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a golden powdered-sugar-dusted German fruit bread loaf, partially sliced to show raisins and almonds inside, in a wide horizontal shot on a rustic wooden board with pine sprigs and a cup of coffee, natural window light, shallow depth of field, landscape orientation

Stollen

A German fruit bread that is buttery and filled with rum-soaked raisins and almonds, then powdered with sugar.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 1/2 cup raisins
  • 1/4 cup dark rum
  • 3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1/2 cup milk warmed
  • 1/2 cup butter softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 cup chopped almonds
  • 1/4 cup candied citrus peel
  • 1/4 cup powdered sugar for dusting

Method
 

  1. Soak the raisins in the rum for at least 30 minutes while you start the dough.
  2. Stir the yeast into the warm milk and let it foam for 5 minutes, then mix with the flour, sugar, butter, and egg until a soft dough forms.
  3. Knead 8 minutes, then cover and let rise until doubled, about 1 hour.
  4. Work in the soaked raisins, almonds, and citrus peel, then shape into an oval and fold one side over like a folded book.
  5. Bake at 350F for 40-45 minutes until golden, then brush warm with melted butter and dust generously with powdered sugar.
  6. Cool completely and, if you can resist, wrap it for a day or two so the flavors deepen.

Notes

Stollen actually improves after a couple days wrapped tightly, so make it ahead.