Q1: What is the absolute, number one secret to a moist, not dry, Stollen?

The two most important secrets are the enriched dough and the rum-soaked fruit. A dough that is rich with butter and eggs will have a much more tender, cake-like crumb, and soaking your dried fruit is the key that plumps it up and prevents it from drawing moisture out of your bread as it bakes.

Q2: Can I make this Stollen ahead of time for Christmas?

Yes, absolutely! Stollen is a traditional "keeping cake" that is meant to be made several weeks in advance. If you wrap it very well, it will stay moist and the flavors will continue to develop and deepen, making it even more delicious on Christmas day.

Q3: Can I use different kinds of fruit or nuts?

Of course! You can substitute the raisins and candied fruit with an equal amount of your other favorite dried fruits, like dried cherries, cranberries, or chopped apricots. You can also swap the almonds for toasted pecans or walnuts.

Q4: Can I make this without alcohol?

Yes! To make a delicious, non-alcoholic version, you can simply substitute the rum in the fruit soak with an equal amount of warm orange juice or apple juice.

Mace is a beautiful, warm, and aromatic spice. It is the lacy, red covering (called an "aril") that is found around the outside of a whole nutmeg seed. It has a flavor that is very similar to nutmeg, but it is slightly more delicate and complex. It is a classic, traditional spice in many German baked goods.

Classic German Stollen (An Easy Christmas Bread!)

A classic recipe for a traditional German Christmas Stollen. This rich, yeasted bread is laden with rum-soaked candied fruit and raisins, and features a nutty crunch from toasted almonds. The dough is enriched with butter and honey, and flavored with lemon zest and mace. After rising, the dough is rolled out, filled with a cinnamon-sugar mixture, folded into its signature loaf shape, and baked. The finished Stollen is typically dusted generously with confectioners’ sugar to resemble the snowy German landscape.

Author: Grace

Ingredients

For the Fruit:
1 cup mixed candied fruit
1 cup raisins
3 tablespoons dark rum or orange juice
For the Sponge:
1 scant tablespoon (1 package) active dry yeast
1/4 cup warm water (about 110°F)
2/3 cup milk
1 teaspoon honey
1 cup unbleached all-purpose flour
For the Dough:
1/3 cup honey
1 large egg, beaten
1/2 cup (1 stick) unsalted butter, softened
1 tablespoon finely grated lemon zest
1 teaspoon salt
1/2 teaspoon ground mace
1/2 cup chopped almonds, toasted
3 to 4 cups unbleached all-purpose flour
For the Filling:
2 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
3 tablespoons granulated sugar
For the Topping:
1/2 cup confectioners’ sugar

Instructions

Prepare the Fruit and Sponge: Combine the candied fruit, raisins, and rum in a small bowl, cover, and set aside. In a large bowl, activate the yeast in the warm water. Add the warm milk, honey, and 1 cup of flour. Cover this ‘sponge’ and let it rise for about 30 minutes until bubbly.
Make the Dough: To the sponge, add the fruit mixture, honey, egg, softened butter, zest, salt, mace, almonds, and 2 cups of flour. Beat vigorously for 2 minutes. Gradually add more flour, a little at a time, until the dough pulls away from the sides of the bowl.
Turn the dough out onto a floured surface and knead until smooth and elastic.
First Rise: Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour, until doubled in size.
Shape and Fill: Turn the dough out onto a lightly oiled surface. For two loaves, divide the dough in half and roll each into a 7×9-inch oval. Brush the ovals with melted butter. Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of each oval.
Fold the dough in half lengthwise to enclose the filling and place the loaves on a parchment-lined baking sheet.
Second Rise: Cover the loaves and let them rise for 45 minutes.
Bake: While the loaves are rising, preheat the oven to 350°F. Bake the loaves for 30-40 minutes, until they are golden brown and sound hollow when tapped.
Let the Stollen cool completely on a wire rack before dusting generously with confectioners’ sugar.

Notes

This is a traditional, multi-step yeasted bread recipe that is a classic centerpiece for Christmas baking.
The recipe provides instructions for mixing by hand or with a stand mixer.
The two separate rising times are crucial for developing the flavor and texture of the bread.
The final baking instructions were not provided in the original article and have been inferred based on standard baking techniques for this type of bread.

Find it online: https://www.eatswithsoul.com/classic-german-stollen/