German Christmas Stollen

Ingredients

Filling

200 milliliters (6.76 ounces) dark rum (or regular rum, tea, or orange juice)

150 grams (5.30 ounces) raisins

150 grams (5.30 ounces) dried cranberries

optional: candied fruit to taste

Dough (room temperature ingredients)

125 grams (4.41 ounces) butter

125 grams (4.41 ounces) sugar

125 grams (4.41 ounces) cottage cheese (5-18%)

1 egg (large)

juice and zest of 1/2 an orange

optional: vanilla seeds to taste

300 grams (10.58 ounces) flour

1.5 teaspoons baking powder

The glaze

50 grams (1.76 ounces) butter

to taste: powdered sugar

Instructions

Step 1

Soak the fruits: Soak 150 grams (5.30 ounces) raisins and 150 grams (5.30 ounces) dried cranberries in 200 milliliters (6.76 ounces) dark rum for at least 5 hours or up to 24 hours. You can also use regular rum, tea, or orange juice as an alternative. Add candied fruit like orange or lemon peel for extra flavor if you wish. Before using, strain off the excess rum.

Step 2

Prepare the dough: In a mixing bowl, whip 125 grams (4.41 ounces) butter and 125 grams (4.41 ounces) sugar until smooth and fluffy. Add in 1 large egg and continue to whip. Then add 125 grams (4.41 ounces) cottage cheese and beat again until smooth. Make sure all ingredients are at room temperature for best results. Mix in the vanilla seeds (if using), the juice and zest of 1/2 an orange, and combine well.

Step 3

Gradually add 300 grams (10.58 ounces) flour and 1.5 teaspoons baking powder to the mixture, kneading to form the dough. Finally, add the soaked raisins and dried cranberries, ensuring they are well incorporated but avoid pouring the rum into the dough. If the dough is too sticky, lightly sprinkle more flour until it's manageable.

Step 4

Shape the loaf: Form the dough into a circle, then fold it almost in half so that the bottom edge sticks out slightly from under the top. This traditional shape is characteristic of a Stollen.

Step 5

Bake the loaf: Preheat your oven to 175°C (347°F) with top and bottom heating, no fan. Place the shaped dough on a baking sheet lined with parchment paper and bake for 40-45 minutes. Check the loaf for doneness by inserting a skewer into the center. If the skewer comes out clean, your Stollen is ready.

Step 6

Apply the glaze: When the fruitcake is nearly done, melt 50 grams (1.76 ounces) butter. As soon as the Stollen is out of the oven, brush it generously with the melted butter using a silicone brush.

Step 7

Cool and finish: Let the Stollen cool at room temperature, covered with a tea towel. Once cooled, generously sprinkle it with powdered sugar. Store the Stollen in an airtight container to keep it moist and flavorful.

Servings

This fruitcake is not just a dessert; it's an occasion! 🌟 Slice thick pieces and serve them slightly warmed with a generous dollop of clotted cream for that extra indulgence. You can even pair it with a glass of condensed milk tea or creamy hot chocolate for the ultimate winter treat. 🍫☕

Hosting a winter brunch? Elevate your spread by adding this fruitcake as the centerpiece. Surround it with bowls of fresh berries, mixed nuts, and a drizzle of honey for a sensational sweet platter. 🍇🥜🍯

Feeling fancy? Turn your fruitcake slices into mini trifles with alternating layers of whipped cream, fruit compotes, and a sprinkle of nutmeg. Your guests will be wowed! 😋✨

Equipment

Mixing Bowl

Choose a large, sturdy bowl to handle all the ingredients without spilling. Opt for a bowl with a non-slip base if possible.

Electric Mixer

An electric mixer will make whipping the butter and sugar a breeze. A stand mixer works best, but a hand mixer can also do the job.

Silicone Spatula

This is essential for scraping down the sides of the bowl, ensuring every bit of the mixture is included.

Silicone Brush

Perfect for evenly coating the fruitcake with melted butter right after baking.

Baking Sheet

A heavy-duty baking sheet lined with parchment paper will prevent sticking and promote even baking.

Skewer

Use a skewer to check the cake’s doneness. Always keep a few on hand—they’re indispensable!

Variations

Gluten-Free: Substitute regular flour with a high-quality gluten-free flour blend. Ensure to add a binding agent like xanthan gum if your blend doesn't include it. 🍞👍

Vegan: Replace the butter with a vegan butter alternative and use a flaxseed meal mixed with water as an egg substitute. Ensure your sugar is vegan, too! 🌱💚

Faq

Why is my dough too sticky to work with?
If your dough is too sticky, add small amounts of flour until it reaches a manageable consistency.
Can I use other types of dried fruit?
Absolutely! Feel free to add or substitute dried cherries, apricots, or any other dried fruits you enjoy.
How do I store this fruitcake?
Wrap it tightly in plastic wrap and keep it in an airtight container. It can be stored at room temperature for up to a week.
Can I freeze the fruitcake?
Yes, you can freeze it! Wrap it securely and store it in the freezer for up to three months. Thaw at room temperature before serving.
What can I use instead of rum?
Tea or orange juice work just as well if you prefer a non-alcoholic version.
How can I ensure my raisins and cranberries are evenly distributed?
Coat them lightly in flour before folding them into the dough. This helps to prevent sinking during baking.