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Homemade Christmas Stollen
A buttery, warmly spiced homemade Christmas loaf filled with rum-soaked fruit, almonds, and a tender ribbon of marzipan.
Ingredients
75 g dried currants
75 g mixed candied citrus peel
3 tablespoons dark rum or orange juice
For homemade marzipan: 100 g almond flour, 75 g powdered sugar, 1 tablespoon egg white, and 1/4 teaspoon almond extract
For finishing: 50 g unsalted butter, melted, and 50 g powdered sugar
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Method
1
Combine the raisins, currants, candied peel, and rum or orange juice in a bowl.
2
Set aside for 30 minutes, stirring once.
3
To make the marzipan, mix the almond flour and 75 g powdered sugar, then stir in the egg white and almond extract until a firm paste forms.
4
Shape into a log about 20 cm long, wrap, and chill while preparing the dough.
5
In a large bowl, whisk together the flour, yeast, granulated sugar, cinnamon, cardamom, nutmeg, and salt.
6
Add the lukewarm milk, egg, softened butter, and lemon zest.
7
Mix until a shaggy dough forms, then knead by hand or with a mixer for 8–10 minutes, until smooth and elastic.
8
Drain any excess liquid from the fruit.
9
Knead the soaked fruit and chopped almonds into the dough until evenly distributed.
10
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until nearly doubled, about 60–75 minutes.
11
Line a baking sheet with parchment paper.
12
Turn the dough onto a lightly floured surface and gently shape it into an oval about 25 cm long.
13
Press a lengthwise groove slightly off-center, lay the marzipan log in the groove, and fold the larger side of dough over it, leaving the characteristic raised ridge.
14
Pinch the ends closed and transfer the loaf to the baking sheet.
15
Cover loosely and let rise for 25–30 minutes.
16
Heat the oven to 175°C (350°F).
17
Bake the stollen for 35–40 minutes, until deep golden and cooked through.
18
If it browns too quickly, loosely cover it with foil for the final 10 minutes.
19
While the loaf is still warm, brush it generously with the melted butter, letting it soak in, then dust thickly with powdered sugar.
20
Cool completely before slicing.
21
For the best flavor, wrap the cooled stollen tightly and let it rest for a day before serving.
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