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Christstollen - on request of "Nelly Frensch" and the other part of the lovely Frensch Family

Christstollen, is said to have been invented as early as 1328, making it the oldest traditional Christmas pastry recipe in Germany.

Well, it doesn't matter if it's really true or just a lovely story. Christstollen belongs to Advent and Christmas just as the Easter rabbit belongs to Easter. And here is our ultimate recipe which I am sharing on my blog at the request of Nelly French and her wonderful Family.

We started baking Christmas Stollen according to this recipe about 20 years again Aachen. Now we are living in France and during our first years one stollen has turned into 8 to 10 Christstollen each Christmas season.

Maybe it looks like our family likes it.

How to prepare:

750 g flour

50 g yeast

1/8 l handwarm milk

250 g butter

130 g sugar

2 egg yolks

1 grated lemon peel

100 g candied lemon peel

100 g candied orange peel

100 g almond sticks

100 g sultanas soaked in rum

100 - 150 g Marzipan

1 teaspoon cinnamon

To coat 50 g melted butter

Icing sugar

First, mix the yeast with some of the lukewarm milk for 20 minutes. Put the flour and sugar in a bowl and add the dissolved yeast milk mixture plus the remaining lukewarm milk.

Leave to rise again for a while.

Beat the egg yolks and knead everything very well together with the soft butter and a pinch of salt.

Only when the dough is smooth and bubbly, knead in the remaining ingredients (without the marzipan).





Yes, it' s work...

Leave the dough to rest overnight, covered in a cool place.

The next day, knead well again, inserting the marzipan as a string when folding.

Shape the stollen. (see photo)

Leave to rise for another hour.

Brush with a bit of melted butter (not hot).

Bake in a preheated oven (with a bowl of water in the lower part, at 180 to 200 degrees C circulating air.

Bake for approx. 1 - 1.5 hours.

If the stollen is too brown, cover with aluminium foil.

After the baking time, brush the stollen immediately with butter.

Dust with icing sugar later.

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