07 December Inspiration

Traditional Viennese Christstollen

Ingredients

For the sponge

50 g Milk
50 g yeast
60 g flour

For the liquid sponge

90 g Milk
30 g Rum
50 g powdered sugar
2 packs Vanillin sugar
Salt, lemon grated peel

For the dough

500 g flour
270 g unsalted butter
60 g candied lemon
300 g raisins
60 g white almonds

For the finish

250 g unsalted butter, melted
Powdered sugar
Vanillin sugar
Cinnamon, Pimento, Cardamom

Method

Mix the hand warm milk, yeast, and flour together, cover with some flour and let rest at a warm place till bubbles show. Mix the flour, butter and the liquid sponge to a dough, add candied lemon, raisins, and almonds, knead until smooth. Let the dough rest in a warm place for at least 30 minutes. Knead once more, divide into two balls and let it rest for another 15 minutes.

Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into an A 4 sized oval. Brush the melted butter over the top of the oval. Fold the dough in half lengthwise and carefully lift the bread onto a parchment-lined or well-greased baking sheet. Let it rest for another 15 minutes. Bake for 10 minutes at 220 degrees, then 40 minutes at 170 degrees. Immediately after baking pour the melted butter on top and finish with topping it with the spiced sugar. Wrap in aluminum foil for at least a week – keep one Stollen for you – let the other one be the perfect gift for a beloved person!

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