East Frisian Rum Stollen

Ingredients for 1 servings:

• 1 kg wheat flour type 405
• 150 g sugar
• 2 cubes of yeast
• 300 g butter
• 250 ml milk
• 2 eggs
• 1 pinch of salt
• 1 pack of lemon peel flavoring
• 1 pinch of nutmeg
• 1 pinch of cardamom
• 12 tbsp rum, 54%
• 650 g sultanas
• 125 g currants
• 50 g candied lemon peel
• 50 g candied orange peel
• 100 g almonds, ground
• 100 g hazelnuts, ground
• Butter for brushing
• Powdered sugar for sprinkling

Instructions

Working time approx. 1 hour; Rest time approx. 13 hours; Cooking/baking time approx. 50 minutes; Total time approx. 14 hours 50 minutes

An old family recipe, ideal for the Advent and Christmas season, best baked in early December.

Combine all the ingredients in a bowl and let it soak overnight. The next day, knead all the ingredients into a dough. This is easiest done with a powerful food processor. First add the solid ingredients, then add the milk, eggs, and melted butter until you have a smooth dough. Let the dough rise for an hour, then spread out on a sufficiently large work surface into a rectangle measuring approximately 40 x 40 cm, about 3-4 cm thick. Spread the filling on top and knead it in by hand. This is strenuous and takes 10-15 minutes. If you use the food processor to knead the ingredients, too many of the sultanas and currants will be damaged, and the Stollen will not be as attractive. Form the dough into a large Stollen. To do this, form a rectangle measuring approximately 40 x 40 cm and fold it over itself, leaving the top part slightly behind. Preheat the oven to 160 degrees Celsius (fan). The Stollen can rise a little longer during this time. The Stollen will brown very quickly in the oven, but don’t worry, it won’t burn. After 50 minutes, test the inside with a wooden skewer to see if it’s cooked through. Remove the Stollen from the oven and brush it with melted butter until the entire Stollen is moist. The outer sultanas will fall off, but they won’t taste good anyway, as they’ll be burnt. Then cover with powdered sugar. The Stollen would keep for several weeks if it weren’t eaten so quickly.