ניטל: ניטל סטאָלען פון אויבער לוסאַטיאַ מיט סולטאַנאַס

Wash the sultanas and drain them in a colander. Then pour into a bowl and drizzle with the rum aroma, then mix well and set aside.

Cut the lemon peel (succade) and orange peel into small pieces. Both are fresh and available in one piece in health food stores from November. It is a sticky affair to chop the stuff up small and fine, but the effort is worth it, because it is soft and has a more intense taste (aroma) than the finished product which is available in department stores all year round and is also hard ... Doubts should really try it out. At first I was skeptical and then I tested it !!!!

Sift the flour into a large bowl and make a well in the middle. Crumble in the yeast, pour warm milk over it and stir into a small batter. Cover and let rise for 20 minutes.

Then add the sugar, butter, margarine, clarified butter, lard, almonds, lemon peel, orange peel, salt, the almonds and the bitter almond oil. Knead everything into a smooth dough. Finally knead in the sultanas. Now cover the whole thing again for an hour and let it rest warm.

Dough mass results in a weight of about 2.6 kg. Knowing this is important for baking later.

Divide the dough into 2 even pieces and shape them into stollen, place on a baking sheet lined with baking paper and leave to rest for another 20 minutes, warm and covered. Then cut about 1 cm deep in the middle and bake in the preheated oven at 190 ° C top-bottom heat.

1.0 kg 40 minutes 1.5 kg 50 minutes 2.0 kg 60 minutes Use a wooden stick to check whether the stollen is baked through ...

Place the stollen on a board immediately after baking and butter (use 50 g butter for each stollen), cover with baking paper and leave to rest for a day. Butter again and now add 100 g sugar to each stollen.

Let the stollen dry and then sift 100g powdered sugar on each stollen. Pack in foil and store in a cool place for 4-6 weeks.

If you don't want to wait that long, you can roll out the dough on a baking sheet lined with baking paper. Put 400 g of butter flakes on top and sprinkle evenly with 400 g of sugar. Keep warm for 20 minutes and then bake in a preheated oven at 200 ° C top-bottom heat for about 25 minutes +/-. What is created is called STOLLENKUCHEN and can be eaten immediately .....

Recipe and knowledge come from the book Backen in der Oberlausitz by master baker Roland Bergmann