Christmas Stollen

Christmas Stollen Recipe - Traditional German Holiday Bread

Region / culture: Germany | Preparation time: 4 hours | Cooking time: 30 minutes | Servings: 8

Introduction

History

The history of Christmas Stollen dates back to the 14th century in Dresden, Germany. Originally, Stollen was made without butter or milk, as these ingredients were forbidden during Advent. Over time, the recipe evolved to include butter, milk, and a variety of dried fruits and nuts. Today, Christmas Stollen is a popular holiday treat enjoyed not only in Germany but around the world.

Ingredients

0.5 cup raisins, dark or golden
0.25 cup dried apricots, chopped
0.25 cup unsweetened apple juice or 0.25 cup rum
1 pack (or 1 tbsp) active dry yeast
0.33 cup milk, heated to lukewarm (105 to 110°F (43°C))
0.5 cup flour
0.5 cup margarine
2 tbsp sugar
0.25 tsp salt
0.25 tsp almond extract
1 tsp lemon rind, grated
1 to 1.5 cup flour
0.5 cup sliced blanched almonds
0.5 cup low-sugar apricot preserves

How to prepare

Combine the raisins, apricots, and apple juice (or rum) in a bowl.
Let the mixture soak overnight or for at least 4 hours.
In a separate bowl, combine the yeast, milk, and 0.5 cup of flour.
Mix until smooth and the mixture resembles thick mashed potatoes.
Cover the bowl with a damp cloth and let it rise in a warm place for 10 minutes, or until it doubles in size.
Meanwhile, cream the margarine, sugar, salt, almond extract, and lemon rind.
Beat in the yeast mixture and 1.25 cups of flour.
Turn the dough out onto a lightly floured surface and knead in about 1⁄4 cup more flour, or until the dough is soft.
Knead the dough for 3 minutes.
Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place until it doubles in size, which takes about 1.5 to 2 hours.
Once the dough has doubled in size, knead in the raisin mixture and almonds until well mixed.
Roll the dough into a rectangular shape measuring 12 by 6 inches.
Roll up the dough jelly roll fashion.
Place the rolled dough on a lightly oiled baking sheet and let it rise for about 30 minutes.
Bake the dough in a 375°F (191°C) oven for 25 to 30 minutes, or until it turns golden brown.
Allow the stollen to cool partially on a wire rack.
Glaze the partially cooled stollen with the apricot preserves.

Variations

Add candied citrus peel for a more traditional flavor.
Substitute the almonds with hazelnuts or pecans for a different nutty flavor.
Drizzle the stollen with a lemon glaze for extra sweetness.

Cooking Tips & Tricks

Soak the dried fruits in rum or apple juice overnight to plump them up and infuse them with flavor.

- Make sure the yeast is fresh and active to ensure a good rise in the dough.

- Knead the dough until it is soft and elastic to develop the gluten and create a light and airy texture.

- Brush the stollen with apricot preserves while it is still warm to create a shiny glaze and add extra sweetness.

Serving Suggestions

Christmas Stollen is best enjoyed with a cup of hot tea or coffee.

Cooking Techniques

Kneading the dough is essential to develop the gluten and create a light and airy texture.

- Rolling the dough jelly roll fashion helps to evenly distribute the fruits and nuts throughout the bread.

- Baking the stollen at a high temperature ensures a golden brown crust and a soft interior.

Ingredient Substitutions

Use dried cranberries or cherries instead of raisins for a different flavor.

- Substitute the almond extract with vanilla extract for a milder flavor.

- Use butter instead of margarine for a richer taste.

Make Ahead Tips

Christmas Stollen can be made ahead of time and stored in an airtight container at room temperature for up to a week. It can also be frozen for up to 3 months.

Presentation Ideas

Serve Christmas Stollen on a festive platter dusted with powdered sugar for a beautiful presentation. You can also wrap individual slices in parchment paper and tie them with a ribbon for a thoughtful gift.

Pairing Recommendations

Christmas Stollen pairs well with a variety of beverages, including hot tea, coffee, mulled wine, or eggnog.

Storage and Reheating Instructions

Store Christmas Stollen in an airtight container at room temperature for up to a week. To reheat, place the stollen in a 300°F (150°C) oven for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Christmas Stollen contains approximately 250 calories.

Carbohydrates

Each serving of Christmas Stollen contains approximately 30 grams of carbohydrates.

Fats

Each serving of Christmas Stollen contains approximately 10 grams of fats.

Proteins

Each serving of Christmas Stollen contains approximately 5 grams of proteins.

Vitamins and minerals

Christmas Stollen is a good source of vitamin C from the dried fruits and nuts.

Alergens

Christmas Stollen contains gluten, nuts, and dairy.

Summary

Christmas Stollen is a delicious holiday treat that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamin C and provides around 250 calories per serving.

Summary

Christmas Stollen is a traditional German fruit bread that is enjoyed during the holiday season. This sweet and rich bread is filled with dried fruits, nuts, and spices, making it a delicious treat to enjoy with a cup of tea or coffee. With a history dating back to the 14th century, Christmas Stollen is a beloved holiday tradition that continues to delight taste buds around the world.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Christmas Stollen. It was many years ago, during a visit to my dear friend Hilde's house in Germany. Hilde was a wonderful cook, and she had been telling me about this traditional Christmas bread for weeks.

As we sat in her cozy kitchen, sipping tea and chatting about old times, Hilde suddenly got up and rummaged through her recipe box. She pulled out a worn piece of paper, yellowed with age and covered in scribbles. "This is my grandmother's recipe for Christmas Stollen," she said, a smile spreading across her face. "I learned how to make it from her when I was just a little girl."

I watched in awe as Hilde began to gather the ingredients and walk me through the steps of making this delicious bread. The scent of cinnamon and nutmeg filled the room, mingling with the warmth of the oven. As we kneaded the dough and shaped it into the traditional long loaf, Hilde shared stories of her childhood and the family traditions that revolved around this special treat.

After hours of waiting for the bread to rise and bake, we finally pulled the golden-brown Stollen out of the oven. The smell was intoxicating, and I couldn't wait to taste the fruits of our labor. Hilde sliced a piece for each of us, and as I took my first bite, I knew that this recipe would become a cherished part of my own holiday traditions.

Over the years, I have made Christmas Stollen countless times, each time remembering that special day in Hilde's kitchen. I have tweaked the recipe here and there, adding my own touches and experimenting with different variations. But no matter how many times I make it, the smell of baking Stollen always brings me back to that moment of learning from my dear friend.

I have shared this recipe with my own children and grandchildren, passing down the tradition from generation to generation. Each year, as we gather around the table to enjoy our homemade Stollen, I am filled with gratitude for the friendships, memories, and experiences that have shaped my love for cooking.

As I grow older, I find comfort in the familiar rituals of baking and sharing food with loved ones. The act of creating something delicious with my own hands brings me joy and connection to the past. And every time I make Christmas Stollen, I am reminded of the power of food to bring people together, to evoke memories, and to create new traditions.

So, as the holiday season approaches once again, I look forward to continuing the tradition of making Christmas Stollen with my family. And as we gather around the table to enjoy this special bread, I will be filled with gratitude for the recipe that has brought me so much joy, and for the people who have shared it with me along the way.