Prep 25 mins
Cook 3 hrs 30 mins
This is a favourite German almondy christmas loaf. It takes a long time to make, but is very easy.
- 1 tablespoon active dry yeast
- 2⁄3 cup warm milk (110 degrees F/45 degrees C)
- 1 large egg
- 1⁄3 cup white sugar
- 1⁄2 tablespoon salt
- 1⁄3 cup butter, softened
- 2 1⁄2 cups bread flour
- 1⁄3 cup currants
- 1⁄3 cup sultana raisin
- 1⁄3 cup candied red cherries, quartered
- 2⁄3 cup diced candied peel
- 1 teaspoon ginger
- 1 teaspoon allspice
- 6 ounces marzipan
- 1 tablespoon icing sugar
- 1 teaspoon ground cinnamon
- In a small bowl, dissolve yeast in warm milk.
- Let stand until creamy (about 10 minutes).
- In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
- Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
- When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
- Knead until smooth (about 8 minutes).
- Place the dough in a lightly oiled large 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).
- Lightly grease a cookie sheet.
- Deflate the dough and turn it out onto a lightly floured surface.
- Roll the marzipan into a rope and place it in the centre of the dough.
- Fold the 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 60 minutes.
- Preheat the oven to 350 degrees F (175 Degrees C).
- Bake in the preheated oven for 10 minutes.
- Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
- Allow loaf to cool on a wire rack.
- Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.
This stollen turned out great. I added some cloves and used almond paste instead of marzipan, I couldn't seem to find it in the store. I also couldn't find currants, so I used cranberries in their place. The loaf turned out very tender and delicious. I was afraid the spices wouldn't distribute evenly by kneading, but they went in great. We'll be making this agian next Christmas.
This is a great stollen. We've tried several recipes but this is the first one we really liked. We used more spices, like cloves, as well as some lemon and orange zest, and made a sort of makeshift marzipan with almonds, icing sugar and honey to hold it together. It turned out perfectly.
This was fantastic. I always merely endured eating my mother's stollen in years past due to its dryness. This recipe was great! I made the bread in a bread maker, then added the fruit after that. Thanks for this recipe. P.S. Made this again this year (2010) and used my bread maker. It is a Panasonic SD-YD150 and it was really struggling with the Liquid:Dry. I added about 1/3 cup more flour and it turned out excellent again.