Old Franconian Butter Stollen

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the raisins in warm water and drain well. Put them in a bowl together with candied lemon peel and candied orange peel, mix with rum and let it soak through. Warm up the milk. Sieve the flour into a large bowl and press a depression in the middle. Crumble yeast into it, add 2 tablespoons of sugar and some lukewarm milk.

2. 2

   Mix together with a little flour to a smooth pre-dough. Cover and leave to rise for 15-20 minutes in a warm place. In the meantime, wash the lemon thoroughly, dab dry and finely grate the peel. Add the eggs, 1 packet of vanilla sugar, lemon zest, salt, 400 g softened butter and remaining milk to the pre-dough and knead to a smooth yeast dough. Cover and leave to rise in a warm place for 30-45 minutes. Knead the yeast dough again and knead in the raisin-fruit mixture. Cut the dough in half, form 2 rolls of approx. 37 cm length and put them on a greased baking tray. Cover with one greased stollen tin each (approx. 37.5 cm long) and leave to rise for another 10-15 minutes. Bake in the preheated oven (electric: 175-200 °C/ gas: level 2-3) for 50-60 minutes. Melt the rest of the butter and spread it on the warm stollen.

3. 3

   Cut the dough in half, form 2 rolls of approx. 37 cm length and put them on a greased baking tray. Cover with one greased stollen tin each (approx. 37.5 cm long) and leave to rise for another 10-15 minutes. Bake in the preheated oven (electric: 175-200 °C/ gas: level 2-3) for 50-60 minutes. Melt the rest of the butter and spread it on the warm stollen. Sprinkle with remaining vanilla sugar and let cool off. Dust with icing sugar before cutting. Results in approx. 36 slices