Christstollen

Method

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1. Soak the raisins, currants and peel in the rum overnight, or at least 4 hours.

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2. Mix the flour, sugar, salt, yeast and spices. Add the milk and egg and knead 8 minutes.

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3. Work in the softened butter in four additions and knead 8 minutes more.

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4. Rise 2 hours. The dough is heavy and will not double; look for half again.

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5. Knead in the drained fruit and the almonds gently, just until distributed.

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6. Roll the dough to a 25 by 30 cm oval. Roll the marzipan into a rope and lay it slightly off centre.

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7. Fold the long side over the marzipan so the top edge sits short of the bottom, giving the traditional stepped shape, and press along the fold.

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8. Prove 45 minutes, then bake at 160C fan for 50 to 55 minutes, covering with foil after 30.

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9. Brush the hot loaf all over with the melted butter, keep brushing until it stops absorbing, then roll it in the caster sugar.

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10. Cool completely, dust thickly with icing sugar, wrap in paper then foil, and leave somewhere cool for at least 2 weeks.

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Chef’s Tips

• Butter it hot and keep going. It will take far more than you expect, and that is what keeps it for a month.
• Wait two weeks. Three is better. This is the one bake where patience does more than technique.
• Drain the fruit properly — wet fruit makes a streaky, heavy crumb.

Pairing Suggestions

• Glühwein
• Strong coffee
• Sliced thin, with cold butter

Storage & Reheating

Wrapped in paper and foil in a cool place it keeps 6 weeks and improves for the first three. Do not refrigerate — it dries. Freezes 6 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.