Christmas Stollen, Sweet Gem with Tradition

Summary

Ingredients

• 300 g raisins
• 3 tablespoon rum, brown
• 540 g wheat flour
• 90 g suar
• 85 g clarified butter
• 250 g butter
• 50 g lemon peel
• 50 g orane peel
• 120 g almond (s), round
• 30 g marzipan paste
• 0.5 teaspoon ½ salt
• 1 lemon (s), untreated, grated zest
• 0.5 teaspoon ½ spice mixture for stollen or ground. mace
• 140 ml milk
• 2 cubes yeast, fresh
• 100 g clarified butter
• 75 grams sugar
• 100 g powdered suar

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Instructions

1. Prepare ingredients:
2. The day before, put the raisins in a bowl, mix with rum and soak in it. Weigh out the rest of the dough ingredients, except for milk and yeast, and leave to stand at room temperature.
3. Prepare pre-dough:
4. The next day, heat half of the milk and place in a large bowl. Crumble in the yeast, stir with a fork until smooth. 1 pinch of sugar and 3 tablespoons. Add flour. Mix everything well. Cover and let rise in a warm place for approx. 20 minutes.
5. Knead the dough:
6. Add the remaining flour, spices, lemon peel, sugar, salt, remaining milk, clarified butter, 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, flatten it a little. Put the lemon peel, orange peel and raisins in the middle. Fold over the pages, carefully knead everything in with your hands.
7. Shape the dough:
8. Let the dough rise for 1 hour. Preheat the oven to 175 °. Knead the dough. Shape 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.
9. Reshape studs:
10. Roll one half flat and fold it over the other in an offset manner. Shape the stollen with the edges of your hand, place diagonally on a baking sheet lined with baking paper. Bake on the second rack from below for about 60 minutes.
11. Brush with clarified butter:
12. Brush the stollen several times with liquid clarified butter on the baking sheet while it is still hot. Sprinkle with sugar and sift 2/3 of the powdered sugar over it. Let cool down. Dust with the rest of the powdered sugar.
13. The cleat tends to be wide, but that`s just a visual issue. After baking, carefully pull the baking paper onto a wire rack, as the stollen breaks very easily. In a cool place, wrapped in aluminum foil, it should be stored for 14 days before cutting.