Martha Stewart is renowned for her unique approach to traditional recipes, and her take on the classic stollen is no exception.
Today, we’ll look at Martha’s delightful take on this classic German bread, usually enjoyed during Christmas.
We love that this recipe not only embraces authenticity with its ingredients but also incorporates a personal touch that enhances its charm – it’s always one of our go-to holiday bakes.
If you want to make your own stollen, stick with us. We’ve included Martha Stewart’s stollen recipe below and added our top tips for crafting the perfect loaf.
The Significance Of Stollen
Stollen has deep roots in German culinary traditions, particularly as a festive bread enjoyed during Christmas.
Originating in the 15th century, it has evolved from a simple, unsweetened dough to a rich, fruit-laden treat. The loaf is typically packed with dried fruits, nuts, and spices, which are then folded into a dough that’s left to rise before baking. Symbolically, the loaf is dusted with powdered sugar to resemble a snowy landscape, reflecting the winter season.
The allure of stollen lies in its ability to meld flavors and textures. Dried fruits like raisins and apricots provide sweetness and chew, while nuts add a satisfying crunch. The spices, such as nutmeg and mace, offer a warm, aromatic, quintessentially festive quality.
Over the years, various regions in Germany have crafted their versions, sometimes adding marzipan or almond paste to create a richer flavor profile.
Baking stollen is a cherished tradition in many families, often involving multiple generations.
Martha Stewart’s stollen recipe offers her own twist to this German classic.
It begins with a base of sifted all-purpose flour, granulated sugar, salt, ground mace, and freshly grated nutmeg, creating a fragrant and flavorful foundation. Adding warm whole milk and melted unsalted butter brings richness and tenderness to the dough.
Yeast is dissolved in warm water to help the dough rise and achieve a soft, airy texture. Eggs are beaten into the mixture to add volume and bind the ingredients.
Golden raisins are soaked in orange juice, dried currants in Cognac, and a variety of candied fruits and nuts are kneaded into the dough. This combination ensures each bite is studded with fruity, nutty goodness.
After a thorough kneading, the dough is allowed to rise in a warm place, then shaped into loaves and left to rise again before baking.
Once baked to a golden brown, the stollen is cooled and drizzled with a simple icing made from confectioners’ sugar and milk, adding a sweet finish that beautifully contrasts the spiced, fruity dough.
Ingredients For Martha Stewart’s Stollen
Dry Ingredients
5 ½ cups sifted all-purpose flour, plus more for surface and more if needed
¼ cup plus 2 tablespoons granulated sugar
1 teaspoon salt
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
3 cups confectioners’ sugar (for icing)
Wet Ingredients
1 cup whole milk, warmed
5 ounces (1 ¼ sticks) unsalted butter, melted
1 tablespoon plus ½ teaspoon active dry yeast (from two ¼-ounce envelopes), dissolved in ¼ cup warm water
3 large eggs, lightly beaten
5 tablespoons whole milk (for icing)
Vegetable oil for greasing the bowl
Fruits And Nuts
7 ½ ounces golden raisins (1 ½ cups), soaked in ¼ cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in ¼ cup Cognac
Achieving the perfect stollen involves attention to detail and a few key practices.
First, ensure that all ingredients, particularly the yeast, are fresh. Fresh yeast will ensure your bread rises properly.
When mixing the dough, be patient. Thorough kneading is crucial for evenly incorporating the fruit and nuts and for developing the gluten, which gives the bread its structure.
Temperature control is vital during the rising process. The dough should be kept in a warm, draft-free area to ensure it rises consistently. Be careful not to over-proof the dough, leading to a dense texture.
When shaping the stollen, maintain an even thickness to ensure uniform baking and optimal texture. It’s also important to arrange the shaped dough on the baking sheet with enough space to expand.
Once baked, cooling the stollen completely before icing prevents the sugar topping from melting into the bread, preserving the desired snowy effect.
Finally, stollen develops its flavors over time, so consider making it a few days before and letting it sit, wrapped, to allow the ingredients to meld beautifully.
Final Thoughts
Martha Stewart’s stollen recipe offers a delicious way to bring a piece of German tradition into your home.
Whether you’re a seasoned baker or trying your hand at this festive bread for the first time, her recipe and our tips will ensure that your stollen will be a highlight of the holiday season.
Frequently Asked Questions
What are the different types of stollen?
Stollen varieties include traditional fruit stollen, marzipan stollen, and nut stollen, each offering a unique flavor twist.
What is the most popular stollen?
The most popular stollen is generally the marzipan stollen, which is loved for its rich almond flavor.
How long will homemade stollen keep?
Properly stored in a cool, dry place, homemade stollen can last up to two months.
Can you freeze fresh stollen?
Yes, fresh stollen can be frozen for up to six months, tightly wrapped to maintain its quality.
Prepare the Dough: In a large bowl, combine flour, sugar, salt, mace, and nutmeg. Stir in milk, melted butter, dissolved yeast, and eggs. Knead on a floured surface until smooth.
Add Fruits and Nuts: Mix in drained raisins, currants, almonds, citron, orange peel, apricots, and lemon zest into the dough. Continue kneading until everything is evenly incorporated. If the dough is sticky, add more flour as needed.
Shape and Let Rise: Place the dough in an oiled bowl, cover, and let it rise until doubled in size, about 1-2 hours. After rising, punch down the dough, divide it into 6 pieces, and roll each into a 15-inch log. Braid 3 logs together and place on a baking sheet. Let the braided dough rise again until doubled.
Bake and Finish: Preheat the oven to 350°F. Bake the stollen until golden brown, about 35-40 minutes. Let it cool, then mix confectioners’ sugar with milk to make icing and drizzle over the stollen before serving.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
