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.
- 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
- 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
- melted butter
- icing sugar
- 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.