Fluffy Christmas Stollen

Ingredients for 1 servings:

• 300 g raisins
• ½ jar brown rum
• 2 oranges
• 2 lemons
• 250 g brown sugar
• 120 g almonds, ground
• 30 g honey
• 20 g powdered sugar
• 10 g orange liqueur
• 850 g flour
• 2 cubes of yeast
• 220 ml milk
• 200 g butter
• 2 eggs
• 100 g brown sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp nutmeg

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 4 hours 55 minutes

for direct consumption

It’s best to mix the raisins with the rum the day before and seal in an airtight container. For the candied orange and candied lemon peel, peel the oranges. Slice off the lemon peels thickly, leaving just enough flesh to touch the peels. Boil the orange and lemon peels in plenty of water for 10 minutes. Drain the cooking water and simmer the peels with enough water and a small glass of brown sugar for another hour. Once the water has evaporated, stir while supervising and let the candied orange peel, candied lemon peel, and sugar darken a little. Once the sugar has caramelized, add a little water and bring the candied orange and candied lemon peel back to the boil. Once the water has evaporated, the candied orange and candied lemon peel are ready and can be set aside for now. For the marzipan, mix 80g of the ground almonds with the powdered sugar, honey, and orange liqueur. Knead the mixture until the ingredients are well blended. Put the flour in a bowl and make a small well. Crumble the yeast into the well. Warm the milk and add a little milk to the yeast. Add a little flour and mix lightly. Cover and let stand in a warm place for 30 minutes. For the dough, add the eggs, butter, warm milk, cinnamon, cardamom, nutmeg, salt, 40g ground almonds, sugar, and vanilla sugar and knead with a dough hook for several minutes. Let stand in a warm place for 15 minutes. Mix the dough well with the rum-infused raisins, candied orange peel, and candied lemon peel by hand. Depending on how much rum you used, the dough may now be a little too moist. Gradually add flour until it is only slightly moist. Spread the dough on a baking sheet. For marzipan, for example, use a rolling pin to roll out a thin layer the same length as the baking sheet, but 1/3 the width. Place the marzipan in the center of the dough. Now place 1/3 of the loose dough over the marzipan, and then place the other 1/3 of the loose dough over the last folded dough. Let the dough rest for 30 minutes. Preheat the oven to 200°C (fan oven). Bake the Stollen for approximately 45-60 minutes. After 30 minutes, reduce the temperature to 180°C (350°F). Note: Classic Stollen is rather hard and firm. This variation is “fluffy,” similar to a braided loaf. It can be eaten immediately after baking.