Christmas stollen
With its fragrant candied fruit, buttery dough and soft marzipan centre, Stollen (or "Christstollen") is a Christmas classic that is also hugely popular in Luxembourg. While people in Stolzembourg in northern Luxembourg have their own special stollen tradition, others prefer to bake theirs at home according to family recipes. So if you're in the mood for something sweet, put on your apron and reach for the flour – we've got a delicious recipe for you to try at home!
A classic Christmas treat
Christmas stollen is a popular festive bake enjoyed mainly throughout the German-speaking world at Christmas time. Originating in 15th-century Dresden and influenced by the culinary traditions of neighbouring countries, stollen has also become a cherished part of Christmas in Luxembourg.
The loaf-shaped stollen, said to resemble the baby Jesus wrapped in cloth, is made from a rich, aromatic yeast dough and, depending on local custom, filled with candied fruit, raisins or marzipan. With its thick dusting of icing sugar, it looks almost like it's been dipped in fresh snow. This sweet treat is often enjoyed with coffee or tea. But unlike many other baked goods, Christmas stollen is not for the impatient: although the ingredients are quickly kneaded together, it is the resting stage that makes it truly special. Only after several days – or even weeks – does it develop its unmistakable Christmas flavour. And the rich, buttery sweetness and delicate hint of vanilla make the wait even more worthwhile.
Stollen from the "Stollen"
In the village of Stolzembourg, situated within the Our Nature Park in the Our Valley, this traditional Christmas treat takes on a unique twist. The stollen is not stored in a bakery, but rather in the village's former copper mine – quite literally, in a "Stollen" (the Luxembourgish word for a mine tunnel)! The idea came from the project initiators of the Stolzembourg Syndicat d'Initiative (tourist office), who were inspired by the "Christstollen" of the Ore Mountains, where some bakeries use former mine tunnels as natural maturation chambers.
The "Stollen aus dem Stollen" are baked by the traditional bakery Au Croissant d'Or in Vianden, according to an old family recipe. Immediately after baking, the loaves are wrapped in tinfoil and placed in the copper mine to mature for three weeks. The constant temperatures and steady humidity underground create ideal conditions for the flavours to unfurl. After maturing, the loaves are carefully packed and can be pre-ordered from the Syndicat d'Initiative Stolzembourg ahead of the festive season.
The galleries of the copper mine in Stolzembourg – the only one of its kind in Luxembourg – are open to the public. Fifty metres below ground, curious visitors can learn more about the history of copper mining in the Grand Duchy. And since 2019, the delicious "Stollen aus dem Stollen" can also been found there.
Let the Christmas baking begin – a delicious recipe to try at home:
Craving a slice of stollen after reading all about it? Together with the Au Croissant d'Or bakery, we have put together a "Christstollen" recipe that you can easily bake at home. And you won't have to wait weeks to enjoy it – your stollen will be ready to eat in just a few days. So put on your apron and preheat the oven!
Easy Christmas stollen recipe
Makes: approx. 1 large loaf (900–1,000g)
Ingredients
Dough
- 500g wheat flour (type 550 or 405)
- 60g sugar
- 1 packet vanilla sugar
- 1 cube fresh yeast (42g)
- 250ml lukewarm milk
- 100g soft butter
- 1 medium-sized egg
- 1 pinch of salt
- 1 tsp lemon zest (optional)
Filling
- 150g raisins
- 50g candied orange peel (optional)
- 50g candied lemon peel (optional)
- (or 150g extra raisins)
To finish
- 80g butter (melted)
- 80–100g icing sugar
Method
- Starter dough: Gently warm the milk. Dissolve 1 tablespoon of sugar and the yeast in it. Let sit for 10 minutes.
- Main dough: Mix the flour, sugar, vanilla sugar, salt and lemon zest. Add the egg, yeast mixture and butter, then knead for 8–10 minutes.
- Knead in the fruit: Toss the raisins (and candied orange/lemon peel, if using) in a little flour, then knead evenly into the dough.
- Proving: Cover and leave to rise for 60–90 minutes.
- Shaping: Gently roll the dough into an oval shape and fold one side over the other.
- Baking: Bake at 170–175°C (top and bottom heat) for 50–60 minutes.
- Finishing: While still warm, generously brush with melted butter and dust immediately with icing sugar.
Tips
- Best enjoyed after 3–5 days of resting
- Storage: Good for 2–3 weeks
- Suitable for freezing (up to 3 months)
Claude Müller bakes traditional Luxembourgish pastries and bread at his bakery Au Croissant d'Or in Vianden, northern Luxembourg, according to family recipes. Besides classic stollen, those with a sweet tooth will also find special variations made with red spelt, and even a gluten-free version.
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