Why You’ll Love This Stollen Recipe
If you’re looking for a festive treat that fills your home with the warm aroma of the holidays, you’ll love this Stollen recipe.
It’s not just any bread; it’s a delightful blend of flavors and textures that brings joy to every bite. Imagine biting into a soft, buttery loaf studded with sweet candied fruits and nuts.
Preparing it’s a cherished ritual for me, and the moment it comes out of the oven, I can already feel the holiday spirit.
This Stollen isn’t just delicious; it’s a beautiful way to create lasting memories with family and friends. You’ll adore it!
Ingredients of Stollen
When it comes to making Stollen, having the right ingredients is key to achieving that perfect blend of flavors. This festive loaf is packed with delightful surprises, and gathering these ingredients is the first step toward creating a holiday masterpiece.
So, let’s explore what you’ll need to make this scrumptious treat that will surely impress your family and friends.
Ingredients for Stollen:
- 2 compressed yeast cakes (or 4 1/2 tsp. dry yeast)
- 1/2 cup lukewarm water (105-115 degrees F)
- 1/2 cup lukewarm milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup soft shortening (or butter, if you prefer)
- 4 1/2 to 5 cups flour
- Candied fruit (the more, the merrier, right?)
- White icing (for that lovely finishing touch)
Now, as you gather these ingredients, keep in mind that the quality of your components can make a considerable difference.
For example, using fresh yeast can elevate the flavor and texture of your Stollen notably. If you’re a fan of certain fruits, go ahead and customize your candied fruit mix. The beauty of Stollen is that it’s quite forgiving, allowing you to add your personal touch.
Maybe you love maraschino cherries or dried apricots—why not throw them in?
And let’s not forget about the icing; it’s the cherry on top, or in this case, the icing on the bread. A sweet drizzle adds not just flavor but also a gorgeous finish that makes your loaf look oh-so-inviting.
Trust me, your kitchen will smell heavenly, and you might even find yourself sneaking a piece before the holiday celebrations kick off.
How to Make Stollen
Making Stollen is like starting a delightful culinary adventure, and trust me, it’s worth every moment spent in the kitchen. To kick things off, grab 2 compressed yeast cakes (or 4 1/2 teaspoons of dry yeast if that’s what you have) and dissolve them in 1/2 cup of lukewarm water, somewhere between 105-115 degrees F. This is where the magic starts—watching the yeast foam and bubble is like seeing the dough come to life.
While that’s doing its thing, in a separate bowl, combine 1/2 cup of lukewarm milk, 1/2 cup of sugar, and 1 teaspoon of salt. Stir it up until the sugar dissolves, then add in the yeast mixture like it’s the star of the show. Next, toss in 2 eggs and 1/2 cup of soft shortening (or butter, if you’re feeling indulgent). Give it a good mix.
Now, here comes the fun part—slowly add in 4 1/2 to 5 cups of flour, one cup at a time, mixing well in between. You want a dough that’s a little sticky but still leaves the sides of the bowl clean. When you reach that point, it’s time to roll up your sleeves and knead that dough on a floured board. This is a great workout, so don’t be afraid to really get in there.
After kneading for about 10 minutes, place the dough in a greased bowl, turning it once to coat all sides. Cover it up and let it rise until it doubles in size—this usually takes about an hour, but hey, take a breather and enjoy a hot cup of cocoa while you wait.
Once your dough has risen to fluffy perfection, punch it down (yes, literally) and let it rise again for a bit. After that second rise, turn it out onto the board and flatten it gently. Now, it’s time to add your candied fruit. The quantity is up to you—more fruit means more flavor, but don’t go overboard unless you love a fruity explosion.
Knead the fruit into the dough until it’s well distributed, then shape it into an oval. If you’re feeling fancy, spread it with a little soft butter before folding it over. Let it rise again for about 30 minutes while you preheat your oven to 350°F. Bake it for about 30 minutes—keep an eye on that lovely loaf. If it’s browning too quickly, just cover it with foil.
When it reaches a glorious 180°F on the inside, it’s time to take it out and douse it in white icing while it’s still warm. Your kitchen will smell divine, and you’ll be ready to slice into this festive treat, maybe even sneaking a piece or two before the guests arrive. Enjoy this sweet tradition, and don’t be surprised if it becomes a holiday favorite.
Stollen Substitutions & Variations
While crafting your stollen, experimenting with substitutions and variations can elevate this traditional treat to new heights.
I love swapping out candied fruit for dried cherries or cranberries for a tangy twist. For a nutty flavor, try adding almonds or hazelnuts instead of the usual walnuts.
If you’re looking for a lighter option, I’ve used coconut oil in place of shortening. You can also play with spices, adding cardamom or nutmeg to the dough.
Don’t forget to try different icings, like dark chocolate or a citrus glaze, to customize your stollen just the way you like it!
What to Serve with Stollen
After exploring some exciting substitutions and variations for stollen, it’s time to contemplate what pairs well with this delightful treat.
I love serving stollen with a cup of warm spiced tea or rich coffee, which really enhances its flavors.
For a festive touch, consider a dollop of whipped cream or a spread of butter, adding creaminess to each bite.
Dried fruits or nuts on the side can complement the stollen’s sweetness beautifully.
If you’re feeling adventurous, a tangy citrus marmalade can offer a nice contrast, making every slice even more enjoyable.
Trust me; these pairings will elevate your stollen experience!
Additional Tips & Notes
To guarantee your stollen turns out perfectly, I recommend paying attention to the dough’s texture during mixing and kneading. If it feels too sticky, don’t hesitate to add a bit more flour.
I also find that using butter instead of shortening adds a wonderful richness.
When baking, check the bread after 20 minutes; if it’s browning too quickly, cover it with foil. For doneness, a thermometer should read 180°F in the center.
Finally, icing the stollen while it’s still warm helps it soak in and adds a delightful finish. Trust me, these tips will elevate your baking experience!