Savoring Italy logo

Daring Bakers Challenge: Christmas Stollen

DSCN4253

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book and Martha Stewart’s demonstration.


I was thinking about this challenge all month! I have always wanted to try a Christmas Stollen. I have Martha’ Stewart’s mother’s recipe from last year’s Martha Christmas issue. I never got around to taking the time and making it. I did find another fabulous recipe and I LOVE IT!!!
I finally had a reason to make it! I am so happy I did!! This stollen was truly amazing! The recipe I used makes two. I made one full of dry fruits. The fruitcake kind of fruit. I remembered that fruit cake is my least favorite dessert because of the dried fruits. I gave it to my neighbors. They love that kind of fruit and were thrilled! The second one I filled with raisins and dried cranberries. Chopped pecans added a nice little crunch. I soaked the raisins and dried cranberries in hot water for 10 minutes. I could’ve soaked it in rum, but then the kids wouldn’t have enjoyed it.
I will add a little icing the next time. The sweet dusting of powdered sugar was perfection.
This bread was still perfect on the third day. I chose to use a recipe I found online. It just made sense to me and I liked the story behind it. I hope you try this Christmas Stollen. Let me know what you choose to fill it with!
This recipe is from Lee Smith. I was drawn to it for what he said: “I got this recipe while I was head baker at London’s Dorchester Hotel. It’s packed with dried fruit and filled with a marzipan surprise.”
You must try this recipe!! It was perfect for Christmas day and for any day!

DSCN4252

Ingredients
  • 1 tablespoon active dry yeast
  • 2/3 cup warm milk (110 degrees F/45 degrees C)
  • 1 large egg
  • 1/3 cup white sugar
  • 1/2 tablespoon salt
  • 1/3 cup butter, softened
  • 2 1/2 cups bread flour
  • 1/3 cup currants
  • 1/3 cup sultana raisins
  • 1/3 cup red candied cherries, quartered
  • 2/3 cup diced candied citron
  • 6 ounces marzipan  (I did not have marzipan to do the marzipan surprise)
  • 1 tablespoon confectioners’ sugar
  • 1 teaspoon ground cinnamon
Directions
  1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  5. Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners’ sugar, and sprinkle with the cinnamon.

Merry Christmas and Happy New Year to all my friends!!

I would like to share this incredible Christmas Stollen with Yeastspotting 🙂

Reader Interactions

Comments

  2. This is one beautiful stollen! We used to love getting stollen from the Backerei in Germany when we lived there! This post brings back such wonderful memories! Kudos and enjoy!

    Reply

  4. Mmm, this bread looks great. Can you believe I have never heard of Stollen before? I just read about it for the first time over at Lindsey's blog. No idea where I've been all these years! Would love to try some though.

    Reply

  5. Gorgeous Lora, just gorgeous! I love yeasted anything and this looks so delicious! I am favoring it to add to my recipes so hopefully soon I can make it!! Mwah! Shulie

    Reply

  12. Your stollen looks beautiful! Sounds yummy too:) I have already decided to use raisins and cranberries also because none of us like the candied fruit. I better get to it! MERRY CHRISTMAS, Lora!

    Reply

  13. Stollen is of course big here in Germany. I never wanted to try the store bought versions because it looks so dry. But yours look so light and fluffy! Looks delicious!

    Reply

  24. I love stollen, especially the kind filled with marzipan. But I would happily eat yours, dried fruitcake fruits or cranberries and raisins. i would eat it all!

    Reply

  26. This truly was a fabulous recipe and made for one of the best things I have ever eaten…and eaten…and eaten! Yours is perfect! Love the idea of two smaller ones flavored in different ways. Plus one to keep and one to give! A very very merry Christmas, Buon Natale, Tanti Auguri and lots of joy, health and happiness during this holiday season!

    Reply

  28. Lora your stollen looks perfect! Almost like my moms :o) Reading through your post brought back fond memories and made me smile! Hope you and your loved ones have a very merry Christmas and a very happy new year! :o)

    Reply

  32. Stollen has always been one of my dad's favorite holiday desserts. After his bypass a few years back we stopped getting the usual one we purchased at the store, but yours looks so appealing. I think I might have to try my hand at home made. Nicely done!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *