Black Currant Stollen
Stollen has been part of German Christmas traditions for hundreds of years, and every family has its own version. The version with black currants is a newer, but increasingly popular variation: the slightly tart flavor of the fruit perfectly balances the rich, buttery dough and the warmth of the spices. The original versions of stollen were made without butter, but today it is still considered one of the best-known Christmas cakes, especially in Dresden. Tip: Stollen tastes even better after a longer resting period – it can be stored in an airtight container for up to 1 week. It also makes a great gift!
Ingredients for this recipe
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Preparation Steps
1
Sift the flour into a large bowl, add the yeast, sugar, and gingerbread spice mix. Mix well to ensure the yeast is evenly distributed.
2
Pour in the warm milk, melted butter, and the whole egg. Knead until you have a smooth, elastic dough. Tip: If the dough is too soft, add a little flour; if it's too dry, add a few drops of milk.
3
Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
4
Knead in the dried black currants and chopped walnuts/almonds. Distribute evenly so that every slice gets some.
5
Shape the dough into the classic stollen form: roll it into an oval shape, then fold one edge lengthwise over the other, so that one side slightly covers the other.
6
Place on a baking sheet lined with parchment paper and let rise for another 30 minutes. Meanwhile, preheat the oven to 350°F (180°C) using the upper and lower heat setting.
7
Bake for 35–40 minutes, or until golden brown on top. If necessary, cover with parchment paper towards the end of baking to prevent burning.
8
After it has completely cooled, dust with powdered sugar. Tip: Stored in an airtight container, it tastes even better after 1-2 days as the flavors meld together.
