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Christmas Stollen or Christstollen

I have been missing from action for quite a while due to some personal commitments. With Christmas just a day away, how could I not share some special Christmas recipe with you ?? Along with wishing all my wonderful readers and their loved ones a wonderful Christmas, here's my Christmas gift to you


For the Fruit

  • 1 cup Raisins
  • 3 tablespoons Dark rum orange juice or

For the sponge

  • 1 tablespoon Dry yeast
  • 1/4 cup Water Warm
  • 2/3 cup Milk
  • 1 teaspoon Honey
  • 1 cup All purpose flour

For the dough

  • 1/3 cup Honey
  • 1 Egg Beaten
  • 1/2 cup Unsalted butter
  • 1 tablespoon Lemon zest Finely grated
  • 1 teaspoon Salt (if using salted butter, omit salt)
  • 1/2 teaspoon Mace Ground
  • 1/2 cup almonds Chopped , toasted
  • 3 to 4 cups All purpose flour

For the filling

  • 2 tablespoons Unsalted butter , melted
  • 2 teaspoons Cinnamon Ground
  • 3 tablespoons Sugar

For the topping

  • 1/2 cup Sugar Confectioners '


  • Combine the mixed fruit, raisins, and rum/orange juice. Cover and set aside. Shake or stir the mixture often to coat the fruit with the rum/orange juice.
  • In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
  • Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl.
  • Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.
  • Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
  • Turn the dough out onto a lightly oiled work surface. Divide the dough into two portions.Take a portion and roll out as shown in picture.
  • Brush the melted butter over the top of the rounds. .
  • Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the rounds. .
  • Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking. Cover with a towel and let rise for 45 minutes. .
  • Preheat oven to 180C.
  • Bake in the preheated oven for 25 minutes or until it turns golden brown in colour. Immediately remove from the baking sheet and place on a rack to cool. .
  • Sprinkle heavily with confectioners' sugar just before serving.