Butter Stollen

Ingredients

• 150 g whole peeled almond kernels
• 100 g lemon curd
• 100 g orange curd
• 200 g raisins
• 200 g currants
• 100 ml apple juice
• 1 bottle rum flavoring
• 1.5 kg spelt flour type 1050 (+2 tbsp for baking sheet)
• 126 g fresh yeast (3 cubes of 42 g each)
• 0.5 l milk (3.5 % fat)
• 150 g whole cane sugar
• 620 g butter (+2 tbsp for baking sheet)
• 1 tsp salt
• 0.5 tsp vanilla powder
• 100 g powdered sugar from whole cane sugar

Instructions

1. 1.

   On the evening before, chop lemon curd, orange curd and almonds, then soak with raisins and currants in apple juice and rum flavoring. Cover and let sit. Sift spelt flour into a large bowl and press a well in the center. Mix yeast with 1/4 l milk and a pinch of sugar. Sprinkle some flour over the top and cover; leave warm overnight.

2. 2.

   The next day, gently heat remaining milk with 80 g sugar, 500 g butter and salt, then add to the yeast mixture and knead vigorously. Cover the dough and let rise in a warm place for 1 hour until it doubles in volume. Fold in the soaked fruits with apple juice, rum flavoring and almonds, then divide the dough into three pieces. Dust each piece with flour and shape into long loaves. Press a trough along the side of each loaf with a rolling pin, then fold the edges to form the stollen shape. Place on a floured surface, cover, and let rise for another 30 minutes. Grease a baking sheet well and dust with flour. Bake each stollen in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 1 hour; after ~30 minutes cover with foil.

3. 3.

   Melt the remaining butter in a saucepan to brush over the hot stollen. Mix leftover sugar with vanilla powder. Brush the warm loaf with butter and dust with the sugar mixture. Let cool, then sprinkle powdered sugar before serving.