Christmas cake recipes: Stollen with and bake without baking pan

Christmas cake after Dresdner way Marzipanstollen

bake stollen and Marzipanstollen

Stollen part of the popular Advent pastries and look to Germany back on a long tradition. Maybe there should have been the first tunnel in the 14th century, whose shape is reminiscent of the wrapped baby Jesus in the manger, which is symbolized by the coating of powdered sugar. Since then, the shape of the lugs has hardly changed. Only in the ingredients, there are many family recipes with almonds, raisins, nuts, marzipan, plum, rum or cottage cheese instead of yeast.

Below we present two delicious recipes for a Christmas cake to Dresden Art and Marzipanstollen. By the way, only stollen, which were baked in Dresden, may the name "Dresdner Stollen" wear, otherwise you have the pastry "by Dresdner Art" to be named.

Contents: baking stollen

  • Recipe for Dresdner stollen by type
  • Tip for spicy-fruity Christmas cake
  • Recipe for Marzipanstollen
  • Christmas cake baked with baking pan and tunnels Remoska

Recipe for Dresdner stollen by type

A traditional Christmas cake with almonds, raisins, candied lemon and orange peel and powdered sugar bake with this recipe. Starting with the preparation of the dough with rest and baking times you should allow about 3 ½ to 4 hours, incl. More periods of rest of 1 hour 40 minutes.

Ingredients for the dough (makes 4 studs)

  • 800 g Mehl
  • 2 cube of yeast
  • ¼ l lukewarm milk
  • 250g butter, softened
  • 2 medium eggs
  • 100g sugar
  • 250g chopped almonds
  • 125 g Raisins
  • 100 g citron
  • 100 g of orange peel
  • 2 tablespoons rum
  • 2 tsp vanilla
  • 1 pinch of salt
  • 1 teaspoon of cardamom powder

After baking:

  • 100g butter
  • 50 g icing sugar

Preparation of Christstollen by Dresdner Art

Auskühlende Weihnachtsstollencoat after baking the Christmas cake with butter and plenty of icing sugar.

First, the dough is prepared by the flour into a large bowl, center forms a small cavity and into it crumble the yeast cube. Then add the warm milk and a tablespoon of granulated sugar and stir together. Cover the yeast mixture with a cloth and about 30 minutes let you go in the warm kitchen.

Next step is to cut for filling the candied peel into small cubes and mix it with almonds and raisins. Stir in the rum evenly and let you drag the fill. During this time, the towel is removed from the dough to add the other ingredients. Knead the dough with your hands thoroughly and leave it again covered for 40 minutes go.

After the second resting phase knead the rum filling of fruit under the dough and divide it into four equal pieces to obtain four Weihnachtsstollen later. Forms this long to four sausages and roll it out thick. Thereafter, each Christmas cake dough is centrally folded in the longitudinal direction once or twice. Finally, he must be covered on a lay out with baking paper baking sheet more 30 minutes go. Preheat the oven shortly before the end of the last resting phase:

  • Circulating air: 180 ° C
  • Gas stove: Step 3
  • Electric oven: 200 ° C

Bake the stollen

Christmas cake with plum stuffingA sweet recipe idea: Christmas cake with plum stuffing.

Finally, the dough is pushed into the oven. Here he must 15 minutes Bake on the middle rail. Then switch to 160 ° C with circulating air, stage 2 with gas or to 180 ° C with an electric stove down and let the Christmas cake 55 minutes Bake for.

Tip: Did he assumed a brown color in the last 20 minutes, covering it until the end of time with parchment paper so it does not burn. Larger studs need about 10 minutes longer.

At the end of the tunnel is hot or coated by Dresdner style with butter and dusted with powdered sugar before it needs to cool down.

Buy stollen baking lid on Amazon

Tip for spicy-fruity Christmas cake

After baking and the subsequent cooling down, it takes two to three weeks until the Christmas cake develops its flavors. During this time, he was wrapped in aluminum foil in the pantry or store it in a protected place. After that, he is a delicious gift for Advent coffee, Nicholas festival or as a pastry for the Christmas holidays.

Recipe for Marzipanstollen

If you like sweet pastries in the Advent season, you should try on a Marzipanstollen. Through the mixture of fruits such as currants or sultanas, he stays inside fruity. Garnished with a coating of butter and powdered sugar it is a sweet dessert after Christmas dinner or instead of cake for Advent coffee.

Ingredients for a tunnel

bake Christmas cake with marzipan fillingA juicy sweet Christmas cake with marzipan filling.

  • 375 g Mehl
  • 1 cube yeast
  • 1 tablespoon sugar
  • 250g butter
  • 125 g lukewarm milk
  • 250 g marzipan
  • 1 packet vanilla sugar
  • 1 egg
  • 50 g citron
  • Possibly. 50 g Orangeat
  • 120 g almonds
  • 100 g Raisins
  • 1 teaspoon tip cardamom

After baking:

  • 100g butter
  • 50 g icing sugar

Preparation of marzipan tunnel

Freshly baked Christmas cakeFreshly baked Weihnachtsstollen with powdered sugar coating.

The yeast dough prepare in the same way as for the stollen by Dresdner way: Put the flour in a bowl and shape with your fingers a little hollow. In this, the crushed yeast cube is placed with the granulated sugar and the lukewarm milk to a dough stirred. Cover it with a cloth and let him go 30 minutes.

After the hold, you knead the dough with the remaining ingredients - except the fruit, the lemon peel and orange peel - into a uniform dough. After that he must go, cover again 30-40 minutes. Finally, roll the lemon peel and orange peel and mix it with the raisins and marzipan to a uniform mass.

Next, the dough and marzipan are rolled thick. Place the marzipan disk on the dough and cut off the excess pieces that are placed centrally on the ground. Thereafter, the stud dough are folded in the longitudinal direction two or three times and to hold the ends together. Those who wish can knead in the typical Christmas Great shape it at will. Now the final resting time for 30 minutes follows.

Bake the Marzipanstollen

The oven is preheated to 180 ° C in a circulating air just before the rest period. Place the studs on a lined baking tray and let it bake for about 50 to 60 minutes. In between looking through the windshield if he is brown. If it gets too brown before the end of the baking time, reduce the temperature to 160 ° C and covering it with aluminum foil. After baking, it is spread with soft butter and sprinkled with powdered sugar much before cooling down on a grate.

Christmas cake baked with baking pan and tunnels Remoska

Christian Tolle RemoskaA back cover is the Christmas cake in no time his typical form.Stollen baking panWith a tunnel baking pan succeed delicious Christmas cake and even bread.

The high fat content stollen quickly tend to bleed. Therefore, the dough should be rolled out very thick. Easy does it with a baking pan for stollen. The dough is - as usual - prepared and given immediately before baking in the tunnels baking pan, spread evenly with a spatula and spread smoothly. Depending on the model, the mold consists of two parts: the baking mold and a hood. The latter is placed over the shape and supports a uniform baking process. Make sure that the shape is non-stick coating, so that the studs do not taped and later crumbles when removing the form. Uncoated bakeware previously spread with butter or margarine.

Another alternative is special baking hoods is for studs. This hoods are placed over the finished lying on the baking sheet dough. So pay attention to the size of the tunnel here already in the final kneading and shaping. Tip: Check to see if the dough has the right size, by testing it put on the cleats Remoska last kneading on the dough. In the oven, the accumulated hot air can penetrate through the drain holes to the outside. - The result is a crisp, baked stollen by without the dough is melt.

Recommendation: baking pan for Christmas Stollen

We compared various baking pans and you can now imagine the price-performance winner: The tunnel baking pan from the Westfalia shop is made of stainless steel, is characterized by its non-stick coating and is easy to clean. It can also be used for the Advent season for baking bread or cake Hefezöpfen. In addition, their size can be infinitely adjusted from 27 to 40 cm, with a width of 11 cm and a height of about 6 cm.

Buy Christmas stollen baking pan and baking lid at Amazon and Westfalia