Christmas Stollen (Weihnachtsstollen)

Christmas Stollen (Weihnachtsstollen) – recipe with photo, German cuisine
rating: 4
wotes: 3

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 1 kg

German food

Maybe someone Christmas Stollen (Weihnachtsstollen) may seem too complicated in terms of cooking and the number of ingredients, but it's worth it. There are many recipes for stollen, it can be without marzipan, maybe with poppy seeds, maybe with apples or candied ginger. It may be with marzipan, but it is added to the dough. Stollen is usually prepared a few weeks before Christmas, wrapped in baking paper, then in foil and stored in the refrigerator until the holiday.

Christmas Stollen ingredients

Christmas Stollen recipe

Cooking the dough for stollen

To make a Christmas Stollen recipe, you must first prepare a dough of warm milk, yeast and a spoonful of sugar. Put the dough in heat for 15 minutes.

Chopped almonds, lemon without zest and raisins

Chop the almonds and lemon zest.

Dough for stollen

Add the dough, zest, almonds, sugar, raisins, butter and salt to the flour. Knead the dough with a film and put in heat for 1 hour.

Stollen stuffing

At this time, you can cook the filling. Marzipan mixed with cognac, cinnamon and cocoa.

Dough sheet and filling

After the dough is suitable, roll it into an oval layer, put it on one side, before reaching the edge, fill and roll up.

Stollen before baking

Put the stollen on the greased baking sheet, you can put it on baking paper, and place in the oven preheated to 180°C (335°F) for 40 minutes.

Stollen spread with butter

After removing the stollen, grease its surface with melted butter and back into the oven for 30 minutes.

Stollen under a layer of powdered sugar

Grease the finished Christmas Stollen with butter and sprinkle with powdered sugar.

Christmas stollen

Often Christmas stollen is prepared in 2-3 weeks, wrapped in baking paper, then foil and stored in the refrigerator until Christmas.

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