Christstollen Recipe

I absolutely adore this stollen recipe because it brings together the heartwarming flavors of holiday spices, citrus, and rich marzipan, making every bite feel like a festive celebration. The process of kneading and shaping the dough into a traditional loaf is both therapeutic and rewarding, and the glorious aroma that fills my kitchen while it bakes is pure nostalgia.

I adore the fragrant scent that fills my kitchen when I make Stollen. This traditional German bread is a sweet, spiced loaf with a foundation of 500g of all-purpose flour and 100g of sugar.

I fold in the lovely sweetness of warm spices like cinnamon and cardamom, the almost too-good-to-eat candied citrus peel and the handful of raisins, which, along with the sunset-colored spices, make this bread a true work of culinary art. The lemon zest adds a hit of fresh citrus that brightens the whole thing up, while 150g of marzipan takes the flavor of this nostalgic loaf to another level.

Ingredients

Universal flour: Supplies the framework with several carbohydrates and proteins.

Sweetness and tenderness are provided by sugar, which is, of course, the simple ingredient that gives cookies their basic sweetness.

Yeast: When mixed with sugar, the yeast creates carbon dioxide bubbles, which cause the dough to expand and rise.

Butter that hasn’t had salt added: Contributes deep flavor and wetness to the stollen.

Raisins: Add natural sweetness and have a chewy texture.

Citrus peel, candied: Gives a sweet, tangy counterpoint with notes of citrus.

Almonds: Present a crunch and a supply of healthful oils.

Cinnamon delivers sweet, warm spice and fragrance.

Almond paste: Contributes a robust flavor of almond and a smooth, creamy texture.

Sugar, powdered.

For dusting.

For sweetening.

For making the dessert look even more enticing.

Ingredient Quantities

• 500g all-purpose flour
• 100g sugar
• 1 pinch of salt
• 200ml warm milk
• 21g fresh yeast or 7g active dry yeast
• 150g unsalted butter, softened
• 1 large egg
• 175g raisins
• 50g candied citrus peel (orange or lemon)
• 60g almonds, chopped
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• Zest of 1 lemon
• 150g marzipan
• 50g unsalted butter, melted (for brushing)
• Powdered sugar, for dusting

Instructions

1. In a small bowl, combine the yeast with the warm milk, and allow it to rest until it becomes frothy, which should take approximately 10 minutes.

2. In a big mixing basin, blend the flour, sugar, and salt. Form a well in the middle and pour in the yeast mixture, the butter (softened), and the egg. Combine well, until the mixture is a single mass that, while still very soft and sticky, holds together.

3. On a surface lightly dusted with flour, knead the dough for about 10 minutes until it is smooth and elastic.

4. Place the dough back in the mixing bowl, cover it well, and let it rest in a warm spot until it doubles, about 1-2 hours.

5. After the dough has risen, it should be punched down and kneaded with these ingredients until they are evenly distributed throughout the dough: raisins, candied citrus peel, chopped almonds, vanilla extract, cinnamon, cardamom, and lemon zest.

6. On a floured surface, roll the dough into a rectangle. Shape the marzipan into a roll that’s not quite as long as the dough and place it in the middle of the rectangle.

7. Encasing the marzipan completely, fold the dough over it and shape it into a traditional stollen loaf. Make sure you pinch the seams well to seal them.

8. Put the loaf on a baking sheet lined with parchment paper, cover it, and allow it to rise a second time for about 30 minutes.

9. Set the oven to 180°C (350°F) to heat up. When it has reached that temperature, put the stollen in it. Then wait. In 35 to 40 minutes, you will have the experience of pulling something that is golden brown and cooked all the way through from the oven.

10. While the stollen is still warm, brush it generously with melted butter and dust it with powdered sugar. Let it cool completely before serving or storing.

Equipment Needed

1. Small bowl
2. Big mixing bowl
3. Measuring cups and spoons
4. Whisk
5. Dough scraper or spatula
6. Rolling pin
7. Baking sheet
8. Parchment paper
9. Kitchen towel or plastic wrap (for covering dough)
10. Pastry brush (for melted butter)
11. Cooling rack

FAQ

• Q: Can I use dried yeast instead of fresh yeast?Q: A substitute can be used for fresh yeast. Can you give an example?

  A: Yes, you can. Use 7g of active dry yeast as a substitute for the 21g of fresh yeast.

• Q: How long should I let the dough rise?A: Allow the dough to rise for approximately 1 to 2 hours, or until it has increased to double its initial volume.
• Q: Can I substitute the marzipan with another ingredient?In Christstollen, marzipan is the norm, yet if you don’t like marzipan, it could be left out or a filling like almond paste could be used instead.
• Q: Is it necessary to soak the raisins?To make the raisins juicy, soak them in rum or warm water for a few hours or overnight. This will ensure they are plump and moist and ready to go in the dough, said Chef Zoe. “If you put dry raisins in a wet dough, they’ll suck all the moisture from the dough, and it’ll be dry instead of pillowy.”
• Q: Can I store the Christstollen, and if so, how?Q: Is it okay to store an opened can of tomato paste in the refrigerator?

  A: Yes. After opening, tomato paste should be stored in the refrigerator in an airtight container rather than in the can. The paste should be good for up to a week or more.

• Q: Why do I need to brush the Stollen with melted butter?A: Adding moisture and flavor to a Stollen, brushing melted butter over it right after it comes out of the oven is essential for this step. It is also the important next step for finishing the Stollen traditionally.

Substitutions and Variations

21 g fresh yeast or 7 g active dry yeast: You can substitute with 25 g fresh yeast or 8 g instant yeast.
150g of unsalted butter, softened: For a dairy-free version, substitute with 150g of margarine.
175g raisins: Use 175g currants or sultanas as an alternative.
50 g of candied citrus peel (orange or lemon): substitute with 50 g chopped dried cranberries or dried apricots.
60g almonds, chopped: For a different nut flavor, use 60g hazelnuts or walnuts.

Pro Tips

1. Properly Activate the Yeast Ensure the milk is warm (but not hot) to help activate the yeast effectively. Ideal temperature is around 37°C (98°F). If the milk is too hot, it can kill the yeast.

2. Soak the Raisins Before adding the raisins to the dough, soak them in warm water or rum for about 15-20 minutes, then drain. This will plump the raisins, making them juicier and preventing them from absorbing too much moisture from the dough.

3. Even Distribution When incorporating the mixed ingredients like raisins and nuts into the dough, spread them evenly. This ensures that every slice of the stollen will have a balanced amount of fruit and nuts.

4. Shape the Marzipan When rolling the marzipan, make sure it’s slightly shorter than the dough rectangle to prevent it from breaking through the seams while baking.

5. Allow Adequate Rising Time If possible, let the dough rise a little longer during both rising periods if needed. The dough should double in size. Factors like room temperature can influence rising times, so it’s important to watch the dough rather than the clock.