Christmas Stollen

Ingredients

• 40 g raw cane sugar
• 375 g spelt flour type 1050 (+flour for the mold)
• 60 ml lukewarm milk
• 1 cube fresh yeast
• 200 g liquid butter (+butter for the mold)
• 2 tbsp clarified butter
• 3 drops rum aroma
• 3 drops bitter almond aroma
• 1 tsp ground nutmeg flower
• 1 tsp cardamom
• 150 g raisins
• 75 g currants
• 75 g ground almonds
• 50 g candied orange peel
• 50 g candied lemon peel
• 50 g powdered sugar from raw cane sugar (for dusting)

Instructions

1. 1.

   Mix 1 tbsp sugar, 1 tbsp flour, 2 tbsp milk and crumbled yeast to make a pre-ferment. Dust with flour and cover; let rise in a warm place for about 30 minutes.

2. 2.

   Knead the pre-ferment with the remaining flour, milk, sugar, 100 g butter, clarified butter and aromatics until the dough no longer sticks (add more or less milk if needed). Then fold in spices, fruit and almonds thoroughly.

3. 3.

   Shape the dough into a stollen and place it in a greased and floured stollen mold. Let rise again for about 30 minutes.

4. 4.

   Bake in a preheated oven at 200 °C (fan: 180 °C; gas: level 3) for approximately 45 minutes. Remove immediately from the mold, brush several times with melted butter, let cool, then dust with powdered sugar. Slice and serve.