Christmas Stollen 'Black Forest'

Ingredients for 1 servings:

• 150 ml milk, lukewarm
• 1 cube of yeast
• 500 g flour
• 1 egg(s)
• 1 pinch of salt
• 1 tsp, heaped spice mix for Stollen
• 2 tonka beans, grated
• ½ vanilla pod(s), including the pulp
• 5 almonds (bitter almonds), grated
• 20 ml cherry brandy (Black Forest cherry brandy)
• 220 g butter, room temperature
• 350 g raisins
• 90 g candied orange peel
• 50 g candied lemon peel
• 50 g hazelnuts, chopped
• 50 g almond flakes
• 40 ml water
• 40 g sugar
• 50 ml cherry brandy (Black Forest cherry brandy)
• 200 g butter, melted
• 100 g sugar
• 100 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 14 hours; Total time approx. 15 hours

enough for 2 Stollen – gets a slightly different taste from the cherry brandy

One day before baking, mix the raisins, candied lemon peel, and candied orange peel with the rum and let it steep. Roast the nuts and almonds in a dry pan. Dissolve the yeast in lukewarm milk and knead it with 200g of the flour, let it rise for one hour. Then knead with the remaining flour, all the spices, kirsch, and egg, gradually kneading in the butter until the dough is smooth and elastic. Let it rise for another hour. Mix the fruit mixture with the nuts and almonds and knead into the dough. Shape the dough into two stollen and let it rest on the baking sheet for about 10 minutes. Bake in a hot oven at 185°C (top/bottom heat) for about 50 minutes. For the glaze, boil water and sugar, let it cool, and add the kirsch. Brush the stollen well with this after baking. Then brush the stollen all over with the melted butter and sprinkle thickly with the sugar and icing sugar mixture. Allow the Stollen to cool completely, preferably overnight, then wrap it well and store it in a cool place.