Recipe Description
Wrap the Christollen in cling film or clear plastic. Then, wrap with your choice of textured paper and cloth, tied up with string and a festive ornament.
This is a gift that is classy, yet blessed with your personal touch.
This recipe is courtesy of Crystal Chan of Patisserie Rui and was first published in Flavours magazine.
This recipe is best with
Recipe Ingredient
- Fruit mixture
- 1350g sultanas
- 100g dried apricots, diced
- 100g candied cherries
- 200g Dried Cranberries
- 250g candied citrus peel, diced
- 500g almonds, chopped
- 180ml dark rum, or brandy
- Sponge
- 62g yeast
- 600ml milk
- 900g flour, to yield 1.5kg sponge dough
- Ingredients A
- 250ml milk
- 180ml dark rum
- 15g salt
- 250g sugar
- 20g spice mix
- 1.25kg bread flour
- 875g butter, in 3 portions
- Dusting
- melted butter
- icing sugar
Instructions
- Mix all ingredients together and rest at room temperature overnight.
- In a mixing bowl, whisk yeast and milk. Add flour to form a dough. Cover with cling film and let it ferment for 45 minutes until dough is bubbly.
- In a stand mixer with the dough hook, knead sponge dough on low speed. Add in ingredients A. Continue kneading on medium speed, adding butter 1 portion at a time until dough is formed. Knead on low speed and add in fruit mixture. Mix well. Rest dough for 30 minutes to allow it to rise.
- Divide dough into 2 or 3 portions and shape as desired. Place doughs on a sheet pan. Rest again for another 20 minutes.
- Preheat oven to 180°C. Bake for 30 to 40 minutes or until outside is golden brown.
- Cool, then brush each stollen with more liquor if desired, before brushing liberally with butter and dusting amply with icing sugar.
Fruit mixture
Sponge dough
Dough
To bake
