Homemade High Altitude Stollen (German Christmas Bread)
This homemade stollen is made with buttery yeast dough that's studded with dried fruit and almonds, and flavored with hints of citrus, cinnamon and cardamom. Sweet vanilla glaze on top is decorated with more dried fruit and nuts.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
Ingredients
Dough
- 3 ¾ cups (17 oz) all-purpose flour, fluffed, spooned and leveled
- 1 packet (2 1/4 tsp instant yeast
- 2 tbsp granulated sugar
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ¾ cup warm water (between 110-115 F)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup unsalted butter, very soft
Fruit and Nut Mixture
- ½ cup chopped dried apples
- ½ cup chopped dried apricots
- ½ cup chopped crystallized ginger
- ½ cup dried sweetened cranberries
- ½ cup orange juice, brandy or dark spiced rum
- ½ cup finely chopped almonds
Icing
- 1 ½ cups powdered sugar
- 1 ½ tbsp meringue powder
- ¾ tsp vanilla extract
- ⅓ - ½ cup heavy whipping cream
- chopped dried fruit and sliced almonds, for decorating
Instructions
Make the Dough
- In the bowl of your stand mixer fitted with the dough hook attachment, combine 3 cups of the flour with the yeast, sugar, salt, cinnamon and cardamom.
- Add the warm water, egg, vanilla extract, almond extract and the soft butter.
- Knead the dough for about 5 minutes on medium low speed, gradually adding the remaining 3/4 cup of flour, until the dough is smooth and wraps around the dough hook. If kneading the dough by hand, knead it for about 10 minutes.
- Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in volume, about 1 hour. Inside your oven with the "bread proof" setting turned on is best, if your kitchen is cold.
Fruit and Nut Mixture
- While the dough is rising, combine the chopped fruit with the orange juice (or rum or brandy). Warm it slightly on the stove or in the microwave, then let the fruit sit and soak up the liquid.
- After the bread dough has doubled in volume, add the liquid soaked fruit and the chopped almonds, and use a spatula to fold all the fruit and nuts into the dough. The dough will be sticky and a little damp.
Shaping the Dough
- Generously butter the inside of a bundt pan with a 12-cup capacity. Evenly press the dough into the pan.
- Set in a warm place to rise until the dough has reached the top edge of the pan, about 45-60 minutes. This bread doesn't have much "oven spring", so be patient and let the dough rise as much as it needs before baking.
- Traditionally, stollen is shaped into an oval on a baking sheet, filled with a rope of marzipan, then folded over the marzipan into a rustic log shape before baking.
Baking the Bread
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Bake the bread for about 35-40 minutes, until a digital instant read thermometer inserted into the bread reads 195F.
- Turn the bread out onto a cooling rack, and let cool for 30 minutes before icing and decorating.
Icing
- In a bowl, combine the powdered sugar and meringue powder. Stir in the vanilla extract and the cream, until the icing is thick and smooth. Use a small offset icing spatula to "frost" the bread, spreading and swirling it over the top and sides.
- Before the icing sets, decorate the bread with plenty of chopped dried fruit and sliced almonds.
- This bread can be enjoyed warm from the oven, or at room temperature.
- For a more traditional finish instead of the icing, brush the warm bread with melted butter, then dust it with plenty of powdered sugar before serving.
Notes
Store leftover bread in an airtight container at room temperature for up to 3-5 days, or in the freezer for up to 3-6 months. Reheat leftover slices in the microwave for 20-30 seconds at 50% power, for a softer texture.
If you make your bread with rum or brandy, it's traditional to make the bread a week or two in advance, wrap it tightly in plastic wrap, and let it sit and "cure" at room temperature, for a more complex flavor. The curing certainly isn't mandatory, and the bread is wonderful when it's freshly baked. If making the bread with orange juice instead of alcohol, the bread should not be cured, and can be enjoyed immediately.
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