German cuisine · Desserts & Sweets

Stollen

Rich yeast dough with rum-soaked raisins, almonds and candied orange peel, rolled in butter and powdered sugar after baking.

Ingredients · for 8 servings

• 500 g flour
• 1 cube fresh yeast (42 g)
• 180 ml lukewarm milk
• 100 g sugar
• 250 g soft butter
• 1 pinch salt
• 250 g raisins
• 100 g candied orange peel
• 100 g almonds (blanched)
• 4 tbsp rum
• 1 organic lemon and 1 tsp cinnamon
• 100 g butter and 150 g powdered sugar for the crust

Instructions

1. Mix the raisins with the candied orange peel and rum and let steep covered for at least 4 hrs., preferably overnight; coarsely chop the almonds.
2. Dissolve the yeast in the lukewarm milk with 1 tsp of the sugar, stir with 150 g of the flour into a starter dough and let rise for 20 min. until it bubbles vigorously.
3. Add the remaining flour, sugar, salt, cinnamon, the finely grated lemon zest and 250 g soft butter to the starter and knead for 10 min. into a firm, smooth dough; let rise covered for 1 hr.
4. Work in the drained fruit and almonds only briefly and evenly – prolonged kneading turns the dough gray; shape the dough into a 30 cm long loaf, press a groove lengthwise and fold one half over the other.
5. Place the stollen on a parchment-lined baking sheet, let rest for 30 min. and bake in the preheated oven at 160 °C top/bottom heat for 60–70 min., until deep golden brown and it sounds hollow when tapped.
6. Soak the hot stollen with the melted butter, roll it immediately and thickly in powdered sugar, and let it mature at least 2 weeks in a cool, airtight place before slicing.