This festive season, discover the delightful variation of stollen that hails from the Alsace region. Known for its rich flavors and intricate preparation, this bread-like cake is a perfect holiday treat. Infused with citrusy notes and a hint of rum, it features a snowy dusting of confectioners' sugar on top. This recipe offers a quicker alternative to traditional yeasted stollen by incorporating finely ground nuts instead of marzipan. The result is a delectable creation that captures the essence of Christmas in every bite. This article will guide you through the ingredients and steps required to make this exquisite bread, ensuring your holiday celebrations are filled with warmth and deliciousness.

Ingredients That Bring the Flavor to Life

To craft this unique Alsatian stollen, an array of carefully selected components comes together. Flour forms the base, while finely ground almonds or hazelnuts add texture and nuttiness. Essential spices like cardamom and nutmeg provide aromatic depth, complemented by the zest of a large orange for a fresh, zesty twist. The addition of dried fruits—cranberries, currants, and raisins—and candied citrus peel brings sweetness and chewiness. Creamy quark or Greek yogurt, along with eggs, rum, and extracts, bind everything together seamlessly.

Starting with dry ingredients, combine flour, nuts, baking powder, salt, spices, and orange zest thoroughly. Rub in cubed butter until the mixture resembles wet sand, ensuring even distribution. Incorporate sugar, dried fruits, and candied peel next. In a separate bowl, mix quark, eggs, rum, and extracts until smooth. Combine the wet and dry ingredients gently until a dough forms. Knead on a floured surface until smooth and elastic, adding more flour if needed. Shape into an oval loaf with a deep indentation down one side. Bake at 350°F for 45 minutes, then reduce heat and bake for another 15 minutes. Finish by brushing with melted butter and dusting generously with confectioners' sugar.

The Art of Crafting a Festive Masterpiece

Beyond just following a list of ingredients, creating this Alsatian stollen involves precise techniques that ensure a perfect outcome. Preparing the dough requires attention to detail, from mixing the dry ingredients evenly to kneading until the dough reaches the right consistency. The shape and indentation are crucial for achieving the distinctive appearance of the finished loaf. Baking times and temperatures must be adhered to strictly for optimal results. Finally, the finishing touches of butter and sugar transform the loaf into a visually stunning and irresistibly tasty treat.

Begin by whisking all dry ingredients in a large bowl, ensuring no clumps remain. Incorporating cubed butter using fingertips creates a crumbly texture. Add sugar, dried fruits, and candied peel, tossing well. In a medium bowl, blend quark, eggs, rum, and extracts until smooth before combining with the dry mixture. Once the dough forms, transfer it to a lightly floured surface and knead for 10-15 minutes. Preheat the oven to 350°F and line a baking sheet with parchment paper. Shape the dough into an oval, making a deep indentation down one side. Bake initially at 350°F for 45 minutes, then lower the temperature to 325°F and bake for another 15 minutes, covering loosely with foil if necessary. Upon removal from the oven, brush the hot loaf with softened butter and generously dust with confectioners' sugar for a festive finish.