John Myers
Yeast Stollen
The perfect yeast stollen recipe with a picture and simple step-by-step instructions.
- 3 lb Flour
- 250 g Sugar
- 500 g Butter
- 1 Egg
- 2 lb Raisins
- 200 g Flaked almonds
- 200 g Orangate
- 200 g Citronat (Succade)
- 2 packet Vanilla sugar
- 200 g Yeast
- 0,5 liter Milk
- 250 g Butter
- Powdered sugar
- Rum
- All ingredients should be at room temperature. Put the flour in a large bowl, make a well in the middle, warm the milk and dissolve the yeast in it with sugar. Pour into the well and make a pre-dough. After 20 minutes or when the pre-dough has risen well, add the remaining ingredients and knead well. Finally knead in the raisins, orangate, lemon peel and almond flakes that you soaked with rum the night before.
- Let the dough rise. Then form three stollen, each 1500g, let rise again for 20 minutes, then bake at 190 ° C for three quarters of an hour. So that the stud keeps its shape you can put a ring around the outside with aluminum foil.
- Take the baked stollen out of the oven and brush well with melted butter. After the stollen has cooled down, wrap it in aluminum foil.
Facebook Comments