📝 About This Recipe
Dating back to 15th-century Saxony, the Christstollen is the crown jewel of German holiday baking, symbolizing the swaddled Christ Child with its unique folded shape and snowy sugar coating. This dense, buttery yeast bread is heavily studded with rum-soaked fruits, crunchy almonds, and a hidden ribbon of rich marzipan. Its complex aroma of mace, cardamom, and citrus peel creates a festive sensory experience that actually improves with age, making it the perfect centerpiece for a traditional 'Kaffee und Kuchen' gathering.
🥗 Ingredients
The Fruit Maceration
- 1 1/2 cups Raisins or Sultanas (golden and dark mixed)
- 1/2 cup Candied Orange Peel (finely diced)
- 1/2 cup Candied Lemon Peel (Zitronat) (finely diced)
- 1/3 cup Dark Rum (or apple juice for non-alcoholic)
The Yeast Starter (Vorteig)
- 1 cup Whole Milk (lukewarm (approx. 105°F))
- 2 tablespoons Active Dry Yeast
- 1 tablespoon Granulated Sugar
- 1 cup All-Purpose Flour (sifted)
The Main Dough
- 3 1/2 to 4 cups All-Purpose Flour (plus more for dusting)
- 1 cup Unsalted Butter (very soft, room temperature)
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Zest (freshly grated)
- 3/4 teaspoon Salt
- 1/2 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Mace (or nutmeg)
- 3/4 cup Slivered Almonds (lightly toasted)
- 7 ounces Marzipan (Almond Paste) (divided into two logs)
The Finish
- 1/2 cup Unsalted Butter (melted, for brushing)
- 1 cup Confectioners' Sugar (for heavy dusting)
👨🍳 Instructions
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1
At least 2 hours (or up to 24 hours) before baking, combine the raisins, candied peels, and rum in a bowl. Cover and let the fruit macerate until plump.
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2
In a large bowl, whisk together the lukewarm milk, yeast, and 1 tablespoon of sugar. Stir in 1 cup of flour to create a thick paste. Cover with a damp cloth and let it rise in a warm spot for 30 minutes until bubbly.
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3
To the yeast mixture, add the remaining sugar, softened butter, lemon zest, salt, cardamom, and mace. Gradually add 3 1/2 cups of flour.
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4
Knead the dough by hand or with a dough hook for about 8-10 minutes. The dough should be rich, heavy, and smooth. If it is too sticky, add the remaining 1/2 cup of flour one tablespoon at a time.
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5
Drain any excess rum from the fruit. Gently fold the soaked fruit and toasted almonds into the dough until evenly distributed. Do not overwork the dough at this stage.
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6
Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free area for 1 to 2 hours, or until nearly doubled in size.
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7
Punch the dough down and divide it into two equal portions. On a lightly floured surface, roll each portion into an oval roughly 1 inch thick.
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8
Shape the marzipan into two long cylinders. Place one cylinder down the center of each dough oval. Fold the dough over the marzipan, but not quite to the other edge, creating the traditional 'humped' Stollen shape.
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9
Place the loaves on a parchment-lined baking sheet. Cover and let rise for another 30-45 minutes. Preheat your oven to 350°F (175°C).
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10
Bake for 45-55 minutes. If the top browns too quickly, tent loosely with aluminum foil. The Stollen is done when it reaches an internal temperature of 190°F (88°C).
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11
Immediately upon removing from the oven, use a toothpick to poke any burnt raisins off the surface. Brush the hot loaves generously with half of the melted butter.
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12
Dust heavily with a layer of confectioners' sugar. Wait 5 minutes, brush with the remaining butter, and apply a second, thick layer of confectioners' sugar until the loaf is snowy white.
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13
Allow to cool completely. For the most authentic flavor, wrap tightly in plastic wrap and then foil, and store in a cool, dark place for at least 1-2 weeks before slicing.
💡 Chef's Tips
For the best flavor, use high-quality European-style butter with a higher fat content. If you don't like candied peel, try using dried cranberries or chopped dried apricots soaked in brandy. Avoid over-kneading once the fruit is added, or the fruit will break and discolor the dough. The thick coating of sugar and butter acts as a seal, preserving the bread; don't be shy with the dusting! Always slice Stollen from the middle outward, then push the two halves back together before wrapping to keep the cut ends moist.
🍽️ Serving Suggestions
Serve at room temperature, sliced thinly with a generous spread of cold, high-quality butter. Pair with a steaming mug of Glühwein (German mulled wine) for the ultimate Christmas market experience. Accompany with a strong cup of black coffee or Earl Grey tea to balance the richness of the pastry. For a decadent breakfast, lightly toast a slice and serve with a dollop of whipped cream. Leftover slightly dry Stollen makes the world's best French toast or bread pudding.