HOLIDAY STOLLEN BREAD

Everyone knows the Brothers Grimm, but there’s another pair of German brothers to thank for the origins of stollen, the rich, fruit-laden bread that’s become a holiday tradition. In medieval Germany, the Advent season was marked by fasting, and bakers were forbidden to use butter—only oil was allowed. But in 15th-century Saxony, oil was scarce, expensive, and made from turnips (!), so Prince Elector Ernst and his brother, Duke Albrecht, petitioned the Pope in Rome for permission to use butter instead.

Their request was denied. Repeatedly. It took five popes and nearly 40 years before Pope Innocent VIII finally issued the famous “Butter Letter,” granting Saxon royals the right to use butter. (The general public could too—but for a fee.)

Centuries later, stollen remains a beloved holiday staple in Germany and beyond. The Saxon brothers would be pleased to see today’s recipes loaded with butter, dried fruit, and even bits of marzipan. Our version makes four small or three medium loaves—perfect for your holiday table, with enough to share.

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MAKES 3 MEDIUM OR 4 SMALL LOAVES 

FOR THE BRANDIED FRUIT:
• ¾ cup yellow raisins (sultanas)
• ½ cup black seedless raisins
• ½ cup dried currants OR dried blueberries
• ½ cup finely diced dried pineapple OR candied orange or lemon peel
• 2 Tbsp brandy

FOR THE BREAD:
• Three individual packets (a bit more than 2 Tbsp) active dried yeast
• 1 cup warm water, divided
• 3 large eggs at room temperature
• ¼ cup dried milk powder (non-fat or whole is fine)
• 1 cup sugar, divided
• 1 tsp salt
• Finely-grated zest of one lemon
• Finely-grated zest of one orange
• 1 tsp vanilla
• 16 Tbsp unsalted butter, divided
• 6 to 6 ½ cups unbleached flour
• 1 cup roughly chopped walnuts
• ½ cup marzipan (almond paste) cut into pieces
• 1 cup confectioner’s sugar

INSTRUCTIONS

PREP BRANDIED FRUIT: Place dried fruit in a medium bowl. In a ½ cup measure, add 2 Tbsp brandy. Fill cup the rest of the way with water. Pour over fruit. Cover fruit with plastic wrap and microwave for one minute. Set bowl aside to cool while you begin the bread.

PREP BREAD DOUGH: In bowl of a stand mixer fitted with paddle attachment, dissolve yeast with 1 tsp sugar in ½ cup of the warm water. Bloom for five minutes. One at a time, beat in the 3 eggs and continue beating until foamy.

In a separate bowl, whisk dried milk powder, sugar, salt, citrus zests, and vanilla with remaining ½ cup of warm water. Add this to the yeast-egg mixture in the mixer bowl.

Drain liquid from the plumped fruit into a small bowl, pressing on the fruit to remove as much liquid as possible. On your clean work surface, spread a layer of parchment paper. Pour plumped fruit onto parchment and toss with ½ cup of the flour to coat well. Set aside.

Working one cup at a time, beat 5 cups of flour into the mixer bowl. Beat in 10 Tbsp of the softened butter. Sprinkle 1 cup of flour on work surface. Turn dough out onto the flour and begin folding and kneading until smooth. Flatten dough and cover with some of the floured fruit and chopped walnuts. Fold and knead to incorporate the fruit and nuts into the dough. Repeat with remaining fruit and nuts, sprinkling with flour as needed.

Using your thumb, push holes into the dough and insert the chunks of marzipan. Shape dough into a big round. Oil a large bowl and add the dough, turning to coat. Cover lightly with plastic wrap and place in a draft-free spot to rise until doubled in bulk, about 2 hours.

Once risen, turn dough onto floured work surface and divide into three or four pieces. Shape each into an oval. Flatten a bit and fold each almost in half lengthwise (like a Parker House roll). Melt the remaining 6 Tbsp of butter. Place loaves on greased, parchment-lined baking sheets. Brush loaves with butter. Lightly cover with plastic wrap and allow to rise again for 1 hour.

Bake at 350 degrees for 45 minutes until golden brown. Remove from oven, brush with remaining butter and sift confectioner’s sugar over each loaf to coat well. Serve immediately, or cooled and wrapped, the loaves also freeze well.