Christmas Stollen (Dresdner Christstollen)
Baking and Desserts | German cuisine
⏳ Time
5 hours
🥕 Ingredients
20
🍽️ Servings
12
Description
The most important part of the stollen is the filling. You can choose according to your own taste, but be sure to use cranberries. It's best to select sour varieties of dried apricots and dark seedless raisins. Candied mandarin, orange, and lemon peel can also be used, but only natural, without sugar. Dried fruits can be soaked in rum, whiskey, brandy, or cognac. Bacardi Oakheart rum is the best choice as it is infused with natural vanilla extract. You can add hazelnuts or almonds to the cake. Eggs can be omitted. If you are unsure about the quality of the milk, you can replace it with water.
Ingredients
- Wheat Flour - 35.3 oz
- Chocolate eggs - 3 pieces
- Dry yeast - 0.4 oz
- Milk - 10 fl oz
- Brown Sugar - 5.3 oz
- Butter - 14.1 oz
- Citrus Zest Mix - to taste
- Orange zest - to taste
- Citrus Zest Mix - to taste
- Powdered Sugar - 1.8 oz
- Light Raisins, Seedless - 7.1 oz
- Dried Apricots - 7.1 oz
- Dried cranberries with sugar - 3.5 oz
- Ground dried cherries - 3.5 oz
- Rum - 3 fl oz
- Vanillin - 1 teaspoon
- Ginger - 1 teaspoon
- Nutmeg - 1 teaspoon
- Cinnamon - 1 teaspoon
- Salt - 1 teaspoon
Step by Step guide
Step 1
Prepare the filling a day in advance to allow it to infuse. Rinse the dried fruits thoroughly with boiling water, and if using dried apricots, chop them coarsely. Pour the rum over the dried fruits and leave overnight. If the rum does not completely cover the filling, stir it a couple of times.
Step 2
Weigh the prepared infused filling. You should have about 700 grams for this recipe. If you want to make less, the ideal ratio is: 1000 grams of flour, 700 grams of dried fruits, and 400 grams of butter. Accordingly, if halved, it would be: 500 grams of flour, 350 grams of dried fruits, and 200 grams of butter.
Step 3
In a separate bowl, mix sugar, ginger, cinnamon, nutmeg, vanillin, salt, lemon zest, orange zest, and mandarin zest (preferably Clementine variety). Adjust spices to taste, but use more cinnamon and vanilla.
Step 4
Heat the butter, but do not melt it. It should just be pliable. Set aside a little (30-50 grams) for greasing the cake.
Step 5
Mix 1/2 of warm 35°C milk with dry yeast (the dosage is indicated on the package), add 1 tablespoon of sugar and 3 tablespoons of flour. Leave the mixture in a warm dark place to 'rise' (for example, in the microwave). Minimum 30 minutes.
Step 6
Combine all ingredients, adding flour while sifting through a sieve. Knead the dough for about 10 minutes. Cover and place in a warm dark place. You can place it in a basin of water at 36-38°C. Minimum 2 hours.
Step 7
Incorporate the filling into the dough and distribute it evenly. Leave it for at least another hour.
Step 8
Divide the dough into two or four parts, depending on the desired size. Shape into oval patties about 1 cm thick. Fold one side over 1/3 and the other side over 2/3. Create a groove.
Step 9
Bake at 200°C for 10 minutes, then reduce to 175°C and bake for another 40-50 minutes.
Step 10
Remove from the oven, immediately brush the hot stollen with the remaining butter and generously sprinkle with powdered sugar through a sieve.
Step 11
Wrap in parchment paper, then in foil, and store in a cool place at 10°C for at least a week to allow the stollen to mature.
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