Christmas Stollen

Name: Christmas Stollen
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1⁄8 l Milk; 1 cube (42 g) fresh yeast; 500 g + some flour; 2 TABLESPOONS + 50 g sugar; 100 g Raisins; 2 TABLESPOONS Rum; 100 g Candied lemon peel and candied orange peel; 1 package Vanilla sugar; 7-10 Tbsp Salt; 200 g + 100 g soft butter; 100 g chopped almonds; 150–200 g Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kelley Price

DIFFICULTY
not easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1⁄8 l Milk
1 cube (42 g) fresh yeast
500 g + some flour
2 TABLESPOONS + 50 g sugar
100 g Raisins
2 TABLESPOONS Rum
100 g Candied lemon peel and candied orange peel
1 package Vanilla sugar
7-10 Tbsp Salt
200 g + 100 g soft butter
100 g chopped almonds
150–200 g Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Warm milk - it should not be hotter than good lukewarm! Take it off the stove, crumble the yeast into it and stir until the yeast has completely dissolved. Sift 500 g flour into a bowl and press a depression into it.
2
Pour in the yeast milk, add 2 tablespoons of sugar and mix with some flour from the rim to a thin pre-dough.
3
Cover the bowl with a moistened tea towel or cling film. Leave to rise in a warm place (e.g. heating) without draught for 15-30 minutes - bubbles should then appear in the pre-dough.
4
In the meantime, wash the raisins, drain them and soak them in rum. Finely chop the candied lemon peel and candied orange peel in the universal chopper.
5
Spread 50 g sugar, vanilla sugar, 1 pinch of salt and 200 g butter in flakes on the flour rim around the pre-dough. Knead first with the dough hooks of the mixer, then with your hands to form a smooth dough which will come off the bowl.
6
Knead raisins, candied lemon peel, candied orange peel and almonds with your hands. Cover and leave to rise again for about 1 hour.
7
When the dough volume has doubled, knead the dough again well. On a floured work surface, roll out oval about 3 cm thick. Use a cake roll to make a depression along the length of the dough, slightly to the side of the middle.
8
Narrower side to 2⁄3 about the other beat. Place the stollen on a baking tray lined with baking paper.
9
Or press the dough into a greased stollen mould and turn it over onto the baking tray. Let either the moulded or moulded stollen rise for another 20-30 minutes. Preheat oven (electric oven: 200 °C/circulating air: 175 °C/gas: see
10
manufacturer). Bake each Stollen in the oven for about 20 minutes. Switch down (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Remove the mould about 15 minutes before the end of the baking time.
11
Remove the studs from the oven. Melt 100 g butter. Alternately brush or sprinkle the still hot Stollen with butter and dust with icing sugar until the butter is used up. Let it cool down well.
12
Finally dust again thickly with icing sugar.