Make stollen this winter, a German Christmas bread. Dusted with powdered sugar to resemble snow, it is perfect for the holidays.
- 4 1/2 cups all-purpose flour, divided
- 2 1/2 teaspoons instant dry yeast
- 1/4 teaspoon ground cardamom
- 1 1/4 cups whole milk
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg
- 1 cup dried cranberries
- 1/2 cup golden raisins
- 1/2 cup dried apricots
- 3/4 cup slivered or sliced almonds
- Zest of one lemon
- 1 cup marzipan (optional)
- Powdered sugar, for dusting
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 2 cups of the flour, the yeast, and the cardamom.
- In a medium saucepan, heat and stir the milk, butter, granulated sugar, and salt until the butter has melted.
- Add the liquid mixture to the flour mixture, along with the egg. Beat on low speed for 30 seconds. Scrape the bowl, and then beat on high speed for 3 minutes. Slowly add 2 more cups of the flour. Stir in the cranberries, raisins, apricots, almonds, and lemon zest.
- Turn dough out onto a lightly floured surface using some of the remaining 1/2 cup of flour. Knead for a few minutes, adding any additional flour if the dough is sticky. The dough should be soft and pliable.
- Shape into a ball. Place in a lightly greased bowl, turning once to lightly coat the dough. Cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch dough down. Turn dough out onto a lightly floured surface, and divide in half. Cover, and let rest for 10 minutes. Meanwhile, line 2 baking sheet pans with parchment paper or a silicone baking mat.
- Roll one dough portion into a 10×6-inch oval. If using, roll out 1/2 cup of the marzipan to the length of the bread and place in the center of the dough. Without stretching, fold a long side over to within one inch of the opposite side. Press lightly to seal. Place on one of the baking sheets. Repeat with the other dough portion. Cover and let rise until nearly doubled, about another hour.
- Bake loaves in an oven preheated to 375°F for 18 to 20 minutes, until lightly golden. Let cool slightly on the baking sheet before removing and placing them on a cooling rack to cool completely.
- Before serving, heavily dust the tops of both breads with powdered sugar. Slice and serve!
- Category: Enriched Dough
- Method: Baking
- Cuisine: Bread
Keywords: stollen, Christmas, holiday, bread, enriched dough, dried fruit, nuts