The German Christmas Stollen is an bakery product for the cold season. It’s full of nutritions and taste .
1 kg Flour
200g Chopped Almonds
250 ml Milk
150g Candied Lemon Peel
100g Candied Orange Peel
15g Vanilla Powder or 25 g Vanilla Sugar
Skin of a Lemon, grinded
A pinch of Salt
6 Spoons of Rum or Rum Flavoring
150g iced sugar
Day before baking
Pur the rum over the mixed raisines and sultanas at least 12 hours before you start baking. The solution without alcohol is, to use a rum flavoring.
Keep all ingredience on room temperature.
Dissolve yeast in milk in a small bowl and add a spoon of sugar. Let it rest for at least 10 minutes.
Mix the warmed butter with sugar till it’s creamy. Add the fresh shopped kardamom and the grinded skin of the lemon and a pinch of salt. Add milk, flour, chopped almonds and the yeast liquid. Stirr it to dough. Turn the dough out on a smooth surface or keep it in a very big bowl. Kneed in raisins, sultanas, candied lemon and orange peel. Cover it with a tea towel. Let the dough rest for 1 hour. Kneeding again, form 2 or 3 loafs. Form the loafs high because they will melting for some degree in the oven.
Baking at 170°C in the preheated oven for 50 minutes. Use the underpart from the oven. Otherwise the surface of the loafs may get to dark and crusty. The raisins and sultanas on the surface will be burned and get an bitter taste. Let enough space for the loaf because the dough tend to melt in the oven. Stitch with an wooden stick in the loaf. If no dough sticking, finish the baking process.
After baking coating the heated butter over the loafs. Spread the iced sugar with a strainer over the loafs evenly. Store the loafs in a cool place. For best taste wait 3 days until start eating, if possible.