ripen" for about 1-2 weeks before slicing for the best taste. Enjoy!
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