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Christstollen is a fruitcake made from yeast dough, butter, raisins, almonds, candied citron and candied orange peel. It has an almost bread-like consistency and is a wonderful staple of traditional German Christmas bakery.
Here my Mom's recipe for Christstollen. It is less sweet than the Stollen you may be able to find in stores.
- 10 oz / 300g raisins
- 2.5 oz / 75g almonds, coarsely chopped
- 2.5 oz / 75g candied citron
- 2 oz / 60g candied orange peel
- 2 tbsp / 30ml rum
- 2 tbsp / 30ml water
- 1lb 2 oz / 500g flour
- 1 bag dry yeast
- ca. 3/4 cup / 180ml milk, lukewarm
- 2oz / 60g granulated sugar
- 1 egg
- 1 tbsp vanilla extract
- 1/8 tsp salt
- 7 oz / 200g unsalted butter, melted
- zest of 1 lemon, finely grated
- 3 oz / 100g unsalted butter
- powdered sugar
- Combine raisins, candied citron, candied orange peel and chopped almonds, rum and 2 tbsp of water. Stir and set aside.
- Sift flour into mixing bowl. Make a little depression in the center.
- Dissolve yeast in ¼ cup of the milk. Pour into the center of the bowl, add 1 tsp of sugar and mix with some of the flour. Let the pre-dough rise for ca. 20 minutes until very bubbly.
- Add egg, sugar, salt, vanilla extract and lemon peel. Stir well.
- Add butter and the remaining milk. Knead with dough hook until dough is smooth and firm. Adjust consistency with either a bit more milk or a bit more flour. Make sure the dough is not too dry, otherwise it will be difficult to incorporate the raisins.
- Cover and let rise in a warm place until the volume has approximately doubled.
- Incorporate raisins, citron, orange peel and almonds into the dough. Let rise again until volume has almost doubled.
- Pre-heat oven to 400°F / 200°C.
- Gently shape dough into a thick disk and fold one half over the other
- Let rise for another 10-20 minutes.
- Bake for 60-70 minutes or until full cooked (test with a wooden skewer)
- Remove from oven. Brush with melted butter, sprinkle with powedered sugar
- Let cool, wrap in aluminum foil and keep in a cool and dry place for at least a few days before slicing.
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