loved by the family. This recipe is my take on the Christmas stollen you can get at neighborhood bakeries, notably those on “The Hill” in St. Louis. This recipe yields three large stollen, or roughly 48 servings. can create smaller stollen and cut them whichever you like.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 14 hrs 10 mins |
| Total Time: | 16 hrs 5 mins |
| Servings: | 48 |
| Yield: | 3 large stollen |
Ingredients
- ¾ cup chopped candied citron
- ¾ cup currants
- ½ cup orange juice
- ½ cup water, or as needed
- 1 cup white sugar
- 1 tablespoon ground cinnamon
- 21 ounces marzipan
- ¼ cup unsalted butter, melted
- 1 cup finely chopped pecans
- 1 ½ cups milk
- ⅔ cup white sugar
- ½ cup unsalted butter, cubed
- 5 ½ teaspoons yeast
- 2 large eggs, beaten
- 5 ¾ cups all-purpose flour
- 2 teaspoons salt
- 3 tablespoons water
- 2 teaspoons meringue powder
- ¼ teaspoon salt
- 2 cups confectioners’ sugar, divided
- 1 cup coarsely chopped pecans
- 1 cup red candied fruit, diced
- 1 cup green candied fruit, diced
Instructions
- Begin filling: Combine citron, currants, and orange juice in a lidded jar. Add enough water to cover fruit. Seal and refrigerate, 8 hours to overnight.
- Prepare dough: Combine milk, sugar, and cubed butter in a small pot over medium-low heat. Heat until butter melts and mixture is warmed to 110 degrees F (43 degrees C). Pour into the bowl of a stand mixer and add yeast; let proof for 13 minutes.
- Stir eggs into the milk-yeast mixture. Gradually add flour and salt and knead with the dough hook until well combined. Transfer dough to a floured work surface and knead by hand for 5 minutes.
- Transfer dough to a lightly oiled bowl and flip to coat all sides. Cover lightly and allow to rise at room temperature until 1 1/2 times its size, about 3 1/2 hours.
- Punch down dough. Place on a floured work surface and divide into 3 equal portions. Shape into balls and let rest for 15 minutes.
- Meanwhile, finish filling: Remove citron-currant mixture from the refrigerator. Drain liquid. Mix sugar and cinnamon together in a bowl.
- Roll marzipan on a floured silicone pad into three 9×11-inch sheets, using a floured plastic fondant roller.
- Roll one portion of dough on a floured surface into a 10×12-inch rectangle. Cover the whole surface with 1/3 of the melted butter. Turn dough so the long end is facing you. Layer with 1/3 of the cinnamon-sugar mixture, leaving 1/2 inch at the sides and 1 inch at the top uncovered. Sprinkle 1/3 of the citron-currant mixture over the cinnamon-sugar, then 1/3 of the finely chopped pecans. Top with a sheet of marzipan.
- Start at the bottom edge and roll the dough carefully away from you and around the filling; be sure to keep the edges clean. When you reach the last 1 1/2 inches, fold the top down and pinch to seal the roll. Fold in the sides and pinch to seal.
- Flip the roll so the seam is facing down. Use a rolling pin to roll out a 6 1/2×14-inch rectangle. Transfer to a parchment-lined baking sheet. Cover and let rest for 40 minutes.
- Repeat Steps 8 to 10 with remaining dough, filling ingredients, and marzipan.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until light golden brown, about 20 minutes. Remove from the oven and let cool on a wire rack for 1 1/2 to 2 hours.
- Make icing: combine water, meringue powder, and salt in a mixing bowl. Mix on high speed until meringue becomes sloppy and bubbly. Add 1 1/2 cups confectioners’ sugar and mix until smooth and well combined. Mix in remaining sugar gradually until consistency is like thick honey.
- Spread just enough icing on each cooled loaf to act as a glue. Top with pecans and then candied fruit.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 129 mg |
| Sugars | 21 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I have tried to make many Christmas or Holiday sweet breads in the past and nothing has compared to this! As one previous comment said, I do think the icing was sweet, but I tend to always tone down the sugar on most things. I also cant eat nuts, so I omitted them and it was still fantastic. The recipe was easy to follow and if you are used to working with dough you will have no issues with this recipe. The end product was fantastic and I will definitely have this again. I might not wait until the Holidays if I can find the candied fruit during the “off season”
It was the best balance between sweet and savory. The marzipan and nuts in the middle created an amazing filling to go along with the icing. With the steps of the recipcie, it made it easy to change the quantities of the toppings for different preferences that my family had. Overall, this was an incredible breakfast for my family for the holidays. I can see us bringing it back to our table in years to come.
Stollen was excellent and the texture was spot on. It was just like bakeries down on The Hill. It is one of my favorite holiday stollen. Recipe had a little too much icing for my personal liking, but this is something that can easily be adjusted for.
We had blind taste test and this one won hands down! YUM!!