Ingredients for 2 Christmas stollen weighing between 1.3 and 1.5 kg.
This stollen tastes super juicy and should be stored for at least 4 weeks before it is cut.
On the eve: Pour the raisins, citrons, candied orange peel and almonds with the rum and cover. Let stand overnight.
2 vanilla pods
1 kg of flour + 200g of flour
100 g fresh yeast
100 g sugar
grated peel of an untreated lemon
400 ml lukewarm milk
1 teaspoon salt
400 g soft butter + 150 g to brush
100 g chopped almonds
80 g of lemon zest, diced
80 g of orange zest, diced
460 g raisins
60 ml of rum
200 g powdered sugar
1.5 sachets of Christstollen spice
cling film and aluminum foil to pack
Put 1 kgg of flour in a mixing bowl, make a bowl in the middle and crumble in the yeast. Heat the milk and pour over it. Dissolve yeast and cover with flour. Put the kitchen towel on the mixing bowl and the yeast mixture for 20 minutes in a warm place.
Meanwhile, cut the vanilla pod lengthwise and scratch out the pith with the flat back of the knife. Rub off the lemon peel.
200g flour with 400g butter as soft as possible butter knead.
When the yeast approach has gone, knead the sugar, vanilla, lemon peel, eggs and salt and seasoning. It must be a firm dough. Cover again and let it rest for 15 minutes.
Then knead the butter – flour mixture well and cover everything again and let it rest for another 15 minutes.
Finally, knead the fruit – almond mixture and let it cover for a final time for 15 minutes.
Then divide the dough and shape into an oblong roll and lash out a bit.
Fold a page a bit more like in the middle. Place the stollen on a baking tray that has been laid out with baking paper. Let it rest for another 30 minutes and then bake at 175 degrees for about 60 minutes. Take a swab sample. I bake my lugs in a baking frame (see photos) That works very well. But you can also tinker such a frame made of aluminum foil. This is then but not quite as stable as a baking frame.
After baking, allow the tuns to cool slightly on a wire rack. Melt the butter in a saucepan. Cut the vanilla pod and scratch it out and mix it with the powdered sugar.
Coat the lug well with butter from all sides, also at the bottom and dust with the icing sugar on all sides. Best with a powdered sugar sieve.
Let cool completely and wrap well twice in cling film and wrap as third layer in aluminum foil. Store cool storage.
For questions and ambiguities simply report.
Photo: Sabine Kurasch