Stollen

Ingredients

• 50 g lemon zest
• 50 g orange zest
• 1 Vanilla bean
• 150 g raisins
• 75 g currants
• 50 g chopped almonds
• 5 tbsp Rum
• 4 drops bitter almond aroma
• 1 cube yeast
• 50 g sugar
• 140 ml milk (1.5 % fat) (lukewarm)
• 300 g flour (Type 550)
• 50 g marzipan core
• 2 Eggs
• 325 g butter (room temperature)
• Salt
• 200 g flour (Type 405)
• 60 g powdered sugar

Instructions

1. 1.

   Finely chop lemon zest and orange zest. Split vanilla bean lengthwise, scrape out the seeds. For the filling, mix raisins, currants, almonds, lemon zest, orange zest, rum, bitter almond aroma, and vanilla seeds well, cover and let sit for 12 hours.

2. 2.

   Crush yeast and mix with sugar and lukewarm milk until dissolved. Add 200 g sifted Type 550 flour and knead into a smooth dough with the hand mixer hook. Dust this pre-dough with flour, cover, and let rise in a warm place for 20 minutes until surface shows cracks.

3. 3.

   Meanwhile cut marzipan small pieces, mix with eggs, 125 g softened butter, and salt. Combine remaining flours with the pre-dough and knead thoroughly into a smooth dough. Fold in the soaked, drained fruit. Dust dough with flour and let rise covered for 1 hour until it roughly doubles in volume.

4. 4.

   Roll dough to about 20 x 30 cm. Fold one long side over to create the classic Stollen shape.

5. 5.

   Place Stollen on parchment-lined tray, gently reshape, cover, and rest another 20 minutes. Bake in preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 60 minutes.

6. 6.

   Meanwhile melt remaining butter in a pot over low heat. After about 20 minutes of baking, brush Stollen with some melted butter, continue baking and after another 20 minutes brush again.

7. 7.

   After total ~60 minutes baking, brush Stollen with remaining melted butter and cool on wire rack. Dust with powdered sugar and wrap in foil to rest overnight.