Saxon Stollen, our old family recipe

Ingredients for 1 servings:

• 600 g sultanas
• 5 tbsp rum
• 15 g mace
• 10 g cardamom, freshly ground
• 10 g tonka bean(s), freshly grated
• 1 lemon(s), untreated, zest
• 1 pinch of salt
• 80 g yeast, fresh
• 200 g sugar
• ½ liter milk, lukewarm
• 1 kg flour
• 500 g butter, soft
• 100 g almonds, chopped
• 10 g almond(s) (bitter almonds), finely ground
• 150 g candied lemon, finely chopped
• 100 g candied orange peel, finely chopped
• 125 g butter, melted, for spreading
• 50 g sugar, fine, for sprinkling
• 100 g icing sugar for dusting

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Total time approx. 3 hours 30 minutes

has been baked, given away and eaten by us for many years, it is still juicy even after months

Soak the sultanas in rum overnight. Make a yeast dough from the flour, milk, yeast, sugar, salt, and butter. Add the almonds, candied lemon peel, candied orange peel, all the spices, and the sultanas to the dough one at a time. Knead the dough well after each addition. Let it rest for 1 hour, knead again, and form into 2 or more stollen. Let the formed stollen stand for no more than 20 minutes. Bake in an oven preheated to 180°C for about 60 minutes. Once the stollen is in the oven, pour 1/2 cup of water onto the base to create steam. The steam prevents the crust from forming too quickly. The dough is relatively soft and may spread a little for very large stollen, but this will not affect the wonderful flavor. Immediately after baking, brush the stollen with plenty of melted butter and sprinkle with caster sugar, with a little vanilla flavor if desired. Once completely cooled, wrap first in cling film, then in aluminum foil, and store in a cool place for a few weeks. Dust with powdered sugar before serving or giving as a gift.