Naumburg Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g sweet cherries, dried (sour cherries also work)
- 4 cl kirsch
- 500 ml milk
- 200 g suar
- 400 g marzipan paste
- 4 fresh yeast cubes
- g 1,800 spelled flour type 630
- 350 g butter
- 350 g lard
- 2 lemon (s), organic, grated zest
- 150 g orane peel
- 150 g lemon peel
- 300 g almond (s), chopped
- 250 g butter, melted for soakin
- 500 g powdered suar
Print Recipe
Pin Recipe Instructions
- The ingredients are enough for 4 stollen. The studs should rest for 2 weeks after baking. When stored in a cool place, well packaged, they can be kept for 4 - 6 weeks.
- 1 - 2 days before the day of baking, soak the dried cherries in kirsch (e.g. in a plastic jar with a lid), turning occasionally.
- Drain the cherries on the baking day and collect the liquid. Roughly chop the cherries and set aside.
- Since the amount of dough is quite large, it is advisable to first prepare the yeast dough with 2 half recipes.
- Warm the milk, crumble the yeast and add to the milk with the sugar. Let stand for 10 minutes until the yeast works.
- Knead a dough from spelled flour, yeast milk, remaining sugar, butter, lard and marzipan. Add the soaking liquid of the cherries and, if necessary, some milk. Knead in the almonds, cherries, orange peel and lemon peel and lemon zest.
- Let the dough rise in a warm place for 3-4 hours.
- Preheat the oven to 250 degrees. Form four studs. Put the stollen in the hot oven and turn the temperature back to 160 degrees. Bake for a good 1 hour (cooking test).
- Soak the still warm stollen with the melted butter and sprinkle thickly with powdered sugar. The butter sucks in the powdered sugar and a protective coating is created.
- Let the stollen cool down completely overnight and then wrap it well in aluminum foil and store in a dark place.
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