Christmas stollen

Christmas stollen

German Christmas stollen, is popular in Germany and beyond. The pastry is characterized by an abundance of fillings and a special shape resembling a bundle with a baby. A mandatory requirement is the aging of the stollen. We recommend aging the stollen for no more than 5 days. During this time, the flavor has time to develop.
5 from 1 vote
Cook Time 2 hours
Total Time 2 hours
Course Bakery
Cuisine German
Servings 10 people
Calories 431 kcal

Equipment

  • 1 teaspoon
  • 1 knife
  • 1 chopping board
  • 2 mix bowl
  • 1 baking mold
  • 1 cooking brush
  • 1 tablespoon

Ingredients
  

Sponge

  • 100 g flour
  • 100 ml milk
  • 20 g yeast
  • 30 g sugar

Dough

  • 330 g flour
  • 1 pc egg
  • 100 g butter
  • 70 g sugar
  • ¼ tsp salt

Filling

  • 50 g raisins
  • 50 g peanuts
  • 50 g dried apricots
  • 50 g prunes
  • 50 g walnut
  • 50 ml orange juice
  • ¼ tsp ground nutmeg powdered
  • ¼ tsp cinnamon powdered
  • 1 tsp orange zest

Topping

  • 30 g butter
  • 70 g powdered sugar

Instructions
 

  • Prepare everything you need.
    Necessary ingredients
  • Rinse the dried fruits, pour orange juice over them, and let them sit for an hour. Cut the larger fruits to the size of raisins. During the infusion time, all the liquid will be absorbed. If desired, you can add a couple of tablespoons of brandy or other alcohol.
    50 g raisins, 50 g dried apricots, 50 g prunes, 50 ml orange juice
    Raisins, dried apricots, prunes, orange juice

Sponge

  • First, make the sponge. In a bowl, add sugar and yeast. Pour warm milk over them and mix.
    20 g yeast, 30 g sugar, 100 ml milk
    Sugar, yeast, milk
  • Add flour.
    100 g flour
    Flour

Dough

  • Leave it in a warm place for 20 minutes. The mixture will foam, indicating that the yeast is active. Add salt and sugar to the sponge, then add the egg. Pour in melted butter.
    1 pc egg, 70 g sugar, ¼ tsp salt, 100 g butter
    Salt, sugar, egg, butter
  • Mix. Add flour.
    330 g flour
    Adding a second portion of flour
  • It may not all go in, the dough should not be sticky. Knead for at least 5 minutes.
    Dough
  • Let it rise for an hour. Place it on a cutting board.
    The dough that came up

Filling

  • Flatten the dough. Sprinkle soaked dried fruits, nuts, and the zest of one orange. Add spices, in this case, nutmeg and cinnamon.
    50 g raisins, 50 g peanuts, 50 g dried apricots, 50 g prunes, 50 g walnut, ¼ tsp ground nutmeg, ¼ tsp cinnamon, 1 tsp orange zest
    Dried fruits, nuts, orange peel
  • Knead to evenly distribute the filling throughout the dough. Stretch it with your hands to a thickness of about 2 cm. Mark a line, separating one third. Fold the smaller part first, then wrap the other part on top. A groove should form.
    Distribution of the filling according to the dough
  • Transfer to a baking pan or baking sheet. It is more convenient to use a pan, as the stollen does not spread too much.
    Folding the dough into a roll
  • Let it rise for half an hour.
    The dough that came up in the baking dish
  • Bake in the oven at 170 ℃ for 30-40 minutes, depending on the size and thickness. Press it, the pastry should be soft but firm.
    Baking the stollen

Topping

  • Let it cool and brush with melted butter.
    30 g butter
    Smearing with butter
  • Sprinkle generously with powdered sugar. It should be a very thick layer, so that the butter cannot soak through.
    70 g powdered sugar
    Powdered sugar
  • Wrap in parchment paper and keep in the refrigerator for 3-5 days. During this time, the German Christmas cake will mature and reveal its flavor.
    Christmas stollen

Nutrition

Calories: 431kcalCarbohydrates: 64gProtein: 8gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 30mgSodium: 102mgPotassium: 288mgFiber: 3gSugar: 23gVitamin A: 572IUVitamin C: 3mgCalcium: 40mgIron: 3mg

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