German Christstollen

The advent season starts tomorrow and my christmas bakery started today. In Germany we traditionally celebrate all four Sundays in advent with a fruit loaf called Christstollen or Stollen. Since I remember my mum is baking several batches of Stollen in the end of Oktober and hides it, covered with a dish towel, in the furthest corner on top of her wardrobe. And then when the loafs are almost forgotten she surprises family and friends with homemade goodness on the first Sunday in advent.

The original recipe is made with candied lemon and orange peel and lots of rum and sugar. This helps making the bread long-living and developing it's full aroma. But since I really do not like these ingredients I'm used to bake my own version of this festive German christmas cake. I just skip the waiting process and bake it a few days before advent.

Don't let the seeming simplicity fool you. This loaf is filled with heartwarming spices and pure christmas spirit. But hey this should not mean that you can skip all these christmas songs and gingerbread cookies and hot chocolates.

German Christstollen
makes one loaf

500g whole spelt flour
1 pack of fresh yeast
1 tsp honey
75ml warm plant-based milk (I used oat)
200g raisins

160g soaked almonds
150ml plant-based milk
10 dates
1 tbsp orange zest
1 tsp salt
1 tsp cinnamon
1/2 tsp cardamom
1 vanilla bean
1/4 tsp ground cloves
1/4 tsp ground ginger


Place the spelt flour in a large mixing bowl and make a little hole in the center. Warm up the milk on the stove together with the honey and yeast until dissolved. Pour the milk into the hole of the spelt. Mix the liquid a little bit with the surrounding flour. Cover the bowl with a kitchen towel and set aside. Put the remaining ingredients (except the raisins) in a blender and blend until a smooth paste is formed. Now add the spiced almond paste and the raisins to the bowl of flour and yeast. Knead the dough until everything is well combined and a non-sticky ball is formed. The whole spelt flour need more time of kneading than usual flour. Cover with a kitchen towel and allow the dough to rise for about an hour. Knead again and form a loaf on a lined baking sheet. Let it rise for another 30 minutes.   Preheat the oven to 180° C and bake for 30 minutes.