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Easy German Stollen without Marzipan

Easy German Stollen without Marzipan

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A delicious option for Christmas.

  • Total Time: 2 hours
  • Yield: for 2 long loaves 15 servings each

Ingredients

Units

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

Instructions

  1. For the fruit, nuts, and spices: Put everything together in a bowl and set aside.
    Candied fruit, nuts and spices
  2. 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.
    Initial dough
  3. 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, fruits, and spices soaked in the rum. Mix to incorporate.
    Add butter to the dough Add eggs to doughAdd the candied fruit
  4. 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.
    Add the flour to the dough Stollen dough ready
  5. 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.
    Logs of dough
  6. 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.
  7. Preheat the oven to 190C or 375F.
  8. 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.
    Stollen baked
  9. 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.
    Sugar glaze
  10. Serve in slices.
  • Author: Pilar Hernandez
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Bread
  • Method: Oven
  • Cuisine: German

Find it online: https://www.chileanfoodandgarden.com/stollen-german-fruitcake/