Organic Christmas Stollen (Christstollen)

Stollen, also called Christstollen, first appeared in 14th century Germany during Christmas as an offering to honor royal families and the church Bishop. Its shape, and method of preparation, is meant to resemble a blanket-wrapped Christ Child, but because it was forbidden to use dairy products during advent, the first incarnation of stollen was dry and hard. Then, in 1490, Pope Innocent VIII lifted the ban with a proclamation known as the “Butter-Letter,” allowing bakers to use milk and butter as ingredients to make it soft and chewy. Today, stollen is still enjoyed during the holidays for its delectable blend of candied fruit peel and raisin filling, sweet marzipan core, and aromatic spices. Try this organic recipe just once, and it’ll be sure to appear at your family’s Christmas and holiday gatherings for years to come!

Organic Christmas Stollen (Christstollen)
Make this traditional German pastry a few days before Christmas to let the citrus and botanicals flavor this beautifully aromatic cake. Serve with coffee and butter!
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  1. Dough Ingredients
  2. ½ cup organic sultanas (golden raisins)
  3. ½ cup organic raisins
  4. ½ cup candied fruit peel
  5. ⅔ cup orange liqueur or brandy (Grand Marnier, Courvoisier, E&J XO)
  6. 1 cup (2 sticks) + 4 Tbsp. butter
  7. 1 cup organic whole milk
  8. 4 cups organic all-purpose flour
  9. 1 cup organic or turbinado sugar
  10. 1 Tbsp. freshly grated orange zest
  11. 1 packet organic active dry yeast
  12. 2 teaspoons organic ground ginger
  13. 1 tsp. ground cardamom
  14. 1 tsp. Himalayan pink salt
  15. ¼ tsp. organic ground nutmeg
  16. 2 large free range organic eggs
  17. 1 tsp. organic vanilla extract
  18. 1 tsp. orange blossom water
  19. 1½ cups powdered sugar
  20. 2 Tbsp. coconut oil
  21. Marzipan Ingredients
  22. 1 ½ cups super-fine almond meal
  23. 1 ½ cups powdered sugar
  24. 2 tsp. organic vanilla extract
  25. 1 tsp. rose water
  26. 1 large egg white or 4 Tbsp. coconut oil
  1. Dough Instructions
  2. 1. Combine the raisins and sultanas in a bowl and add orange liqueur, brandy, or rum. Stir every so often to ensure proper saturation and flavoring. Cover and keep at room temperature while preparing the dough.
  3. 2. Next, heat the milk in a small saucepan and add 1 cup (2 sticks) of butter medium-low heat and cook until the butter melts. Remove from heat.
  4. 3. Using a kitchen thermometer monitor the temperature of the milk/butter mixture until it reads 100°F.
  5. 4. Combine the flour, yeast, ¼ cup of sugar, cardamom, salt, nutmeg, and orange zest in the bowl attachment of your stand mixer and mix for one minute to evenly distribute ingredients.
  6. 5. Carefully pour the milk/butter into the flour mixture and knead with the dough hook attachment. While dough is incorporating, beat the eggs and vanilla together and stir in
  7. 6. Continue to knead the dough for about 10 minutes or until it has a smooth texture.
  8. 7. Remove dough and add the coconut oil to the bottom of the bowl. Put the dough back in the bowl and roll it around to coat. Cover and place the bowl in a warm place away from any drafts. Allow the dough to rise for 2 hours.
  9. 8. Prepare the marzipan (see below) before continuing to step 9.
  10. 9. Add the raisin mixture and candied fruit peel to the risen dough and knead with the dough hook until all the ingredients are evenly incorporated.
  11. 10. Place a sheet of parchment on a flat surface and a little coconut oil. Drop the dough on top and form into a 10x8 oval. Cover and let sit for another hour to rise.
  12. 11. Heat the oven to 325°F.
  13. 12. Punch down the dough and reform into an oval. Using a rolling pin lightly indent a channel length-wise and slightly to one side of the dough. Carefully place the marzipan core onto the channel and fold the dough over to form an “omelet,” allowing a slight lip to stick out from the bottom fold.
  14. 13. Transfer the stollen to a baking pan and bake for about an hour or until the crust has a golden crust.
  15. 14. Melt the remaining butter.
  16. 15. Remove the stollen from the oven and while still hot, brush the butter over the top dome and sides.
  17. 16. Allow to cool thoroughly.
  18. 17. Sift a generous amount of powdered sugar over the stollen using a wire mesh or sifter, enough to get a thick layer, and wrap in plastic wrap.
  19. 18. Allow to rest overnight.
  20. 19. Unwrap stollen and cover with a light layer of powdered sugar, slice, and serve.
  21.  (Optional) warm oven to 325°F and add stollen slices for 5 minutes, serve with spreadable butter
  22.  (Optional) scoop out marzipan and spread over one side, bite, smile, enjoy!
  23. Marzipan Instructions
  24. 1. Combine almond meal/flour and powdered sugar in a bowl and mix to evenly blend.
  25. 2. Sift mixture into a food processor along with vanilla, rose water, egg white or coconut oil.
  26. 3. Pulse until mixture begins to form clumps and test for moisture. If the mixture is too dry add one tablespoon of coconut oil, or if too wet add ¼ cup almond meal, continue to pulse until a solid mass begins to form.
  27. 4. Remove marzipan and roll into a 10” long core
  28. 5. Set aside and continue to step 12 above.
  29. 6. (Optional) If there’s any excess marzipan left over, roll out and flatten with a rolling pin, cut out long strips and combine with powdered sugar or cinnamon. Place streusel to the top of stollen and continue to bake.
  30. Make this traditional German pastry a few days before Christmas to let the citrus and botanicals fully marry and flavor this beautifully aromatic cake. Serve with coffee and copious amounts of butter!