Welcome to
Hotel Gletscherblick
Styrian "Christstollen"
For our sous chef and pastry chef Dominik, there's one thing that's simply a must in December: an original Styrian Christmas stollen, just like at home.
Ingredients
- 200g raisins
- 100ml rum
- 2 free-range eggs
- 100g lukewarm milk
- 1 tsp cinnamon
- 400g wheat flour
- 5g salt
- 50g sugar
- 15g vanilla sugar
- 1 pinch of allspice, coriander, or ground cloves
- ½ cube of yeast
- 180g butter at room temperature
- 100g candied lemon peel
- 100g candied orange peel
- 50g chopped almonds
- 60g melted butter
- 100g powdered sugar
Preparation
The day before, pour rum over the raisins and leave to soak overnight.
First, mix the lukewarm milk with the eggs in a mixing bowl. Then add the flour, sugar, salt, yeast, cinnamon, vanilla sugar, spices, and butter at room temperature and knead into a dough. Leave the dough to rest for about 30 minutes.
Then knead in the candied lemon peel, candied orange peel, raisins (without the rum), and chopped almonds, roll out the dough, and shape it into a stollen or place it in a stollen mold. Let it rise again briefly and bake at 180°C for about 50 minutes.
Brush the baked stollen with melted butter and sprinkle generously with powdered sugar.
Dominik's Styrian Christstollen invites you to
enjoy the Advent and Christmas season and simply feel good.
We can’t wait to see your creations online!
#hotelgletscherblick #gletscherblickmoments
Family Jehle-Kathrein & the Gletscherblick Team