German Stollen

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

Step: 1

Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.

Step: 2

Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.

Step: 3

Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.

Step: 4

Line a baking sheet with parchment paper.

Step: 5

Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.

Step: 6

Preheat oven to 375 degrees F (190 degrees C).

Step: 7

Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Per Serving: 396 calories; protein 8g; carbohydrates 56.8g; fat 16.1g; cholesterol 43.8mg; sodium 72.5mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always getting bigger as well as white bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.