| 250 g | flour |
|---|---|
| 1/2 sachet | baking powder |
| 1 | egg |
| 60 g | sugar |
| 1 sachet | vanilla sugar |
| 125 g | curd |
| salt | |
| 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.
