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A rich German Christmas stollen filled with rum-soaked raisins, candied citrus, toasted almonds, and a ribbon of marzipan. Baked until golden, brushed with butter, and buried under powdered sugar, it improves after a short rest and makes an elegant holiday gift.
Imagen generada por IA
Imagen generada por IA
A lightly enriched yeast dough gives the loaf structure without making it cakey, while soaked fruit, citrus, almonds, and marzipan provide contrasting chew, fragrance, and sweetness. A generous butter coating keeps the crumb tender and helps the powdered sugar adhere.
Cool completely, wrap tightly in parchment and foil, and store at cool room temperature for up to 5 days. For longer storage, freeze well wrapped for up to 2 months.
Thaw frozen stollen overnight at room temperature. Warm individual slices in a 160°C oven for 5 minutes, or serve at room temperature.
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