Gingerbread christmas stollen
When it is christmasday in Europe, people have Christmas gingerbread stollen for brunch. This is typical and traditional during the holidays. Plain christmas stollen is with raisins and almond paste. We add more fruits, gingerbread, orange and lemon zest to our bread dough. Fresh baked and delicious for christmas breakfast or lunch! We serve slices plain, butter and confectioner sugar or butter and cheese! Those are the most common slices bread for christmas.
In this recipe blog, I will take you through our recipe, so you won’t buy one in the grocery store. You don’t need a mold for this recipe! For our recipe we use cranberries, candied fruits and apricot as well. Be prepared! Because this recipe is on the rise with dry instant yeast
Flour and instant yeast
For christmas stollen you need flour and dry instant yeast! Please do not use fresh yeast! Dry instant yeast rise much better and does not create lumbs in the bread dough! Another important factor for this recipe is, use high protein flour! Bread flour has 12% proteine. This is high protein flour! When you have flour from European stores, regular flour has less protein! For this you can use bread flour. In American stores, they sell all purpose flour.
All purpose flour is high protein flour. This means, all purpose has at least 12% or higher protein level. This flour is perfect for making bread and Christmas gingerbread stollen. All purpose flour isn’t for creating pastries or cake baking! Protein level is too high! That’s why all purpose flour isn’t for all purposes!
Candied fruits & soaked raisins
For Christmas gingerbread stollen, we use a variety of candied fruits and raisins. We soak our raisins first and make them on flavor with Calvados! The alcohol percentage will evaporate, so the apple brandy flavor comes with raisins! For this recipe, we are using mixed raisins with cranberries for the holidays! Our recipe link is at the bottom of this blog.
To make Christmas gingerbread stollen fresh, we are using lemon and orange zest. This goes together with our blended gingerbread spices. Another alternative is for this is cinnamon. Next year our gingerbread spices will be available in our online store! Almond paste is a must in any stollen bread. Only this is always optional. For some people is this too sweet, for others is this the finishing touch for Christas gingerbread stollen. See our recipe at the bottom for almond paste!
Fold, another rise and baking stollen bread
When the stollen dough is fluffy after 1 hour, the dough needs and extra stretch with a rolling pin. When you do this for about 3 minutes, you can fold your stollen dough with almond paste. There are plenty of ways to fold your dough with almond paste in the middle on You Tube. You can also use a bread baking pan and double fold. Below we show you a video how you can fold. After this, Christmas gingerbread stollen needs another 20 min to rise. Then you can bake this bread.
You can bake this bread one or two days in advance and will be good for another 3 to 5 days. When you bread is ready in the oven, you van brush melted butter on top with confectioner sugar. When your bread is on room temperature. up can wrap it up in parchment paper until use. Cookies and Dough Emporium would like to wish you happy holidays! When you have questions about this recipe, please use our box below. For more Christmas stollen bread inspirations, please check our Pinterest.