John Myers
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Christmas Stollen without Marzipan with Lot of Love
The perfect christmas stollen without marzipan with lot of love recipe with a picture and simple step-by-step instructions.
For the dough
- 1200 g Sifted flour
- 80 g Yeast (fresh or 3 packets of dry yeast)
- 400 ml Milk
- 500 g Butter
- 100 g Clarified butter
- 3 Pinches Salt
Fruit mix
- 400 g Raisins pickled in rum overnight
- 100 g Chopped almonds
- 0,5 Vials Bitter almond flavor
- 150 g Lemon peel
- 100 g Orange peel
- 100 g Sugar
- 100 g Lemon
- 100 g Nutmeg
- Ground cardamom
For painting
- 100 g Clarified butter
- 100 g Powdered sugar
One day before
- Let the raisins soak in with rum, shake them in the fridge every now and then
Dough production
- Warm up the milk and let the yeast rise in it. If you use dry yeast, then proceed as follows: mix flour, dry yeast and salt, heat milk and butter until the butter / clarified butter is dissolved, then mix the butter / clarified butter / milk into the flour with the food processor until everything is mixed well Has. The dough is not firm – don’t add any more flour, the dough has to be like this.
Mix fruit, mix and bake
- Mix the pickled raisins, almonds, bitter almond flavor, lemon, nutmeg, cardamom, lemon peel, orange peel and sugar. Mix the dough and fruit mixture by hand. Then let rise covered for an hour. Preheat the oven to 180 degrees with top and bottom heat. Knead the dough a little more and shape it. Then bake in the oven at 180 degrees with top and bottom heat for 60 minutes.
Coat:
- Shortly after baking, brush the Christmas stollen with liquid clarified butter and immediately sift the powdered sugar over it. After cooling, wrap the Christmas stollen in cling film and aluminum foil and let it steep for 2 to 4 weeks in a cool place (cellar or pantry – not refrigerator). Before slicing, you can sprinkle with powdered sugar and then enjoy.
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