German Fruit Cake Stollen

Cover the dough and let it rise until puffy about 60 to 90 minutes.

German fruit cake stollen.

Now a recipe being handed down from generation to generation is what makes the stollen the great and classic german christmas pastry we have today. That way all dried fruits will saturate the cake giving it even more unique flavor. Flaky moist aromatic and divinely flavorful these homemade german christmas stollen are incredible. German stollen should be made ahead of time and allowed to age three weeks.

To make the filling. Stollen is a cake like fruit bread made with yeast water and flour and usually with zest added to the dough. Combine the fruits and orange juice or rum cover and set aside at room temperature for up to 12 hours. Orangeat candied orange peel and candied citrus peel zitronat raisins and almonds and various spices such as cardamom and cinnamon are added.

Stollen is literally packed with dried fruits candied fruits nuts and marzipan. Divide the marzipan into three. Below is the classic recipe of dresdner christstollen or also known as german christmas fruitcake. To prepare the fruit.

Christstollen is a rich yeast dough full of raisins nuts and candied fruit. It doesn t require any special cake pan and is easier to make than you think. Another special thing about christmas stollen is that it is usually prepared 2 3 weeks before christmas. To prepare the dough.

Using a stand mixer mix and knead together all of the dough ingredients except the almonds to make a smooth soft dough. German stollen have been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all christmas pastries.