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Stollen | Magnolia Days

Stollen

A recipe for stollen, a German holiday bread filled with fruit, citrus, and nuts. This stollen has a marzipan filling and is generously dusted with confectioners sugar.
Course Bread
Cuisine German
Prep Time 4 hours 5 minutes
Cook Time 25 minutes
Total Time 4 hours 30 minutes
Author Renee

Ingredients

For the fruit:

  • 1 cup mixed dried fruit
  • 1 cup raisins
  • 2 to 3 cups boiling water

For the sponge:

  • 1 package active dry yeast 1/4 ounce
  • 1 cup unbleached all-purpose flour
  • 1/4 cup water
  • 2/3 cup whole milk
  • 1 teaspoon honey

For the dough:

  • 1/3 cup honey
  • 1 large egg beaten
  • 1/2 cup unsalted butter 1 stick, diced and at room temperature
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • 1/4 teaspoon ground mace
  • 1/2 cup toasted chopped almonds
  • 3 to 4 cups unbleached all-purpose flour
  • 6 ounces marzipan
  • Confectioners sugar

Instructions

For the fruit:

  1. Pour boiling water to cover fruit in a bowl. Let set for at least 1 hour. Drain.

For the sponge:

  1. In the bowl of a stand mixer, whisk together yeast and flour.
  2. Heat water and milk in a small saucepan to 110 degrees F.
  3. Pour warm water/milk over yeast and flour. Add honey and stir to combine.
  4. Cover with plastic wrap and let rise until full of bubbles, about 30 minutes.

For the dough:

  1. Add fruit, honey, egg, butter, lemon zest, salt, mace, almonds, and 2 cups of the flour to the sponge.
  2. Use the flat beater to beat the mixture on low speed for 2 minutes.
  3. Change from the flat beater to dough hook. Turn mixer on to medium-low speed or speed recommended for using dough hook.
  4. Add enough of the remaining flour until dough begins to "clean" the bowl.
  5. Knead with the mixer 4 to 5 minutes.
  6. Turn dough out on a lightly floured surface. Hand knead a few times and shape dough into a ball.
  7. Place dough in a greased or oiled bowl and turn to coat dough.
  8. Cover very loosely with plastic wrap or a tea towel and let rise until doubled, about 1 hour.
  9. Divide dough in half. Roll or press dough halves into 7- X 9-inch ovals.
  10. Divide marzipan in half and roll out halves to 2- X 6-inch strips.
  11. Place marzipan on one side of each oval.
  12. Fold dough in half. Press on folded edge or pinch edge to seal.
  13. Carefully transfer loaves to a baking sheet lined with parchment or non-stick liner.
  14. Cover loaves with a tea towel and let rise for 45 minutes.
  15. While the loaves are on the second rise, preheat the oven to 375 degrees F.
  16. Bake loaves for 25 minutes or until the internal temperature reaches 190 degrees F.
  17. Immediately remove loaves from baking sheet and cool completely on wire rack.
  18. Dust the top and sides heavily with confectioners sugar prior to serving.

Recipe Notes

The coating of confectioners sugar may melt when stored. Dust more on top prior to serving again.