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Catholic Recipe: Christstollen (2)

    INGREDIENTS

  • 1 cake yeast
  • 1 Tablespoon sugar
  • 1/4 cup lukewarm water
  • 6 cups flour
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups scalded milk
  • 1 cup shortening
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 cup raisins
  • 1 cup currants
  • 1/2 cup blanched almonds
  • 1/2 cup chopped citron
  • 1-1/2 teaspoons lemon extract
  • Details

  • Prep Time: 6 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany

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Seasons

Also Called: Christmas Stollen

This is a German Christmas bread whose criss-cross shape reminds us of the Child in swaddling clothes. The shape of the Christstollen is supposed to represent the Christ child. The folds in the dough on the top of the loaf should remind you of swaddling clothes. The Christstollen will need plenty of room so that the shape of the Child in swaddling clothes will be surely seen in the folds of the dough.

DIRECTIONS

Dissolve yeast and tablespoon of sugar in warm water. Cover and allow to rise. Cream shortening and sugar. Add eggs and scalded milk cooled to lukewarm. Alternate with flour sifted with salt and nutmeg. Add yeast mixture. Knead until smooth. Add fruits and flavoring. Cover and let dough rise to double its bulk. Knead dough again. Shape dough into ropes about one and one half inches in diameter. For each large stollen make one rope three feet long and two that are two and a half feet long. Braid the dough. Bring the braid to a point at either end. Place the braid on a greased cookie sheet. Bake in a hot oven (400°) for 25 minutes or until brown. This recipe will make two large Stollen.

Recipe Source: Family Advent Customs by Helen McLoughlin, The Liturgical Press, Collegeville, Minnesota, 1979
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