Raisin Stollen
Stollen with raisins is a recipe featuring fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g raisins
- 3 tbsp rum
- 850 g flour
- 80 g yeast
- 250 ml milk
- 175 g sugar
- 50 g candied orange peel
- 50 g candied lemon peel
- 200 g peeled, ground almonds
- 0.25 tsp Salt
- 3 drops bitter almond aroma
- 250 g soft butter
- 100 g clarified butter
- 75 g melted butter
- 1 packet vanilla sugar
- 125 g powdered sugar
Instructions
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1.
Wash the raisins the day before, shake them dry and coat with rum. Let sit overnight. Gather all baking ingredients in a warm place. On the baking day sift a quarter of the flour into a bowl and press a well in the center. Crumble the yeast into it and make a pre-ferment with some lukewarm milk and 1 tsp sugar. Cover with a cloth and let rise for 15 minutes.
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2.
Finely chop the candied orange and lemon peels. Add the remaining flour, milk, sugar, candied peels, almonds, salt, bitter almond aroma, soft butter, clarified butter, and drained raisins to the pre-ferment.
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3.
Knead everything very well. Cover and let rise for 1 hour until doubled in volume.
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4.
Divide the dough into two portions and knead each again. Roll each piece long on a floured surface, score lengthwise with your hand edge, and shape into the classic stollen form by stacking them. Place side‑by-side on parchment paper on a baking sheet, cover, and let rise for about 30 minutes. Preheat the oven to 200 °C. Bake the stollens for about 1 hour (check with a skewer!), brushing with half of the melted butter after about 40 minutes, then finish baking. Remove, brush with the remaining melted butter, and cool. Mix vanilla sugar and powdered sugar and dust over the cooled stollens.
