One of my mom’s best friends was a descendant of immigrant Germans, and she shared many recipes with my family. I grew up eating stollen at Christmas, served at the sweets table next to our traditional Chilean Fruitcake, cookies, and meringues. My mom did it without marzipan, so I have not used it in this recipe.
The shape of the stollen evokes baby Jesus wrapped in a blanket, making a burrito. So do not worry too much about the shape.Print
For fruits and spices,
- 1 cup of candied fruit
- 1 cup of golden raisins
- 2 tablespoons of lemon zest
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon powder
- 1/4 cup rum or orange juice
For the initial dough,
- 10 grams of instant dry yeast
- 1 cup of warm milk
- 1/2 cup of sugar
- 2 cups all-purpose flour
For the rest of the dough,
- 120 grams of unsalted butter
- 3 eggs
- 1/2 teaspoon of salt, omit if they use butter with salt
- 1/2 cup of milk
- 1 cup slivered almonds
- 1/2 cup of sugar
- 5 cups all-purpose flour
- marzipan, optional
For the sugar glaze,
- 1 cup of powdered sugar
- 1/4 cup liquid cream
- For the fruit, nuts, and spices: Put everything together in a bowl and set aside.
- For the initial dough: Dissolve the yeast and sugar in the warm milk. Add the flour, and stir vigorously until mixed. Let stand covered in a warm place for 30 minutes. It should look more elastic and spongy after leavening.
- Add the butter to the dough and incorporate. You can do it by hand, working with a wooden spoon or the mixer using a flat paddle. Add the eggs and continue beating until a homogeneous dough is formed. Add the salt, milk, almonds, sugar and the fruits and spices soaked in the rum. Mix to incorporate.
- Add the rest of the flour and knead until an elastic dough forms. Use the mixer with the hook attachment, but be careful because it is a heavy mass.
- Cut the dough into two halves. Extend in an oval of approximately 30 x 20 cm. If they use marzipan, place it on one end and roll the dough leaving a little of the dough out. If you do not use marzipan, fold it up in half.
- Repeat with the other half of the dough. Place each roll on a baking sheet covered with parchment paper and let it rise. Cover with a cloth for 45 minutes.
- Preheat the oven to 190C or 375F.
- Bake for 45-50 minutes or until the stollen is golden brown on top and bottom. And a stick buried in the middle comes out clean. Or the internal temperature of the bread is 190F or 88C. Remove to a rack and cool for 30 minutes before decorating with the sugar glaze.
- For the sugar glaze: Mix the sugar with the cream until it forms a semi-liquid paste (like the consistency of the glue). Cover the stollen. Let dry.
- Serve in slices.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Bread
- Method: Oven
- Cuisine: German
Keywords: Easy Stollen, German Fruitcake, Stollen without marzipan