John Myers
Ingredients for 1 servings:
- 1,000 g flour
- 200 ml milk
- 200 g honey
- 100 g yeast (2-2.5 cubes)
- 4 eggs
- 500 g butter
- Soak flour and other ingredients in rum:
- 100 g almonds, chopped
- 800 g raisins
- 100 g candied lemon
- 100 g candied orange peel
- Butter for spreading
- Powdered sugar for dusting
Instructions
Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes
with yeast – but child’s play
Knead the ingredients (all at room temperature) for the dough. Add the remaining ingredients that were soaked the day before and let everything rise for 2 to 3 hours. Knead again and form 2 stollen. Place side by side on a baking sheet. Preheat the oven to 190°C and bake on the middle rack using conventional heat for 45 minutes. Brush the stollen several times with butter and sprinkle generously with powdered sugar. If you don’t like raisins, you can substitute almonds. The stollen should be stored in a tightly sealed container for 1-2 weeks to allow the flavors to fully develop.
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