Classical Christmas Stollen

There is absolutely nothing that screams Christmas and Tradition more than a classical Christstollen. I know this recipe is longer than the usual ones and contains some time for preparation but really, it is worth it. So don’t be scared of the long recipe 🙂 Christmas season hasn’t begun when there is no Stollen around… I know that there is perfectly fine Stollen to buy in the supermarkets, but that is just full of artificial stuff and it doesn’t really give you the Christmas feeling. For me Christmas is all about this cosy feeling, isn’t it for you? I know I am old fashioned, but with Christmas I don’t fuss around 😛

I have made two different Stollen last year as well, but because I was baking together with a friend, and eating it together with friends, I couldn’t really make a lot of fancy pictures. Also this year we ate it together with my parents who came visiting. But as I was baking it on a free Sunday afternoon I could at least take some picture of my Classical Christstollen and so I can share the recipe now with you. I hope you will enjoy it with some friends or family and just savor the Christmas Season ♥

A Stollen is best if it can rest for at least a week to intensify its flavor. Wrap it closely in aluminium foil and store it a in a cool place. If you bake it now, it will be just perfect to enjoy for Christmas ♥ I wish you all a happy 3rd Advent 🙂

Christmas Stollen

  1. Add both types of raisins into a bowl and cover with the rum
  2. Let is soak for an hour at least, better over night

  1. Start by making the pre-dough
  2. Add 200g of the flour in a bowl and make a hole in the middle
  3. Crumble the fresh yeast into the hole and top with the sugar
  4. Warm up the milk a little and add to the ingredients
  5. Start incorporating the flour from the edges into the wet ingredients in the middle
  6. Mix the ingredients together using the dough hook
  7. Cover it with clingfilm and let it raise for about 15 minutes

  1. After raising add the rest of the flour to the dough together with the grounded almonds
  2. Start mixing everything again with the dough hook
  3. Add the eggs and the butter and keep mixing until everything is well combined
  4. Add the raisins (drain the rum) and the other filling ingredients
  5. Combine all the ingredients well
  6. Cover with clingfilm and let the dough raise again for about 1 hour

  1. Get the dough into the shape of a Stollen: form it into a bread and fold over one half over the other (like on the picture)
  2. Wrap around some aluminium foil to avoid spreading of the Stollen in the oven too much
  3. Cover it and let it raise one more time for about 20 minutes
  4. Bake it in the oven at 160°C for about 50-55 Minutes
  5. Melt some butter and spread it on the hot Stollen once out of the oven and dust richly with Icing Sugar
  6. Wrap it closely with aluminium foil and let it rest for about 1 week before enjoying it 🙂
  7. Before serving dust again with some Icing Sugar
[yumprint-recipe id=’25‘]

5 thoughts on “Classical Christmas Stollen

    1. Hoi Marion!

      In Zwitserland kun je geen cakebloem kopen, dus ik heb „gewoon“ witte bloem gekocht. Het verschil tussen cakebloem en gewone is, dat cakebloem een deel zetmeel bevat wat de cake wat luchtiger maakt. Het vanillepudding pulver is eigenlijk ook niets anders dan zetmeel met een vanille smaakje. Dus eigenlijk maak je hiermee zelf cakebloem 😉 Ik hoop dat je dat verder helpt! Laat maar weten als je het ook maakt en of je het lekker vindt 🙂
      Groetjes en fijne feestdagen alvast!

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