Cleat

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the sultanas, drain them. Mix with the almonds and drizzle rum over them. Cover and put aside. Warm the milk lukewarm. Put the flour in a bowl and make a depression in the middle. Crumble yeast into the hollow, mix with 25 g sugar, the milk and some flour from the rim.

2. 2

   Cover and leave to rise in a warm place for about 15 minutes. Add 50 g sugar, salt and 175 g softened butter in pieces to the rim. Knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Knead in almonds, sultanas, candied lemon peel and candied orange peel. Divide the stollen dough into thirds and form a roll of each piece of dough about 45 cm long. Weave the strands of dough into a plait. Place diagonally on a baking tray lined with baking paper. Cover and let rest for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen for about 30 minutes. Melt 100 g butter.

3. 3

   Weave the strands of dough into a plait. Place diagonally on a baking tray lined with baking paper. Cover and let rest for about 15 minutes. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Then switch the oven down (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) and bake the stollen for about 30 minutes. Melt 100 g butter. Alternately brush the hot stollen with butter and dust with icing sugar. Finally, dust them again with icing sugar and let them cool down

4. 4

   3 1/2 hours waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
28 g

FATS
11 g

PROTEINS
3 g