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 Christmas Stollen
Fragrant, lush, festive, beautiful, very tasty! Christmas stollen is a traditional German pastry made from yeast pastry dough. Its peculiarity is that the ready-made stollen is left standing for several weeks, thanks to which it reveals its incredible taste and aroma.
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Austrian Cuisine, Germany Cuisine, Swiss Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time >4 days
Passive Time 4 days
Servings
Ingredients
Course Christmas Food Dishes, Holiday Food Ideas
Cuisine Austrian Cuisine, Germany Cuisine, Swiss Cuisine
Keyword Hard, Medium
Prep Time 15 minutes
Cook Time >4 days
Passive Time 4 days
Servings
Ingredients
Instructions
  1. How to bake a Christmas stollen? To start, soak the raisins, peeled nuts, and zest in cognac and vanilla tincture in advance (preferably the night before). If you're using vanilla sugar, add it directly to the dough. It's best to blanch almonds to remove the skins, as the nut shells can impart bitterness. To do this, pour hot boiling water over the nuts and let them sit for 10-15 minutes. The nut shells will swell and can then be easily removed by hand.
    How to bake a Christmas stollen? To start, soak the raisins, peeled nuts, and zest in cognac and vanilla tincture in advance (preferably the night before). If you're using vanilla sugar, add it directly to the dough. It's best to blanch almonds to remove the skins, as the nut shells can impart bitterness. To do this, pour hot boiling water over the nuts and let them sit for 10-15 minutes. The nut shells will swell and can then be easily removed by hand.
  2. Gather all the necessary ingredients for the dough.
    Gather all the necessary ingredients for the dough.
  3. Combine butter with milk, and gently heat the mixture, melting the butter. You can do this either in a saucepan on the stove or in the microwave.
    Combine butter with milk, and gently heat the mixture, melting the butter. You can do this either in a saucepan on the stove or in the microwave.
  4. Add sugar to the milk mixture and stir until it's completely dissolved.
    Add sugar to the milk mixture and stir until it's completely dissolved.
  5. Once the mixture has slightly cooled, add the egg yolk and mix it in.
    Once the mixture has slightly cooled, add the egg yolk and mix it in.
  6. Sift the flour and add fresh yeast, mixing them with the flour until they form fine crumbs. If you're using yeast that you're not familiar with, it's a good idea to activate it to ensure it's viable. To do this, dissolve the yeast in 100 ml of warm water, add 1 tsp of sugar, and let the mixture sit for 15 minutes. If a foamy cap appears on the surface after this time, the yeast is good; if there's no foam, there's a high likelihood that the yeast is weak or no longer active.
    Sift the flour and add fresh yeast, mixing them with the flour until they form fine crumbs. If you're using yeast that you're not familiar with, it's a good idea to activate it to ensure it's viable. To do this, dissolve the yeast in 100 ml of warm water, add 1 tsp of sugar, and let the mixture sit for 15 minutes. If a foamy cap appears on the surface after this time, the yeast is good; if there's no foam, there's a high likelihood that the yeast is weak or no longer active.
  7. Pour the cooled milk mixture into the flour mixture and knead the dough until it's soft and smooth.
    Pour the cooled milk mixture into the flour mixture and knead the dough until it's soft and smooth.
  8. It's crucial to knead the dough thoroughly for 7-10 minutes. Place the kneaded dough in a bowl, cover it with a cloth, and let it rest for 1-1.5 hours to allow it to rise.
    It's crucial to knead the dough thoroughly for 7-10 minutes. Place the kneaded dough in a bowl, cover it with a cloth, and let it rest for 1-1.5 hours to allow it to rise.
  9. Knead the well-risen dough once more.
    Knead the well-risen dough once more.
  10. Place the dough on a work surface and incorporate the dried fruits and nuts soaked in cognac into it.
    Place the dough on a work surface and incorporate the dried fruits and nuts soaked in cognac into it.
  11. Cover the dough with a cloth and let it rest for another 30-40 minutes. Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
    Cover the dough with a cloth and let it rest for another 30-40 minutes. Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
  12. Divide the dough into two equal portions.
    Divide the dough into two equal portions.
  13. Roll each portion into a rectangular shape.
    Roll each portion into a rectangular shape.
  14. Using the palm of your hand, create a long depression in the dough, about a third of the way from the edge. Fold the smaller part of the dough over the larger part along the depression. Repeat this process for the second stollen.
    Using the palm of your hand, create a long depression in the dough, about a third of the way from the edge. Fold the smaller part of the dough over the larger part along the depression. Repeat this process for the second stollen.
  15. Place the shaped stollens on a baking sheet lined with parchment paper and let them proof for approximately 20 minutes. Bake the stollens in a preheated 175°C (347°F) oven for about 40 minutes.
    Place the shaped stollens on a baking sheet lined with parchment paper and let them proof for approximately 20 minutes. Bake the stollens in a preheated 175°C (347°F) oven for about 40 minutes.
  16. While the stollens are still hot, generously brush them with melted butter and generously dust them with powdered sugar. Allow them to cool completely.
    While the stollens are still hot, generously brush them with melted butter and generously dust them with powdered sugar. Allow them to cool completely.
  17. Traditionally, stollens are carefully wrapped in foil or parchment paper, placed in an airtight container, and stored in a cool place for at least 2 weeks before enjoying. Bon appétit!
    Traditionally, stollens are carefully wrapped in foil or parchment paper, placed in an airtight container, and stored in a cool place for at least 2 weeks before enjoying. Bon appétit!
Recipe Notes

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the precise amount of flour, but rather on achieving the desired consistency of the dough.

Keep in mind that everyone's ovens are different, so the temperature and cooking time may vary from what's stated in the recipe.

Sifting the flour is crucial to aerate it and ensure that your baked goods turn out light and rise properly during baking.

For melting butter, you have two options:

Microwave Method: Cut the butter into small pieces and place them in a microwave-safe container. To prevent splattering, cover the container with a paper towel. Melt the butter at the lowest power setting or use the defrost mode. Start with short intervals, such as five seconds, and check if the butter has melted. If not, repeat the process in 5-second increments until you achieve the desired result.

Water Bath Method: You'll need two containers of different sizes. Pour water into the larger container and place it on the stove to heat. Position the smaller container on top so that it's partially immersed in the water. Add the sliced butter to the smaller container. As the water heats and boils, it will gently melt the butter. Stir the butter occasionally to expedite the melting process. Once all the butter pieces have completely dissolved, remove the container from the stove.

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