Teresa's Recipes
Traditional German Stollen
Stollen is a beloved German fruit bread that embodies the spirit of the Christmas season. With its rich history dating back to the 14th century, this sweet bread is filled with a delightful medley of dried fruits, nuts, and aromatic spices, and often dusted with powdered sugar to resemble the snow-covered landscape of winter. It's a perfect treat to enjoy with a warm cup of spiced tea or coffee, making it a cherished holiday tradition for families around the world.
Ingredients
- 4 cups, plus extra for dusting All-purpose flour
- 2 teaspoons Active dry yeast
- 1/4 cup Granulated sugar
- 1/2 teaspoon Salt
- 1 cup, warm (about 110°F/43°C) Milk
- 1/2 cup, melted Unsalted butter
- 1, large Egg
- 1 teaspoon Almond extract
- 1 cup, mixed Chopped nuts (almonds, walnuts)
- 1 1/2 cups, mixed Dried fruits (raisins, currants, candied citrus peel)
- for dusting Powdered sugar
Dietary Notes
- Servings: 12
- Dish Type: Dessert/Bread
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Calories: 320
- Fat: 10g
- Carbs: 52g
- Protein: 6g
- Sodium: 180mg
- Sugar: 12g
Instructions
- In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to combine the dry ingredients.
- Slowly add the warm milk, melted butter, egg, and almond extract into the dry mixture. Stir until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Once risen, punch down the dough gently to release the air. Knead in the dried fruits and chopped nuts until evenly distributed throughout the dough.
- Shape the dough into a loaf form and place it on a baking sheet lined with parchment paper.
- Cover the shaped loaf with the towel and let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the stollen in the preheated oven for 45-50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the stollen from the oven and let it cool on a wire rack for at least 30 minutes. Once cooled, generously dust the top with powdered sugar before slicing and serving.
Tips
- For an added flavor boost, soak the dried fruits in rum or apple juice for a few hours before incorporating them into the dough.
- You can also experiment with different nuts and dried fruits based on your preference, such as using pecans or dried cherries.