Christmas Stollen, a sweet gem with tradition

Ingredients for 1 servings:

• 300 g raisins
• 3 tbsp brown rum
• 540 g wheat flour
• 90 g sugar
• 85 g clarified butter
• 250 g butter
• 50 g candied lemon peel
• 50 g candied orange peel
• 120 g almonds, ground,
• 30 g marzipan paste
• ½ tsp salt
• 1 organic lemon(s), grated peel
• ½ tsp Stollen spice mix or ground mace
• 140 ml milk
• 2 cubes of fresh yeast
• 100 g clarified butter
• 75 g sugar
• 100 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

Prepare the ingredients: The day before, put the raisins in a bowl, mix with rum, and let it soak. Weigh the remaining dough ingredients, except the milk and yeast, and let it stand at room temperature. Make the pre-dough: The next day, warm half the milk and pour it into a large bowl. Crumble in the yeast and mix with a fork until smooth. Add 1 pinch of sugar and 3 tablespoons of flour. Mix everything well. Cover and let rise in a warm place for about 20 minutes. Knead the dough: Add the remaining flour, spices, lemon zest, sugar, salt, remaining milk, clarified butter, butter, almonds, and marzipan to the pre-dough and knead everything together using the dough hook of a hand mixer. Place the dough on the work surface and flatten it slightly. Place the candied lemon peel, candied orange peel, and raisins in the center. Fold over the sides and carefully knead everything in with your hands. Shape the dough: Let the dough rise for 1 hour. Preheat oven to 175°C. Knead the dough. Shape into an oval loaf on a floured surface. Press into the center with a rolling pin to create two lobes at the top and bottom. Reshape the Stollen: Roll one half slightly flat and fold it over the other, offset. Reshape the Stollen with the edges of your hands and place diagonally on a baking sheet lined with baking paper. Bake on the second rack from the bottom for approx. 60 minutes. Brush with clarified butter: While the Stollen is still hot, brush it several times with melted clarified butter. Sprinkle with sugar and sift 2/3 of the icing sugar over it. Let cool. Dust with the remaining icing sugar. The Stollen tends to spread out, but this is only a cosmetic problem. After baking, carefully remove it, including the baking paper, from the baking sheet to a wire rack, as the Stollen breaks very easily. It should be stored in a cool place, wrapped in aluminum foil, for 14 days before cutting it.