Stollen from the box mould

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Pour flour into a mixing bowl, make a depression in the middle, crumble yeast into it. Mix with milk and some flour. Cover and leave to rise in a warm place for about 15 minutes. Wash and drain currants and raisins. Coarsely chop the almonds.

2. 2

   Put currants, raisins, almonds, candied lemon peel and candied orange peel in a bowl and sprinkle with rum. Cover and put aside. Spread 75 g sugar, vanilla sugar, salt and 200 g butter on the rim of the bowl. Work into a smooth dough with the dough hooks of the hand mixer, cover and leave to rise in a warm place for about 45 minutes. Knead the almond and raisin mixture into the yeast dough. Form into a strand (approx. 28 cm long) on a floured work surface. Grease the box form (approx. 28 cm length; 2 litres capacity). Add the dough strand. Cover and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ no air: 175 °C/ gas: level 3) for 45-50 minutes. Melt 50 g butter. Take the stollen out of the oven and brush with half of the butter.

3. 3

   Grease the box form (approx. 28 cm length; 2 litres capacity). Add the dough strand. Cover and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ no air: 175 °C/ gas: level 3) for 45-50 minutes. Melt 50 g butter. Take the stollen out of the oven and brush with half of the butter. Sprinkle half of the remaining sugar on the stollen and sieve half of the powdered sugar on the stollen. Repeat the process

Nutrition Facts

KCAL
210 kcal

CARBS
28 g

FATS
10 g

PROTEINS
3 g