Stollen

Dresdner Stollen (German Christmas Stollen)

The classic Christmas loaf from Dresden, Germany: a yeasted, butter-rich dough packed with rum-soaked dried fruit, citrus peel, and a log of marzipan running through the middle, finished with a heavy coat of melted butter and icing sugar so it keeps for weeks.

Prep

45 min

Cook

60 min

Total

105 min

Serves

10

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz (about 3½ cups)) bread flour, plus extra for dusting
• •10 g (2 tsp) instant yeast
• •100 g (½ cup) caster sugar, superfine sugar
• •1 tsp salt
• •1 tsp ground cardamom
• •1 tsp ground cinnamon
• •180 ml (¾ cup) whole milk, lukewarm
• •2 large eggs, room temperature
• •250 g (1 cup plus 2 tbsp) unsalted butter, softened, divided: 200 g in the dough, 50 g melted for the final coat
• •1 tsp vanilla extract
• •1 tbsp lemon zest, from 1 lemon
• •175 g (1¼ cups) raisins
• •75 g (½ cup) sultanas
• •60 g (⅓ cup) dried currants
• •60 g (⅓ cup) candied lemon peel
• •60 g (⅓ cup) candied orange peel
• •80 ml (⅓ cup) dark rum, for soaking the fruit, plus 1 tbsp for brushing
• •60 g (½ cup) blanched almonds, roughly chopped (or substitute slivered almonds)
• •200 g (7 oz) marzipan, rolled into a 22 cm (9-inch) log
• •125 g (1 cup, sifted) icing sugar, confectioners' sugar, for the final coat (you may need up to 150 g)

Steps

1. 1 At least 12 hours ahead (ideally 24 h), combine the raisins, sultanas, currants, candied peel and chopped almonds with the 80 ml rum in a jar, cover, and refrigerate. Longer soaking = better flavour.
2. 2 Drain the soaked fruit (reserve any unabsorbed rum). Place the flour, yeast, sugar, salt, cardamom and cinnamon in a large bowl and stir to combine.
3. 3 Make a well in the centre and add the lukewarm milk, eggs, 200 g softened butter, vanilla and lemon zest. Mix to a shaggy dough, then turn out and knead for 10–12 minutes until smooth, soft and elastic; the dough should just clear the counter and only lightly stick to your fingers. Loosely cover with a tea towel and rest 20 minutes (do not let it rise yet).
4. 4 On a floured surface, roll the rested dough into a 28 × 22 cm (11 × 8½-inch) oval. Roll the marzipan into a 22 cm log and press it along the longer centre of the oval.
5. 5 Fold one long side of the dough over the marzipan by about two-thirds, then fold the other side underneath so the seam sits centred underneath (the marzipan is now partly enclosed, with some exposed top). Shape the roll slightly, tapering the ends, and place on a parchment-lined baking sheet.
6. 6 Cover loosely and proof at cool room temperature (about 22 °C / 72 °F) for 2–2½ hours, until puffy and about 1.5× its original volume.
7. 7 Bake in a preheated 170 °C (340 °F) oven (fan 150 °C) for 55–65 minutes. Tent loosely with foil after 30 minutes to stop the top browning too fast. Internal temperature should read 92 °C (198 °F) on an instant-read thermometer; the crust will be deep golden.
8. 8 Brush the hot stollen all over with about 30 g of the 50 g melted butter while it sits on the tray, letting it soak in. Transfer to a rack, brush with another portion of butter, and let cool just until warm.
9. 9 When still slightly warm, brush with the remaining melted butter so the loaf is thoroughly buttered and glistening — this is what lets it keep for weeks. Liberally dust with sifted icing sugar; let the sugar melt in, then dust again with a thick, snow-like blanket. Wrap tightly in foil and store at least 1 week before slicing (2 weeks is better).