Summary

Ingredients

• 2 kg flour
• 1 kg raisins (sultanas)
• 200 g almond (s), sweet, chopped
• 750 g suar
• 250 g yeast, fresh
• 0.5 liter ½ milk
• 100 g lemon peel
• 100 g orane peel
• 750 g butter
• 2 small Bottle / s rum aroma
• 2 small Bottle / s bitter almond flavor
• 1 small Bottle / s aroma (lemon)
• 1 pinch (s) cardamom, grated
• 1 lemon (s), the juice it
• 2 cl rum
• 1 pinch (s) salt

For painting:

• 500 g powdered suar
• 250 g butter, melted
• Grease for the tin

Print Recipe Pin Recipe

Instructions

1. Soak the raisins in water or apple juice in good time. The ingredients should all be at room temperature.
2. Put the flour, sugar, and salt in a very large bowl. Heat the milk lukewarm and dissolve the yeast in it. Melt 750 g butter and let cool down a little. First add the melted butter to the flour mixture and stir in, then stir in the yeast milk. Add the flavors and spices, as well as lemon juice and rum. Let the yeast dough rise well in a warm place for at least 60 minutes.
3. Knead in the chopped almonds, lemon peel, orange peel and finally the raisins, add a little flour if necessary. Halve the dough and form 2 stollen out of it. Place on a well-greased baking sheet and let rise again (approx. 3/4 hour).
4. Preheat the oven to 250 ° C, then switch back to 180 ° C for baking. Place the baking sheet on the middle rail. The baking time is approx. 1 1/4 - 1 1/2 hours (make a stick test). Cover with aluminum foil towards the end of the baking time.
5. After baking, remove from the baking sheet with a long knife. Remove blackened raisins.
6. First sprinkle each stollen alternately with 125 g of melted butter and sprinkle with 250 g of sifted powdered sugar.
7. After cooling, wrap the stollen tightly in aluminum foil and store in a cool, dry place and let it sit for at least 4 weeks before cutting.