Best German Christmas Stollen (Christstollen)

daringgourmet.com

Marissa J.

subheading: For the Dough:

1 cup lukewarm whole milk

3 teaspoons active dry yeast

½ cup granulated sugar

4 cups all-purpose flour

1 large egg

2 large egg yolks

¾ cup unsalted butter (1 ½ sticks) , at room temperature so it's very soft

2 teaspoons quality pure vanilla extract

zest of one lemon

1 teaspoon salt

¾ teaspoon ground cardamom

¾ teaspoon ground mace (recommended but can substitute nutmeg)

½ teaspoon ground cinnamon

8 ounces Homemade Marzipan/Almond Paste (click link for recipe) , divided in half (you can omit the marzipan if you prefer)

subheading: For the Fruits & Nuts:

9 ounces raisins

3 ounces candied lemon peel , finely diced

3 ounces candied orange peel , finely diced

Homemade Candied Citrus Peel (click link for recipe) (we VERY STRONGLY recommend using homemade, it makes ALL the difference!)

3 ounces blanched slivered or sliced almonds , finely chopped

⅓ cup quality dark rum

subheading: For the Glaze & Dusting:

1 stick unsalted butter , melted

powdered sugar for generous dusting

Directions at daringgourmet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer