John Myers
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Christmas Cookies: Classic Christmas Stollen with Yeast Dough
The perfect christmas cookies: classic christmas stollen with yeast dough recipe with a picture and simple step-by-step instructions.
to prepare:
- 125 g Raisins
- 50 g Currants
- 50 g Chopped almonds
- 40 g Orange peel
- 40 g Citronat (Succade)
- 3 tbsp Rum
for the yeast dough:
- 125 ml Lukewarm milk
- 1 packet Vanilla sugar
- 42 g Yeast
- 75 g Sugar
- 500 g Flour, preferably type 630 spelled
- 1 tsp Salt
- 200 g Soft butter
- 1 Pc. Egg
- 1 tsp Grated zest of an organic lemon
- 0,5 tsp Ground bourbon vanilla
- 0,5 tsp Macis, ground mace
- 1 tsp Stollen spice
- 1 Vials Butter-Vanilla baking flavor
Additionally:
- 80 g Melted butter
- 80 g Powdered sugar
- Finely chop the orange peel and lemon peel. If necessary, dust with a little flour, then the pieces do not stick to each other and are easier to chop up. Mix the orange peel, lemon peel, chopped almonds, raisins and currants in a bowl with the rum and leave to steep overnight.
- For the yeast dough, heat the milk and vanilla sugar lukewarm. Crumble the yeast cube and stir until it has dissolved. Cover and let rise in a warm place for about 15 minutes. After that, small bubbles should have formed on the surface.
- Mix the flour with sugar and salt. Add the butter in flakes. Also add egg, lemon zest, spices and vanilla baking flavor. Finally pour in the yeast milk and knead everything with the dough hook of the hand mixer for a few minutes to form a smooth, supple dough. If the dough is too firm, add a little more milk if necessary (up to a maximum of 75 ml of milk can be added). The dough should come off the edge of the bowl. Briefly knead in the rum-fruit mixture. Dust the dough with flour and cover with cling film and let rise in a cool place for 2 hours.
- The dough should have visibly enlarged after this time. Knead briefly on a lightly floured surface and roll out into a large oval. Bring into the typical stollen shape. Everyone has their own variant. I fold one long side twice towards the middle, the other only once, practically 2/3 and 1/3. Then I make a slight notch in the transition with the edge of my hand.
- Place the stollen on a baking sheet lined with baking paper (that reminds me … I put the stollen in the right shape on the baking paper, then you don’t have to lift it over onto the baking paper ;-)) and cover it with a cloth let rise for another 30 minutes.
- Bake in the preheated oven at 180 degrees top / bottom heat on the lower rack for about 60 minutes. If necessary, cover with baking paper or aluminum foil after 40 minutes if the surface becomes too dark.
- Then brush the stollen all over with the melted butter while it is still hot and dust immediately with icing sugar. Then let cool down on a wire rack. The stollen tastes best when it is wrapped tightly in aluminum foil and left to sit in a cool place for two weeks.
- I baked the Stollen in a steamer because I have an automatic program for Stollen. I can only recommend 🙂 If you want to bake the Stollen in the steamer, instead of 2 hours, you can leave the dough to rise in the steamer for 60 minutes with the combi cooking setting, hot air plus 30 degrees, 100% humidity.
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