German Stollen

A close, tender crumb flecked with rum-soaked raisins, chopped almonds and candied peel. Melted butter sets the icing sugar over the crust, while lemon zest, cardamom and mace scent the loaf.

Instructions

1. Soak the raisins

   Pour the rum over the raisins and leave them to soak for at least 30 minutes. Drain well before adding them to the dough.

2. Wake the yeast

   Stir the fresh yeast into the lukewarm milk with a spoonful of the measured sugar. Leave for 10 minutes, until a fine foam forms on the surface.

3. Knead in the fruit

   Mix the flour, remaining sugar, salt, cardamom, mace and lemon zest. Add the egg, yeast mixture and 100 g softened butter. Knead until the dough is supple and even. Work in the drained raisins, almonds and candied peel. Cover and leave in a warm place for about 1 hour 30 minutes, until visibly risen.

4. Shape and bake the stollen

   Turn the dough onto a floured surface and shape it into a thick oval. Use a rolling pin to make a shallow lengthwise trough, then fold one side over the other to create the traditional stollen shape. Set it on a parchment-lined baking sheet, cover and leave to rise for 30 minutes. Heat the oven to 180 °C during this second rise. Bake for 35–45 minutes, until deeply golden and firm to the touch.

5. Butter and dust

   Melt the remaining 40 g butter. Brush it over the stollen as soon as it leaves the oven, then dust the entire surface with icing sugar. Leave to cool completely before slicing.

Chef's tips

• Keep the milk lukewarm, not hot; excessive heat weakens the yeast and slows the rise.
• Drain the raisins thoroughly after soaking. Excess liquid softens the dough and makes shaping difficult.
• Brush on the butter while the stollen is hot, before the icing sugar goes on.

Storage

Keep wrapped at room temperature for up to 5 days. It freezes well whole or sliced for up to 2 months.