German Christmas Stollen
10 servings
345 minutes
German Christmas stollen is a symbol of the holiday dating back to the 15th century. This aromatic cake with a rich flavor is prepared in advance and aged for several weeks to reveal its full palette of tastes. It consists of a delicate dough filled with raisins, nuts, candied fruits, and soaked in rum, topped with a generous layer of powdered sugar. The crispy crust hides a moist, sweet, and slightly spiced core inside. Traditionally served on Christmas tables in Germany, it symbolizes abundance and joy.
1
Wash the raisins, dry them, and soak them overnight in rum.
- Raisin: 350 g
- Dark rum: 50 ml
2
For the dough, warm the milk, dissolve the yeast in it, add 1 tablespoon of sugar and part of the sifted flour. Leave in a warm place for 30 minutes.
- Milk: 200 ml
- Fresh yeast: 50 g
- Sugar: 75 g
- Wheat flour: 700 g
3
When the sponge has a cap, you can knead the dough. Add the remaining flour, quality butter, salt, and sugar to the sponge and knead the dough.
- Wheat flour: 700 g
- Butter: 250 g
- Salt: 0.5 teaspoon
- Sugar: 75 g
4
Cover the dough with a linen cloth and let it rise in a warm place.
5
While the dough rises, chop the roasted almonds and slice the candied fruits. Zest and squeeze the juice from a small lemon.
- Almond: 250 g
- Candied lemon: 50 g
- Candied orange peel: 50 g
- Lemon: 1 piece
6
Knead the dough, add nuts, candied fruits, raisins, lemon juice and zest, cinnamon and vanilla sugar. Let the dough rise for 2.5–3 hours, kneading it 1–2 times during this period.
- Almond: 250 g
- Candied lemon: 50 g
- Candied orange peel: 50 g
- Raisin: 350 g
- Lemon: 1 piece
- Cinnamon: to taste
- Vanilla sugar: to taste
7
Divide the dough into two equal parts. From one part, shape a loaf and make a cut on it with a sharp knife, but not in the center, rather on the side.
8
For the second stollen, slightly roll out the dough into a flat round. Use a rolling pin to make an indentation in the center and fold the dough in half. The second stollen is ready.
9
Place both stollens on a baking sheet lined with parchment paper. Let rise for 30 minutes.
10
Preheat the oven to 200 degrees. Bake the stollen for 15 minutes, then reduce the temperature to 170 degrees and bake for another 45 minutes.
11
Brush the finished stollen with melted butter and generously sprinkle with powdered sugar. Cool, wrap in parchment, and store in a cool place until Christmas. Ideally 3-4 weeks.
- Butter: 250 g
- Powdered sugar: to taste