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Pastries and Cookies, Cakes

Christstollen (German Christmas Stollen)

by Sandra

German Christstollen dusted thickly with powdered sugar

4.7 (11)out of 5, 11 ratings

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Prep
10 min
Bake
30 min
Total
40 min
Makes
1
This recipe comes from my late grandpa. He made the best Christstollen, and it is one of my fondest childhood memories.

Ingredients

Makes 1

  • 4 cups500 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 ⅓ oz40 gfresh yeastGerman recipes use either a 42 g cube of fresh yeast or a 7 g packet of dry yeast; one cube equals about two packets. In the US use active dry or instant yeast; one 1/4 oz (7 g) envelope replaces half a cube of fresh yeast. In the UK use fast action dried yeast (7 g sachet per half cube), or fresh yeast from a supermarket bakery counter.
  • 1 cup250 mlmilk
  • 6 tbsp90 gunsalted butterGerman butter is unsalted and has about 82 percent fat. In the US use unsalted butter; European-style unsalted butter is closest. In the UK use unsalted butter.
  • ⅓ cup70 ggranulated sugar
  • 2large eggs
  • 1 pinchsalt
  • 1 cup150 graisins
  • 2 oz60 gchopped almonds
  • 2 ½ oz70 gcandied citron peelCandied peel of the citron, a large lemon-like fruit, diced for fruit breads and Christmas baking. In the US use candied citron or candied lemon peel; in the UK, cut mixed peel or candied lemon peel.
  • 2 ½ oz70 gcandied orange peelDiced candied orange peel. In the US use candied orange peel; in the UK, candied orange peel or cut mixed peel.
  • rum flavoringto taste. A concentrated rum flavoring without alcohol. In the US use rum extract; in the UK, rum flavouring.
  • ruma little, if you like
  • 1 stick plus 6 tbsp200 gunsalted buttermelted, for brushing before and after baking
  • powdered sugarfor dusting. Very finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.

Method

  1. If you like, soak the raisins, candied citron peel and candied orange peel in rum the day before, or at least 10 minutes before you use them, then drain them in a sieve.
  2. Dissolve the yeast in a few tablespoons of the warm milk.
  3. Make a small well in the flour and pour the yeast milk into it. Let it stand like this for a few minutes.
  4. Add the remaining ingredients, except for the milk, and start kneading. Add the milk a little at a time.
  5. Knead everything into a smooth, supple dough until it pulls away from the sides of the bowl.
  6. Cover the dough and let it rise in a warm place for about 1 ½ hours, until it has clearly increased in volume.
  7. Knead it again on a floured work surface and roll it out into a round.
  8. Then fold it over by half so it gets the classic stollen shape.
  9. Let it rise for another 30 minutes, then brush it with the melted butter and bake at 350°F (180°C) for 50 to 60 minutes.
  10. Brush the finished stollen all over with melted butter once more while it is still warm.
  11. Once the stollen has cooled, dust it generously with powdered sugar.
  12. My grandpa always baked his stollen about 4 weeks before Advent and wrapped them in bags so the flavors could really develop.