Grandma's Stollen
Tastes just like at grandma’s! Grandma’s stollen and other Christmas recipes are available on Spoonsparrow.
Ingredients
- 150 g whole peeled almond kernels
- 100 g citronat
- 100 g orangeat
- 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 sheet)
- flour (for the baking sheet)
- 120 g butter
- 5 tbsp sugar
- 2 packets vanilla sugar
- 150 g powdered sugar
Instructions
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1.
On the evening before, chop citronat, orangeat 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. Mix yeast with 1/4 l milk and a pinch of sugar. Sprinkle some flour over the top and cover; leave warm overnight.
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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 1 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. Press a trough along the side with a rolling pin and fold the edge to form the stollen shape. Place on a floured surface, cover and let rise for another 30 minutes. Preheat oven to 200°C. Grease baking sheet well and dust with flour; bake each stollen about 1 hour in the oven. After about 30 minutes cover with foil.
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3.
To glaze, melt butter in a pot. Mix sugar with vanilla sugar. Brush the hot stollen with melted butter and sprinkle with the sugar mixture.
