Christmas stollen – traditional recipe

With this delicious Christmas stollen, you can sweeten your pre-Christmas season a little more. We wish you every success and lots of fun baking!

Ingredients

• 80 g powdered sugar
• 1 pkg. Vanilla sugar
• 3 pcs. Egg yolk
• 220 g butter
• 1/2 teaspoon cinnamon
• 1/2 tsp cardamom
• 1 pinch of ginger powder
• 3 tablespoons rum
• 50 g aranzini
• 50 g candied lemon peel
• 40 g raisins
• 50 g almonds (chopped)
• 150 g butter (for spreading)
• 130 g powdered sugar
• 1 pkg. Vanilla sugar (for sprinkling)

For the Dampfl

• 500 g flour (plain)
• 100 ml milk
• 40 gr. Germ
• 1/2 tsp sugar

Preparation

1. Dampfl: Place the flour in a mixing bowl and make a well in the center. Heat the milk slightly and dissolve the yeast in it. Add 2 tablespoons of flour from the hollow and 1/2 teaspoon of sugar and pour the mixture into the flour hollow. Sprinkle lightly with flour from the edge of the pan, cover with a cloth and leave to rise in a warm place until the steam volume has increased and cracks have formed on the surface.
2. Stollen:Prepare the dough for the Christmas stollen , i.e. a Dampfl. In the meantime, cream the butter and gradually stir in the egg yolks, sugar, vanilla sugar, salt, spices and rum, then add the risen steam with the remaining flour and knead until a smooth dough has formed. Cover the dough and leave to rise again in a warm place for approx. 20 minutes. Then work the raisins, almonds, aranzini and candied lemon peel into the dough, roll out the dough on a floured work surface and shape it into the typical stollen shape with your hands, cover and leave to rise in a warm place for a further 20 minutes. Preheat the oven to 180 ºC hot air and bake the Christmas stollen for approx. 1 hour. In the meantime, melt the butter and mix the powdered sugar with the vanilla sugar. When the stollen has cooled completely, wrap it well (e.g. organic plastic bag) and place it in the cellar or attic or somewhere else cool in the house so that it can rest for a few days and develop its full flavor. When you cut it, chill the rest of the stollen again (otherwise it will dry out and become dry).