Christolle, created in Dresden in around 1450, is one of the delicious, traditional German specialities in X'mas season. The Stollen is traditional baked only with flour, yeast, water and oil. Butter and spices were strickly forbidden to be used during the holy ADVENT, which is also the season of fasting, according to the church and pope at the time. Modern Stolle is full of butter, spices, raisins, almonds, and dried fruit. The shape of Stollen symbolize the baby Jesus wrapped in swaddling clothes.
- 270 g Bread flour
- 40 g All-purpose flour
- 2 g Cinnamon powder
- 80 g Sugar
- 3 g Salt
- 30 g Egg
- 125 g Butter at room temperature
- 135 ml Milk (at 28C/80F)
| - 6 g Instant dry yeast
- 70 g Currants
- 70 g Candied fruit
- 30 g Almond, chopped
- Butter, melted
- Confectioners' Sugar
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- Soak the currants in the warm water for 30 minutes. Drained and set aside. Dissolve yeast in the warm milk and leave it for 5 minutes. Then add in sugar, salt and egg.
- In a bowl, combine the flour and cinnamon, then sieve into the milk mixture. Beat until smooth dough is formed. Knead in butter until elastic and smooth. Add in candied fruit and nuts knead until well blended.
- Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk.
- Punch dough down and place on well floured board. Divide dough into 2 equal portions and form each to an oval shape. Fold one long side 3/4 way over toward other long side and gently press together to make a loaf.
- Place each on a greased baking sheet, let rise in a warm place until doubled in bulk. Bake in preheated 160C/320F oven for about 30 minutes, until golden brown. Brush tops with melted butter. Dust with confectioners' sugar.
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