Hamdi Saidani New Year German Stollen Cake recipe made of dried fruits, nuts, spices, and marzipan, all coated in powdered sugar serves 12 and takes about 1 hour to prepare and bake. Perfect for holiday festivities, adding tradition and sweetness.
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🤍 🥳Why You’ll Love This New Year German Stollen Cake Recipe:
- Traditional Flavor: This recipe celebrates New Year’s with classic, comforting flavors of cinnamon, nutmeg, and fruit.
- Easy Preparation: With simple steps, this German Stollen Cake is beginner-friendly and rewarding.
- Rich Texture: The combination of nuts, fruits, and marzipan offers a delightful texture contrast.
- Perfect for Gifting: Stollen makes a great holiday gift, wrapped in festive paper or foil.
- Long-Lasting: Stored well, this cake stays fresh, allowing you to enjoy it over several days.
❓🎆 What Is New Year German Stollen Cake Recipe?
New Year German Stollen Cake is a traditional holiday bread filled with nuts, dried fruits, spices, and marzipan, dusted with powdered sugar. It’s celebrated for its rich taste and festive look, perfect for New Year gatherings.
🍒 Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1/2 cup warm milk
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup dried mixed fruits (raisins, currants, etc.)
- 1/2 cup chopped nuts (almonds, walnuts)
- 4 oz marzipan
🥮 Directions
- Dissolve the yeast in warm milk, letting it sit for 5 minutes until bubbly.
- In a large bowl, mix the flour, sugar, butter, salt, vanilla, cinnamon, and nutmeg, and then add the yeast mixture to create a dough.
- Knead the dried fruits and nuts into the dough until they’re well incorporated. Let the dough rise in a warm place for 1 hour or until doubled in size.
- Roll out the dough, place marzipan in the center, and fold the dough over to cover it. Shape into an oval loaf.
- Place on a baking sheet, cover with a cloth, and let it rise for another 30 minutes.
- Bake at 350°F (175°C) for 30-40 minutes or until golden. Remove from the oven, let cool slightly, and then dust generously with powdered sugar.
💭🎉 Recipe Tips:
- Choose Quality Fruits and Nuts: Use fresh, high-quality dried fruits and nuts for the best flavor.
- Resting Time: Letting the dough rest properly helps it rise better, resulting in a softer texture.
- Marzipan Placement: Ensure the marzipan is centered well in the dough, so each slice has a delightful marzipan core.
- Dust While Warm: Dust the cake with powdered sugar while warm for an even, slightly melted coating.
- Temperature Consistency: Keep the dough at a consistent warm temperature to rise properly.
🍦✨What To Serve With German Stollen Cake?
Serve German Stollen Cake with warm beverages like coffee or spiced tea, or pair it with Pomegranate Sangria for a festive touch Dried Kiwi Slices, whipped cream, or a small scoop of Orange Ice Cream also make great accompaniments.
🎚 How To Store Leftovers German Stollen Cake?
- Room Temperature Storage: Wrap leftovers german stollen cake in foil or plastic wrap and store it in an airtight container at room temperature for up to a week.
- Refrigeration: Store leftovers german stollen cake in the refrigerator for longer freshness, wrapped tightly to prevent drying it will last up to 2 weeks this way.
🥵 How To Reheat Leftover German Stollen Cake?
- In The Microwave: Place leftovers german stollen cake slice on a microwave-safe plate and heat for 10-15 seconds for a soft warm texture.
- In The Oven: Wrapleftovers german stollen cake slice in foil and warm in a preheated 300°F oven for 5-7 minutes to revive its freshness without drying.
🎇FAQ’S
What makes German Stollen Cake different from other holiday cakes?
German Stollen Cake stands out due to its dense, yeasty dough, which is enhanced with dried fruits, nuts, and marzipan. Unlike lighter cakes, German Stollen Cake is more bread-like, and its signature dusting of powdered sugar adds a festive touch.
Can I use any type of dried fruit in German Stollen Cake?
Yes, you can customize German Stollen Cake with various dried fruits like raisins, currants, cranberries, or apricots. Each fruit brings a unique flavor and texture, making German Stollen Cake adaptable to personal tastes.
What type of yeast is best for German Stollen Cake?
Active dry yeast or instant yeast is best for German Stollen Cake as they provide a good rise without requiring extensive preparation. Yeast is crucial for the structure and texture of German Stollen Cake, making it more bread-like than typical cakes.
What kind of spices are commonly used in German Stollen Cake?
Traditional spices in German Stollen Cake include cinnamon, nutmeg, and sometimes cloves or cardamom. These spices enhance the warmth of the cake, adding to the holiday flavor profile of German Stollen Cake.
How is German Stollen Cake different from panettone?
German Stollen Cake is denser and more bread-like compared to the light, airy texture of Italian panettone. German Stollen Cake also includes marzipan and a powdered sugar coating, whereas panettone has a milder flavor profile without these additions.
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German Stollen Cake Nutrition Facts
Serving Size: 1 slice
- Calories: 283
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 5g
New Year German Stollen Cake Recipe
Description
New Year German Stollen Cake recipe made of dried fruits, nuts, spices, and marzipan, all coated in powdered sugar serves 12 and takes about 1 hour to prepare and bake. Perfect for holiday festivities, adding tradition and sweetness.
Ingredients
Instructions
- Dissolve the yeast in warm milk, letting it sit for 5 minutes until bubbly.
- In a large bowl, mix the flour, sugar, butter, salt, vanilla, cinnamon, and nutmeg, and then add the yeast mixture to create a dough.
- Knead the dried fruits and nuts into the dough until they’re well incorporated. Let the dough rise in a warm place for 1 hour or until doubled in size.
- Roll out the dough, place marzipan in the center, and fold the dough over to cover it. Shape into an oval loaf.
- Place on a baking sheet, cover with a cloth, and let it rise for another 30 minutes.
- Bake at 350°F (175°C) for 30-40 minutes or until golden. Remove from the oven, let cool slightly, and then dust generously with powdered sugar.
Notes
- Choose Quality Fruits and Nuts: Use fresh, high-quality dried fruits and nuts for the best flavor.
Resting Time: Letting the dough rest properly helps it rise better, resulting in a softer texture.
Marzipan Placement: Ensure the marzipan is centered well in the dough, so each slice has a delightful marzipan core.
Dust While Warm: Dust the cake with powdered sugar while warm for an even, slightly melted coating.
Temperature Consistency: Keep the dough at a consistent warm temperature to rise properly.
