Stollen (German Christmas Cake)

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Average: 5 (2 votes)
(2 votes)
Stollen (German Christmas Cake)

Stollen (German Christmas Cake) - One of the Christmas classic race

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Health Score:
Health Score
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 d 3 h. 30 min.
Ready in
Calories:
219
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates25 g(17 %)
Sugar added4 g(16 %)
Roughage1.6 g(5 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate63 μg(21 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C0 mg(0 %)
Potassium145 mg(4 %)
Calcium24 mg(2 %)
Magnesium17 mg(6 %)
Iron0.8 mg(5 %)
Iodine2 μg(1 %)
Zinc0.4 mg(5 %)
Saturated fatty acids6.1 g
Uric acid33 mg
Cholesterol39 mg
Author of this recipe:
How healthy are the main ingredients?
Currant

Ingredients

for
30
Ingredients
50 grams
50 grams
1
150 grams
75 grams
50 grams
chopped almonds
5 tablespoons
4 drops
1 cube
50 grams
140 milliliters
Milk (low-fat) (lukewarm)
300 grams
50 grams
2
325 grams
Butter (at room temperature)
teaspoon
200 grams
60 grams

Preparation steps

1.

Chop candied citrus peel finely. Halve vanilla bean lengthwise and scrape out seeds. For the filling: Combine raisins, currants, almonds, candied citrus peel, rum, almond extract and vanilla bean seeds. Let stand for 12 hours.

2.

For the dough: Crumble yeast into the bowl of a stand mixer. Mix in sugar and lukewarm milk until yeast dissolves. Add 200 grams (approximately 1 1/2 cups) sifted all-purpose flour and knead with the dough hook attachment until smooth. Sprinkle with remaining all-purpose flour, cover and let rise in a warm place for 20 minutes, or until the surface starts to crack.

3.

Meanwhile, cut marzipan into small pieces. Mix with eggs, 125 grams (approximately 15 tablespoons) softened butter and salt. Add pastry flour and knead until smooth. Drain the soaked fruit and mix in along with yeasted dough mixture. Cover and let rise in a warm place for 1 hour, or until doubled in bulk.

4.

Roll out the dough into a 20 x 30 cm (approximately 8 x 12 inch) rectangle. Roll up from one long side into a log.

5.

Transfer to a baking sheet lined with parchment paper. Cover and let rise for about 20 minutes. Bake in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) for 60 minutes.

6.

Meanwhile, melt remaining butter in a saucepan over low heat. After about 20 minutes of baking, brush stollen with melted butter. Brush again after another 20 minutes of baking.

7.

After a total of about 60 minutes baking time, brush stollen with remaining melted butter and let cool on a wire rack. Dust with powdered sugar and wrap in foil. Let stand overnight before serving.