Stollen

Indulge in the delightful flavors of the holiday season with this traditional German treat, Stollen. Known as Weihnachtsstollen in Germany, this bread has a rich history dating back to the 14th century, with the first documented mention in Dresden in 1474. The aroma of freshly baked Stollen, rich with butter, almonds, and citrus, is enough to transport you to a cozy Christmas market in the heart of Germany. While many recipes include spirits, one of the most traditional choices is Rum, which is used to soak the dried fruits. This adds a subtle sweetness and depth of flavor that perfectly complements the bread's buttery richness. A less common but cherished variation might include Kirsch (a clear cherry brandy from the Black Forest region). However, the classic, iconic Stollen from Dresden relies on rum or sometimes no alcohol at all. As you prepare to embark on a culinary journey filled with warmth and nostalgia, let the allure of Stollen captivate your senses. Stay tuned as Chef Bruno Albouze brings his creative twist to this classic recipe, guiding you through each step with his signature expertise and clarity. Get ready to enhance your holiday baking repertoire and impress your loved ones with a homemade Stollen.

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The ultimate Christmas treat

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Stollen

This recipe yields about 4.5 pounds (2kg) of dough, enough for: Three 1.5-pound (680g) loaves, or two 1.75-pound (800g) loaves and one 14-ounce (400g) loaf.

Marinating the Fruits

Toast all the nuts and let them cool completely. Roughly chop the cooled walnuts, prunes, and candied orange peels. In a large, non-reactive bowl, combine the chopped ingredients with the remaining dried fruits. Add the sugar and Kirschwasser, mixing thoroughly until everything is evenly coated.
Transfer the mixture to a clean, airtight glass jar and seal tightly. Refrigerate for at least 2 weeks to mature the flavors (the longer the better), shaking the jar weekly to redistribute the liquid. When ready to use, drain the fruits, reserving the flavorful macerating liquid for cocktails or other uses.

Marzipan Log

Marzipan (almond paste), known as pâte d'amande in French, can be purchased online, found at a local patisserie, or homemade. Whichever you choose, ensure it is a high-quality type made from +50% almonds and 50% sugar. Knead the marzipan to soften it, then form it into three 8-ounce (250g) logs and set them aside.

Stollen Dough

In the bowl of a stand mixer fitted with the dough hook, combine the milk, whole eggs, yolks, spices, salt, and honey. Mix on low speed until just combined. Add the flours, sugar, and yeast. Mix on low speed for 5 minutes until a shaggy dough forms. Increase the speed to medium and knead for 15 minutes, scraping down the sides of the bowl occasionally, until the dough pulls away from the sides and becomes elastic. With the mixer running on medium speed, add the softened butter gradually, a small piece at a time, waiting for each addition to be fully incorporated before adding the next. Once all the butter is added, continue kneading for about 10 minutes, or until the dough is very smooth, elastic, and passes the windowpane test.
Reduce the mixer speed to low and add the drained, marinated fruits. Mix just until the fruits are evenly distributed throughout the dough. Stop the mixer. Remove the bowl and cover it with a damp kitchen towel or plastic wrap. Let the dough undergo bulk fermentation for about 90 minutes, or until it has doubled in size.

Shaping

Transfer the dough to a clean work surface (do not use extra flour). Gently deflate the dough and shape it into a thick log. Let it rest on the counter (bench rest) for 10 minutes. Divide the dough into 3 equal portions. Gently shape each portion into a round-oval (boule-ovale) shape. Cover and let them rest for 20 minutes to relax the gluten. Lightly flour your work surface. Using your hands or a rolling pin, flatten each portion of dough into an oval shape, about ½-inch (1 cm) thick. Use the rolling pin to press a deep, lengthwise crease along the center of each oval. Place one log of almond paste in the crease. Fold one side of the dough over the paste, leaving a small lip or edge (about ¼ of the oval) uncovered to create the traditional Stollen shape. Press firmly to seal the seam.

Proofing

Cover the shaped stollen and let them proof for about 90 minutes, or until they look visibly puffed and have slightly spring back when gently pressed.

Baking

Preheat your convection oven to 330°F (160°C). Bake the stollen for 35-40 minutes, until they have a rich, golden-brown crust.Immediately transfer the loaves from the baking sheet to a wire cooling rack. While they are still very warm, brush them liberally with melted butter. Once completely cool, roll them in powdered sugar until heavily coated.

Storage

For the best freshness, wrap the Stollen very tightly in multiple layers of plastic wrap or aluminum foil. For added protection, place the wrapped loaf in an airtight container or a resealable plastic bag. Properly stored in this manner, Stollen can be kept in the refrigerator for approximately 2 weeks.

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