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. 

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Grandma's Christmas Stollen

Prep time:  2 hours

Cook time:  1 hour

Total time:  3 hours

Serves: 24

This is a traditional Christ Stollen recipe from Grandma's recipe book.

Ingredients

• 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

Instructions

1. On the evening before making the dough, soak the raisins with the rum.
2. Make a pre-dough with the yeast, some sugar and some lukewarm milk.
3. In a big bowl mix all ingredients to a dough and let rest for 12-24 hours.
4. Half the dough and form a bread out of each half. Flat the dough to a 3cm thik oval.
5. Fold ⅓ of the oval over the other and shape it nicely.
6. Bake at 160 C / 320 F (top / bottom heat only !) for about 60 minutes. If it gets too dark cover it a bit.
7. Once out of the oven brush the Stollen generously with melted butter and sprinkle with icing sugar.
8. Let the Stollen rest at a cool and dry place for some days before serving it.

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