Christmas Stollen – Ultimate-
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 d 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 80 g yeast, (2 cubes)
- 1 kg flour
- 170 ml milk
- 750 g butter
- 400 g suar
- 1 teaspoon salt
- 2 lemon (s) (untreated, the zest it)
- 600 g raisins
- 100 g almond (s), peeled and peeled
- 75 g orane peel
- 75 g lemon peel
- 120 ml rum
- 6 packs bourbon vanilla sugar
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Eve:
- Put all the ingredients in a warm room so that they get the same temperature. Put the fruits, almonds and grated lemon zest in a bowl, pour the rum over it, mix, cover well.
- Baking day:
- Crumble the yeast in a large bowl, mix in a little lukewarm milk (not above 30 ° C) and some sugar, dust with flour and let rise covered for about 30 minutes (I either do it on the not too hot tiled stove, on a windowsill or on the Underfloor heating).
- In the meantime, sift the flour onto the work surface. Scatter 500 g of butter in flakes on top, as well as 150 g of sugar and the salt. Pour the risen yeast over it. First chop everything until crumbly with a large knife, then knead for at least 20 minutes, gradually adding the milk. The dough must have lost its greasy appearance and must no longer stick to it anywhere.
- Add the fruit and knead in as briefly as possible (see tips). Let rise covered for 30 minutes.
- Knead again briefly, cut off pieces of the desired size and shape into balls.
- Shape the ball into an elongated loaf. Make a strong groove lengthways with the edge of your hand so that one side is about twice as wide as the other. Fold the large half over the small one, shape the stollen again.
- Cover the baking sheet with aluminum foil and baking paper. Put the stollen on top and cover and let rise for another 20-30 minutes.
- Preheat the oven to approx. 220 ° C top / bottom heat - is better than circulating air.
- As a guideline, the baking time is approx. 45 minutes for 500 g stollen and approx. 60 minutes for 1000 g stollen. Check the oven regularly and cover the stollen with aluminum foil as soon as they turn brown.
- Postprocessing:
- Brush with melted butter immediately after baking. Let cool down completely. Then brush again with melted butter (see tips). Mix the sugar with the vanilla sugar, sprinkle the stollen with it all around, then sprinkle thickly with powdered sugar on all sides, using a tea or flour sieve. Pack tightly in aluminum foil.
- I have tested at least 5 - 10 variants of recipes that I set with the addition ultimate - which may sound a bit presumptuous - and found them to be the best. Also, practically everyone I know must have rated the recipe very good.
- Tips & Tricks:
- Bake and store in a cool place at least 3 weeks before consumption.
- Use only the very best ingredients. Please only buy unsulphurized raisins, lemon peel and orange peel, preferably in one piece, and dice yourself.
- Please do not replace the butter with margarine! No chemical vanilla sugar, but bourbon vanilla sugar or even better, scrape out the pods yourself and mix with the sugar.
- Use good rum.
- Make the effort to knead the dough with your hands instead of a machine. The warmth of the hands simply makes it better.
- Work in the fruits as briefly as possible, otherwise the dough will be unsightly. First I make a flat cake out of the dough, then spread the soaked fruit on it, cut this cake into the appropriate number of pieces, roll up the pieces of dough individually with the fruits and then press the dough more than I knead.
- So that the stollen doesn`t get too wide when baking, I shape the stollen into loaves that are as tall as possible, which are taller than wide before baking. You can also use a stollen baking pan, but I think the stollen look like it was made by machine.
- Now the raisin problem. The raisins on the surface of the dough puff up, turn black and bitter. If you remove the burnt raisins after baking, the stollen looks like a lunar landscape.
- That`s why I make the effort: Use a blunt spoon handle to push all the raisins far into the dough (several raisins in each hole) and close the holes again. Then reshape the studs again. I haven`t had a single burnt raisin since then.
- The baking temperature must be so high that the dough will otherwise be greasy and difficult to digest. So that the stollen doesn`t burn, I put aluminum foil under the baking paper and cover the stollen with aluminum foil after about 20 minutes of baking (adjust a large piece to the shape of the stollen with pot holders
- The stollen are coated with melted butter as hot as possible, and again after cooling. This practically seals the surface and the cleat lasts for months.
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