German Christmas Loaf Recipe

Christstollen

Extremely rich and very scrumptious, bake your German Christmas loaf recipe and enjoy over the Christmas period.

Pepare a basic yeast dough following the recipe but using 150g butter. After beating the dough, add:

60g each of sultanas, raisins, candied orange rind (diced), candied lemon rind (diced) and slivered almonds.

After the dough has risen form an oblong shape loaf on a pastry board. Taking a rolling pin, flatten the middle part and fold one side of the dough over the flat part to make the typical stollen shape.

Smooth over the surface with your hand and push any ingredients that may be sticking out under the dough. Otherwise they will become hard and may burn during baking.

Dust a baking sheet with flour, do not use any butter. Brush the Christstollen with melted butter and leave it to stand while the oven preheats to 210 degrees C. Bake for 1 1/4 hours. Cool on a wire rack, spread butter on it and then sift a thick layer of powder sugar (icing sugar) over it.

Leave your Stollen to rest for a few days before serving.

You can freeze it if required.


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