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Christstollen recipe (Dessert)

Yield: 12 servings

100 g yeast
2 cups milk
1 kg flour
100 g sugar
2   eggs
1   vanilla stick
1   zest of 1 lemon
1 teaspoon salt
400 g butter
350 g raisins
100 g chopped almonds
100 g candied citron
50 g candied orange
2 tablespoons rum
For Garnish:
150 g Melted Butter
200 g Icing Sugar
1   Vanilla Bean

Posted by Caroline on Dec 12, 2011


1000 g of sifted flour into a bowl, a mound, and make a dent in the center. Put crumbled yeast, wet it with warm milk and let it dissolve. Mix thoroughly and let stand, covered, for 20 minutes. Add the eggs, sugar, the inside of vanilla bean scraped with a knife, lemon zest and salt and work the ingredients until dough is smooth and firm. Let it rest for 10-12 minutes. Knead the remaining flour with the butter, stir the mixture to the dough and let rest for 15 minutes. In the meantime joined the raisins, soaked in warm water and squeezed, the candied fruit and almonds in a bowl and moisten with rum. Let soak for several minutes, then drained the mixture, embed them to the dough and let rise for 15 min. Divide the dough into two equal pieces and shaped both in order to obtain two-cylinder 30 cm long.
With a rolling pin, lightly crush every sweet in the sense of length, the tool supporting close to one of the two long sides, so that the cake, brewing, buying the typical asymmetrical shape. Cover two baking plates with a sheet of buttered parchment paper, recline and let them rise above the Christstollen for 30 min., then cook in a preheated oven (200°C) for 60 min. Remove the cakes from the oven and spennellatene the surface with melted butter, then sprinkle with sugar icing flavored with the inside of the vanilla pod.

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