Christstollen (Stollen) - vienna.info

Name: Christstollen (Stollen) - vienna.info
Ingredients: 40g (1/8 cup) dried yeast; 250ml (0,3 pt) milk; 280g (2 1/2 cups) plain flour (for the starter); 50g (3/8 cup) powdered (icing) sugar; 50g (3/8 cup) glucose syrup; 1 packet Stollen spice mix (or a small amount of cardamom); 2 egg yolks; 1 tbsp vanilla sugar; 2cl rum; Zest of half an unwaxed lemon; 380g (3 3/8 cups) plain flour (for the dough); 300g (1 1/3 cups) clarified butter (softened); Pinch of salt; Melted butter to cover the whole Stollen; Powdered (icing) sugar to coat the Stollen; Frosting made with powdered (icing) sugar and vegetable shortening to coat the Stollen, if desired

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The stollen is a famous Viennese Christmas pastry with a long tradition. Already in the 14th century, it was made of flour, yeast and water. The shape of the stollen was meant to remind of the...

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Ingredients

40g (1/8 cup) dried yeast
250ml (0,3 pt) milk
280g (2 1/2 cups) plain flour (for the starter)
50g (3/8 cup) powdered (icing) sugar
50g (3/8 cup) glucose syrup
1 packet Stollen spice mix (or a small amount of cardamom)
2 egg yolks
1 tbsp vanilla sugar
2cl rum
Zest of half an unwaxed lemon
380g (3 3/8 cups) plain flour (for the dough)
300g (1 1/3 cups) clarified butter (softened)
Pinch of salt
Melted butter to cover the whole Stollen
Powdered (icing) sugar to coat the Stollen
Frosting made with powdered (icing) sugar and vegetable shortening to coat the Stollen, if desired