Christstollen

Posted on by David Knight

Christstollen

Print Recipe
Course Bread
Cuisine German
Status To Try
Servings 2 large stollen

Ingredients
  

  • 1 cake yeast
  • 1 Tbsp sugar
  • 1/4 cup lukewarm water
  • 6 cups flour
  • 1 tsp salt
  • 1/2 tsp nutmeg
  • 2 cups milk scalded and cooled to lukewarm
  • 1 cup shortening
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 cup raisins
  • 1 cup currants source parenthetically says blackberries
  • 1/2 cup blanched almonds
  • 1/2 cup chopped citron source parenthetically says lemon
  • 1 1/2 tsp lemon extract

Instructions
 

  • Dissolve yeast and 1 tablespoon sugar in lukewarm water. Cover and allow to rise.
  • Cream shortening and 1 1/4 cups sugar. Add eggs and cooled scalded milk, alternating with flour sifted with salt and nutmeg. Add yeast mixture.
  • Knead until smooth. Add fruits and flavorings. Cover and let dough rise to double. Knead again.
  • Shape dough into ropes about 1 1/2 inches in diameter. For each stollen make one rope 3 feet long and two ropes 2 1/2 feet long. Braid, bringing the braid to a point at either end.
  • Place braid on a greased cookie sheet. Bake at 400°F for 25 minutes or until brown.

Notes

Source describes this as German Christmas bread and explains its traditional criss-cross/swaddling shape.
Keyword Bread, family recipe
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Source: DessertRecipes.docx

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