Stollen Bread Recipe (German Holiday)
Traditional German holiday Stollen bread made with candied fruit, raisins, cherries, and marzipan, dusted in sugar for a festive Christmas treat.
15 Servings
Ingredients
- ⅔ cup warm milk 110°F / 45°C
- 1 tablespoon active dry yeast
- 2 ½ cups bread flour
- ⅓ cup white sugar
- ⅓ cup unsalted 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
Instructions
Activate the yeast
- Place the warm milk and yeast in a bowl. Allow the mixture to stand until creamy and foamy, about 10 minutes.
Prepare the dough
- In a large mixing bowl, combine the yeast mixture, 2 cups of bread flour, sugar, butter, egg, and salt. Stir well to blend. Gradually add the remaining flour, ¼ cup at a time, until the dough comes together.
Incorporate fruit
- Transfer the dough to a lightly floured surface and knead in the candied citron, currants, raisins, and cherries. Continue kneading until smooth, approximately 8 minutes.
First rise
- Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a damp cloth and allow to rise in a warm location until doubled in volume, about 1 hour.
Shape with marzipan
- Roll the marzipan into a rope. Deflate the dough, then roll it out slightly. Place the marzipan in the center, fold the dough over, and seal the seams. Transfer seam-side down to a greased baking sheet.
Second rise
- Cover again with a damp cloth and let rise until nearly doubled, approximately 40 minutes.
Bake
- Preheat the oven to 350°F (175°C). Bake for 10 minutes, then reduce the temperature to 300°F (150°C) and continue baking for 30–40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Finish
- Allow the loaf to cool on a wire rack. Dust with confectioners’ sugar and sprinkle with cinnamon before serving.
Notes
To make this Stollen Bread Recipe (German Holiday) gluten-free, substitute bread flour with a high-quality gluten-free flour blend designed for yeast breads. Add 1 teaspoon xanthan gum if not already included in the blend. Keep in mind that gluten-free doughs may require additional moisture and may not rise as high, so allow extra time for proofing.