Rhenish Christmas Stollen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Make a starter from the yeast, 2 teaspoons of sugar and 3 tablespoons of flour and a cup of lukewarm milk.
- When it starts to bubble, knead a dough with the remaining flour, sugar, lukewarm milk and fat and eggs.
- Knead it until it no longer sticks, looks nice and shiny and homogeneous.
- Then carefully gradually knead in the remaining ingredients soaked in rum or kirsch.
- Let rise for about 30 minutes.
- 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.
- Now fold over one long side and form a stud.
- Let these stollen rise for another 30 minutes on the baking sheet.
- Then bake at 175-200 ° C for approx. 60 minutes.
- 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.
- I`ve been baking this stollen for years and it always goes down very well!
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