Learn how to make German style rich fruit bread – Eggless Stollen recipe with detailed step by step pictures. Easy stollen recipe that’s perfect for the holidays!
In a small bowl add 1 teaspoon sugar with 1 teaspoon active instant dry yeast along with warm milk. Mix well and leave it aside for 5-10 mins until it is frothy.
Meanwhile add 1 cardamom, 2 cloves and ⅛ nutmeg with a teaspoon of sugar in a mixer and blend it smooth. Set aside
In a mixing bowl add 1 & ¾ cups of all purpose flour and pour the frothy yeast mixture at the center.
Next add 2 tablespoon melted butter and remaining of the ¼ cup sugar. Roughly mix everything together.
Now add the powdered spice mix along with 1 teaspoon cinnamon powder and mix again.
Next add ¼ cup almond meal and mix it well.
Add ½ cup soaked fruit mixture along with 2 tablespoon candied orange peel.
Mix well and then add ⅓ cup fresh orange juice and a pinch of salt.
Using a spoon, roughly mix the dough together. If it is too sticky, add a little bit of flour. Lightly knead the dough for 3-4 mins until it comes together.
Leave it to proof in a warm place for 1-2 hours until it has almost doubled in volume.
Gently punch it down and start making a tight ball of it by bringing the edges & folding them at the center.
Tuck all the edges tightly and roll it over so that the dough forms a tight roll.
Now place it on a parchment paper and pat it gently to a centimeter in thickness oval shape.
To make the stollen roll, starting at one edge, make folds as shown below.
From the pointed end, start rolling the dough tightly.
Again, pat the dough to an oval shape, but about 2 to 3 centimeter in thickness.
Using a thin rolling pin, make two indentations as shown below.
The center of the dough should look bulged.
To give the stollen bread final shape, fold one of the indented parts over the center bulge so that it looks folded as below. Carefully transfer the bread to a baking pan.
Leave it to proof for 30-45mins in a warm place. At the end of the proofing time, preheat the oven at 180°C for 10 mins.
Bake it at 180°C for 10 mins and then at 160°C for 35-40mins until it is golden brown.
Generously coat with butter immediately upon removing from oven.
Dust the bread with icing sugar or powdered sugar as needed on top.
The bread should be at room temperature before it can be sliced. It can be stored in an airtight container at room temperature for over 2 weeks. Serves best with coffee or as a dessert.
Notes
Choice of dry fruits and nuts totally depends on the availability and preference. Checkout the recipe for soaking fruits for christmas
The amount of sugar in this recipe makes it neither too sweet nor bland, adjust as needed.