Wednesday, December 14, 2011

14. door: Dresdner Christstollen

No Christmas without a "Christstollen"! This is a family tradition. Here is my favourite version:

750 g plain white flour
250 g butter
90 g caster sugar
10 g dried yeast
200 ml milk
500 g raisins
75 g chopped almonds
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Melt the butter in the milk and let the mixture cool down to room temperature. Mix the flour with the yeast and add all the solid ingredients. Then stirr in the milk/butter mixture and knead well. If the dough is not smooth enough add lukewarm water. Let the dough rest for about an hour or until it has doubled in size. Then knead again and form two bread shape rolls out of it. Let the rolls rest for another 30 min and then bake at 180 degrees for 40-50 min.
Brush the warm stollen with butter flakes and then sprinkle icing sugar on top of it.

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