Christstollen | soft & tasty like from Grandma

A Timeless German Christmas Tradition

Christstollen, also known simply as Stollen, is a beloved German Christmas bread that has graced festive tables for centuries. This rich, fruit-filled treat symbolizes abundance and celebration, making it an integral part of holiday traditions. Whether prepared with quark or yeast, each variation has its unique charm, offering something special for every taste..

Working Time 25 Min.

Baking Time 60 Min.

Level easy

The rum-flavoured quark stollen is a great alternative if you don't have much time during Advent to bake a time-consuming yeast stollen. Or if you want a quick change from the biscuits.

Recipe from Andrea

The Origins and Tradition of Christstollen

Christstollen has its roots in Saxony, particularly in the city of Dresden, where it was first mentioned in 1474. Known as Striezel in its early days, it was initially a simple bread baked during Advent, reflecting the austere food traditions of the time. Over the centuries, the recipe evolved, becoming richer with the addition of butter, sugar, dried fruits, nuts, and spices.

The shape of the Stollen is symbolic, resembling the swaddled Christ Child. Dresden even celebrates its own Stollenfest every December, honoring the city’s cherished

connection to this festive bread.

Quark Stollen vs. Yeast Stollen: A Tale of Two Doughs

Quark Stollen

Quark Stollen is a lighter, faster alternative to the yeast-based version. The use of quark (a soft, tangy cheese) gives the dough a moist texture and a subtle tang, making it softer and more cake-like. It doesn’t require long proofing times, which is ideal for those seeking a quicker yet equally delicious Stollen.

Yeast Stollen

Traditional yeast Stollen relies on fermentation to develop its flavor. The dough is enriched with butter, sugar, and milk, and requires time to rise. The result is a bread with a slightly chewy texture and a rich, complex taste that deepens as it rests. Yeast Stollen is more traditional and is often the choice for purists who value the classic preparation methods.

Instruction Video

7 Tips for Baking the Perfect Christstollen

1. Soak the Fruits:Always soak dried fruits, such as raisins and currants, in rum, brandy, or orange juice overnight. This not only plumps them up but also infuses the Stollen with deep, festive flavors.

2. Use High-Quality Ingredients:Opt for real butter, aromatic spices like cardamom and cinnamon, and premium marzipan for authentic taste.

3. Handle the Dough with Care:For yeast Stollen, don’t over-knead the dough. For quark Stollen, ensure the ingredients are well-incorporated but avoid overmixing.

4. Shape the Stollen Correctly:The iconic folded shape represents the Christ Child wrapped in cloth. Flatten the dough slightly, fold one side over the other, and press gently to create the classic form.

5. Low and Slow Baking:Bake your Stollen at a lower temperature to ensure it cooks evenly without drying out or burning.

6. Rest for Flavor:Stollen improves with time. Wrap the baked bread in foil or wax paper and let it rest for at least 1–2 weeks in a cool place before serving. This allows the flavors to meld beautifully.

7. Dust Generously with Sugar:A thick coating of powdered sugar not only adds sweetness but also acts as a preservative, keeping the bread moist.

Christstollen Serving Suggestions

Stollen pairs beautifully with a warm cup of mulled wine (Glühwein) or a festive tea. Slice it thinly and serve as part of a Christmas breakfast spread or as a dessert alongside other seasonal treats like gingerbread cookies and spiced nuts.

Celebrate Tradition with Your Perfect Stollen

Whether you choose the classic yeast version or the quick and tender quark Stollen, this iconic bread is a celebration of heritage, flavor, and festivity. By following the tips above, you can create a Christstollen that not only honors tradition but also becomes a cherished part of your own holiday memories.

Working time	Baking Time	Niveau
25 Min	1 h	simple

Ingredients:

500 g Wheat Flour

1 sachet Baking powder

4 drops of lemon peel flavoring, (lemon oil) or zest of one lemon

1 bottle of rum flavoring

4 drops of bitter almond flavoring

2 eggs

150 g almonds, ground

175 g Sugar

175 g Butter

1 msp. mace

1 msp Cardamom Powder

1 sachet Vanilla Sugar

250 g Quark

250 g Raisins

100 g candied lemon peel, very finely chopped

50 g Butter

powdered Sugar

Preheat the Oven: 170 Degrees

Baking Time: 90 Min

Instruction:

1. Prepare the Dry Ingredients In a large mixing bowl, sift together the flour and baking powder. Add the ground almonds, sugar, vanilla sugar, mace, and cardamom powder. Mix thoroughly to combine the dry ingredients evenly.

2. Incorporate the Wet Ingredients In a separate bowl, whisk the eggs, quark, softened butter, lemon peel flavoring (or zest), rum flavoring, and bitter almond flavoring until smooth and creamy.

3. Combine the Mixtures Gradually add the wet mixture to the dry ingredients. Using your hands or a sturdy spatula, mix everything together until a soft dough forms.

4. Add the Fruits Gently fold in the raisins and finely chopped candied lemon peel, ensuring they are evenly distributed throughout the dough.

5. Shape the Stollen Transfer the dough onto a floured surface. Shape it into a flattened oval, approximately 3 cm thick. Fold one side over the other to create the classic Stollen shape.

6. Bake the Stollen Place the shaped dough onto a parchment-lined baking sheet. Bake in the preheated oven at 170°C for 90 minutes. Check the Stollen after 60 minutes; if it starts browning too quickly, cover it loosely with aluminum foil.

7. Brush with Butter Once baked, remove the Stollen from the oven and immediately brush it generously with melted butter while it is still hot. Let the bread cool slightly.

8. Dust with Powdered Sugar When the Stollen has cooled, liberally dust it with powdered sugar to create a thick, sweet coating. This not only enhances the flavor but also helps preserve the bread.

See the Instructions Video for help

Tips for Serving

• Resting Period: For best results, wrap the cooled Stollen in foil or wax paper and let it rest for 1–2 days before serving. This allows the flavors to mature beautifully.

• Serving Suggestion: Slice thinly and serve with tea, coffee, or mulled wine for a festive treat.

  
  

Enjoy your homemade Quarkstollen as a delightful centerpiece to your holiday celebrations!

FAQ's Find all your Answers about Christstollen here:

1. What is the difference between Quarkstollen and traditional yeast Stollen?

Quarkstollen uses quark instead of yeast as the primary leavening agent, resulting in a softer, more cake-like texture. It also doesn’t require long proofing times, making it quicker to prepare compared to traditional yeast-based Stollen, which has a chewier, bread-like consistency.

2. Can I substitute quark with another ingredient?

Yes, if quark is not available, you can substitute it with Greek yogurt or cream cheese (preferably full-fat) for a similar texture and tangy flavor. However, quark gives the best authentic results.

3. How long does Quarkstollen stay fresh?

Quarkstollen stays fresh for about 1–2 weeks when stored properly. Wrap it tightly in foil or wax paper and keep it in a cool, dry place. For extended freshness, you can freeze it for up to 3 months.

4. Can I add other dried fruits or nuts to the recipe?

Absolutely! While raisins and candied lemon peel are traditional, you can customize your Quarkstollen with dried cranberries, cherries, chopped dates, or even pistachios and walnuts for added variety and flavor.

5. Why do I need to brush the Stollen with butter and dust it with powdered sugar?

Brushing the Stollen with butter helps lock in moisture, while the powdered sugar coating acts as a preservative and adds a signature sweetness. This combination not only enhances the flavor but also helps the bread stay moist and fresh for longer.

Enjoy your homemade Quarkstollen as a delightful centerpiece to your holiday celebrations!

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