Christmas is right around the corner and it’s about time to bake traditional German Christmas Cake – Stollen. Packed with a delicious mixture of dried and candied fruits, almonds and marzipan, this decadent cake is a true Christmas treat.
Remove the dough from the bowl and place it on a lightly floured surface.
Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc.
GERMAN CHRISTMAS CAKE (STOLLEN RECIPE)
Recipe type: Dessert
Serves: 2 large Stollen cakes
INGREDIENTS
9 ounces mixed raisins
2 handfuls mixed candied fruit (such as pineapple, mango, papaya)
7 ounces chopped almonds
7 ounces marzipan
2 ounces rum
14 grams active dry yeast
4 ounces sugar
⅞ cups milk
3 cups + 2 tablespoons flour, sifted
2 eggs
2 sticks + 1 tablespoons of butter (at room temperature) + a few tablespoons more for coating baked Stollen
1 teaspoon vanilla extract
¼ teaspoon salt
1 lemon, juiced and zested
½ teaspoon cinnamon powder
icing sugar for dusting
INSTRUCTIONS
The night before making Stollen
In a small bowl combine raising and rum. Let it stay overnight or at least 4 hours.
The day of making Stollen
In a small bowl combine warmed to 115 F milk, 1 tablespoon of sugar and yeast. Leave it to rise, about 15 minutes.
Using an electric mixer fitted with a hook, mix flour, remaining sugar, salt, butter, yeast and eggs on a medium speed until dough is smooth and elastic.
Cover the bowl with a towel and set aside in a warm place for 40-60 minutes until the dough doubles in size.
Meanwhile, finely chop the almonds (if using whole almonds) and candied fruit.
When the dough doubles in size, in the same bowl knead it for a few minutes. Then add raisins, almonds, candied fruit, lemon juice, lemon zest, vanilla and cinnamon. Knead the dough again until all ingredients are incorporated and the dough is elastic. Cover with a towel again and leave in a warm place to rise for 2.5 - 3 hours. During this time, knead the dough 1-2 more times.
Remove the dough from the bowl and place it on a lightly floured surface.
Divide the dough in half and roll out each piece into 9 by 10 inch rectangle-like disc.
Divide marzipan in 2 and roll out each piece into a 9 inch long log.
Using a rolling pin, make the indentation in the dough lengthwise, slightly off-center.
Place marzipan log in the indentation and cover marzipan with the wider side of the dough.
Repeat with the other piece of dough and transfer Stollen on a parchment lined baking sheet and leave it in room temperature for 30 minutes.
Meanwhile, preheat the oven to 390 F.
Bake Stollen for 15 minutes, then reduce the temperature to 335 F and bake for another 45 minutes. (Don't open the oven door during this time).
When Stollen is ready, remove it from the oven and very generously coat with melted better from all sides even from the bottom.
Very generously sprinkle Stollen with icing sugar and let it cool.
Tightly wrap in plastic, then foil, place in a zeeper bag and store in a cool dry place for 2-3 weeks.