Christmas menus have been planned by now and there’s hardly a need for another stollen recipe, but I feel the need to post this one for myself. The recipe I use for stollen is so marked up and scribbled over that it’s hardly understandable anymore, even to me. It’s evolved over the years to suit our own tastes, and although it’s a deviation from traditional stollen, it’s what we like. This version is notable for its dried cherries, apricots, and raisins plumped in amaretto and baked into a sweet-but-not-too-sweet dough. I skipped the powdered sugar coating for a light drizzle of almond scented icing, and this year I decided to make little twist buns (inspired by Jessie’s rolls over here) instead of loaves.
With a thankful and grateful heart, I wish you all a meaningful holiday season filled with hope and joy. My heart has been heavier than usual this year as I see the hurt and brokenness in the world around. A close friend of mine has been struggling with some truly tough things, and I’m reminded of how grief is often magnified during this time of year. Pondering over the words “a thrill of hope, a weary world rejoices” from the classic song “O Holy Night” has been a comfort. I find solace in knowing that the reason to celebrate goes beyond the food, the gifts, and even the family togetherness. There are indeed greater things to come. xo
- ½ cup golden raisins
- ½ cup chopped dried apricots
- ½ cup chopped dried cherries
- ½ cup chopped almonds
- ¼ cup Amaretto liqueur
- 2 (1/4-ounce) packages active dry yeast (4½ teaspoons)
- ¼ cup plus 2 teaspoons natural cane sugar, divided
- ½ cup warm water (105-115 degrees)
- 1 cup warm milk (105-115 degrees)
- ½ cup unsalted butter, melted and cooled to room temperature
- 2 eggs
- 1½ teaspoons fine sea salt
- 1½ teaspoons ground nutmeg
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 3 cups white whole wheat flour
Filling
- 2 tablespoons unsalted butter, softened
- ¼ cup natural cane sugar
- ½ teaspoon cinnamon
- 1 egg white for brushing tops, optional
Almond icing
- 1 cup confectioners sugar
- ¼ teaspoon almond extract
- 1½ tablespoons milk or water
- In a small bowl, combine the raisins, apricots, cherries, almonds, and amaretto. Let soak for at least 1 hour.
- In a large bowl, stir 2 teaspoons of sugar into warm water. Sprinkle yeast over the top of sugar water. Let it rest for 30 seconds and then give a gentle stir. After about 5 minutes when yeast is frothy and bubbly, add the milk, remaining ¼ cup sugar, and ½ cup melted butter. Whisk in the eggs, salt, nutmeg, and lemon zest.
- Stir in 3 cups of flour. Add the undrained soaked fruit and almonds, and remaining 3 cups of flour. Mix until well-blended. Dough should be sticky, but also stiff enough to knead.
- Turn dough onto a lightly floured surface and knead dough until smooth and elastic, about 8-10 minutes. Add additional flour a couple tablespoons at a time if dough feels too sticky. (Alternatively, this can be done in a stand mixer with a dough hook.)
- Transfer dough to a lightly oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
- Line 2 baking sheets with parchment paper. Punch dough down and divide into 2 portions. Let rest for about 5 minutes. On a lightly floured surface, roll one portion of dough into a 12" by 16" rectangle. Thinly spread 1 tablespoon butter over dough. Combine ¼ cup sugar with ½ teaspoon cinnamon and sprinkle half of this mixture over half of the dough width-wise. Fold dough in half to measure 12" by 8". Press dough lightly to seal the filling. Cut into 1-inch strips along the 12" side so that you end up with 12 strips. Holding on to the ends of each strip, gently twist and shape into a circle tucking the ends in and under. (see photo above) Repeat with remaining dough and cinnamon sugar.
- Cover and let rise until doubled again, about an hour. Preheat oven to 350. Brush tops with egg white for a glossy finish, if desired. Bake for 18-20 minutes, until buns start to turn golden brown. Rotate baking sheets halfway through for even baking. Cool on baking sheets for 10 minutes before transferring to a wire rack.
- For icing, whisk together confectioners sugar, almond extract, and milk. Pipe icing over warm (but not hot) buns.
Gena says
I’ve never made stollen, but one of my top goals of 2017 is to become more comfortable with yeast breads, so your post is beautifully times, Emily! These are so lovely, so festive, and I can’t wait to try them. I’m so glad that you shared the recipe — whether or not folks have holiday menus planned, it’s always meaningful to put in writing a recipe that is so cherished and dear. Merry Christmas to you and your family.
Emily says
You have such a way for encouraging and cheering my heart. Thank you, Gena. I would love to learn more about vegan yeast breads, as that is something I have not yet explored much either. I know that you will have delicious and beautiful creations! Hope your Christmas was filled with rest and joy, with meaningful connections around the holiday table. I am so grateful for the new friendships made in 2016, yours being one of them!
Annette says
Merry christmas to you and your family, dear Emily! Here in Germany, stollen oder Stollen in german, is available at almost every corner. Therefore, in my opinion, it is rather boring. But, thanks the net, new ideas arise and you inspired me to try stollen with little different ingredients. Then, put in a new form, like your wonderful buns … here we go, let’s try it again. Thank yor for your inspiration, have a wonderful time and I am looking forward to new recipes. Annette
Emily says
Thank you, Annette! It’s so kind of you to take the time to write such a sweet note and it especially means so much coming from you in Germany. I’ve been to Germany a couple times, but always in the summer so I’ve never been able to experience true authentic Stollen. Someday I would love to though! You live in such a beautiful country. I hope your Christmas was joyous and filled with peaceful time with loved ones.
2pots2cook says
Happy to find you today ! Have a happy and prosperous 2017 !