Stollen

Why this recipe works Originating in Dresden in the Middle Ages, stollen is a sweet yeasted bread served at Christmas throughout Germany and Austria. Its characteristic folded shape symbolizes the baby Jesus wrapped in swaddling clothes, and its candied fruit and nuts represent the gifts of the Magi. We sought a buttery, sweet stollen featuring a balanced mix of dried and candied fruits and a perfume of spirits and almonds. To achieve the dense texture and rich flavor we were looking for, we got the best results from a dough enriched with milk, brandy, egg, and a generous amount of butter. We found that melted butter produced the short crumb we wanted. This dough, however, was too wet and sticky to work with. Letting the dough rest overnight in the refrigerator helped firm it up considerably. In addition, the refrigerator rest allowed the dough to ferment slowly so that the baked bread had a wonderful yeasty flavor. After testing a variety of fruits, we chose a combination of brandy-soaked raisins and candied lemon and orange peel for their colorful jewel tones and bright flavor. Many recipes feature a core of marzipan running through the loaf, and we followed suit; we softened our almond filling with butter and water and scented it with a pinch of nutmeg. Infused with liquor, bathed in butter, and liberally coated with confectioners’ sugar, stollen keeps well—a perfect treat to share with guests over coffee throughout the holiday season. This recipe makes two loaves, ideal for giving one away as a gift. We do not recommend mixing this dough by hand. If the dough becomes too soft to work with at any point, refrigerate it until it’s firm enough to easily handle. The texture and flavor of the stollen improves over time and is best eaten 2 weeks after baking; in plastic wrap, it can be stored at room temperature for up to 1 month.

MAKES: 2 loaves

RESTING TIME: 30 minutes

RISING TIME: 12 hours

BAKING TIME: 40 minutes

TOTAL TIME: 17¼ hours

KEY EQUIPMENT: stand mixer, 2 rimmed baking sheets, instant-read thermometer, pastry brush

INGREDIENTS:

FOR THE FILLING

• 1 tube (7 ounces) almond paste, cut into 4 pieces
• 1 tablespoon unsalted butter, softened
• 1 tablespoon water
• pinch nutmeg

FOR THE DOUGH

• 1 cup raisins
• ½ cup (4 ounces) brandy
• ½ cup chopped candied lemon peel
• ½ cup chopped candied orange peel
• ½ cup slivered almonds, toasted
• 3½ cups (17½ ounces) all-purpose flour
• 4 teaspoons instant or rapid-rise yeast
• 1¼ teaspoons salt
• 1 cup (8 ounces) whole milk, room temperature
• 10 tablespoons (5 ounces) unsalted butter, melted
• ½ cup (3½ ounces) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• confectioners’ sugar

INSTRUCTIONS:

1. For the filling, using a stand mixer fitted with a paddle attachment, beat almond paste, butter, water, and nutmeg on medium speed until smooth, about 1 minute. Transfer the mixture to a bowl, cover it, and refrigerate it until ready to use.
2. For the dough, microwave raisins and brandy in a covered bowl until steaming, about 1 minute. Let them sit until the raisins have softened, about 15 minutes. Drain the raisins and reserve the brandy. In a bowl, combine the raisins, candied lemon peel, candied orange peel, and almonds.
3. In a clean, dry mixer bowl, whisk together flour, yeast, and salt. In a 4-cup liquid measuring cup, whisk together milk, 8 tablespoons melted butter, granulated sugar, egg, vanilla, and reserved brandy until the sugar has dissolved. Using the paddle attachment on low speed, slowly add the milk mixture to the flour mixture and mix until a cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down the bowl as needed. Slowly add the fruit mixture and mix until incorporated, about 30 seconds. Transfer the dough to a lightly greased large bowl or container, cover tightly with plastic wrap, and refrigerate for at least 12 hours or up to 24 hours.
4. Stack 2 rimmed baking sheets, line them with aluminum foil, and spray with vegetable oil spray. Transfer the filling to a well-floured counter, divide it in half, and press each half into a 7 by 2-inch rectangle. Set it aside.
5. Transfer the dough to a well-floured counter, divide it in half, and cover each piece loosely with greased plastic. Using well-floured hands, press one piece of dough into a 10 by 8-inch rectangle, keeping the remaining piece covered, with the short side parallel to the counter edge.
6. Place one piece of filling across the top edge of the dough, leaving a 2-inch border at the top. Fold the dough away from you over the filling until the folded edge is snug against the filling and the dough extends 2 inches beyond the top edge.
7. Fold the top 2 inches of the dough back toward the center of the loaf. Pinch the side seams together to seal. Repeat this process with the remaining dough and filling. Transfer the loaves to the prepared baking sheet, spacing them about 4 inches apart. Cover them loosely with greased plastic and let them rest for 30 minutes.
8. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Bake the loaves until they are golden brown and register 190 to 195 degrees Fahrenheit, for about 40 to 45 minutes, rotating the sheet halfway through baking. Brush the loaves with the remaining melted butter and dust them liberally with confectioners’ sugar. Transfer them to a wire rack and let them cool completely, for about 3 hours. Dust them with additional confectioners’ sugar before serving.