Stollen for Advent and Christmas

Ingredients for 2 servings:

• 2 cubes of yeast
• 500 g butter
• 3 eggs
• 150 g sugar
• 1 pinch of salt
• 2 packs of flavoring (Citro-Back)
• 2 packets of vanilla sugar
• 300 ml milk, warm
• 1,100 g flour
• 6 cl apricot liqueur
• 100 g ground almonds
• 5 drops butter-vanilla flavoring
• 5 drops of bitter almond flavor
• 1 tsp flavoring (lemon)
• 1 tsp flavoring (arrack)
• 200 g candied orange peel
• 200 g candied lemon peel
• 200 g raisins
• 100 g almonds, sliced
• 125 g butter
• 100 g powdered sugar
• n. B. Rum

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

A Stollen that doesn’t need to be stored for weeks!

If you like, you can soak the raisins in rum the day before. All ingredients should be at room temperature. Pre-dough: Crumble the yeast into a bowl, mix with 100 ml of warm milk, 1 tablespoon of sugar, and a little flour (about 6 tablespoons). Cover and let rest in a warm place (about 20 minutes). In the meantime, finely chop the candied orange and lemon peel. Dough: Place the softened butter, eggs, remaining sugar, salt, Citro-Back, and vanilla sugar in a mixing bowl and mix. Add the pre-dough. Knead in the remaining milk with about half the flour. Add the apricot liqueur (6 cl, equivalent to 1.5 shot glasses), ground almonds, the flavorings, candied orange peel, candied orange peel, raisins, and sliced ​​almonds and knead in. At the same time, gradually knead in the remaining flour. Let it rise well. Remove the dough from the mixing bowl, place it on a baking board, and divide it into two. Knead each half thoroughly again. Form the stollen and place it on a greased or parchment-lined baking sheet. Let the dough rise for about 45 minutes, then bake in a preheated oven at 180°C for about 50 minutes. While the stollen is still warm, brush it with melted butter and sprinkle with powdered sugar. Once cooled, store it in a sealed cake container.