Rhenish Christmas Stollen

Summary

Ingredients

• 200 g almond (s), round
• 500 g raisins
• 250 g currants
• 100 g orane peel
• 100 g lemon peel
• 2 lemon (s), including the grated zest
• 3 vanilla pods, including the pulp
• 1 pinch (s) nutmeg
• 125 ml rum or kirsch
• 100 g yeast, fresh
• 500 ml milk
• 250 grams sugar
• g 1,500 flour
• 250 g mararine, left out
• 250 g fat, beef tallow or lard, omitted
• 2 egg (s)
• 750 g marzipan, (but I tend to take 1000)
• 200 g butter, needed after bakin
• 2 packs vanilla sugar
• 200 g powdered suar

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Instructions

1. Mix the almonds, raisins, currants, orange peel, lemon peel, lemon peel and the spices and mix with the rum or kirsch. Cover and leave to stand overnight.
2. Make a starter from the yeast, 2 teaspoons of sugar and 3 tablespoons of flour and a cup of lukewarm milk.
3. When it starts to bubble, knead a dough with the remaining flour, sugar, lukewarm milk and fat and eggs.
4. Knead it until it no longer sticks, looks nice and shiny and homogeneous.
5. Then carefully gradually knead in the remaining ingredients soaked in rum or kirsch.
6. Let rise for about 30 minutes.
7. If you now want 3 large stollen, shape the dough into 3 balls and roll them out into thick oval flatbreads. Use the rolling pin to make a groove lengthways in the dough and place a roll of marzipan in each one.
8. Now fold over one long side and form a stud.
9. Let these stollen rise for another 30 minutes on the baking sheet.
10. Then bake at 175-200 ° C for approx. 60 minutes.
11. Then brush it with the melted butter while it is still hot. First sprinkle with vanilla sugar, then with powdered sugar. Let cool, wrap in celophan and store in a cool place for approx. 4 weeks.
12. I`ve been baking this stollen for years and it always goes down very well!