Christmas Stollen
Recipe information
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Cooking:
30 min.
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Servings per container:
15
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Source:

Ingredients for - Christmas Stollen

1. Warm milk (110 degrees F/45 degrees C) - ⅔ cup
2. Active dry yeast - 1 tablespoon
3. Bread flour - 2 ½ cups
4. White sugar - ⅓ cup
5. Butter, softened - ⅓ cup
6. Large egg - 1
7. Salt - ½ tablespoon
8. Diced candied citron - ⅔ cup
9. Currants - ⅓ cup
10. Golden raisins - ⅓ cup
11. Red candied cherries, quartered - ⅓ cup
12. Marzipan - 6 ounces
13. Confectioners' sugar - 1 tablespoon
14. Ground cinnamon - ¼ teaspoon

How to cook deliciously - Christmas Stollen

1. Stage

Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.

2. Stage

Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.

3. Stage

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. Stage

Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough. Fold dough over to cover it; pinch the seams together to seal. Place the loaf, seam-side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

5. Stage

Preheat the oven to 350 degrees F (175 degrees C).

6. Stage

Bake stollen in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C) and bake for a further 30 to 40 minutes, or until golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.