For many, a Christmas without Stollen is like Easter without a chocolate bunny – it is simply part of it. Here you can find out what a classic Christmas stollen recipe looks like and how to bake Christmas stollen if you’re bored with “classic”.
Why is the Christstollen called “Christstollen”?
The classic Christmas stollen recipe has a long tradition. Christmas stollen have been baked since the Middle Ages: yeast cakes with dried grapes and various fillings. But where does the sweet pastry actually get its name from? From the Christ Child, of course – because its shape is intended to remind us of the child Jesus. And at Christmas, his birth is commemorated all over the world.
in the mood for Christmas cookies with a delicious, fruity jam filling? Here you will find a classic and slightly modified recipe. We also have delicious ones Christmas desserts in the chest.
Ingredients for the classic Christmas stollen
Christmassy and fruity – that is the motto of the classic Christmas stollen. If you want to try a Christmas stollen recipe, you need the following ingredients:
- 50 g raisins
- 40 g Orangeat
- 40 g lemon peel
- 4 EL Rooms
- 140 g clarified butter
- 350 grams of flour
- 1 packet of dry yeast
- 1 packet of vanilla sugar
- 40 grams of sugar
- 2 Owner
- 1 pinch of salt
- 1 Bio-Lemons
- 150 g chopped almonds
- 80ml milk
- 100 g Butter
- 100 g powdered sugar
Also important for the Christmas stollen recipe: the ingredients should all be at room temperature – this also applies to the butter. But it shouldn’t be greasy either.
Tipp: A temperature of about 20 degrees is best.
This is how you succeed with the Christmas stollen dough
It is best to rinse the currants the day before and mix them with oangeat, lemon peel and rum. The mixture can then infuse well overnight. Why do the dried fruits have to be soaked for the Christmas stollen recipe? Because dry raisins make the dough dry and don’t let it rise so nicely.
For the classic Christmas stollen recipe, mix together the flour, yeast, salt, vanilla sugar, grated lemon zest and sugar. Melt the clarified butter and knead it together with the eggs, almonds and lukewarm milk using a hand mixer. To make the dough particularly homogeneous, knead everything briefly with your hands at the end.
Now the yeast has to rise – so put the dough in a warm place for about 2 hours.
Tip: Place it covered on the warm radiator so the dough rises quickly and visibly. When the time is up, you can knead in the dried and soaked fruits. Then the dough should rise for another 2 hours.
Shape the Christmas stollen dough into an oval shape, press in slightly in the middle and fold one long side onto the other.
Now the stollen goes on a tray lined with baking paper for about an hour in the 180 degree hot oven.
Tip for afterwards: Brush the stollen with melted butter while it is still hot until everything is used up. Incidentally, this is not only important for the taste – it also serves as a seal. So that the stollen does not dry out, it must also be coated from below.
After about 10 minutes you can finally sprinkle the stollen with powdered sugar. Then the fat is nicely drawn in and the stollen is not quite as sweet.
Christstollen: Final tips and variants
- In order for the Christmas stollen to be particularly fresh and juicy, it should be as large as possible. However, if you double the amount of ingredients, you have to keep in mind that the baking time will be about half an hour longer.
- Those who love the aroma of bitter almonds can also prepare Christmas stollen with marzipan – for example the classic Dresden Christmas stollen. The stollen gets an additional fruity note if you knead the zest of two oranges into the dough instead of the lemon zest.
- Also popular: Christmas stollen without raisins. If the classic version with yeast and lots of butter is too difficult for you, you can use the quark stollen with baking powder. The disadvantage of this last alternative: the Christmas stollen does not last as long as the classic version. It should be consumed within a week.
Craving for cookies? We have a Basic Dough Recipe to you.