German Christmas Stollen

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As a traditional German fruitcake with a profound history, it's no wonder that there are as many variations of stollen as there are people who make it. Christmas stollen or Christstollen is full nuts, raisins and candied fruit and made a few weeks in advance of serving it mellows and Softens and is very good.


Stollen 's dense butter and sugar coating makes it an excellent candidate for preparing ahead of the busy holiday season, wrapping and giving to friends and family up to 2 weeks later. 
Dresden has the most famous Christmas Stollen.


Friends please do try this homemade German Christmas Stollen. Also please do share your feedback about the recipe in the comment below.  


WHAT YOU WILL NEED 

  • 175G dark and golden raisins 
  • 100g mixture candied peels
  • 50ml or 1 miniature bottle dark rum
  • 7g yeast
  • 125ml milk
  • 50g sugar 
  • 4 cups flour  (bread or all purpose)
  • 1 egg 
  • 1/2 vanilla bean or 1 tsp vanilla extract 
  • zest from 1 lemon 
  • 1/4 tsp salt 
  • 1/4 tsp ground nutmeg 
  • 1/4 tsp ground cardamom 
  • 200g unsalted butter 
  • 100g flour 
  • 50g whole almonds or cashew nuts (peels and chopped)
  • 1/2 cup melted butter 
  • 1/2 cup powdered sugar  (for dusting)


HOW TO MAKE IT 

  1. Soak raisins, candied fruit and almonds in rum overnight, stirring occasionally.
  2. Dissolve yeast in warm milk and a pinch of sugar. Proof for 10 minutes or until bubbles form.
  3. Mix flour, egg, yeast mixture, sugar, lemon peel and salt with a spoon or stand mixer using the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from bowl and set aside. 
  4. Cream the butter and 100g flour with the nutmeg and cardamom until smooth.  Add the test dough back to the bowl and work the dough with a dough hook or by hand until the butter and flour mixture is completely incorporated - this should be yield a smooth dough. 
  5. Let dough rest, covered for 30 minutes. 
  6. Turn dough out onto tabletop or lightly floured board. Knead in fruits and chopped almonds. Let rest for 15 minutes. 
  7. Return dough to floured board and firm into a rectangle with two high sides and a dip in the middle, filling the dip. Pat into a stollen shape.
  8. Fold a piece of aluminium foil several times in the two long ends to build walls for your stollen,  to help hold it's shape while baking. You may also use a stollen pan if you have one.
  9. Let stollen rise for 30 minutes in a warm place.
  10. Preheat oven to 350 F. Dot the top of the stollen with butter.
  11. Bake loaves for 35-45 minutes or until loved are golden and done. Cover with foil if it begins brown too much. 
  12. Brush warm loaf with butter and dust thickly with powdered sugar- Cook on rack.
  13. Wrap tightly in foil and keep in a cool place for 2 to 3 weeks to ripen.


Cheers and happy eating!!!!!


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