John Myers
Stollen La Anne
The perfect stollen la anne recipe with a picture and simple step-by-step instructions.
- 400 g Sifted flour type 405
- 25 g Fresh yeast
- 250 Milliliters Milk
- 125 g Sugar
- 2 piece Vanilla sugar
- 1 Egg
- 250 g Liquid butter
- 100 g Sifted flour
- 200 g Raisins
- 200 g Chopped almonds
- 100 g Lemon peel
- 100 g Orange peel
- 3 Splash Taste of rum
- 3 Splash Bitter almond flavor
- 0,25 teaspoon Mace
- 0,25 teaspoon Ground cardamom
- 0,25 teaspoon Salt
- 75 g Liquid butter
- 100 g Powdered sugar
- Prepare a dough from 400 g sifted flour and the slightly warmed milk and yeast and let rise briefly (30 min) in a warm place.
- Knead in the sugar, the egg and the spices as well as the liquid, cooled butter and let rise again in a warm place for 1 hour.
- Now come the raisins and almonds. Add the lemon peel and orange peel and the rest of the flour. Knead everything again thoroughly and then fill the cake mold. The amount is designed for a 38 cm stud shape. If you have a smaller one, you just take off a third and make Stollen Confectionary out of it.
- Place the stollen form on a baking sheet lined with baking paper with the open sides facing down (don’t worry, the stollen won’t leak) and bake at 200 ° for one hour. After approx. 30 minutes, remove the stollen form and continue to bake the stollen for the rest of the baking time without the form.
- Brush the still hot Stollen with melted butter and dust with plenty of powdered sugar.
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