Stollen
Stollen is a traditional German Christmas bread loaded with mixed dried fruits, almonds, and a generous amount of butter kneaded into a yeasted dough. The loaf is shaped into a distinctive oval, baked until golden, and then brushed with melted butter while still hot to seal in moisture. A thick coating of powdered sugar applied over the butter layer gives the finished bread its signature snow-white appearance. The interior is dense and rich, with pockets of rum-soaked raisins and candied peel appearing at every slice. Soaking the dried fruits overnight in rum or fruit juice before mixing them into the dough ensures they remain plump and soft after baking rather than turning hard and chewy. The bread improves with age - resting for at least a day after baking allows the butter, spice, and fruit flavors to meld and permeate the crumb, which is why many German families bake their stollen weeks before Christmas. Wrapped tightly, it keeps for well over a week without losing quality, making it an ideal gift or make-ahead holiday preparation.
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Instructions
- 1
Bloom yeast with lukewarm milk and a little sugar for 10 minutes.
- 2
Mix flour, remaining sugar, and butter, then knead until smooth.
- 3
Fold in dried fruit and almonds, then let the dough rise for 60 minutes.
- 4
Shape into an oval loaf and bake at 180C for 40-45 minutes.
- 5
Brush with butter while hot, coat with powdered sugar, and cool completely.
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