Summary

Ingredients

• 155 g raisins
• 50 g orane peel, chopped very finely
• 0.5 ½ lemon (s), juice and grated zest it, or Citroback
• 60 g almond (s)
• 2 tablespoon rum
• 250 g flour
• 1 pack dry yeast
• 1 tablespoon sugar, for the pre-dough
• 6 tablespoon milk
• 30 grams sugar
• 125 g butter, for the douh
• 75 g butter, for brushin
• Powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. Soak the raisins, orange peel, juice and zest of lemon and almonds in the rum overnight.
2. For the pre-dough, put the flour in a bowl and make a well in the middle. Sprinkle in the dry yeast, add sugar and lukewarm milk and stir gently. Spread the remaining sugar and flakes of butter on the edge. Cover and let rise in a warm place for 15 minutes. Then knead everything together well. Knead in the soaked fruit with your hands. Cover and let rise for another 30 minutes.
3. Shape the dough into small studs, scratch each surface 2 to 3 times, place on a baking sheet with baking paper and let rise again for 15 minutes.
4. Bake at 200-225 ° C for 12-14 minutes. Melt 75 g butter and, immediately after baking, brush the stollen with it and dust with powdered sugar. Repeat process.
5. Keep tightly closed.