Christmas Stollen

Name: Christmas Stollen
Prep time: 1 h
Cook time: 1 h
Total time: 15 h
Yield: 1
Cuisine: European
Ingredients: 250 g raisins; 75 g currants; 50 g chopped almond kernels; Zitronat (finely chopped); Orangeat (finely chopped); 50 ml rum; 8 drops bitter almond aroma; Mark of a vanilla bean; 2 tsp grated lemon zest; 2 tsp grated orange zest; 100 ml lukewarm milk; 50 g sugar; 1 cube yeast; 300 g flour (Type 550); 200 g flour (Type 405); 50 g marzipan raw dough; 2 Eggs; 250 g soft butter; butter (for the pan); 10 g salt; 5 g stollen spice mix; 350 g liquid butter (for brushing); sugar (for sprinkling); 150 g powdered sugar (for dusting)

Prep: 1h

| Servings: 1 | Cook: 1h

Try the recipe from Spoonsparrow.

Ingredients

250 g raisins
75 g currants
50 g chopped almond kernels
Zitronat (finely chopped)
Orangeat (finely chopped)
50 ml rum
8 drops bitter almond aroma
Mark of a vanilla bean
2 tsp grated lemon zest
2 tsp grated orange zest
100 ml lukewarm milk
50 g sugar
1 cube yeast
300 g flour (Type 550)
200 g flour (Type 405)
50 g marzipan raw dough
2 Eggs
250 g soft butter
butter (for the pan)
10 g salt
5 g stollen spice mix
350 g liquid butter (for brushing)
sugar (for sprinkling)
150 g powdered sugar (for dusting)

Instructions

1.
Mix the fruit mixture well and let it rest covered overnight.
2.
Dissolve crumbled yeast with sugar in milk. Add 200g sifted Type 550 flour and knead into a smooth dough using an electric hand mixer’s dough hook. Sprinkle this pre-ferment with flour, cover, and let rise at a warm spot until the surface shows cracks.
3.
Combine the pre-ferment with the remaining flours, chopped marzipan, eggs, soft butter, salt, and stollen spice mix; knead thoroughly into a smooth dough. Fold in the soaked fruits. Dust the dough with flour and let it rise covered for 1 hour.
4.
Preheat the oven to 180°C and grease the baking sheet.
5.
Roll the dough to twice its width and desired length, fold each third onto itself, place on the sheet, and bake the Christmas stollen for about 1 hour.