Christstollen oder Weihnachtsstollen ist ein traditionelles deutsches Weihnachtsgebäck, das bereits im Mittelalter gebacken wurde. Eine besondere Zutat, die schon seit Generationen in vielen Rezepten zu finden ist, ist die Zugabe von gekochten Kartoffeln. Diese machen den Stollen saftiger und geben ihm eine besondere Konsistenz. Hier erfahren Sie, wie Sie den perfekten Weihnachtsstollen mit Kartoffeln backen können.

Christstollen / Weihnachtsstollen / Stollen bleibt saftiger mit Zugabe gekochter Kartoffeln

Christstollen is a traditional Christmas pastry that originated in Germany. It is a rich, buttery bread filled with raisins, almonds, and candied citrus peel. It is often dusted with powdered sugar and served sliced with a cup of coffee or tea during the festive season.

To start making Christstollen, you will need 350g of flour, a packet of dry yeast, 140g of clarified butter, zest of a lemon or 1 tablespoon of homemade lemon sugar, 100g of raisins, 150g of chopped almonds, 80ml of milk, 40g of orange peel and lemon peel, 4 tablespoons of rum, 2 eggs, 40g of sugar, 1 pinch of salt, 1 packet of vanilla sugar (8g), and 120g of pressed potatoes.

Before making the dough, you can do some preliminary work the day before such as boiling potatoes and pressing them. Also, you can chop the orange and lemon peels and soak the raisins in rum overnight.

On the day of baking, toast the chopped almonds in a pan without fat, stirring them to prevent burning. Heat the milk and clarified butter to approximately 37°C, then mix all the ingredients except the pickled fruit in a mixing bowl. Keep about 100g of the flour aside and knead the rest with the kneading hook until forming a yeast dough of medium consistency. Determine dough consistency using the retained flour. The dough is ready when it no longer sticks to your finger. Knock off the yeast dough for about 3 minutes, decant if necessary, and cover with cling film, previously moistening the edge of the bowl.

Allow the dough to rise for at least 2 hours in a warm place until it doubles in size. Knead in the pickled fruit, and if the dough sticks, add a little more flour. Cover the dough again in a bowl and let it rise for another 2 hours. Then, knead briefly again and roll out into an oval shape. Form the dough into a stollen, reworking if necessary, and remove any raisins that are covered with dough. Place the stollen on a baking tray, or use a stollen baking tin to maintain its shape later on.

Preheat the oven to 160°C circulating air. Let the stollen rest for about 10 minutes before baking it for around 60 minutes. After baking, let it cool down on a wire rack while brushing it with 60g of butter until the stollen is fully coated. Sprinkle the stollen evenly with icing sugar and allow it to cool for 30 minutes. Finally, cut the remaining lukewarm stollen and wrap it for 1-2 weeks, storing it in a cool place in cling film or freezer bags, pressing out the air. The addition of potatoes makes the stollen extra juicy and moist.

In summary, Christstollen is a delicious Christmas treat that requires a little bit of preparation, patience, and love to prepare. It is a great way to add some holiday cheer to your home and share it with your loved ones. So, let’s get baking and indulge in the sweet, comforting flavors of Christstollen!
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