Christstollen
Ingredients
for 1 portion
- 150 g raisins
- 65 ml rum
- 50 g candied lemon peel
- 50 g candied orange peel
- 50 g almonds (ground)
- 1 tsp lemon zest
- 425 g flour
- 100 ml milk (warm)
- ¾ cube of fresh yeast
- 100 g butter
- 75 g sugar
- 1 packet vanilla sugar
- 1 egg
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- A little butter for greasing
- Icing sugar for dusting over
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Mix the raisins, rum, finely chopped candied orange peel, candied lemon peel and almonds and let them take on aroma overnight, covered.
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In a large bowl, mix about half the flour with the yeast, a little sugar and the lukewarm milk into a pre-dough and let it rest, covered, in a warm place for a quarter of an hour.
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In the mixing bowl, knead the butter, remaining and vanilla sugar, egg, a good pinch of salt and the spices with the pre-dough.
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Gradually knead in the soaked raisin mixture too
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Cover again with a wet tea towel and let rise for one hour
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For the classic stollen shape, knead the dough through and roll it out thickly. Roll one half a little thinner, then fold it over the other
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Let rise for another ½ hour
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Bake the stollen for 50 minutes
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Melt another 75 g of butter to brush the stollen with it, let it cool, brush again and finally top with icing sugar
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Wrap in aluminium foil and let it mature for at least a week
