Christmas Stollen

Christmas Stollen

 

 

Stollen (pronounced Sh-tohl-in) traces its history back to the 14th century, although the first Stollen were rather simple, its not as rich as they are today. This rich fruit bread is beautifully studded with nuts, raisins candied orange and lemon peel, and the traditional shape and powdered sugar topping symbolize the Christ child wrapped in swaddling clothes. It’s one of the most popular breads baked in Germany during the festive season, a delicious treat whether you celebrate Christmas or not.

Ingredients

  • 325 g Raisins
  • 125 g Candied Orange peel
  • 125 g Candied Lemon peel
  • 150 g Blanched Almonds (soaked in rum overnight)
  • 3 tbsp Oatmeal
  • 200 g Sugar
  • 1 tsp Cinnamon powder
  • 1 tsp Vanilla essence
  • 2 Eggs
  • Juice of half a lemon
  • Grated peel of 1 lemon
  • 175 g Butter (room temperature)
  • 250 g Cream cheese
  • 500 g Plain flour + 3-4 tbsp to dust
  • 2 tsp Baking powder

Method

  1. Preheat the oven to 180 ºC.
  2. In a large bowl, mix together raisins, candied orange and lemon peel, almonds and oatmeal. Keep it aside.
  3. In another bowl, add sugar, cinnamon powder, vanilla essence and eggs. Beat the mixture for about 5 minutes.
  4. Add the grated peel of one lemon and the juice of half a lemon. Now, add in the butter and cream cheese and mix it well with a hand mixer.
  5. Sieve the plain flour and baking powder and it to the butter and cheese mixture. Mix until it’s well combined.
  6. To this, pour in the almond and candied fruit mixture that was set aside earlier. Mix and combine everything together.
  7. Grease a large baking tray/pan. Sprinkle some flour onto the kitchen top, dust some on your hands as well. Roll the dough out on the work top to form a flat oval, 35cm (14in) long and 2.5cm thick. Place on a buttered baking sheet. Make a length-ways indentation down the centre. Fold the dough in half length-ways, a 2.5cm (1in) flap. Gently press the flap over to seal.
  8. Bake for 60 mins. Take it out of the oven and stick a skewer in, and it should come out dry.
  9. Let the Stollen cool on a wire rack for 20 minutes. When it is still warm, brush it with some melted butter and dust with icing/ powdered sugar. Leave it on the rack for a few hours. When the Stollen is cold, wrap it in grease proof paper first, and then in aluminium foil. German Stollen is ready to be served! Merry Christmas! 🙂



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