Saxon Stollen cake

Ingredients for 1 servings:

• 500 g flour
• 100 g sugar
• 1 cube of yeast or
• 1 sachet of dry yeast
• 80 g margarine
• 1 pinch of salt
• 1 sachet of vanilla sugar or
• some vanilla
• ½ tsp lemon peel, untreated, grated or
• flavoring (lemon peel flavor)
• 250 ml milk, lukewarm
• 150 g potatoes, boiled (preferably from the day before), grated, possibly more
• 100 g raisins, maybe a little more or less
• 50 g candied lemon peel, possibly chopped
• 50 g candied orange peel, possibly chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preparation in the bread maker possible

The recipe is designed for one baking sheet. For the flour, you can choose between wheat flour or the more wholegrain variety. Then use half whole wheat or spelt flour and half wheat flour. From these ingredients (up to the milk), you make a classic yeast dough. This is super quick to do in a bread maker. To do this, crumble the yeast into the lukewarm milk and stir briefly. Now add the flour, sugar, salt, margarine, vanilla sugar, lemon zest, and the yeast-milk mixture to the bread maker. Now knead the dough thoroughly on the kneading setting (please refer to the bread maker’s instructions!). If you don’t have any fresh yeast on hand, no problem… dried yeast is ideal. In this case, there is no need to mix it with the milk. If you don’t have a bread maker, you can make the dough the traditional way. To do this, pour the flour onto your work surface (or into a large bowl). Mix the dry ingredients with the flour. Crumble the fresh yeast into the lukewarm milk, stir, and then pour it into a small well made in the flour. Mix all of these ingredients together and knead until a soft dough forms. Cover the dough and let it rise for at least 15 minutes. The further preparation is the same for both versions: Knead in the wet ingredients (potatoes, raisins, candied lemon peel, candied orange peel). Knead the dough briefly again, place it on a baking sheet lined with baking paper, and roll it out or knead it with your hands. Let it rise for at least another 15 minutes. Distribute a few knobs of butter over the dough and bake in the preheated oven for about 30 minutes (please do the skewer test). When the cake is golden brown, remove it from the oven and immediately butter it and sprinkle with a little cinnamon sugar. This cake tastes particularly delicious served lukewarm with a good cup of tea or coffee. If you have any leftover cake, you can sprinkle the bottom of the cake (or the slices) with a little water and place it in the oven. Set the oven to the correct temperature and bake briefly. Just let it warm up, no further baking! It tastes (almost) like it was freshly baked.