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375g flour

75g sugar

375g raisins

4 tablespoons rum

1 packet of dry yeast

1 teaspoon sugar

150 ml lukewarm milk

1 packet of vanilla sugar

2 pinches of ground cardamom

2 pinches of ground mace

1 egg

150g very soft margarine or butter

100 g diced lemon peel

100 g peeled chopped almonds

100g melted butter

powdered sugar

Bowls (different sizes)

mixing bowl

Hand mixer with dough hook

rolling pin

baking tray

baking paper


To prepare, put the raisins in a bowl and let them sit with the rum overnight.

Put the dry yeast with sugar in a small bowl or bowl and mix thoroughly. Then let it stand at room temperature for about 15 minutes.

Now sift wheat flour into a mixing bowl and make a depression in the middle where the prepared yeast will later go. Now add the sugar, vanilla sugar, cardamom, nutmeg, the egg and the very soft or melted margarine or butter into the mixing bowl on the edge of the flour. As already written, the yeast is now added to the middle of the flour. Mix the ingredients using a hand mixer with a dough hook, first at the lowest setting and then at the highest setting for about 5 minutes to form a smooth dough. Once the dough has been kneaded well, let it rise in a warm place until it has visibly increased in size.

When the dough is visibly larger, it is kneaded again briefly on a floured work surface and the rum raisins, the diced lemon peel and the almonds are kneaded in.


Roll out the dough with the rolling pin into a rectangle, approx. 30 x 20 cm and then roll it up from the longer side, not too loosely, and shape it into a loaf. Place the stollen on a baking tray lined with double baking paper and let it rise again in a warm place until it has visibly increased in size.

When the dough has visibly increased in size and already looks like a loaf shape, it can be baked in a preheated oven (220 degrees Celsius) at around 150 degrees Celsius for around 55 minutes.

After baking, the Christstolle is brushed with half of the melted butter (i.e. 50 g) and dusted with powdered sugar. Then let it cool down a little and repeat the process again, first brushing it with the remaining 50 g of melted butter and dusting it again with the powdered sugar.

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