Christmas Stollen Recipe - German Fruitcake

The German Stollen, also known as Christstollen, is the traditional German fruitcake. It is often baked weeks before Christmas. Resting allows the butter, rum, and fruit flavors to meld, keeping the bread moist and delicious for a long time. It is often dusted generously with powdered sugar to resemble the Christ child in swaddling clothes. Stollen dates back to 14th-century Saxony, where it was originally a simple, austere fasting bread made without butter, as the Church did not allow such rich, luxurious ingredients which could lead to fueling bodily lust. In 1490, the Pope officially permitted butter in the recipe.

Ingredients:

1-3/4 cups (260 g) chopped mixed candied fruit

1/2 cup plus 2 tbsps. (150 ml) rum, divided

2 pkgs. (14 g) active dry yeast

1/2 cup (120 ml) warm water (110 degrees F to 115 degrees F / 43 degrees C to 46 degrees C)

1-1/2 cups (360 ml) warm 2% milk (110 degrees F to 115 degrees F / 43 degrees C to 46 degrees C)

1-1/4 cups (280 g) butter, softened

2/3 cup (135 g) sugar

2-1/2 tsps. (12.5 ml) salt

2 tsps. (10 ml) grated lemon peel

1 tsp. (5 ml) almond extract

7 to 8 cups (840-960 g) all-purpose flour

4 eggs

1/3 cup (40 g) slivered almonds

1 can (8 oz. / 225 g) almond paste

1 egg yolk

2 tsps. (10 ml) water

2 to 2-1/4 cups (240-270 g) confectioners' sugar

Directions:

1. In a small bowl, combine candied fruits and 1/2 cup rum; let stand, covered, 1 hour.

2. In a small bowl, dissolve yeast in warm water.

3. In a large bowl, combine milk, butter, sugar, salt, lemon peel, almond extract, remaining rum, yeast mixture, and 4 cups flour; beat on medium speed until smooth.

4. Cover with plastic wrap and let stand in a warm place, about 30 minutes.

5. Beat in eggs.

6. Stir in enough remaining flour to form a soft dough (dough will be sticky).

7. Drain candied fruit, reserving rum for glaze.

8. Reserve 1/2 cup candied fruit for topping.

9. Stir almonds and remaining candied fruit into dough.

10. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

11. Place in a greased bowl, turning once to grease the top.

12. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

13. Punch down dough; divide into three portions.

14. On a greased baking sheet, roll each portion into a 12-in. (30 cm) circle.

15. Crumble one-third of the almond paste over one-half of each circle.