Christollen

Christollen

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.

Print Recipe
Servings
2loaves
Servings
2loaves
Print Recipe
Servings
2loaves
Servings
2loaves
Ingredients
Fruit mixture
Sponge
Ingredients A
Servings: loaves
Units:
Instructions
To prepare fruit mixture:
  1. Mix all ingredients together and rest at room temperature overnight.
To prepare sponge dough:
  1. 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.
To prepare dough:
  1. 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.
To bake:
  1. Divide dough into 2 or 3 portions and shape as desired. Place doughs on a sheet pan. Rest again for another 20 minutes.
  2. Preheat oven to 180°C. Bake for 30 to 40 minutes or until outside is golden brown.
  3. Cool, then brush each stollen with more liquor if desired, before brushing liberally with butter and dusting amply with icing sugar.

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