stollen

Ingredients for 1 servings:

• 500 g flour (type 405)
• 1 pack of yeast
• 80 g sugar
• 1 egg(s)
• 150 g milk, lukewarm
• 150 g butter
• 1 pinch of salt
• 150 g raisins
• 150 g currants
• 100 g almond(s), coarsely chopped
• 50 g candied orange peel
• 50 g candied lemon peel
• 0.33 tsp cardamom
• 0.67 tsp nutmeg blossom
• ½ tsp cinnamon
• 80 g butter, hot, for spreading
• 80 g icing sugar for dusting
• some rum

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Christmas Stollen

Perfume the raisins and currants with a little rum if desired and let them rest for a while in a covered bowl. Mix the yeast with the sugar and add the lukewarm milk. Put the flour, butter, salt and the egg in a mixing bowl. Add the mixed yeast and make a dough from all the ingredients. The yeast dough should not be too soft, but nice and smooth. Cover and let rest for about 30 minutes. Then mix the spices with the remaining ingredients and knead everything by hand into a stollen dough. Let the stollen dough rest for about 45 minutes and then form a stollen. Place it on a baking sheet lined with baking paper and let it rise slightly. The Christmas stollen is baked in a preheated oven at 170°C for about 45 minutes. After baking, immediately brush with hot butter, sprinkle thickly with powdered sugar and wrap in aluminum foil while still hot. Unwrap after a few days (if you can stand it that long). Finally, dust with powdered sugar, cut into thin slices and serve.