Stollen is a German sweet bread filled with dried fruit, nuts and sometimes marzipan. It’s typically a yeast bread, but baking powder is used instead to make this quick and easy version from King Arthur Flour.
The recipe is versatile in the types of dried fruit you can use. Use your favorite combination or what you have on hand. I used a combination of golden raisins, cherries and cranberries that resembled beautiful jewels in the sliced bread.
It has a unique ingredient in ricotta cheese that adds a tenderness to the bread that is lovely with its’ buttery flakiness and chewy pieces of fruit.
Melted butter is brushed over top while still hot from the oven followed by a generous sprinkling of confectioners’ sugar. The step is repeated when the bread cools. This double-layer of butter and sugar helps preserve it.
You can store this holiday bread tightly wrapped for up to 2 weeks in a cool, dark place.