Stollen Thuringian style

Ingredients for 1 servings:

• 1 kg flour
• 250 g clarified butter
• 80 g margarine
• 200 g sugar
• 100 g almonds, chopped
• 350 g raisins
• 80 g yeast from the bakery or at least 100 g from the supermarket
• 350 ml milk
• 10 g salt
• 100 g candied lemon
• 1 tbsp lemon peel, untreated, grated
• 150 ml brown rum
• 125 g butter
• 6 tbsp powdered sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 4 hours 35 minutes

not too sweet

Keep all ingredients (except milk and butter) warm in the kitchen for a few hours beforehand (preferably the night before). Sort and wash the raisins, drain them, and pour over the rum. Cover and let them steep, stirring 2-3 times. Prepare the almonds, if desired. Sift the flour into a large bowl. Make a well in the center, add 2 tablespoons of sugar, and crumble in the yeast. Carefully pour in the lukewarm milk and mix with some of the flour to form a yeast dough. Sprinkle over some flour, cover, and let rise for about 20-30 minutes. Mix the yeast dough (pre-dough) with some of the flour to form a dough. Add the raisins (the rum will have been absorbed) to the bowl and roll them in the flour. Add the fat and sugar, knead into the flour. Now add all the other ingredients and knead everything together. Knead well for about 1/4 hour. Let the dough rise in the bowl for about 1 hour in a warm room. Knead the dough briefly, shape it into a long loaf, place it on a narrow baking sheet, and let it rise again for 20-30 minutes, until the dough has risen again. Preheat the oven to 200°C. Place the Stollen in the oven. After 15 minutes, reduce the temperature to 170°C and cut a 1 cm deep cut in the middle of the Stollen. Bake for another 50-60 minutes; it should be nicely browned (use a skewer to check if it’s golden brown). Let the Stollen cool and store it in a plastic bag until ready to eat (at least 2 weeks). The Stollen will keep for about 3 months. Melt 125 g of butter and brush it over the Stollen, then sift the icing sugar over it. Slice the Stollen as needed. If you don’t use that much Stollen, you should only butter and sugar half of the Stollen and then add the other half later, as it should be as fresh as possible.