Irresistible High Altitude Stollen: German Christmas Bread Recipe

There’s something absolutely enchanting about the scent of High Altitude Stollen wafting through the air. Imagine biting into a slice of this German Christmas bread, where rich spices intertwine with dried fruits and nuts, creating a delightfully chewy texture that dances on your taste buds. fruity and nutty dessert option It’s like Christmas morning in your mouth, and trust me, it’s worth every second spent waiting for it to bake.

I can still remember the first time I attempted to make High Altitude Stollen during the holiday season. My kitchen transformed into a winter wonderland filled with flour clouds and laughter as my family pitched in. sweet holiday cookie recipes It became a cherished tradition, symbolizing not just the season but also togetherness around the table indulging in festive treats. For more inspiration, check out this Caramel Coconut Cookies recipe.

The reaction from my family when they took their first bite was priceless; their eyes lit up, and I knew I had done something right!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for better structure; it’s the backbone of your stollen.
• Active Dry Yeast: Fresh yeast gives your bread that delightful rise and fluffy texture. easy festive appetizer.
• Milk: Warm milk helps activate the yeast and adds moisture to the dough.
• Sugar: A touch of sweetness balances out the spices beautifully.
• Spices (Cinnamon & Nutmeg): These warm spices create that signature holiday flavor profile.
• Dried Fruits (Raisins, Currants, Candied Citrus Peel): Choose colorful fruits to enhance both flavor and visual appeal in your stollen.
• Nuts (Almonds or Walnuts): Chopped nuts add crunchiness and depth to every bite.
• Butter: Rich butter enriches the dough, making it tender and flavorful.
• Powdered Sugar: For dusting at the end, giving your stollen that classic snowy finish.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this Orange Custard Squares recipe recipe.

Let’s Make it together

Prepare Your Dough: In a large bowl, combine warm milk with active dry yeast and sugar. Let it sit until foamy—this means your yeast is alive and kicking!

Add Dry Ingredients: Mix all-purpose flour with cinnamon, nutmeg, and salt in another bowl. Create a well in the center for wet ingredients.

Melt Butter & Combine Ingredients: Melt butter gently until just warm. Pour it into your dry mix along with eggs and yeast mixture. Stir until combined; you’ll have a sticky dough.

Knead Like A Pro: Flour your surface lightly and knead your dough for about 10 minutes until smooth. Use extra flour as needed but keep it minimal to avoid dryness.

Add Fruits & Nuts: Gently fold in dried fruits and nuts using a spatula; this step adds color and crunch! Be careful not to overwork the dough.

First Rise Time!: Place your dough in a greased bowl, cover with plastic wrap or a towel. Let it rise in a warm place until doubled—about 1-2 hours depending on conditions.

Shape Your Stollen: Once risen, punch down gently and shape into an oval loaf. Fold one side over slightly off-center to create that classic stollen look.

Bake to Perfection!: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes until golden brown; you’ll know it’s ready when it sounds hollow when tapped on the bottom.

Cool & Dust : Allow cooling completely before dusting generously with powdered sugar—like snow on top of a mountain!

And voilà! You have created an extraordinary High Altitude Stollen that’s sure to be the star of your holiday celebrations. Enjoy every slice while sipping hot cocoa or coffee!

Perfecting the Cooking Process

To achieve perfect High Altitude Stollen, start by proofing your yeast while mixing dry ingredients, allowing for optimal rising. perfect savory pairing for Stollen

Add Your Touch

Experiment with dried fruits like cherries or apricots instead of traditional raisins for a unique flavor twist.

Storing & Reheating

Wrap your stollen tightly in plastic wrap and store it in a cool place for up to two weeks. Reheat slices gently in the oven for that fresh-baked taste.

Baking this High Altitude Stollen reminds me of my grandmother’s kitchen, where every holiday season felt magical as we made memories together and tasted sweet delights.

FAQ

What makes High Altitude Stollen different from regular stollen?

High altitude affects yeast behavior, requiring adjustments in ingredients and baking time.

Can I use fresh fruits instead of dried ones?

Fresh fruits can add moisture but may alter the bread’s texture significantly.

How long will my stollen last once baked?

When properly stored, High Altitude Stollen lasts about two weeks without losing flavor.

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High Altitude Stollen

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• Author: Ava Mack
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Experience the warmth of holiday cheer with High Altitude Stollen, a traditional German Christmas bread bursting with spices, dried fruits, and nuts. This delightful treat combines a chewy texture with a sweet aroma that fills your home, making it the perfect centerpiece for festive gatherings. Whether enjoyed fresh from the oven or gifted to loved ones, this stollen is sure to create cherished memories around the table.

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Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour (480g)
• 2 tsp active dry yeast (6g)
• 1 cup warm milk (240ml)
• 1/2 cup sugar (100g)
• 1/2 cup unsalted butter, melted (113g)
• 1/4 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup mixed dried fruits (raisins, currants, candied citrus peel) (150g)
• 1/2 cup chopped nuts (almonds or walnuts) (60g)
• 2 large eggs
• Powdered sugar for dusting

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Instructions

1. In a large bowl, mix warm milk with active dry yeast and sugar. Let it sit until foamy (about 5 minutes).
2. In another bowl, combine all-purpose flour, salt, cinnamon, and nutmeg. Create a well in the center.
3. Melt butter and allow it to cool slightly. Add melted butter, eggs, and the yeast mixture to the dry ingredients. Stir until you have a sticky dough.
4. Lightly flour your work surface and knead the dough for about 10 minutes until smooth.
5. Gently fold in dried fruits and nuts without overworking the dough.
6. Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until doubled in size (1-2 hours).
7. Punch down the risen dough gently and shape it into an oval loaf; fold one side slightly off-center.
8. Preheat oven to 350°F (175°C). Bake for 30-35 minutes until golden brown and sounds hollow when tapped.
9. Cool completely on a wire rack before dusting with powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 10g
• Sodium: 120mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: - For added flavor variations, try substituting different dried fruits like cherries or apricots. - Properly store your stollen wrapped tightly in plastic wrap at room temperature for up to two weeks.