Lactose-Free Stollen

Name: Lactose-Free Stollen
Prep time: 30 min
Cook time: 1 h
Total time: 3 h 15 min
Yield: 1
Cuisine: German
Ingredients: 100 g raisins; 50 g chopped almond kernels; 50 g lemon zest (finely chopped); 50 g orange zest (finely chopped); 8 drops rum flavoring; 8 drops bitter almond flavoring; 1 vanilla bean (pulp); 1 tsp lemon peel (unprocessed); 1 tsp orange peel (unprocessed); 1 cube yeast (42 g); 50 g sugar; 100 ml MinusL milk (e.g., 3.8%); 300 g flour (Type 550); 200 g flour (Type 405); 50 g marzipan core; 2 Eggs; 250 g MinusL butter (for the pan); 1 pinch salt; 1 tsp ground cardamom; 1 tsp ground allspice; 1 tsp ground nutmeg; 1 tsp ground cinnamon; 250 g MinusL butter (for the pan); 150 g liquid butter (for brushing); sugar (for sprinkling); 150 g powdered sugar (for dusting)

Prep: 30min

| Servings: 1 | Cook: 1h

Lactose-free stollen is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!

Ingredients

100 g raisins
50 g chopped almond kernels
50 g lemon zest (finely chopped)
50 g orange zest (finely chopped)
8 drops rum flavoring
8 drops bitter almond flavoring
1 vanilla bean (pulp)
1 tsp lemon peel (unprocessed)
1 tsp orange peel (unprocessed)
1 cube yeast (42 g)
50 g sugar
100 ml MinusL milk (e.g., 3.8%)
300 g flour (Type 550)
200 g flour (Type 405)
50 g marzipan core
2 Eggs
250 g MinusL butter (for the pan)
1 pinch salt
1 tsp ground cardamom
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cinnamon
250 g MinusL butter (for the pan)
150 g liquid butter (for brushing)
sugar (for sprinkling)
150 g powdered sugar (for dusting)

Instructions

1.
Mix the ingredients for the fruit mixture well. Cover with foil and let rest overnight in a warm place.
2.
For the dough, dissolve the crumbled yeast with the sugar in the milk. Add 200 g flour and knead with the beaters of an electric hand mixer until smooth. Sprinkle this pre-dough with flour and cover to rise in a warm place until the surface shows cracks. Then mix the remaining two flours, chopped marzipan, eggs, soft butter, salt, and spices into the dough and knead thoroughly into a smooth dough. Fold in the soaked fruits. Dust the dough with flour and let rise covered for 1 hour.
3.
Preheat the oven to 180°C (convection) and grease the baking sheet.
4.
Roll the dough to twice its width and desired length. Shape small and larger domes along the edges of the wide sides. Press the two sides together so the domes lie side by side. Lightly reshape the stollen (or place in a stollen mold) and let rise for about 15 minutes. Then transfer to the baking sheet, bake for about 60 minutes. After about 10 minutes brush with ~50 g liquid butter and sprinkle with sugar. Brush the finished stollen with remaining liquid butter and cool. Dust with half of the powdered sugar. Wrap in foil and let rest overnight. The next day remove excess sugar with a brush, spread thinly with some liquid butter, dust with remaining powdered sugar, and wrap again.