Christstollen
Germany's fruit-and-marzipan Christmas loaf, dusted thick with powdered sugar. It keeps for weeks, and tastes better by the day.
- prep
- 45 min
- cook
- 50 min
- total
- 1 h 35 min
- serves
- 14
- level
- medium
Stollen dates back to the 15th century, a dense, barely-sweet bread studded with dried fruit, nuts, and a hidden log of marzipan, folded over itself in a shape meant to recall the swaddled baby Jesus. A thick coat of butter and powdered sugar seals in moisture and keeps it fresh for weeks.
This is a bread you plan ahead for: the fruit needs an overnight soak in rum, and the finished loaf is genuinely better after resting a few days, as the flavors settle and deepen.
method
Soak the raisins, currants, and candied peel in the rum overnight, or at least 2 hours.
Proof the yeast in the warm milk with a pinch of sugar until foamy. Mix in the remaining sugar, softened butter, salt, cardamom, and nutmeg, then work in the flour to form a soft dough.
Knead 8-10 minutes, then knead in the soaked fruit (drained) until evenly distributed. Cover and let rise about 90 minutes, until doubled.
Roll the dough into an oval about 10x7 inches. Lay the marzipan log slightly off center, then fold the larger side over the top so the fold sits off-center, pressing lightly to seal, and leaving a visible lip.
Place on a parchment-lined baking sheet, cover, and let rise 30 minutes more.
Bake at 350°F (175°C) for 45-50 minutes, until deep golden and a skewer in the thickest part comes out clean.
While still hot, brush generously with melted butter, two or three coats. Once cool enough to handle, coat thickly and completely in powdered sugar. Wrap well and let rest at least a day, ideally two or three, before slicing.