German Christmas Stollen
Ingredients
- 250 gWheat flour
- 15 gFresh baker's yeast
- 75 mlMilk (lukewarm)
- 130 gButter (softened, for the dough)
- 50 gSugar
- 125 gRaisin
- 25 gAlmonds (blanched and chopped)
- 15 gCandied orange peel (finely chopped)
- 15 gCandied fruit (finely chopped)
- 30 mlRum
- 2 gSalt
- 1 gCinnamon ground (ground)
- 1 gcardamom (ground)
- 1 gCitrus limon (L.) Burm. f. (finely grated)
- 40 gIcing sugar
Method
A dense, butter-rich slice studded with rum-soaked raisins, almonds and candied peel. Its golden crust is dusted with icing sugar, while cinnamon, cardamom and lemon zest scent the crumb.
- 1
The day before, combine the raisins and rum in a small bowl. Cover and leave overnight. Drain the raisins before using, keeping the rum.
- 2
Dissolve the yeast in the lukewarm milk with a spoonful taken from the sugar. Leave for 10 minutes, until a fine foam forms on the surface.
- 3
Combine the flour, remaining sugar, salt, cinnamon, cardamom and lemon zest. Add the yeast mixture and softened butter; knead until the dough is supple and even. Work in the drained raisins, almonds, candied orange and candied citron. If the dough feels dry, add a little of the reserved rum. Cover and leave in a warm place for about 1 hour, until nearly doubled. On a lightly floured surface, shape into an oval, press a lengthwise hollow through the centre, then fold one side over the other without aligning the edges.
- 4
Place the stollen on a parchment-lined baking sheet and leave to proof for 30 minutes. Bake at 180°C for 35–40 minutes, until the crust is well browned and firm to the touch.
- 5
As soon as the stollen comes out of the oven, melt the finishing butter and brush it generously over the hot crust. Dust with icing sugar and let cool completely before slicing.
Frequently asked questions
How do you get this dish right?
- Keep the milk lukewarm, never hot; excess heat weakens fresh yeast.
- Drain the raisins thoroughly and use the reserved rum only if the dough needs loosening.
- Brush with butter as soon as the stollen leaves the oven; the hot crust takes it in before the icing sugar goes on.
How long does this dish keep?
Keep well wrapped at room temperature for up to 5 days. Freeze whole or sliced, tightly wrapped.
