Traditional Christmas pastry from the Dutch Oven or oven
Homemade Christstollen is simply part of the Advent season. Just kneading the heavy yeast dough, the smell of butter, rum, and dried fruits – all of it immediately creates a Christmas atmosphere.
With a little patience, you'll succeed in making a moist, aromatic stollen that tastes even better after resting.
Ingredients
(for 2 large or several small stollen)
Dough
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2,500 g wheat flour (Type 550)
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500 g sugar
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½ tsp salt
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1 packet vanilla sugar
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1,000 g butter, melted and cooled
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600 ml milk (lukewarm)
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6 cubes fresh yeast
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Zest of 1 unwaxed lemon
Fruit mix
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450 g almonds, coarsely chopped
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1,000 g raisins
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200 g currants
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200 g candied lemon peel
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100 g candied orange peel
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Juice of 1 lemon
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2 tbsp rum
For brushing
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300 g butter, melted
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plenty of powdered sugar
Preparation (1 day before)
Mix almonds, raisins, currants, candied lemon peel, and candied orange peel with lemon juice, lemon zest, and rum.
Cover and let sit overnight in the refrigerator.
Bring to room temperature in good time before processing.
Method
1️. Prepare the pre-dough
Heat milk to approx. 35–38 °C (not hot!).
Crumble in yeast and stir with 1–2 tbsp sugar.
Dust with a little flour and let rest for 15–20 minutes until the mixture has visibly risen.
2️. Knead the main dough
Mix flour, sugar, salt, and vanilla sugar in a large bowl.
Add pre-dough and cooled, melted butter.
Knead with a stand mixer for 8–10 minutes until a smooth, pliable dough forms.
Cover and let rise for 45–60 minutes until the volume has significantly increased.
3️. Incorporate fruits
Knead the prepared fruit mixture evenly into the dough.
Let rest for another 30 minutes.
4️. Shape the stollen
Divide the dough on a lightly floured surface.
Roll out into an oval, press down lengthwise in the middle with the edge of your hand and fold one side over the other – this creates the typical stollen shape.
Place in the Dutch Oven (with baking paper) or on a baking sheet.
Let rise for another 30–45 minutes.
Baking
In the oven:
At 170–180 °C top/bottom heat
bake for approx. 60–70 minutes.
In the Dutch Oven:
About 1/3 of the briquettes at the bottom, 2/3 at the top
Baking time also approx. 60–70 minutes.
Do a skewer test.
If the stollen gets too dark, cover loosely with aluminum foil.
After baking (important!)
Generously brush with melted butter while still warm.
Dust thickly with powdered sugar.
After cooling completely, wrap in baking paper and let rest in a cool place for at least 1–2 weeks – this allows the full aroma to develop.
💡Tips for perfect stollen
- Don't let the dough get too dry – it can be slightly soft
- Patience pays off: stollen tastes significantly better after resting
- If you like: add some ground cinnamon or cardamom
- For longer shelf life: store in foil in a cool place
The scent of this stollen transforms every kitchen into a Christmas bakery.
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