Last year the wife of one of my German colleagues baked a Stollen for her husband´s Danish colleagues, and I was lucky/eager enough to get hold of her family recipe.
In Germany you either eat slices of Stollen WITH or WITHOUT butter spreaded on the slice. I will leave this decision up to you.
German Christmas Cake (Stollen):
- 500 g (cake) flour
- 16 g baking powder
- 200 g sugar
- 2 tablespoons home-made luxury vanilla sugar
- 1/4 teaspoon salt
- 4 drops of bitter almond flavour
- 1 bottle of rum flavour
- 4 drops of lemon flavour
- 1/4 teaspoon cardamon
- 1/4 teaspoon muscat bloom
- 2 eggs
- 50 g + 125 g butter
- 250 g quark (fromage frais)
- 125 g konrints (small raisins)
- 125 g raisins
- 125 g almond "flour"
- 40 g sucat
- Knead all the ingredients together, expect from the 125 g butter.
- Place the Stollen dough on baking sheet, which is covered slightly in flour
- Also cover the surface of the Stollen dough with flour.
- Use a dough roll to roll out the dough in a thick layer.
- Fold 1/3 of the Stollen dough in towards the middle of the Stollen. Fold another 1/3 of the dough on top.
- Bake the Stollen at 150'C for 60-75 minutes.
- After baking melt 125 g butter, which should the glazed all over the Stollen, while it still is warm.
- Let the Stollen cool down, before you slice it like a bread.