Christmas Stollen

Prep Time:
30 mins

Cook Time:
40 mins

Additional Time:
1 hr 40 mins

Total Time:
2 hrs 50 mins

Servings:
15

Yield:
1 stollen

Ingredients

Directions

Gather all ingredients.

Place warm milk and yeast in a bowl. Let stand until creamy, about 10 minutes.

Place yeast mixture, 2 cups bread flour, white sugar, butter, egg, and salt in a large mixing bowl; stir well to combine. Add remaining flour, 1/4 cup at a time, stirring well after each addition.

When dough has pulled together, turn it out onto a lightly floured surface; knead in candied citron, currants, golden raisins, and cherries. Continue kneading until smooth, about 8 minutes.

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.

Lightly grease a baking sheet. Deflate dough and turn it out onto a lightly floured surface. Roll marzipan into a rope and place in the center of the dough.

Fold 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.

Preheat the oven to 350 degrees F (175 degrees C). Bake stollen 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 and the bottom of the loaf sounds hollow when tapped.

Let cool on a wire rack, then dust with confectioners' sugar and sprinkle with cinnamon.

Nutrition Facts (per serving)