Rumstollen

Ingredients

• 150 g lemon zest
• 150 g orange zest
• 100 g raisins
• 6 tbsp rum
• 1 kg flour
• 2 cubes yeast (48 g)
• 250 g sugar
• 0.25 l milk
• 1 pinch salt
• 1 pinch Cardamom
• 1 pinch allspice
• 1 pinch nutmeg
• 400 g butter
• 100 g butter
• 50 g powdered sugar

Instructions

1. 1.

   Step 1: Chop the lemon and orange zest finely with a knife and add to a bowl with raisins. Drizzle with rum and let sit covered.

2. 2.

   Step 2: Pour flour into a large bowl. Press a depression in the middle. Break yeast into it and sprinkle with 1 tbsp sugar.

3. 3.

   Step 3: Warm milk until lukewarm. Pour about one third into the depression. Mix yeast, sugar and some flour from the rim until the yeast dissolves. Cover the pre‑mix and let rise for about 30 minutes in a warm place.

4. 4.

   Step 4: Add remaining sugar, rest of milk and spices. Drop butter in small pieces. Work everything with the dough hook of a hand mixer into a smooth dough.

5. 5.

   Step 5: Knead until it bubbles and lifts slightly from the bowl edge. Cover with a cloth and let rise for about one more hour.

6. 6.

   Step 6: Transfer dough onto a flour‑dusted surface and flatten slightly. Top with soaked, drained fruit and knead in by hand.

7. 7.

   Step 7: Divide dough in half and roll each piece a little flat with a rolling pin. Fold one side over the other so it almost reaches the middle to form the classic stollen shape.

8. 8.

   Step 8: Place the butter stollen on a baking sheet. Wrap each with two large strips of foil about 10 cm wide. Let rise again covered for another 30 minutes.

9. 9.

   Step 9: Preheat oven to 180 °C. Bake the stollen for 50–60 minutes. Melt butter and brush over the stollen immediately after baking and several times while cooling. Once fully cooled, dust generously with powdered sugar.