German Stollen

Recipe by DeSouter
READY IN: 1hr 30mins
YIELD: 2 loaves




  • TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
  • Marinate at least 1 hour.
  • In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
  • In a heavy saucepan, heat the milk to boiling over medium-high heat.
  • Remove from the heat.
  • Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
  • Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
  • Cover the bowl and let the dough rest for 15 minutes.
  • Stir in the remaining flour a cup at a time and mix until the dough is stiff.
  • If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
  • Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
  • Knead or mix in the fruit-rum mixture.
  • Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
  • Lightly grease a baking sheet or cover with parchment paper.
  • To fill and finish the stollen, punch down the dough and divide into 2 parts.
  • On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
  • Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Make a crease down the length of each oval.
  • Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
  • Place the loaves on a baking sheet spaced well apart.
  • Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
  • Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
  • Preheat the oven to 375°F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
  • If the stollen begins to brown excessively, cover lightly with foil to finish baking.
  • While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
  • Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
  • Remove from the sheet and cool on a wire rack.
  • Brush with the remaining butter.
  • Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
  • Makes 2 loaves.
  • NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
  • It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
  • It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.