November 26th, 2011

How to form a Christstollen

Christstollen formen

If you did not bake a christstollen until now, you should do it now because a good christstollen should be stored for four weeks before eating so that the aromas can melt into each other.

I baked my Christstollen recipe which I developed two years ago. It is still my favourite.

Two years ago I searched still for the best method to form the Stollen. Now I have found a method that worked good for me:
I flatten the dough to a rectangle of 30 cm x 45 cm. On short side I leave the rim thicker (Picture 2 and 3). I place the marzipan roll next to the thicker rim (Picture 4) and fold the dough over it (a little bit longer as the thicker rim) (Picture 5) and fold this remaing dough under the thick rim. This keeps the dough from unfolding.

6 Responses t_on How to form a Christstollen

  1. Pingback: Vorbereitungen für die Stollenbäckerei | Hefe und mehr

  2. Pingback: Hefe und mehr » Blog Archive » Christstollen – alle Jahre wieder…

  3. Connie November 30th, 2011

    Hi Stefanie, Thanks for this great photo instruction. This year I hope to give it a try. We don’t have stollen in Thailand, so I have to bake one myself (and love doing it). You write to bake it at least 2 weeks, but 4 weeks would be better, before eating it. But, how do you keep it? In the freezer?


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