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Christmas Stollen

Christmas Stollen

105 min
For 16 servings

Ground ginger, cinnamon sugar and powdered sugar can be produced in the bamix® Processor.

  • 100 groasted hazelnuts
  • 75 gcandied orange peel
  • 75 gcandied lemon peels
  • 200 graisins
  • 6 tbsprum
  • 4 tbspwater
  • 2 pcscardamom pods
  • 1 pcmace
  • 4 pcsallspice berries
  • 0,5 tspcinnamon
  • 0,5 tspgrated ginger
  • 30 gyeast
  • 1 tbspvanilla sugar
  • 100 mlmilk
  • 500 gflour
  • 60 gsugar
  • 1 pinchsalt
  • 1 tsplemon zest
  • 200 gbutter
  • 1 pcegg
  • 150 gbutter
  • 3 tbspSugar-cinnamon mixtures
  • 5 tbspicing sugar

shopping list

This recipe is on the shopping list for 2 .


multi-purpose blade
The day before, chop the nuts into small pieces with the bamix® SliceSy®. Also chop the candied orange and lemon peel with the bamix® SliceSy®. Then mix the nuts, candied orange peel, lemon peel and raisins with rum and water. Cover and leave to soak overnight in the fridge. The next day, take the fruit mixture out of the fridge.
Break open the cardamom pods and remove the seeds. Finely grind the cardamom seeds, mace and allspice in the bamix® processor using the PowderDisc and mix with cinnamon and ginger. Mix approx. 50 ml of the milk with crumbled yeast and vanilla sugar in a bowl using the bamix® multi-purpose blade. Stir in 2 tbsp of flour. Dust the starter dough with some flour and leave to rise in a warm place for 15 minutes. Mix the butter with the egg and the remaining milk using the bamix® multi-purpose blade. Add the remaining flour, sugar, salt, lemon zest and the spice mixture. Then, add the starter dough and mix with the bamix® multi-purpose blade for at least 5 minutes to form a smooth dough. Add the fruit mixture and thoroughly knead with your hands on the lightly floured work surface. Cover the bowl and leave to rise in a warm place for 1 hour. Knead the dough again and form a loaf. Use the rolling pin to press a hollow in the middle of the loaf lengthwise, and roll the rolling pin back and forth slightly. Place one half of the dough on top of the other so that it does not completely cover the other half. Press the edge of your hand firmly into the centre of the dough lengthwise. Form the side ends into a pointed shape and slightly fold them under. Place the stollen on a baking tray lined with baking paper and leave to rise for a further 30 minutes. Bake the stollen in the preheated oven at 210 °C (fan oven not recommended) on the 2nd rack from below for 10 minutes. Reduce the temperature to 180 °C and bake for another 30 to 40 minutes.
Melt the butter in a pot. Remove the stollen from the oven and carefully remove any dark, protruding raisins from the stollen while it’s still hot. Brush the stollen all over with melted butter and sprinkle first with cinnamon sugar, then with 2 tbsp of icing sugar. Allow the stollen to cool completely and sprinkle with the remaining icing sugar. Tip: The stollen will keep for 3 to 4 weeks. It is best to store it wrapped in several layers of cling film in a cool and dark place. Of course you can eat it freshly baked, but it is even better if the liquid from the fruit mixture is allowed to soak into the bread. And then you can eat it sliced and buttered - even for breakfast.

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