Christmas Stollen without Marzipan

Ingredients

• 150 g whole peeled almond kernels
• 100 g lemon curd
• 100 g orange curd
• 200 g raisins
• 200 g currants
• 100 ml rum
• 1.5 kg flour
• 120 g yeast
• 0.5 l milk
• 120 g sugar
• 500 g butter
• 1 tsp salt
• fat (for the baking tray)
• Flour (for the baking tray)
• 120 g butter
• 5 tbsp sugar
• 2 packets vanilla sugar
• 150 g powdered sugar

Instructions

1. 1.

   On the evening before, chop lemon curd, orange curd and almonds and soak them with raisins and currants in rum. Cover and let sit. Sift flour into a large bowl, press a depression in the middle. Stir yeast with 1/4 l milk and a pinch of sugar. Sprinkle a little flour over the top and cover; leave warm overnight.

2. 2.

   On the next day, gently warm the remaining milk with sugar, butter and salt, add to the yeast mixture and knead vigorously. Cover the dough and let rise in a warm place for one hour until doubled in volume. Fold in the soaked fruits with rum and almonds, divide the dough into three pieces. Dust each piece with flour and shape into long loaves. Along the side of the length, press a trough with a rolling pin and fold the edge to form the stollen shape. On a floured surface, cover again for 30 minutes. Preheat oven to 200°C. Grease baking tray well and dust with flour; bake each stollen about an hour in the oven. After about 30 minutes, cover with foil.

3. 3.

   For glazing, melt butter in a saucepan. Mix sugar with vanilla sugar. Brush the hot finished stollen with melted butter and sprinkle with the sugar mixture.