The aroma of butter, cinnamon and candied fruit that wafts through the house – that’s what real Christmas is all about. This homemade Christmas stollen is one of those recipes that has been passed down from generation to generation. Crispy on the outside and soft and fragrant on the inside. Bake it once – and your family will want it again every year.

🥖 Ingredients:
500 g plain flour
100 g sugar
1 sachet of dried yeast (7 g)
200 ml lukewarm milk
150 g butter
2 eggs
200 g candied fruit

100 g raisins
50 g chopped almonds
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
a pinch of salt
icing sugar for sprinkling
🍞 Instructions:

Dissolve the yeast in lukewarm milk with a teaspoon of sugar and let the yeast rise for about 10 minutes.
In a large bowl, mix the flour, sugar, salt, lemon zest and cinnamon.
Add the eggs, melted butter and yeast. Knead a smooth, elastic dough.
Stir in the raisins, candied fruit and almonds. Mix well to distribute evenly.
Cover the bowl with a towel and let it rise in a warm place for about 1 hour – the dough should double in size.

Then roll out the dough slightly and fold one side over the other to create the typical stollen shape.
Place on a baking sheet lined with baking paper, let rise for another 30 minutes.
Bake in a preheated oven at 180 °C for about 35-40 minutes, until the bread is golden brown.
While still hot, brush with melted butter and sprinkle generously with powdered sugar.
✨ This fragrant bread will keep for several days and tastes even better when it has spread a little. It goes great with hot tea or punch during Advent evenings.

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