Christstollen is as much a part of Christmas as the Christ child. For me, the sweet pastry can be made with marzipan, but I can happily do without lemon peel and orange peel. My quick version of Christmas stollen can be a little lighter with quark and baking powder instead of yeast, of course delicious and delicious! The Christmas stollen is “wrapped” in a special way, i.e. folded in and sprinkled thickly with powdered sugar and is intended to remind us of the Christ child with the flu. A beautiful and very tasty tradition – get inspired and try the uncomplicated Christmas recipe!
How does the Christmas stollen stay juicy?
Quark and butter play a crucial role in ensuring that the Christmas stollen becomes and stays juicy. Both ensure sufficient moisture in the dough, which – unlike pure liquids – remains bound longer. This means the stollen doesn’t dry out so quickly and remains wonderfully soft and aromatic the next day.
Do you know the history of Christstollen?
The Christmas stollen looks back on a long tradition. Originally it was a simple fasting pastry made from flour, yeast and water. Only with time – and thanks to the famous “butter letter” – was butter allowed to be used. This is how the Stollen developed into the rich Christmas cookies we know and love today. What makes Christmas stollen so special is its balanced combination of juicy dough, aromatic spices and high-quality ingredients. Raisins, marzipan, whoever likes lemon peel, orange peel and fine almond notes provide depth in the taste, while the thick layer of powdered sugar makes it unmistakable. Every bite tastes like Christmas.
Freshly baked – or better with rest time?
A good Christmas stollen takes time. Although it is delicious straight after baking, it only develops its full aroma after a few days of rest. Well packaged and stored in a cool place, the flavors combine optimally – and the stollen becomes particularly juicy. Patience is particularly worthwhile here. Classic or modern interpretation? Whether classic Dresden Christmas stollen, with marzipan filling or a modern version with nuts, cranberries or chocolate – whatever tastes good is allowed. Many families have their own recipe that is passed down and adapted year after year. Why not try mine out?
A piece of Christmas ritual
Christmas stollen is more than just a pastry. For me it is an integral part of the Advent season – whether while drinking a cozy coffee, as a gift from your own kitchen or as a festive treat during the holidays. A piece of Stollen means pausing, enjoying and sharing the anticipation of Christmas. Get inspired!
Christmas Stollen recipe
Ingredients
500g flour
200g butter
2 eggs
175g sugar
250 g quark
1 tsp vanilla extract
1 P baking powder
125 g ground almonds
250 g raisins
100g marzipan
1 pinch of salt
preparation
- Knead all ingredients into a dough.
- Form the stollen and place them on a baking tray lined with baking paper.
- Bake at 180 °C top/bottom heat for about 1 hour.
Bon appetite!
