Thursday, December 4, 2014


Today I show a traditional christmas recipe from my home country Germany. It is called »Christstollen«. It's a yeast dough with prickled fruits, almonds and candied peel. The preparation is easy. You can also use dried yeast. With dried yeast you don't need a yeast sponge. Just put all ingredients into the pot at once. Anyhow you should store the stollen for at least 2 weeks in a cool and dry place before you serve it. It pays! ;)

I hope you like my new video. Thanks for watching!

You can find the printable recipe on my Facebook page.

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Musik from Audionetwork
Title 1: "Ditty" (Duncan Pittock/Mark Johns)
Title 2: "Lilly Lane" (Philip Guyler)
Title 3: "It's all the same to me" (Paul Mottram)

Pickled dried fruits:
- 4/3 cup (200 g) raisins
- 1/3 cup (50 g) currant
- 3 tbsp rum

Yeast dough:
- 4 cups (500 g) cake flour
- 40 g fresh yeast or 12 g dry yeast
- 4/5 cup (200 g) butter, melted
- 1/2 tsp salt
- 1/3 cup (75 g) sugar
- 1/2 cup (125 ml) milk
- lemon peel
- 3/4 cup (50 g) candied lemon peel
- 3/4 cup (50 g) candied orange peel
- 1 cup (100 g) flaked almonds
- 5 drops bitter almond oil
- 1 pinch: nutmeg, cardamom, cloves
- 1 tsp cinnamon

- 356°F (180°C) about 60 minutes

- 1/2 cup (100 g) melted butter
- powdered sugar

Tips for preparation:
- knead yeast dough for about 15 min.
- after kneading let dough rest until his size has doubled
- So that the stollen doesn‘t become too wide you can use a special stollen pan or own construction.
- brush with butter directly after stollen has baked and then spread
powdered sugar
- wrap stollen into aluminium foil and store for at least two weaks in a cool an dry place.

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