This low-fat stollen is a lighter take on the classic German Christmas bread, traditionally packed with dried fruit, nuts, and marzipan, then dusted with powdered sugar. By using reduced butter and a clever soaking method for the fruit, this version keeps the rich, festive flavor and moist crumb while cutting a good portion of the fat. It’s a wonderful holiday treat that lets you enjoy a slice (or two) without the guilt.
Ingredients
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- 1/2 cup (120 ml) warm milk (110°F/43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened (reduced from traditional 1 cup)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup (150 g) mixed dried fruit (raisins, currants, chopped candied peel)
- 1/4 cup (60 ml) rum or orange juice (for soaking fruit)
- 1/2 cup (60 g) slivered almonds, toasted
- 1/4 cup (30 g) almond flour (optional, for extra moistness)
- 1/2 cup (100 g) marzipan (optional, for center)
- 2 tablespoons (28 g) melted butter, for brushing
- 1/4 cup (30 g) powdered sugar, for dusting
Instructions
- In a small bowl, combine the dried fruit and rum (or orange juice). Let soak for at least 1 hour, or up to overnight.
- In a small bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a large mixing bowl or stand mixer with a dough hook, combine the flour, remaining sugar, salt, cardamom, cinnamon, and nutmeg. Add the yeast mixture, softened butter, egg, and vanilla. Mix on low speed until a dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic. If using almond flour, add it during the last minute of kneading.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Drain the soaked fruit (reserve any liquid) and pat dry with paper towels. Gently knead the fruit and toasted almonds into the dough.
- If using marzipan, roll it into a log about 8 inches long. Shape the dough into a rectangle about 10×8 inches, place the marzipan log in the center, and fold the dough over it, pinching the edges to seal. Shape into a traditional stollen oval, tapering the ends.
- Place the stollen on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy.
- Meanwhile, preheat the oven to 350°F (175°C). Bake the stollen for 40–50 minutes, until golden brown and a skewer inserted into the center comes out clean (internal temperature should read 190°F/88°C if using a thermometer).
- Remove from the oven and immediately brush with the melted butter. Let cool for 10 minutes, then dust generously with powdered sugar. Cool completely on a wire rack.
Tips
- Soak the fruit well: Don’t skip the soaking step—it keeps the dried fruit plump and moist, which is key in a low-fat version.
- Use bread flour for a chewier texture: You can substitute all-purpose flour with bread flour for a slightly denser, more traditional crumb.
- Don’t over-knead: Over-kneading can make the stollen tough. Stop as soon as the dough is smooth and elastic.
- Check for doneness: Because ovens vary, check the stollen at 40 minutes. If the top is browning too quickly, cover loosely with foil.
Serving Suggestions
Serve stollen in thin slices, either at room temperature or lightly toasted. It pairs beautifully with coffee, tea, or a glass of mulled wine. For a festive touch, dust with extra powdered sugar just before serving and accompany with a dollop of whipped cream or a spoonful of fruit compote.
Variations
- Nut-free: Omit the almonds and use extra dried fruit to keep the texture.
- Chocolate stollen: Fold in 1/2 cup (90 g) of dark chocolate chips along with the dried fruit.
- Vegan: Replace the butter with vegan butter, the egg with a flax egg (1 tbsp ground flax + 3 tbsp water), and use plant-based milk. Brush with melted coconut oil instead of butter.
- Spiced variation: Add 1/4 teaspoon ground cloves or ginger for a warmer spice profile.
Storage and Reheating
Store the stollen in an airtight container at room temperature for up to 1 week. To keep it moist, wrap it in parchment paper then foil. You can also freeze it for up to 3 months—wrap tightly in plastic wrap and foil. To serve, thaw at room temperature for several hours. For a warm treat, reheat slices in a toaster or a 300°F (150°C) oven for 5–7 minutes.
Frequently Asked Questions
Can I use quick-rise yeast instead of active dry? Yes, you can substitute instant yeast 1:1. Skip the dissolving step and mix it directly into the flour. The rise time may be slightly shorter.
Why is my stollen dry? A dry stollen can result from over-baking or not soaking the fruit long enough. Make sure to soak the fruit for at least an hour, and check the stollen at the lower end of the baking time. Brushing with melted butter after baking also helps lock in moisture.
Can I omit the marzipan? Absolutely. The marzipan adds a classic flavor, but you can leave it out without adjusting the recipe. The stollen will still be delicious.
How do I make a stollen without alcohol? Replace the rum with orange juice or apple juice. The flavor will be slightly different but still festive.
Can I make the dough ahead of time? Yes, you can prepare the dough through step 7, then refrigerate it overnight. Let it come to room temperature and rise before baking.
Is it necessary to toast the almonds? Toasting enhances their nutty flavor, but you can use raw slivered almonds if you prefer. Just note that the texture will be slightly softer.
Related
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