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    250 g flour
    1/2 sachet baking powder
    1 egg
    60 g sugar
    1 sachet vanilla sugar
    125 g curd
    rum flavouring
    3 tsp. lemon juice
    60 g butter
    80 g raisins
    30 g candied orange peel
    50 g slivered almonds
    50 g butter
    40 g powdered sugar

    Preparing Christstollen

    Compared to a "normal" Christstollen made of yeast dough, which has 632 Kcal, this ligh curd stollen only has 182 Kcal. Furthermore, the preparation is less time- and labour-consuming. The flavour, however, is similar. 

    Preparing Christstollen
    Mix flour and baking powder. Then add the egg, sugar, vanilla sugar, curd, a pinch of salt, 2-3 drops of rum flavouring, lemon juice, butter, raisins, candied orange peel and the slivered almonds. Knead everything into a non-sticky dough. Roll out the dough into a chunky rectangle with bulky long edges. Fold one long edge over the other and by pressing the edges together with both hands, form a stollen. Place the curd stollen on a baking tray lined with baking paper. Bake it at the lowest level in the oven at 190°C for 45 minutes. Brush the hot Christstollen with 50 g melted butter and once cold, sprinkle it with powdered sugar.