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1/2 cup powdered sugar
👩🍳 How to Make It:
1. Prep the fruit:
Soak the dried fruits and citrus peel in rum or orange juice for at least 2 hours or overnight.
2. Make the dough:
In a bowl, dissolve yeast in warm milk with a teaspoon of sugar. Let it sit until frothy (about 10 minutes). Combine with the flour, sugar, spices, salt, eggs, vanilla, and butter. Mix and knead into a soft, elastic dough. Cover and let rise until doubled in size (1–2 hours).
3. Add the filling:
Drain the soaked fruits and gently knead them, along with nuts, into the dough.
4. Shape the Stollen:
Flatten the dough into an oval. If using marzipan, roll it into a log and place in the center. Fold the dough over it and shape into the traditional Stollen “loaf.” Let rise again for 30–45 minutes.
5. Bake:
Bake at 350°F (175°C) for about 35–40 minutes, until golden brown and cooked through.
6. Finish:
While warm, brush generously with melted butter and coat in powdered sugar. Let cool completely, then wrap tightly and allow it to rest for a few days to develop flavor.
🎁 Make-Ahead Magic
Stollen actually tastes better a few days after baking. Wrap it well in foil and let it sit at room temperature. It also freezes beautifully—just dust with fresh powdered sugar before serving.
☃️ Final Thoughts
Christmas Stollen is more than just a dessert—it’s a cherished tradition that tells a story in every slice. Whether you’re making it for the first time or continuing a family custom, it’s the kind of festive bake that fills your home with joy, comfort, and the scent of the holidays.
Serve it with a warm mug of mulled wine, coffee, or tea, and enjoy a taste of German Christmas magic. 🎅✨
Would you like a printable version or a holiday-themed recipe card to share? I’d be happy to whip one up!
