German Christmas Stollen (Print Version)

# Ingredients:

→ Dough Base

01 - 1 ¼ tablespoons active dry yeast
02 - ¼ cup lukewarm water (around 105°F)
03 - 5 ½ cups all-purpose flour
04 - ¼ cup granulated sugar
05 - ½ teaspoon ground cinnamon
06 - ¼ teaspoon ground nutmeg
07 - 5 ounces butter, melted (salted works great)
08 - 1 cup whole milk
09 - 3 eggs, whisked lightly

→ Fruit and Nut Filling

10 - 4 ounces dried currants, soaked in ¼ cup rum
11 - 7 ounces golden raisins, soaked in ¼ cup fresh orange juice
12 - 4 ounces sliced blanched almonds
13 - 4 ounces candied orange peel, finely chopped
14 - 2 ounces dried apricots, diced
15 - Zest from 1 fresh lemon

→ Finishing Touches

16 - 2 tablespoons melted butter for brushing
17 - ¾ cup powdered sugar for glaze
18 - 3-4 tablespoons milk for glaze

# Instructions:

01 - Mix the yeast into the warm water and set it aside until it gets bubbly and foamy, about 5-10 minutes.
02 - In a large mixing bowl, stir together the flour, sugar, cinnamon, and nutmeg until evenly combined.
03 - Pour in the yeast mixture, beaten eggs, milk, and melted butter to the flour blend. Stir everything with a spatula until a rough, sticky dough forms.
04 - Turn the dough out onto a well-floured work surface and knead it gently for 2-3 minutes to bring it together.
05 - Work in the soaked currants, raisins, chopped apricots, candied peel, almonds, and lemon zest into your dough.
06 - Continue kneading for about 10 minutes until all those beautiful fruits and nuts are evenly distributed throughout. The dough will be heavy but worth the effort - it transforms into something gorgeous. Feel free to use a stand mixer with a dough hook if you prefer.
07 - Place your dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rest somewhere warm for 1.5 to 2 hours until it puffs up to double its original size.
08 - Gently deflate the risen dough, then turn it onto a floured surface. Cut it into 6 equal portions.
09 - Shape each portion into a long rope, about 14-15 inches in length.
10 - Take three of the ropes and pinch them together at one end. Braid them together, then tuck the ends underneath to seal.
11 - Do the same braiding process with your remaining three ropes.
12 - Set both braided loaves on a baking sheet lined with parchment paper. Drape a towel over them and let them rise again until doubled, roughly 1 hour.
13 - Heat your oven to 350°F (180°C) while the dough finishes rising.
14 - Slide the loaves into the oven and bake for 35-40 minutes until they turn a lovely golden brown color.
15 - As soon as they come out of the oven, brush the hot loaves with melted butter, then let them cool down completely.
16 - Whisk the powdered sugar and milk together until you have a smooth, thick glaze.
17 - Drizzle the sweet glaze over your cooled stollen loaves, slice, and enjoy this festive treat!

# Notes:

01 - The water temperature is crucial - it needs to be warm, not hot. Water that's too hot kills the yeast, while cold water won't wake it up properly.
02 - Plan ahead and soak your dried fruits for at least an hour before you start baking. Overnight soaking works even better for maximum flavor.
03 - If you'd rather skip the alcohol, you can swap the rum for extra orange juice when soaking the currants.
04 - For a more authentic German presentation, skip the glaze entirely. Instead, brush the warm loaves with butter and dust them generously with powdered sugar.
05 - Want to make it extra traditional? Roll some marzipan into the center of each loaf before shaping them into the classic oval stollen shape.

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