Erzgebirge Christmas Stollen

Ingredients

Directions

1. 1

   1⁄4 l Warm milk lukewarm. Crumble yeast into it and dissolve. Put 1 kg of flour in a large bowl, press a depression in the middle. Pour in the yeast milk and mix it with some flour from the rim to a pre-dough.

2. 2

   Cover and leave to rest in a warm place for about 30 minutes.

3. 3

   Wash the raisins, drain and sprinkle with rum. Warm 5 tablespoons of milk. Coarsely chop the almonds and add them to the warm milk. Put both aside.

4. 4

   Finely chop the candied lemon peel and candied orange peel. Add almonds together with milk, 200 g sugar, salt, lemon zest, flavour and 500 g butter in flakes to the pre-dough. Knead everything to a smooth dough (best with a food processor).

5. 5

   Lastly, knead the raisins with your hands. Cover the dough and let it rise in a warm place for about 2 hours.

6. 6

   Knead the dough again and possibly divide it 1⁄5 Dough for the stollen cake. Halve the stollen dough and form into 2 oval loaves. Place them side by side on a baking tray lined with baking paper and cut lengthwise.

7. 7

   Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for about 1 hour (or see tip).

8. 8

   Melt 250 g butter. Spread the stollen immediately with approx. 1⁄3 butter and sprinkle with 100 g sugar. Repeat the process with approx. 1⁄3 butter and 100 g sugar. Spread the rest of the butter on top and dust thickly with icing sugar.

9. 9

   Let it cool down. Before consumption, allow to soak in a cool, dry place for at least 2 weeks.

Nutrition Facts

KCAL
280 kcal

CARBS
33 g

FATS
14 g

PROTEINS
3 g