Christstollen

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 baking.

Here is my Mom's recipe for Christstollen. It is less sweet than the Stollen you may be able to find in stores.

Ingredients

• 10 oz / 300 g raisins
• 2.5 oz / 75 g almonds, coarsely chopped
• 2.5 oz / 75 g candied citron
• 2 oz / 60 g candied orange peel
• 2 tbsp / 30 ml rum
• 2 tbsp / 30 ml water
• 1 lb 2 oz / 500 g flour
• 1 packet dry yeast
• about ¾ cup / 180 ml milk, lukewarm
• 2 oz / 60 g granulated sugar
• 1 egg
• 1 tbsp vanilla extract
• ⅛ tsp salt
• 7 oz / 200 g unsalted butter, melted
• zest of 1 lemon, finely grated
• 3 oz / 100 g unsalted butter (for brushing)
• powdered sugar

Preparation

1. Combine raisins, candied citron, candied orange peel, chopped almonds, rum and 2 tbsp of water. Stir and set aside.
2. Sift flour into a mixing bowl and make a small well in the center.
3. Dissolve yeast in ¼ cup / 60 ml 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 about 20 minutes until very bubbly.
4. Add egg, sugar, salt, vanilla extract and lemon zest. Stir well.
5. Add butter and the remaining milk. Knead with a 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.
6. Cover and let rise in a warm place until the volume has approximately doubled.
7. Incorporate raisins, citron, orange peel and almonds into the dough. Let rise again until volume has almost doubled.
8. Preheat oven to 400°F / 200°C.
9. Gently shape dough into a thick disk and fold one half over the other.
10. Let rise for another 10-20 minutes.
11. Bake for about 10 minutes at 400°F / 200°C, then lower the temperature to 350°F / 175°C and bake until fully cooked, 60-70 minutes in total (test with a wooden skewer).
12. Remove from oven. Melt the remaining butter and brush it over the stollen; sprinkle with powdered sugar.
13. Let cool, wrap in aluminum foil and keep in a cool and dry place for at least a few days before slicing.