stollen

Ingredients for 1 servings:

• 60 g yeast, fresh
• 100 ml milk, lukewarm, 37°
• 150 g sugar
• 750 g flour
• 2 pinches of salt
• 3 eggs
• 3 egg yolks
• 300 g butter, soft
• 100 g almond sticks
• 300 g raisins
• 100 ml rum, for the raisins
• 200 g candied orange or lemon peel, depending on your preference, very finely diced
• 100 g currants
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 150 g butter, liquid
• 2 tbsp vanilla sugar
• 75 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 30 minutes

First, place the raisins in the rum so that all of them are covered. Then, dissolve the yeast in the warm milk and mix the mixture with about 125g of flour and a good pinch of sugar to form a pre-dough. Leave this in a warm place until it has doubled in size. Now add the remaining flour, sugar, salt, eggs, egg yolks, and butter and knead into a dough, beating it several times until it is smooth. Cover the dough and let it rise again until it has doubled in size. Finally, knead in the almonds, raisins, currants, candied orange peel, and orange and lemon zest. Line a baking sheet with baking paper, place the dough on it, and shape it into an oval loaf. Cover and let it rise again. Now place the handle of a wooden spoon lengthwise down the center of the dough and roll out one side flat. Lightly brush this side with water and then fold it over the thicker side so that it is about three-quarters covered. Then, cover the dough and let it rise again. Now brush the dough with a little melted butter and bake at 180 degrees Celsius for 60 minutes. Immediately after baking, brush the Stollen with the melted butter. Repeat this process until all the butter is used up and absorbed. Finally, mix the powdered sugar with the vanilla sugar and sift it thickly over the Stollen. Wrap the cooled Stollen in aluminum foil and let it rest for at least one week, preferably two. Not in the refrigerator, only in a cooler, slightly damp place, such as the cellar.