Summary

Ingredients

• 1 kg flour
• 450 g butter
• 0.5 liter ½ milk
• 200 g suar
• 100 g yeast, fresh, (2 1/2 cubes)
• 10 g salt
• 1 teaspoon ginger powder
• 1 teaspoon cinnamon powder
• 1 teaspoon cardamom powder
• 1 teaspoon mace (mace)
• 1 pinch (s) clove powder
• 1 lemon (s), grated zest (untreated)
• 1 tablespoon bitter almond flavor or 30 g bitter almonds
• 1 teaspoon ginger, freshly grated
• 30 g iner, candied, finely chopped
• 500 g raisins (half dark, half liht)
• 150 g currants
• 150 g almond sticks
• 150 g lemon peel, candied
• 150 g orane peel, candied or bitter orane peel
• 100 g butter
• 60 g ranulated suar
• 70 g powdered suar
• 4 packs vanilla sugar, real

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Instructions

1. Makes a VERY large stollen (baking tray size !!) or 2 smaller ones.
2. Sieve the flour into a large baking bowl, make a small indentation in the middle, crumble the yeast into it, mix with a little warmed milk and 1 teaspoon sugar to a liquid paste. Let this pre-dough rise in a warm place for 45 minutes.
3. Scald the raisins and currants with boiling water, leave to soak for 15 minutes. Then strain and dry carefully with the help of a kitchen towel. Chop the candied lemon and orange peel. To do this, dip the knife in hot water or use scissors.
4. Heat the butter until it is runny. Warm milk lukewarm. Mix the pre-dough with the butter, milk, sugar and spices. Beat the dough vigorously until it loosens as a ball from the edge of the bowl.
5. Tip: Knead the dough by hand to get a better feel for its consistency. Let the dough rise for about 1 hour.
6. Now add the raisins, almonds and candied fruits. Knead and let rise again for 45 minutes to 1 hour.
7. Preheat the oven to 180 ° C (top and bottom heat). Grease the stollen baking hood and baking tray with butter. Put in the stollen and bake for 45 - 60 minutes (make a test with the knitting needle). The stollen baking hood can be removed 10 - 15 minutes before the end of the baking time.
8. Brush the stollen with melted butter while it is still hot, sprinkle with hail and vanilla sugar, and finally with powdered sugar. Let cool down completely and pack airtight with cling film and aluminum foil.
9. Tip:
10. - There are stollen baking hoods to buy in specialist shops as a baking aid.
11. - The stollen should be baked about 6 weeks before Christmas if possible. Only then does it taste juicy and is finely infused with the aroma of the spices. If you like, you can also fill the Christstollen with marzipan - decadently good!
12. With this recipe I won a cooking competition in the Dessert category in December 1999 and on 15/12/1999 was the cover picture of the Luxembourg weekly magazine REVUE.
13. This just as an aside so that everyone knows that I didn`t just copy the recipe off.