Dresden Christmas Stollen

Name: Dresden Christmas Stollen
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1/8 l Milk; 500 g Flour; 1 cube (42 g) Yeast; 75 g Currants; 100 g Raisins; 100 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp Salt; 200 g Butter or margarine; 50 g Lard; 100 g chopped almonds; 50 g Candied orange peel; 50 g Citation; 100 g Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1/8 l Milk
500 g Flour
1 cube (42 g) Yeast
75 g Currants
100 g Raisins
100 g Sugar
1 package Vanillin sugar
7-10 Tbsp Salt
200 g Butter or margarine
50 g Lard
100 g chopped almonds
50 g Candied orange peel
50 g Citation
100 g Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Warm the milk, put the flour in a mixing bowl, make a depression in the middle, crumble the yeast, mix with milk and a little flour. Cover and leave to rise in a warm place for about 30 minutes.
2
Wash and drain the currants and raisins. Add 75 g sugar, vanillin sugar, salt, 150 g fat and lard to the pre-dough and work into a smooth dough with the dough hooks of the hand mixer. Cover again and leave to rise in a warm place for about 30 minutes.
3
Knead almonds, raisins, currants, candied orange peel and lemon peel into the yeast dough. Cover and leave to rise in a warm place for about 30 minutes. Knead the dough again and roll out to a rectangle (30x20 cm) on a floured work surface.
4
Whip from the long side to three-quarters over the underside, roll the top side inwards and press on with floured back of the hand. Place the stollen on a baking tray lined with baking paper and let it rise again.
5
Then bake in the preheated oven (electric oven: 200°C/ gas: level 3) for 50-60 minutes. Melt the remaining fat. Remove the stollen from the oven, brush with half of the fat, sprinkle half of the remaining sugar on the stollen and sieve half of the powdered sugar on the stollen.
6
Repeat the procedure. Results in approx. 28 slices.