Stollen with Powdered Sugar

Ingredients

• 750 g raisins
• 6 tbsp rum
• 1.8 kg flour
• 140 g yeast
• 0.5 l milk
• 350 g sugar
• 500 g whole peeled almond kernels
• 250 g lemon zest
• 250 g orange zest
• 15 g salt
• Bitter almond aroma
• 800 g margarine
• 150 g melted margarine
• 2 packets vanilla sugar
• 5 tbsp sugar
• 200 g powdered sugar

Instructions

1. 1.

   On the day before, soak raisins in rum. Place all baking ingredients in a warm spot.

2. 2.

   On the baking day, sift a quarter of the flour into a bowl and make a well in the center. Break in the yeast and mix with slightly lukewarm milk and 1 tsp sugar to prepare a pre-ferment.

3. 3.

   Cover with a cloth and let rise for 20 minutes. Chop almonds, orange zest, and lemon zest. Add remaining flour, milk, sugar, chopped ingredients, salt, bitter almond aroma, margarine, and drained raisins to the pre-ferment.

4. 4.

   Knead everything very well. Cover and let rise for 1 hour until volume has doubled.

5. 5.

   Divide dough into 3-4 portions, knead each again and let rest another hour.

6. 6.

   Roll each piece on a floured surface long, then use a cooking spoon to shape into typical Stollen form by layering.

7. 7.

   Preheat oven to 200°C with top and bottom heat.

8. 8.

   Line a baking tray with parchment paper and press the dough tightly against the edge. Brush with warm water. Or use dedicated Stollen molds, butter them and flour them.

9. 9.

   Let dough rest again briefly.

10. 10.

    Bake Stollen for about 1 hour in preheated oven (test with a wooden stick).

11. 11.

    Cool Stollen and spread melted margarine on top. Sprinkle with sugar and vanilla sugar. Butter again and dust with powdered sugar. Serve sliced.

12. 12.