German Stollen Bread

German Stollen Bread Recipe - Traditional Christmas Delight

Region / culture: Germany | Preparation time: overnight | Cooking time: 30 minutes | Servings: 12

Introduction

German Stollen Bread is a traditional Christmas bread that is rich in flavor and history. This sweet bread is filled with dried fruits, nuts, and warm spices, making it a festive treat that is perfect for the holiday season.

History

Stollen bread originated in Germany and dates back to the 14th century. It was originally created as a way to use up excess butter and sugar during the Advent fasting period. Over the years, the recipe has evolved to include a variety of ingredients such as raisins, candied fruit, and nuts. Stollen bread is now a popular Christmas tradition in Germany and around the world.

Ingredients

Bread

1.5 cups butter, divided
1 cup milk
0.5 cup water
5.25 cups all-purpose flour
0.75 cup sugar, divided
1 tsp salt
2 packages dry active yeast
2 eggs, lightly beaten
0.5 tsp grated lemon rind
0.5 tsp grated orange rind
0.5 cup raisins
0.67 cup chopped candied fruit
0.5 cup chopped pecans
1 tbsp cinnamon

Icing

1 cup powdered sugar
3 tbsp water or milk
0.25 tsp vanilla
red and green candied cherry halves

How to prepare

In a 1 qt (946 ml) glass bowl, melt 1 cup of butter.
Add milk and water.
In a large mixing bowl, combine flour, 0.25 cup of sugar, salt, and yeast.
On low speed, stir in warm milk mixture, then eggs; mix well.
Add rinds, raisins, fruit, and nuts; mix well.
Cover dough tightly with plastic wrap and refrigerate for several hours or overnight to rise.
Divide dough in half.
For each half, place on a floured surface and roll into an 18 x 12 inches rectangle; spread with 0.25 cup of softened butter.
Mix 0.5 cup of sugar with the cinnamon; sprinkle mixture over butter.
Beginning with the long edge, roll up dough into a long cylinder, pinching edge to seal.
If ends of dough are smaller than the remainder of the roll, trim off about 1 inch from each end.
Place roll on a 12- to 14 inches round pizza pan greased or lined with baking parchment.
Shape roll into a ring to resemble a large doughnut.
Brush ends with water and pinch together to seal.
Using clean kitchen shears or a sharp knife, make cuts in dough about every inch around ring, cutting 0.67 of the way through roll at each cut.
Gently turn each piece of dough onto its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, for one hour.
Preheat oven to 350°F (177°C).
Bake each ring for 25 – 30 minutes until light golden brown.
Remove from oven, loosen ring from pan, and slide ring onto cooling rack.
Combine icing ingredients, except cherry halves, and drizzle or brush icing over ring.
Decorate with candied cherry halves.

Variations

Add a tablespoon of rum or rum extract to the dough for a boozy twist.
Substitute dried cranberries or apricots for the raisins for a different flavor profile.
Use almond or pistachios instead of pecans for a nutty variation.

Cooking Tips & Tricks

Make sure to let the dough rise in the refrigerator for several hours or overnight to develop flavor.

- When rolling out the dough, make sure to spread the butter evenly to ensure a moist and tender bread.

- Be sure to seal the edges of the dough tightly to prevent the filling from leaking out during baking.

- To achieve a beautiful golden brown color, brush the bread with an egg wash before baking.

Serving Suggestions

German Stollen Bread is best enjoyed with a cup of hot tea or coffee during the holiday season. It can also be served with a dollop of whipped cream or a sprinkle of powdered sugar on top.

Cooking Techniques

Make sure to let the dough rise in a warm place to ensure a light and fluffy texture.

- Brushing the bread with an egg wash before baking will give it a shiny and golden crust.

- Use a sharp knife or kitchen shears to make clean cuts in the dough for a beautiful presentation.

Ingredient Substitutions

You can use margarine or vegetable oil as a substitute for butter.

- Almond milk or soy milk can be used in place of regular milk.

- Gluten-free flour can be used for a gluten-free version of the bread.

Make Ahead Tips

German Stollen Bread 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 German Stollen Bread on a festive platter with a dusting of powdered sugar and a sprinkle of cinnamon. You can also garnish it with fresh berries or a sprig of mint for a pop of color.

Pairing Recommendations

German Stollen Bread pairs well with a glass of mulled wine or a cup of hot cocoa. It also goes well with a cheese platter or a charcuterie board for a savory contrast.

Storage and Reheating Instructions

German Stollen Bread can be stored in an airtight container at room temperature for up to a week. To reheat, simply place the bread in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of German Stollen Bread contains approximately 350 calories.

Carbohydrates

Each serving of German Stollen Bread contains approximately 45 grams of carbohydrates.

Fats

Each serving of German Stollen Bread contains approximately 20 grams of fats.

Proteins

Each serving of German Stollen Bread contains approximately 5 grams of proteins.

Vitamins and minerals

German Stollen Bread is a good source of vitamin C from the candied fruit and nuts.

Alergens

German Stollen Bread contains dairy, eggs, wheat, and nuts.

Summary

German Stollen Bread is a delicious and festive treat that is rich in carbohydrates, fats, and proteins. It is a good source of vitamin C and provides around 350 calories per serving.

Summary

German Stollen Bread is a delicious and festive Christmas bread that is filled with dried fruits, nuts, and warm spices. This traditional recipe has a rich history and is perfect for celebrating the holiday season with family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for German Stollen Bread. It was many years ago, when I was just a young girl living in a small village in Germany. My family didn't have much, but we always made do with what we had. One Christmas, my mother decided to try her hand at making Stollen Bread, a traditional German holiday treat.

I watched as she gathered the ingredients - flour, sugar, butter, yeast, raisins, and almonds. As she mixed and kneaded the dough, the kitchen filled with the warm, comforting scent of baking bread. I was mesmerized by the process, and I knew that I wanted to learn how to make it myself.

Over the years, I watched my mother make Stollen Bread every Christmas, and I eventually learned to make it alongside her. As I grew older, I became more adventurous in the kitchen, trying out new recipes and techniques. I began to experiment with different variations of Stollen Bread, adding my own twist to the traditional recipe.

One day, while visiting my aunt in a neighboring village, I had the opportunity to taste her version of Stollen Bread. It was unlike anything I had ever tasted before - rich and flavorful, with a hint of rum and citrus. I begged her for the recipe, and she gladly shared it with me.

With my aunt's recipe in hand, I returned home and set to work creating my own version of Stollen Bread. I added a touch of cinnamon and nutmeg for warmth, and a sprinkle of powdered sugar for sweetness. The result was a deliciously decadent bread that quickly became a favorite among my family and friends.

As the years went by, I continued to hone my skills in the kitchen, learning new recipes and techniques from friends and neighbors. I traveled to different regions of Germany, sampling the local cuisine and collecting recipes along the way. I even ventured outside of Germany, exploring the culinary traditions of other countries and incorporating them into my own cooking.

But no matter where my culinary adventures took me, Stollen Bread always held a special place in my heart. It was a reminder of my childhood, of simpler times and cherished memories. Each Christmas, as I baked a fresh batch of Stollen Bread, the familiar scents and flavors would transport me back to that small village kitchen, where I first fell in love with the art of cooking.

Now, as I pass on this recipe to my own grandchildren, I hope that they will carry on the tradition of making Stollen Bread with as much love and passion as I have. And who knows, perhaps one day they too will add their own twist to the recipe, creating something truly special and unique to pass down to future generations.