Traditional German Stollen

Ingredients

All-purpose flour

4 cups, plus extra for dusting

Active dry yeast

2 teaspoons

Granulated sugar

1/4 cup

Salt

1/2 teaspoon

Milk

1 cup, warm (about 110°f/43°c)

Unsalted butter

1/2 cup, melted

Egg

1, large

Almond extract

1 teaspoon

Chopped nuts (almonds, walnuts)

1 cup, mixed

Dried fruits (raisins, currants, candied citrus peel)

1 1/2 cups, mixed

Powdered sugar

for dusting

Instructions

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well to combine the dry ingredients.
2. Slowly add the warm milk, melted butter, egg, and almond extract into the dry mixture. Stir until a dough begins to form.
3. Transfer the dough onto a lightly floured surface and knead for about 5 minutes, or until it becomes smooth and elastic.
4. 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.
5. 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.
6. Shape the dough into a loaf form and place it on a baking sheet lined with parchment paper.
7. Cover the shaped loaf with the towel and let it rise for another 30 minutes.
8. Preheat the oven to 350°F (175°C).
9. 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.
10. 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.