ReceptnaptárStollen (Christmas fruit bread)
Stollen is the symbol of the German Christmas table: a rich, yeasted bread filled with raisins, candied fruit and almonds, topped with a thick layer of icing sugar. It's baked weeks before Christmas, as it only gets better as it sits.
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Method
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- Dissolve the yeast with half the sugar in the lukewarm milk until foamy.
- Mix the risen yeast into the flour with the remaining sugar, salt, vanilla sugar and soft butter, and knead into a smooth dough.
- Cover and let rise in a warm place for 1 hour.
- Knead in the raisins, candied peel and almonds.
- Shape the dough into a long oval, and fold it lengthwise, slightly off-centre, to form the classic stollen shape.
- Place on a baking-paper-lined tray, cover, and let rise for another 20 minutes.
- Bake at 180°C (160°C fan) for 40-45 minutes, until golden brown.
- While still warm, brush with melted butter and dust generously with icing sugar; once cooled, dust with another layer of icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Soak the raisins in rum before adding them to the dough, as this deepens the flavour.
- Don't let the dough rise somewhere too warm, as the butter and fruit make it rise more slowly than a plain sweet bread.
- Brush with butter while still warm so the icing sugar sticks better.
- Wrapped or in a sealed tin, it matures and improves over days before slicing.
Frequently asked questions
Why is there so much icing sugar on it?
The thick layer of icing sugar helps keep it moist, and by tradition represents the swaddled Christ child under snow.
How long does it keep?
Well wrapped, in a cool place, for 2-3 weeks, with the flavour only growing richer over time.
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