Alongside Bredele and Beerawecka, Christstollen is one of the essential Advent treats of the Upper Rhine. This dense, buttery sweet bread filled with candied fruit and almonds is instantly recognisable by its elongated shape and thick coat of icing sugar.
Origins and symbolism of Christstollen
Stollen is a very old Germanic tradition, its most famous version being the Dresden Stollen, documented as early as the 15th century. Its shape is no accident: the folded loaf covered in white evokes the infant Jesus wrapped in swaddling clothes. Hence the name Christstollen, the Stollen of Christ.
Thanks to its Rhenish heritage, Alsace adopted this sweet bread long ago. It can be found in bakeries and on family tables throughout Advent, often served with afternoon coffee or tea.
A cake made ahead of time
Like Beerawecka, Christstollen improves with waiting. Carefully wrapped after baking, it rests for at least a week: the flavours of the fruit, rum and butter blend together and the crumb becomes more tender. This is why it is traditionally baked at the end of November, to be enjoyed throughout Advent.
The Christstollen recipe
Ingredients for 1 large Stollen
For the starter:
- 20 g fresh yeast
- 10 cl lukewarm milk
- 50 g flour
For the dough:
- 400 g flour
- 80 g sugar
- 1 pinch of salt
- 1 egg
- 200 g soft butter
- Zest of one unwaxed lemon
- 1/2 teaspoon cinnamon, 1 pinch cardamom, 1 pinch nutmeg
For the filling:
- 200 g raisins
- 4 cl rum
- 100 g candied orange and lemon peel
- 80 g chopped almonds
- 200 g marzipan (optional)
For the finish: 80 g melted butter and plenty of icing sugar.
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Method
- The day before, soak the raisins in the rum.
- Make the starter: dissolve the yeast in the lukewarm milk, add 50 g flour, stir and leave to rest for 20 minutes.
- In a large bowl, combine the flour, sugar, salt, spices and lemon zest. Add the starter, egg and soft butter, then knead for 10 minutes into a smooth, supple dough. Leave to rise for 1 hour 30 minutes in a warm place.
- Gently work in the drained raisins, candied peel and almonds without overworking the dough.
- With a rolling pin, roll the dough into an oval about 2 cm thick. If using marzipan, roll it into a log and place it in the centre.
- Fold the dough lengthways, leaving the edge slightly offset: this fold gives Stollen its characteristic shape. Leave to rise for 45 minutes on a lined baking tray.
- Bake at 170 °C for 50 to 60 minutes. Cover with foil towards the end if the top browns too quickly.
- As soon as it comes out of the oven, brush the warm Stollen several times with melted butter, then dust generously with icing sugar. Repeat once cooled.
Storage
Wrap the Stollen in baking paper and then in a tea towel, and keep it in a cool, dry place. Wait at least a week before cutting into it. Stored this way, it keeps for three to four weeks. Before serving, a fresh dusting of icing sugar restores its shine.
How to serve Christstollen
Cut it into slices about 1 cm thick, starting from the middle if you want it to keep longer: simply push the two halves back together afterwards. It pairs perfectly with a fragrant tea or afternoon coffee. For the holidays, serve it with a glass of Crémant d'Alsace, or with a Gewurztraminer Vendanges Tardives whose spicy, candied notes echo those of the bread.
The festive table
Arranged on a platter alongside Bredele and Beerawecka, Christstollen completes a typically Rhenish selection of treats. A few Alsatian decorative touches are enough to create a warm Advent table, ideal for welcoming family and friends to a Christmas afternoon tea.
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