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Baking at Christmas: The 5* Posthotel Christmas stollen recipe

Marzipan, rum, raisins, roasted almonds… a good Christmas stollen is simply part and parcel of Christmas. Stollen is an important part of the annual Christmas tradition at the Posthotel. So that you can also enjoy this tasty Christmas cake at home, our senior pastry chef Heinz is sharing his exclusive original recipe with you. Have fun baking your Christmas stollen!

Almond stollen with marzipan

For the poolish (starter dough with yeast) you’ll need:

  • 280 g flour
  • 46 g yeast (germ)
  • 2 dl milk

Additional ingredients in the traditional Posthotel Christmas stollen include:

  • 500 g marzipan
  • 300 g butter
  • 2 egg yolks
  • 60 g sugar
  • 10 g salt
  • Lemon zest
  • 20 g vanilla sugar
  • Cinnamon
  • 15 g rum
  • 420 g flour
  • 300 g raisins
  • 100 g roasted almonds
  • 15 g Amaretto

Baking the Posthotel stollen – method

Form a poolish (wet dough) from the flour, yeast and milk. (Poolish = mix  the flour, yeast and milk together and store in a warm place)

Stir the egg yolks, sugar and spices into the butter until light and frothy. Knead the poolish, butter, egg yolk mixture and flour together well. Add the raisin and almond fruit mixture to the dough.

When making the stollen, add the marzipan then leave to rest.

Baking time: approx. 50 mins

Temperature: 170°C

Once the cake is baked, drizzle over the warm, runny butter and vanilla sugar.

Enjoy baking your Christmas cake and we wish you “Guten Appetit”!

Download the original Posthotel Christmas stollen recipe here to print out and make your very own delicious Christmas cake at home to create pure Christmas magic. Enjoy your Christmas cake and we hope you’ll visit us in Achenkirch soon – there are plenty more delicious treats to be tried at the Posthotel, where the journey begins.