11 December, 2016
Grandma’s Christmas Stollen
Today I made a Christ Stollen or Christmas Stollen.
This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors.
Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine. You also need to keep in mind that in Germany it is Winter time, cold and in a food storage probably fridge cold.
Not everywhere you have these kind of cold conditions in the winter time.
I will cut my one in 2-3 day’s because longer I cannot withstand the fine perfume this cake gives off.
Please accept YouTube cookies to play this video. By accepting you will be accessing content from YouTube, a service provided by an external third party.
If you accept this notice, your choice will be saved and the page will refresh.
- 1 kg all purpose flour
- 125 g sugar
- 1 vanilla bean
- 330 g almonds slivered
- 170 g citrus peel
- 400 g raisins
- 500 g butter, unsalted
- 330 g milk
- ½ wine glass of rum
- Peel of one fresh lemon
- 10 g salt
- 100 g fresh yeast or 37 g instant yeast
- butter and icing sugar for topping
- On the evening before making the dough, soak the raisins with the rum.
- Make a pre-dough with the yeast, some sugar and some lukewarm milk.
- In a big bowl mix all ingredients to a dough and let rest for 12-24 hours.
- Half the dough and form a bread out of each half. Flat the dough to a 3cm thik oval.
- Fold ⅓ of the oval over the other and shape it nicely.
- Bake at 160 C / 320 F (top / bottom heat only !) for about 60 minutes. If it gets too dark cover it a bit.
- Once out of the oven brush the Stollen generously with melted butter and sprinkle with icing sugar.
- Let the Stollen rest at a cool and dry place for some days before serving it.