Christmas stollen for the Advent season

Name: Christmas stollen for the Advent season
Yield: 1
Ingredients: 150 ml Milk; 500 g + some flour; 1 cube (42 g) fresh yeast; 2 TABLESPOONS + 50 g sugar; 100 g Raisins; 2 TABLESPOONS Rum; 7-10 Tbsp Salt; 150 g + 150 g soft butter; 1 Egg (Gr. M); 50 g Candied lemon peel and candied orange peel; 75 g chopped almonds; 150 g Icing sugar; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

150 ml Milk
500 g + some flour
1 cube (42 g) fresh yeast
2 TABLESPOONS + 50 g sugar
100 g Raisins
2 TABLESPOONS Rum
7-10 Tbsp Salt
150 g + 150 g soft butter
1 Egg (Gr. M)
50 g Candied lemon peel and candied orange peel
75 g chopped almonds
150 g Icing sugar
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Warm the milk lukewarm and sift 500 g flour into a large bowl. Press a depression in the middle. Crumble yeast into it. Mix with 2 EL sugar, warm milk and a little flour from the rim with a fork to make a pre-dough.
2
Cover with a tea towel and leave in a warm place for about 30 minutes. Wash the raisins, drain and soak in rum. Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3).
3
Line a tray with baking paper.
4
Put 50 g sugar, 1 pinch of salt, 150 g butter and the egg on the flour rim. Knead with the dough hooks of the hand mixer to a smooth dough. Knead in the candied lemon peel, candied orange peel, ##almonds## and ##raisins## with your hands.
5
Cover and leave to rise for about 1 hour.
6
Knead dough on a little flour, cut in half and roll out 2 rectangles (approx. 20 x 25 cm). Press in lengthwise in the middle of each rectangle with floured back of your hand. Whip one side 3/4 of the dough over the other, roll inwards slightly.
7
Place a frame of multiple folded foil around the studs. Leave to rise for about 20 minutes. Bake in the oven for about 10 minutes. Turn down the oven (electric oven: 175°C/circulating air: 150°C/gas: level 2), continue baking for 18-20 minutes.
8
Melt 150 g butter. Alternately brush hot stollen with butter and dust with icing sugar. Let them cool down. Dust them again thickly with icing sugar. Wrap in aluminium foil and store for 3-4 weeks.