Winter wonderland at the Christmas bakery plate! A Christstollen filled with wonderful marzipan, aranzini and more, covered with a thick schickt of sugar! This is what Christmas feels like! To make the Christmas Stollen, first dissolve the yeast in the lukewarm milk for the dampfl. Mix with the sugar and 2 tablespoons of the flour. Put the rest of the flour in a bowl and form a hollow in the middle. Pour the milk mixture into it. Sprinkle with a little flour and let rise, covered, in a warm place until doubled in volume and cracks appear on the surface.
While the dampfl is rising, cream the butter with the egg yolks, salt, sugar, vanilla sugar, rum and spices.
Mix the dampfl with the flour from the edge of the trough and knead with the butter mixture to form a smooth dough. Let rise again in a warm place for about 20 minutes.
Knead in candied lemon peel, aranzini, raisins and almonds. Roll out the dough on a floured work surface. It should be slightly higher at the edges than in the center. Fold the edges into the center. Cover and let rise for another 20 minutes.
In the meantime, preheat the oven to 180 °C convection oven. Cover a baking tray with baking paper. Bake the stollen for about 60 minutes.
Mix vanilla sugar and powdered sugar for sprinkling.
Remove the Christstollen from the oven and brush with the melted butter while it is still hot. Sprinkle thickly with the sugar mixture.
The Christstollen tastes even better when v
Preparation Tip:
The editors recommend Fini's Feinstes wheat flour smooth for this recipe
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