This recipe is for 1 large loaf of Stollen.
Make sure that the egg and butter for the dough are at room temperature since you are working with yeast. Otherwise your dough might not rise as desired. Also make sure that your yeast hasn’t expired – if it doesn’t activate when mixed into the milk, the milk might have been too warm or it might have expired.
If you want, you can also add some marzipan which is a popular Stollen addition. When rolling out the dough, simply add a long, thin “sausage” of marzipan that runs lengthwise on top of the dough and then fold up one side around the marzipan as explained above. When cutting it later, each slice will have a small piece of marzipan in the middle. It’s actually quite easy to make your own marzipan with our recipe.
You can buy candied orange and lemon peels but it’s also easy to make yourself. To do that, you can follow our recipe for candied orange peel and candied lemon peel.
Nutrition
Serving: 1g | Calories: 305kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 85mg | Fiber: 2g | Sugar: 32g
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