- For the stollen
- 60 grams sugar
- 375 grams Pastry flour
- 60 milliliters lukewarm milk
- 1 cube fresh Yeast
- 100 grams melted butter
- 2 tablespoons clarified butter
- Rum extract
- Almond extract
- 1 generous pinch Mace (ground)
- 1 generous pinch Cardamom
- 150 grams raisins
- 75 grams Currants
- 75 grams ground almonds
- 50 grams candied orange
- 50 grams Candied lemon
Stir together 1 tablespoon sugar, 1 tablespoon flour, 2 tablespoons milk and the crumbled yeast to make a dough. Sprinkle with flour, cover and let rest for about 30 minutes in a warm place.
Preheat the oven to 180°C (approximately 350°F) convection.
Mix dough with the remaining flour, the remaining milk, the sugar, the melted butter, the clarified butter and the flavor extracts. Knead until the dough is no longer sticky (use a little more or less milk as needed). Then add the spices, dried and candied fruits and almonds and knead well.
Roll the dough into a log and place into a buttered and floured mold. Let rise again for about 30 minutes.
Bake for about 45 minutes. Immediately remove from the mold and repeatedly brush with melted butter. Let cool and sprinkle with powdered sugar. Serve sliced.