Christmas Stollen

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Christmas Stollen
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 45 min.
Preparation
ready in 1 d 3 h. 45 min.
Ready in

Ingredients

for
1
For the fruit filling
100 grams raisins
50 grams almonds (chopped)
Candied lemon (50 grams, finely chopped)
candied orange (50 grams, finely chopped)
5 centiliters Rum
8 drops Almond extract
1 Vanilla bean (scraped seeds)
Lemon peel (2 teaspoons)
Orange peel (2 teaspoons)
For the dough
100 milliliters milk (lukewarm)
50 grams sugar
1 cube Yeast
300 grams all-purpose flour
200 grams Whole wheat flour
50 grams Marzipan
2 eggs
250 grams butter (softened)
butter (for baking sheet)
1 pinch salt
Cardamom (1 pinch)
allspice (1 pinch)
cinnamon (1 pinch)
Nutmeg (1 pinch)
also
150 grams butter (to brush)
sugar (to sprinkle)
150 grams powdered sugar (for dusting.)
How healthy are the main ingredients?
Whole wheat flourraisinsalmondsugareggsalt

Preparation steps

1.

For the filling, mix all ingredients well. Cover and let rest in a warm place overnight.

2.

For the dough, crumble yeast and dissolve with sugar in milk. Add 200 grams (approximately 1 cup) flour and knead with the dough hook of an electric hand mixer until smooth. Cover and let dough rise in a warm place until surface of dough cracks. Then mix with remaining flour, chopped marzipan, eggs, softened butter, salt and spices. Knead thoroughly until smooth. Knead in fruit filling. Cover and let dough rest for 1 hour. Preheat oven to 180°C (approximately 350°F) and grease a baking sheet.

3.

Roll dough out until double the width and length of desired size. Fold over and press edges together so that stollen holds its shape. Let rest for 15 minutes. Place on baking sheet and bake for 60 minutes. Brush with 50 grams (approximately 2 ounces) of melted butter and sprinkle with sugar. When finished baking, brush with 50 grams (approximately 2 ounces) butter and cool. Sprinkle with half the powdered sugar, wrap and let sit overnight. The next day, remove excess sugar with a brush and coat thinly with remaining melted butter. Dust with remaining powdered sugar and wrap in aluminum foil. Stollen can be stored for 2 months in cold conditions. Slice and serve.