Christmas stollen bread

Christmas stollen bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 125 gr milk
  • 8 gr dried yeast
  • 25 gr sugar
  • 250 gr white bread flour
  • 1 tspn cinnamon
  • 1 egg yolk
  • 4 gr salt
  • 50 gr soft butter
Almond frangipane
  • 150 gr ground almonds
  • 150 gr white sugar
  • 1 egg
  • 100 gr raisins
  • 100 gr currants
  • 25 ml rum
  • 50 gr whole almonds
  • 3 tbspn icing sugar
  1. Warm the milk until lukewarm. Pour the milk in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white bread, cinnamon, the salt, and butter and the egg yolk. Knead the dough until elastic and smooth.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot, around 90 min.
  4. Almond frangipane
  5. For the almond frangipane, mix the ground almonds, white sugar and the egg until combined smooth.
  6. Shape in to a long cylinder, about an inch in diameter, and wrap in cling film and refrigerate until needed.
  1. Soak the raisins and currants in hot water for at least 15 minutes.
  2. Grease a cake tin and line the base with baking paper.
  3. Drain the raisins and dust them with some extra flour. Add them to the risen dough together with the whole almonds and rum.
  4. Knead them through the dough. Shape the dough into a rectangle.
  5. Take the almond frangipane out of the cling film and place in on the dough. Roll the dough up and place it seam side down in the tin. Make an incision along the top of the bread.
  6. Let the bread prove, in a draft free spot until doubled in size, around 90 min.
  7. Preheat the oven to 180˚C.
  8. Bake the bread for 30 min or until golden and done.
  9. Take the bread out of the tin and allow it to cool on a wire rack before dusting it with icing sugar.
Stuff to know
Tap the botoom of the bread. It’s done when it sounds hollow.
It is important to soak the dried fruit and drain them well. If added dry, they will absorb moisture from the dough, which will inhibit it from rising properly.
If the dough is too wet after adding the soaked fruit, add in some extra flour.
Add to the dough chopped walnuts, or mixed fruit peel.