How To Make Stollen Bread

 in Demos

Trust us, this is no fruit cake. Stollen bread (pronounced shtoe-len) is a German delicacy that has been made around Christmas time for hundreds of years. This cake-like bread is chock full of dried fruit, nuts and spices, making it similar to a mulled wine—just without the vino. The traditional version includes candied citrus peels, raisins, almonds, cinnamon, cardamom but other variations can include everything from rum and vanilla to marzipan and other dried fruits. Don’t expect this bread to be super sweet. When it was created all the way back in the 1500s, sugar was expensive and rarely a part of the common household. However, modern versions make up for it with a powdered sugar or icing coating, adding that extra pop of sweetness we’ve all come to know and love.

If you’re looking for a fun, festive recipe to try out this Christmas, look no further than stollen bread. Learn how to make it step-by-step with our baking & pastry arts chef in this video tutorial!

Stollen Bread

8 oz butter
5 oz sugar
½ tsp salt
5 oz eggs
8 oz milk
1.25 oz fresh yeast or 0.4 oz. active dry yeast
1 1b 4 oz bread flour
1 tsp lemon zest
¾ tsp vanilla
¾ tsp almond extract
3 oz light and dark raisins
3 oz red and green candied cherries
¼ cup orange juice
2 tbsp rum
12 oz almond paste

1. Warm the milk and dissolve the yeast in the milk and add 1 ¼ cup of the flour weighed for the recipe to make the sponge, set aside until the sponge doubles in size.
2. Cream the butter, sugar and salt. Add the eggs and mix well. Add the sponge, mix until incorporated. Add the flour and then the raisins and cherries.
3. Set aside to proof until double in size. For large loaves divide the dough in 2 pieces a press into an oval shape, put an indent in the center, brush with butter and place an almond paste log in the center. Fold over one side and brush with butter. Proof about ¾ of the way.
4. Bake at 365 degrees for about 35 minutes or until a deep golden brown color. Dust well with powdered sugar.

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