Christmas Stollen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roast the hazelnuts in a pan without fat for 3-5 minutes. Remove from the pan and allow to cool for about 10 minutes. Chop the hazelnuts, candied orange peel and lemon peel. Mix everything with sultanas, rum and 4 tablespoons of water

2. 2

   Break open cardamom capsules and remove seeds. Crush cardamom seeds, mace and pimento finely in a mortar. Mix in 1/2 tsp. cinnamon and ginger.

3. 3

   Heat 50 ml milk in a small pot. Crumble the yeast in a bowl and mix with vanilla sugar and lukewarm milk. Stir in 30 g flour. Dust the pre-dough with some flour and let it rise in a warm place for 15-20 minutes.

4. 4

   Wash the lemon hot, grate dry and grate the peel thinly. Mix lemon zest with the remaining flour, 65 g sugar and salt in a large mixing bowl. Heat 50 ml of milk in a pot and stir briefly with egg and 200 g butter into the flour mixture using the dough hooks of the hand mixer.

5. 5

   Stir in the pre-dough as well and knead everything for about 3 minutes to a smooth dough. Knead the hazelnut mixture first with the dough hooks of the hand mixer, then with your hands. Cover and leave to rise for approx. 1 hour in a warm place.

6. 6

   Knead the dough again with your hands and form it into an oval loaf. Roll out a little with the dough roll and press a slight hollow into the dough lengthwise in the middle with the dough roll. Fold one half of the dough onto the other half so that it is not completely covered.

7. 7

   Using the edge of your hand, press a strong depression in the middle of the dough lengthwise. Form the side ends pointedly. Place the stollen on a baking tray lined with baking paper. Cover and leave to rise for another 30 minutes in a warm place.

8. 8

   Bake the Stollen in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the 2nd rack from below for 10-15 minutes. Then reduce heat (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer).

9. 9

   manufacturer) and bake for 35-45 minutes to finish.

10. 10

    Mix 3 tablespoons sugar and 1/2 teaspoon cinnamon. Melt 100 g butter in a pot. Take the stollen out of the oven, remove any protruding sultanas. Brush the stollen immediately with the melted butter.

11. 11

    First sprinkle with sugar-cinnamon mixture, then sift 2-3 tbsp. icing sugar over it. Let the stollen cool down completely and dust with the remaining icing sugar.

Nutrition Facts

KCAL
400 kcal

CARBS
47 g

FATS
21 g

PROTEINS
5 g