This recipe for delicious Christmas stollen comes straight from grandma’s recipe book and is popular with everyone thanks to its fine spices. Thanks to our simple step-by-step instructions, you too can make the perfect Christmas stollen yourself.
Ingredients for Christmas Stollen:
FOR THE YEAST DOUGH
300 g sultanas
1 tsp lemon zest
100 g candied orange peel
100 g candied lemon peel
100 g ground almonds
125 ml rum
850 g wheat flour
1 cube fresh yeast (approx. 42 g)
150 ml milk
200 g butter
100 g sugar
2 packets vanilla sugar
1 pinch of salt
1 tsp. cinnamon
½ tsp cardamom
½ tsp nutmeg
75 g butter
150 g icing sugar
Mix the sultanas, lemon zest, candied orange peel and candied lemon peel with the rum and ground almonds. Leave to infuse for about an hour (for more flavour, you can also prepare this the day before and leave to infuse overnight).
Put the flour in a bowl and make a small dimple with your fingers. Crumble the yeast into it. Warm the milk briefly until lukewarm. Pour about 2 tablespoons of the lukewarm milk and a pinch of sugar over the yeast and mix together briefly in the hollow. Sprinkle a little flour on top. Cover this mixture and let it rise in a warm place for about 15 minutes.
Put butter in small pieces on top of the flour. Add the eggs, sugar and salt together with the spices. First mix everything together briefly, then knead vigorously with the dough hooks of the mixer on the highest speed for at least 5 minutes. Meanwhile, gradually add the milk and knead it in. Finally, briefly knead in the fruit-rum-nut mixture. Cover and leave in a warm place for about 30 minutes.
Knead the dough again briefly, divide into two equal parts for two stollen. Shape both doughs into oblong loaves. With the dough roller, roll about half of the stollen slightly flat over the long edge.
Fold the thicker part over and shape the loaf again with your hands. Cover the baking tray with aluminium foil, then with baking paper. Place the stollen on top, cover and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 400°F top/bottom heat. As soon as the stollen has finished rising, turn the oven down to 340°F top/bottom heat. Bake the Stollen for about 45-50 minutes. If the Stollen get too dark, cover them with aluminium foil until they are done baking.
Melt the butter in a saucepan at a low temperature. Brush the stollen directly with butter while they are still hot. Leave to cool. Now brush again with melted butter and sprinkle thickly with icing sugar.
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