German Dresden Christmas Stollen

🧂 Ingredients

• 1 cup lukewarm milk
• 1/2 cup granulated sugar

  divided (
• 3 teaspoons active dry yeast

  About 1 packet
• 4 1/4 cups all-purpose flour

  4 to 4 1/2 cup
• 1 orange zested
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 2 egg yolks
• 3/4 cup butter

  softened to room temperature
• 2 teaspoons vanilla extract
• 8 ounces marzipan

  almond paste (optional)
• 1 cup dried fruit

  like raisins, golden raisins, cranberries, and currants
• 1/3 cup chopped blanched almonds

  or pecans, walnuts
• 1/3 cup warm water

  optional with 1/4-1/2 teaspoon rum extract
• 1/2 cup melted butter
• confectioners’ sugar for dusting

Instructions

• 1 Add the dried fruit and almond into a small bowl and pour the water with rum
  extract, if using, over the top. Let the fruit mixture soak while the dough
  rises. Discard any remaining liquid before adding it to the dough. You can
  replace the water with rum or brandy if desired.
• 2 Combine the lukewarm milk with 2 tablespoons of the sugar and the yeast. Stir to
  combine and let sit in a warm place for 10 to 15 minutes, or until its frothy.
• 3 In the bowl of a stand mixer stir together 3 cups flour, remaining sugar, orange
  zest, salt, cardamom, cinnamon, nutmeg, softened butter, egg, egg yolks, and
  vanilla extract. Then add the yeast mixture.
• 4 Using the dough hook, beat until the dough comes together. Add additional 1 to 1
  1/2 cups of flour to the mixture or until it dough is tacky and only slightly
  sticky. I almost always use about 4 1/4 cups of flour in total. Knead the dough
  for 7-8 minutes. Remove from the mixture, place in an oiled bowl, cover, and let
  rise in a warm place for at least 1 hour and up to 2 hours, or until the dough
  has nearly doubled in size. The timing will depend on how warm it is.
• 5 Remove from the mixture, place in an oiled bowl, cover, and let rise in a warm
  place for at least 1 hour and up to 2 hours, or until the dough has nearly
  doubled in size. The timing will depend on how warm it is.
• 6 Remove the dough from the mixer and on a lightly floured surface, knead in the
  soaked fruit and almonds mixture. You can do this by hand or return the dough to
  the mixer with the dough hook. You may need to add 1 tablespoon or more of
  flour, just until the dough pulls away from the sides of the bowl.
• 7 Meanwhile, line a baking sheet with parchment paper or coat with cooking spray.
• 8 Punch the dough down and turn it out onto a floured surface. Divide the dough
  into equal halves.
• 9 Pat or press the dough into two oval shapes, about 1 inch thick. If using
  marzipan, roll each piece into a log that measures the length of your ovals.
  Press it into the center of the oval. Fold the right side over the top of the
  marzipan toward the left side, about 2/3 of the way so that it's just left of
  the middle. The right side should not meet the left edge of the stollen. Pinch
  the ends of the stollen together.
• 10 Using the edge of your hand, press along the length of the stollen, just right
  of the center, to create a divot and give the loaves that characteristic hump.
  Then, place each loaf on the prepared parchment-lined baking sheet. If you're
  not using marizpan, follow the same folding directions, just eliminate the
  almond paste.
• 11 Cover and let rise until nearly dough; about an hour. Preheat the oven to 350℉.
• 12 Bake for 30-40 minutes or until the bread is golden and reaches an internal
  temperature of about 190°F on an instant-read thermometer. Remove from the
  baking sheet and transfer to a rack for cooling.
• 13 Let the bread sit for 5 minutes, then while still warm, brush the stollen with
  melted butter and generously sprinkle with powdered sugar. Pat the powdered
  sugar into the cracks and crevices. Let cool completely before serving.
• 14 After the stollen is cool, wrap tightly in plastic and foil. It can be frozen
  for up to 2 months.

Nutrition Info