Christstollen – Christmas stollen

A heavy yeast cake that contains raisins, almonds, lemon peel, butter and almonds is called a Christmas stollen or Christmas stollen. It is traditionally sold or baked at Christmas time and does not contain an egg. After baking, the pastry is heavily coated with liquid butter several times, giving it a longer shelf life and greater moisture. The ratio of flour, butter and sugar is crucial for the dough. All other ingredients are used for taste. The origin is seen in Dresden in Saxony (or Drasdow, but that’s a longer story). The Original Dresdner Christstollen does not contain any marzipan or artificial baking aromas. The Dresdner Christstollen is a protected trademark. However, all local stollen bakers have their own recipe.

This pastry, which is now quite powerful, was originally the fasting dish of a Saxon monastery. It consisted of flour, yeast and water. Well, in the course of time there was a lot more.

Gradually the Christmas stollen advanced to become a classic Christmas biscuit with various modifications. There are, for example, almond stollen, poppy seed stollen or marzipan stollen, which are produced nationwide with in-house recipes in various bakeries.

Traditionelles Weihnachtsgebäck Weihnachtstollen mit Weihnachtspyramide

Recipe Dresden Christmas stollen

A recipe variant.
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Total Time: 2 hours 50 minutes
Servings: 4 Pieces

Ingredients & Shopping list

Bake and leave the stollen at least 4 weeks before consumption.

    Dough (for 4-6 stollen) 

    • 1/4 l Rum
    • 1 EL grated, untreated lemon peel 
    • 35 g salt
    • 100 g citronate
    • 100 g orangeat
    • 850 g sultanas
    • 800 g butter
    • 330 g sugar
    • 100 g grated sebum
    • 100 g clarified butter
    • 150 g fresh yeast
    • 500 ml milk
    • 2 kg flour
    • 65 g bitter almonds
    • 150 g sweet almonds

    For painting:

    • 400 g butter
    • 125 g sugar
    • 125 g powdered sugar

    Preparation

    • On the day before baking, drizzle the prepared sultanas with the rum, cover and let steep. (The aroma remains, the alcohol evaporates during baking.) Store the remaining ingredients at room temperature. This makes them ideal for baking. 
    • Bring the almonds to the boil separately in water. Rinse under cold water in a colander. Then remove the shell. Let dry on paper towels. Chop the almonds into small pieces. 
    • On the baking day, sieve the flour into a bowl and make a well in the middle. Mix the yeast with a little lukewarm milk and 2 teaspoons of sugar and add. Scatter some flour from the edge over it. Spread a cloth over it and leave it covered for 30 minutes in a warm place. 
    • On the baking day, sieve the flour into a bowl and make a well in the middle. Mix the yeast with a little lukewarm milk and 2 teaspoons of sugar and add. Scatter some flour from the edge over it. Spread a cloth over it and leave it covered for 30 minutes in a warm place. 
    • Preheat the oven to 175 degrees top and bottom heat.
    • Press the raisins in on the surface with the handle of a baking spoon and seal the dough over it. So there are no burnt raisins. Place the stollen on a baking sheet with aluminum foil and parchment paper over it and bake for 1 hour. Cover the stollen with aluminum foil halfway through the baking time. 
    • After baking, brush the stollen with melted butter while it is still hot and add plenty of sugar. When everything is soaked in, butter again and generously sprinkle with powdered sugar. 
    • Let the stollen cool down a little, brush with melted butter, sprinkle sugar on top and dust with powdered sugar. Put butter on top again and powdered sugar again. 
    • Once cooled down, wrap the studs thickly in aluminum foil and store for at least 3 weeks. Stollen – well closed – can be kept well into spring. 

    Tips & Hints

    In Saxony it was customary to cut the last tunnel on Easter Sunday.

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