Snack · 150 min · german

Christstollen — Christmas Stollen

This is the kind of German snack you’ll make on repeat — all-purpose flour and active dry yeast, 150 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 4 cups All-purpose flour
• 2.25 tsp Active dry yeast
• 1 cup Warm milk
• 1 cup Butter
• 0.5 cup Granulated sugar
• 1.5 cups Raisins
• 0.5 cup Candied orange peel
• 0.75 cup Almonds
• 8 oz Marzipan
• 1 cup Powdered sugar

Steps

1. The night before, soak the raisins and candied peel in a splash of rum. Stollen is a patient cake; starting the fruit early pays off in flavor.
2. Make an enriched yeast dough with the flour, yeast, warm milk, sugar, egg, and half the butter. Knead until smooth and elastic, then fold in the drained fruit and chopped almonds. Rise 1 hour.
3. Roll the dough into an oval, lay the marzipan in a log down the center, and fold the dough over it like a letter. The marzipan core is the Dresden signature.
4. Bake at 350°F for 45 to 50 minutes until deep golden. While still warm, brush all over with the remaining melted butter and bury it in powdered sugar — twice, letting the first coat set.
5. Wrap tightly and rest at least 3 days before slicing; stollen improves dramatically as the flavors settle. Dust again with sugar before serving with coffee.

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