Christstollen, german sweet Xmas bread

 

The Christstollen is a type of sweet bread very popular in Germany that is consumed during Christmas. It is shaped (with a little of imagination) like a baby since it tries to represent the baby Jesus. It seems that its origin is the city of Dresden, although its consumption is currently very popular throughout the country. It is relatively easy to make because the result is a kind of heavy and very caloric bread, the result of combining flour, butter, sugar and raisins. 

There are millions of recipes and German cities literally "smack each other" to see which one makes the real thing. This recipe is one between many,  similar indeed  to the ones you find in the south of Germany.

Christstollen, like Panetonne, can be purchased ready-made in any German bakery or supermarket.

INGREDIENTS :

• 400 grams (14 oz) of bread flour
• 200 grams (7 oz) of butter
• 2 large eggs (L or XL)
• Fresh yeast (the amount indicated by the manufacturer for 400 grams/14 oz of flour)
• 100 grams (3.5 oz) of sugar
• 200 grams (7 oz) of raisins (boneless)
• 100 ml (half a cup) of whole milk
• 100 ml (half a cup) of rum
• the grated skin of two lemons
• the grated skin of two oranges
• 1 pinch of salt
• Icing sugar

First the night before we soak the raisins in the rum. This is very important, don't forget it.

The next day we heat the milk a little in the microwave in a large bowl - keep it warm - and undo the yeast in it. After about 15 minutes we add the previously sifted flour - so that it does not make lumps -, the sugar and the pinch of salt. Add the beaten eggs and the butter that we have previously we have softened in the microwave (soft ! not melted)

We knead for 5 minutes until we obtain a homogeneous dough. We cover the bowl with a cloth, place in a cool and dark place in the kitchen until it doubles in size.

When the size is doubled, we take the dough out of the bowl and roll it over the kitchen table covered in flour until it spreads. We spread the raisins that we have "alcoholized" and the grated skin of the lemons and oranges on top.

We close the dough again and work it for another 5 minutes. It is left to rest in a dark place and when it doubles in size we place it in a rectangular mold or it is given that shape.

We preheat the oven to 200 degrees (392 F) and introduce for 50 minutes or until it is visibly golden. We extract, let cool and sprinkle with icing sugar.

As I said, don't expect a fluffy bread but rather a dense, very dense one. Some recipes include candied fruit and even nuts, but I think the one I have given you is the most orthodox. At least in Swabia.