Christmas butter stollen according to an old family recipe

Ingredients for 1 servings:

• 2 ½ kg wheat flour type 550 (Stollen flour)
• 300 g fresh yeast
• 750 ml milk
• 500 g sugar
• 4 packets of vanilla sugar
• 15 g salt
• 1 kg butter
• 200 g lard
• 300 g candied lemon peel
• 300 g candied orange peel
• 600 g almonds, ground
• 1 ¾ kg sultanas
• 250 g currants
• 1 ½ bottles of rum
• 2 lemon zest

Instructions

Working time approx. 45 minutes; Rest time approx. 21 days 2 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 21 days 4 hours 15 minutes

makes 6 Stollen

The evening before preparing the dough, place the ingredients in a warm room and pour rum over the sultanas. The next day, sift the flour into a large bowl. Make a well, warm the milk, mix some of the lukewarm milk with the yeast, pour it into the well and mix with a little flour. Leave to prove for about 30 minutes. Once it has proven to be right, add the sugar, spices, fat, butter, candied lemon peel, candied orange peel, ground almonds and the rest of the warm milk. Knead everything thoroughly, finally add the sultanas and knead again well. Leave the finished dough in a warm place for about two hours. Knead everything again and divide into pieces weighing about 1 – 1.5 kg. Shape the pieces of dough into breadsticks and cut 1 cm deep into them. Bake in the oven at 180°C (top/bottom heat) for about 50 – 60 minutes. Immediately afterward, butter the stollen and sprinkle with granulated sugar, butter again, and sprinkle with powdered sugar. Once cooled, place the stollen in plastic bags and let it chill in a cool, dark place for at least three weeks. This recipe makes six stollen.