German Christmas Cake

Name: German Christmas Cake (Christstollen)
Cuisine: German
Ingredients: 2 lbs / 900 g all-purpose flour; ⅔ cup / 100 ml warm milk; 3 oz / 75 g fresh yeast; ½ cup / 100 g sugar; Generous 3 cups / 500 g raisins; ⅔ cup / 100 g currants; 1 cup /150 g mixed finely chopped candied peel; Grated zest of 2 lemons; ⅔ cup / 100 g blanched almonds; 6 tablespoons dark rum; Unsalted butter to glaze; Vanilla-flavored confectioners’ sugar for dusting

Christstollen

Preparation info

Makes
4
Stollen

Difficulty
Easy

Appears in

Sacred Food

By Elisabeth Luard

Published 2001

About

Stollen improve with maturity—a Christmas Stollen will be nicely aged at carnival time, although some German families keep the last piece to be eaten at Easter.

Ingredients

2 lbs / 900 g all-purpose flour
⅔ cup / 100

Europe
Germany
Cake
Vegetarian
Easter
Christmas

Method

Sieve two-thirds of the flour into a warm bowl. Pour a little warm milk over the yeast in a cup, sprinkle in a teaspoon of sugar, and leave it for a moment or two to liquidize.
Make a hollow in the flour and pour in the yeast mix. Sprinkle with flour and leave for 10-15 minutes to start the sponge working. Pour in the rest of the milk and work in the flour, dra