Christmas Stollen

Ingredients for 2 servings:

• 200 g sugar
• 125 g butter
• 50 g palm fat
• 1 pinch of salt
• 2 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 4 drops of bitter almond flavor
• 2 tbsp rum, 54%
• 2 tbsp lemon juice
• 1 pinch of cardamom
• 500 g wheat flour type 405
• 250 g low-fat curd cheese
• 250 g raisins
• 125 g hazelnuts, chopped
• 100 g candied orange peel
• 100 g candied lemon
• Butter, liquid, for spreading
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest period approx. 14 days 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 days 4 hours 20 minutes

with good butter

In a bowl, cream the sugar, butter, and palm fat until fluffy. Gradually add all the other ingredients in the order listed, up to and including the candied lemon peel, and knead thoroughly. Shape the dough into two loaves and bake in a preheated oven at 175°C (top/bottom heat) for 45 minutes. Generously brush the surfaces of the loaves with butter and return to the oven for another 15 minutes. Brush generously with butter again and allow to cool slightly. Once the Stollen has cooled slightly, dust it with powdered sugar, if desired. Allow to cool for two hours, then wrap tightly in aluminum foil and store in the cellar for at least two weeks. It can also be stored for up to four weeks. Makes 2 loaves.