Bake my German Christmas loaf recipe and enjoy over the Christmas period. An extremely rich and very scrumptious German Christstollen to enjoy with friends and family and put you in the christmas spirit.
German Stollen is a fruit bread containing dried fruit and often marzipan. It is covered with sugar or powdered sugar and is usually made with chopped dried or candied fruit. Nuts and spices are also added. It supposedly depicts the infant Jesus swaddled in clothes.
Dresden Stollen (originally called Striezel) is first mentioned in an official document in 1474. The most fammous Stollen is Dresdner Stollen which is still produced in the city of Dresden. There are only about 150 bakers in Dresden producing it and it is distinguished by a special seal.
If you can't get to Dresden this year the have a go at baking your own German Stollen.
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 Christstollen to rest for a few days before serving.
You can freeze it if required.
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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!
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