Stollen is a traditional German rum soaked fruit and nut filled yeast bread popular during the Christmas season.
Today I'm sharing a Christmas bread recipe that's been a tradition in our family for as long as I can remember. My mother is German so every Christmas mom made a homemade traditional Stollen, pronounced (shto-lun). This delicious rum soaked fruit and nut yeast bread is a German classic served during the Christmas holiday.
Most folks refer to Stollen as a German fruitcake, but it's not a cake at all and more of a buttery sweet bread filled with candied fruit, rum soaked golden raisins, cherries, cranberries, slivered almonds and covered in powdered sugar. Marzipan can also be added to make a "Marzipanstollen", but I prefer the fruit and nut version (Stollen).
Growing up, I can honestly say Stollen was not one of my favorite holiday breads. Mom always baked this bread ahead of time, but filled it with so much candied fruit and brandy that it just wasn't for me. I like the bread itself, but got tired of picking out all the candied fruit. It wasn't until I got older that I learned to appreciate this delicious traditional bread.
Call me sentimental, but every year when Christmas rolled around, I thought of my moms special Christmas bread and wanted to make it for the holidays so, I started making my own version using frozen bread dough, rum, less candied fruit and more dried fruit and it's just as delicious, but less time consuming. I call it my Shortcut Christmas Stollen!
I've made so many holiday breads using Rhodes frozen dough that it was no surprise that I could make my moms traditional Stollen using Rhodes as well. I always have a bag of Rhodes bread and rolls in my freezer so I can have fresh bread anytime I want. Rhodes frozen bread is just as delicious as regular bread, but without all the fuss. My mother passed away 6 years ago, but I know she would love my version just as much as hers.
These are the ingredients you'll need: 1 loaf of Rhodes frozen bread or sweet dough, granulated sugar, lemon extract, rum (or rum extract and apple juice) , golden raisins, dried cranberries, dried cherries, candied cherries, pineapple, orange and lemon rinds (optional), slivered or sliced almonds, melted butter and powdered sugar.
Sprinkle the sugar and lemon mixture evenly over the dough. Drain the rum soaked fruit and sprinkle evenly over the top of the sugar mixture. Sprinkle on the candied fruit as well if using.
Gather the dough together and form into a ball. Turn the dough out onto a lightly floured counter top or board and knead in the fruit and slivered almonds. I used my kitchen aid mixer using the paddle attachment and added some flour and blended the dough together.
Return the dough to the floured surface and roll out to a thick rectangle. Fold the sides in and seal the dough. Using your hand form an indention in the dough down the middle and then form the Stollen into a half moon shape.
Wrap the bread tightly in foil and keep in a cool place for one week to ripen and soften. Dust with additional powdered sugar before slicing and serving.
Shortcut Christmas Stollen
Stollen is a traditional German rum soaked fruit and nut filled yeast bread popular during the Christmas season.
Prep time: 24 HourCook time: 40 MinInactive time: 1 H & 45 MTotal time: 26 H & 25 M
Ingredients
- 1 - loaf Rhodes Frozen Bread Dough, thawed but still cold
- 1 1/2 cups - rum soaked raisins, cherries, and cranberries
- 1 cup of dark rum to soak dried fruit
- 1/2 - cup candied orange, lemon rinds and candied pineapple (optional)
- 1/2 cup - slivered or sliced almonds
- 1/2 - teaspoon lemon extract
- 1/2 - cup sugar
- 2 - tablespoons melted butter
- 3/4 - cup powdered sugar
Instructions
- Start by soaking the raisins, cherries and cranberries in one cup rum for at least 24 hours or up to 2 days before preparing the bread.
- Combine the sugar and lemon extract in a small bowl, mix together and set aside.
- To prepare the bread, thaw one loaf of Rhodes bread on a baking sheet until thawed but still cold.
- Spray non-stick baking spray on the counter and roll the dough into a 16 x 12 inch rectangle. If the dough stretches back let the dough rest about 5 minutes in between rollings until size is reached.
- Sprinkle the sugar and lemon mixture evenly over the dough. Drain the rum soaked fruit and sprinkle evenly over the top of the sugar mixture. Sprinkle on the candied fruit as well if using.
- Gather the dough together and form into a ball. Turn the dough out onto a lightly floured counter top or board and knead in the fruit and slivered almonds. I used my kitchen aid mixer using the paddle attachment and added some flour and blended the dough together.
- Return the dough to the floured surface and roll out to a thick rectangle. Fold the sides in and seal the dough.
- Using your hand form an indention in the dough down the middle and then form the Stollen into a half moon shape.
- Place the Stollen on a greased baking sheet and let rise in a warm place until it doubles in size (about 45 min-1 hour).
- Preheat oven to 350 degrees . Bake the bread for 35 - 45 minutes or until the bread is golden and done. Cover with foil if it begins to brown too much.
- Remove from oven and poke the dough with holes all over the top using a toothpick, brush the warm loaf with melted butter and dust thickly with powdered sugar.
- Wrap the bread tightly in foil and keep in a cool place for one week to ripen and soften.
- Dust with additional powdered sugar before slicing and serving.
Notes:
If the bread is made a few days or even a week in advance of serving the flavors have time to mend together and the bread softens. Wrap any leftovers in plastic wrap and store at room temperature.
And for more even more Christmas recipes using Rhodes Frozen Dough,
check out my recipes below!
check out my recipes below!
This Christmas Stollen post is a #sponsored conversation written by me on behalf of Rhodes©. The opinions and text are all mine. Thank you for supporting the brands that support Mommy's Kitchen. #frozendough #rhodesbread
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