Stollen is a traditional Christmas bread in the south of Chile, thanks to the German immigrants in the second half of 1800 who settled around the lakes in the south of the country.
One of my mom’s best friends was a descendant of immigrant Germans and she shared many recipes with my family. I grew up eating stollen at Christmas, served at the sweets table next to our traditional Chilean Fruitcake, cookies, and meringues. My mom did it without marzipan so I have not used it in this recipe.
The shape of the stollen evokes baby Jesus wrapped in a blanket, made a burrito. So do not worry too much about the shape.
Stollen, German Fruitcake
for 2 long loaves 15 servings each
for fruits and spices,
- 1 cup of candied fruit
- 1 cup of golden raisins
- 2 tablespoons of lemon zest
- 1/2 teaspoon nutmeg
- 1 tablespoon cinnamon powder
- 1/4 cup rum or orange juice
Put everything together in a bowl and set aside.
for the initial dough,
- 10 grams of instant dry yeast
- 1 cup of warm milk
- 1/2 cup of sugar
- 2 cups flour without baking powder
Dissolve the yeast and sugar in the warm milk. Add the flour, stir vigorously until mixed. Let stand covered in a warm place for 30 minutes. It should look more elastic and spongy after leavening.
for the rest of the dough,
- 120 grams of unsalted butter
- 3 eggs
- 1/2 teaspoon of salt, omit if they use butter with salt
- 1/2 cup of milk
- 1 cup slivered almonds
- 1/2 cup of sugar
- 5 cups flour without baking powder
- marzipan, optional
Add the butter to the dough and incorporate. You can do it by hand working with a wooden spoon or with the mixer using the flat paddle. Add the eggs and continue beating until a homogeneous dough is formed. Add the salt, milk, almonds, sugar and the fruits and spices soaked in the rum. Mix to incorporate.
Add the rest of the flour and knead until an elastic dough forms. You can use the mixer with the hook attachment, but be careful because it is a heavy mass.
Cut the dough into two halves. Extend in an oval of approximately 30 x 20 cm. If they use marzipan, place on one end and roll the dough leaving a little of the dough out. If you do not use marzipan, fold it up in half.
Repeat with the other half of dough. Place each roll in a baking sheet covered with parchment paper and let it rise, cover with a cloth for 45 minutes.
Preheat the oven to 190C or 375F.
Bake for 45-50 minutes or until the stollen is golden brown on top and bottom. And a stick buried in the middle comes out clean. Or internal temperature of bread 190F or 88C. Remove to a rack and let cool for 30 minutes before decorating with sugar glaze.
for the sugar glaze,
- 1 cup of powdered sugar
- 1/4 cup liquid cream
Mix the sugar with the cream until it forms a semi-liquid paste (like the consistency of the glue). Cover the stollen. Let dry.
Serve in slices.