There’s a new rising star in Japan during the holiday season. Stollen, the German Christmas bread made with dried fruits, nuts, and marzipan, is gaining popularity. Perhaps because it’s easy to make at home, or maybe because its hardy nature makes it an easily giftable food. Whatever the reason, Stollen (or Shutoren) is well on its way to joining Christmas Cake and fried chicken as an essential part of a Japanese Christmas. It’s very easy to make at home, and the soft texture and mildly sweet, spiced flavor is sure to delight. The following recipe was translated and adapted from a Japanese recipe from Tomiz, a Japanese dry goods company.
On the Ingredients
- Almond flour is a grain-free flour made from ground almonds. It’s a favorite flour for keto and paleo baking.
Shutoren (Japanese Stollen)
2
loaves30
minutes52
minutes1
hour40
minutes3
hours2
minutesThere’s a new rising star in Japan during the holiday season. Stollen, the German Christmas bread made with dried fruits, nuts, and marzipan, is gaining popularity. Perhaps because it’s easy to make at home, or maybe because its hardy nature makes it an easily giftable food. Whatever the reason, Stollen (or Shutoren) is well on its way to joining Christmas Cake and fried chicken as an essential part of a Japanese Christmas. It’s very easy to make at home, and the soft texture and mildly sweet, spiced flavor is sure to delight. The following recipe was translated and adapted from a Japanese recipe from Tomiz, a Japanese dry goods company.
Ingredients
- First Dough Ingredients
50g flour
3g instant yeast
40 ml milk
- Second Dough Ingredients
100g flour
20g sugar
2g salt
20g almond flour
1/2 tsp cinnamon
1/4 tsp cardamom
25g egg
50g butter (room temp)
200g mixed dried fruit
20g almonds
- Finish
60g butter
50g confectioners sugar
some granulated sugar for dusting
Directions
- Chop the almonds and toast at 375° F for 12 minutes. Mix with the dried fruits.
- Warm the milk, then mix together the first dough’s ingredients. Knead for about 5 minutes. Put in a greased bowl, cover, and let rise for about 30 minutes.
- 10 minutes before the first dough is done rising, start the second. Cream the butter with the sugar and salt. Add the egg little by little, then the almond flour and spices. Finally, add the flour and mix to combine.
- Tear up the first dough and knead it together with the second. Knead for 3-5 minutes by hand, until fully incorporated. Then, fold in the almonds and mixed dried fruit. When the ingredients are all mixed together, put the dough in a greased bowl and cover. Let rise for 30-40 minutes.
- Divide the dough into two equal portions. Form into balls, then let rest for ten minutes. Roll each ball into a flat oval, roughly 4.5” x 7” and 2” thick. Fold each oval lengthwise onto itself but keeping the top edge 1.5” shy of lower edge.
- Place on a baking sheet and let rise for another 30 minutes.
- Bake at 350° F for 30-40 minutes. Once it’s out, spread the remaining butter over the entire loaf, including the bottom—dust with granulated sugar.
- When the loaf is cooled completely, dust it with powdered sugar.
