Christstollen: Fruit bread for Christmas.
Christstollen, also known as Stollen, is a traditional German fruit bread savored during the Christmas season. This sweet bread is rich and dense, featuring a harmonious blend of dried and candied fruits such as raisins, currants, citrus peel, and apricots. It includes a variety of nuts like almonds and is seasoned with warm spices such as cardamom and cinnamon to evoke the festive spirit. The dough is usually laced with rum or brandy for added depth of flavor. After baking, Christstollen is brushed with melted butter and liberally dusted with powdered sugar, mimicking a snow-covered log, making it a symbolic and cherished treat.
Introduction:
Dive into a delightful experience of baking with No-Knead Aromatic Fruit Bread, a recipe for those who love the combination of sweet, juicy fruits and enticing spices in their baked goods. Perfect for breakfast or as a lovely companion to your afternoon tea, this bread is stunning to look at, divine in aroma, and deliciously easy to make. The added bonus? Turning it into scrumptious French toast the next morning! Bincy Chris takes us through this simple process in her gentle and easy-to-follow manner. Let's bake!
Ingredients:
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons active dry yeast
- 1/4 cup sugar
- 1 teaspoon salt
- 4 tablespoons melted butter
- 4 cups all-purpose flour, plus more for dusting
- 1/2 cup golden raisins
- 1/2 cup regular raisins
- 1/2 cup dried cranberries
- 1/2 cup dried currants
- 1/2 cup dehydrated cherries
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1 tablespoon vanilla sugar or vanilla extract
- 1 egg, for egg wash
- Butter for greasing and topping
Prep Time: 2 hours and 20 minutes (including resting)
Cook Time: 35-40 minutes
Total Time: Approximately 3 hours
Equipment: Large bowl, wooden spoon, cling film, loaf tin, pastry brush
Cooking Tips: If the dough sticks to your hands, use oil to grease them instead of adding extra flour.
Servings: 1 loaf
Instructions:
1. In a large bowl, combine lukewarm water, sugar, salt, and yeast. Stir to dissolve the ingredients. Add melted butter and gradually mix in the flour using the handle of a wooden spoon until well combined and no dry patches remain.
2. Cover the dough with cling film and let it sit in a warm environment for 1 hour to rise. Meanwhile, prepare the fruit mix by combining golden raisins, regular raisins, cranberries, currants, and dehydrated cherries in a bowl. Add cinnamon, cardamom, nutmeg, and vanilla sugar. Stir until the fruits are well coated with the spices.
3. Once the dough has risen slightly, deflate it and fold in the fruit mixture, ensuring even distribution of fruits throughout the dough. Transfer the dough to a greased loaf tin, shaping it into a log with the seam side down. Cover with cling film again and let it rise in a warm place for 80-90 minutes, as the fruit-laden dough needs a longer proofing time.
4. Preheat your oven to 350°F (175°C). Once the dough has doubled in size, gently brush the top with an egg wash for a golden color and shine. Bake in the preheated oven for 34-35 minutes, then reduce the temperature to 325°F (165°C) and bake for an additional 4-5 minutes.
5. Remove the loaf from the oven, let it sit in the pan for 2 minutes, then demold. Brush the warm crust with some more butter to soften it, and let the bread cool down completely before slicing. Enjoy as is or follow Bincy's steps to create an enchanting French toast with the leftovers.
This recipe is attributed to Bincy Chris and her YouTube channel, which can be visited at https://www.youtube.com/@bincychris for more such delightful recipes.
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YouTube channel - Bincy Chris: https://www.youtube.com/@bincychris
Christstollen: Fruit bread for Christmas.
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