Celebrate the holiday season with this enchanting pistachio, cranberry, and orange stollen! This traditional German treat combines juicy cranberries, crunchy pistachios, and a touch of citrus zest for a harmonious burst of flavor.
With its soft, rich dough subtly spiced and elegantly dusted with powdered sugar, this stollen is as pleasing to the eye as it is to the palate. Whether shared with loved ones or savored alongside a warm cup of tea, this delightful stollen is destined to become a beloved holiday favorite in your home.
Ingredients
For the dough:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs
- Zest of 1 orange
For the filling:
- 1 cup dried cranberries
- 1 cup pistachios, shelled and chopped
- 1/2 cup candied orange peel (or more orange zest for a fresher taste)
- 1/4 cup orange juice
- 1 teaspoon vanilla extract
For topping:
- 1/4 cup unsalted butter, melted
- Powdered sugar for dusting
Instructions
Prepare the dough:
- In a large bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the warmed milk, melted butter, eggs, and orange zest.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough:
- Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the filling:
- In a separate bowl, combine the dried cranberries, chopped pistachios, candied orange peel, orange juice, and vanilla extract. Let it sit for about 10 minutes to soften.
Shape the stollen:
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle (about 12×18 inches).
- Spread the filling evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one long side to the other, sealing the edges as you go. Shape it into a slightly flattened oval.
Second rise:
- Place the shaped stollen on a lined baking sheet. Cover and let it rise for another 30-45 minutes.
Bake:
- Preheat the oven to 350°F (175°C). Bake the stollen for 30-35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
Cool and glaze:
- Remove from the oven and brush with melted butter while still warm. Let it cool completely on a wire rack.
- Once cooled, dust generously with powdered sugar.
Serve:
- Slice and enjoy your pistachio, cranberry, and orange stollen with tea or coffee. It also makes a lovely gift during the holidays!
- ENJOY!
