Classic Christmas Stollen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Pour flour, sugar, cinnamon, vanilla sugar and 200 g soft butter into a mixing bowl. Warm the milk lukewarm. Crumble yeast into it and dissolve while stirring. Pour into the flour mixture and knead into a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 50 minutes.

2. 2

   In the meantime, finely chop the candied lemon peel and candied orange peel in the universal chopper. Wash and drain the raisins. Mix almonds, raisins, candied lemon peel, candied orange peel and lemon peel. With well floured hands knead into the dough. Shape into a stollen, place on a baking tray lined with baking paper and let it rise again covered for about 30 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Cover with aluminium foil if necessary. Turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30 minutes. Melt 150 g butter. Remove the stollen from the oven and place on a grid.

3. 3

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Cover with aluminium foil if necessary. Turn down the oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake for another 30 minutes. Melt 150 g butter. Remove the stollen from the oven and place on a grid. Immediately spread some of the melted butter on the stollen and dust with icing sugar. Repeat the process several times

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
270 kcal

CARBS
32 g

FATS
14 g

PROTEINS
3 g