Christmas stollen is a traditional German pastry.
Feel free to try it yourself and be surprised how tasty it is! 😉
Do not forget to prepare the raisins one day before you actually start baking!
What you need:
· 300g raisins
· 3 tablespoons brown rum
· 540g wheat flour
· 165g sugar
· 185g clarified butter
· 250g butter
· 50g candied lemon peel
· 50g orange peel
· 120g grounded almonds
· 30g marzipan paste
· ½ teaspoon salt
· 1 lemon, untreated, grated zest
· ½ teaspoon spice mixture for stollen
· 140ml milk
· 2 cubes of yeast
· 100g powdered sugar
Preparing the ingredients: One day before you are going to start doing the Christmas stollen you have to put your raisins into a bowl und give the rum to it. All the other ingredients, except milk and yeast, can be weighted and placed on the working platform at room temperature.
Begin pre-dough:
The next day, heat half of the milk and place it in a large bowl. Crumble in the yeast, stir with a fork until it is smooth. Add 1 pinch of sugar and 3 tablespoons of flour.
Mix everything well, cover it and let it stay in a warm place for approximately 20 minutes.
Knead the dough:
Add the remaining flour, spices, lemon peel, sugar(90g), salt, remaining milk, clarified butter (85g), butter, almonds and marzipan mixture to the pre-dough and knead everything with the dough hook of the hand mixer.
Place the dough on the work surface and flatten it a little. Put the candied lemon peel, orange peel and raisins in the middle. Fold over the pages and carefully knead everything in with your hands.
Shape dough:
Let the dough rise for 1 hour and preheat the oven to 175°C.
Knead the dough and shape it into an oval loaf on a floured surface. Press in the middle with the rolling pin so that there are 2 bulges at the top and bottom.
Reshape studs:
Roll one half flat and fold it over the other in an offset manner.
Shape the stollen with the edges of your hand, place it diagonally on a baking sheet lined with baking paper.
Bake on the second from bottom for about 60 minutes.
Brush with clarified butter:
Brush the stollen several times with liquid clarified butter on the baking sheet while it is hot. Sprinkle with sugar and sift 2/3 of the powdered sugar over it. Let it cool down. Dust with the rest of the powdered sugar.
The stollen tends to be wide, but that is just a visual issue.
After baking, carefully pull the baking paper onto a wire rack as the stollen tends to break easily.
It should be stored in a cool place, wrapped in aluminium foil, for 14 days before cutting.
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