Summary

Ingredients

• 1 kg flour
• 120 g yeast
• 200 ml milk
• 200 g suar
• 15 g salt
• 2 packs vanilla sugar
• 400 g butter
• 80 g lard
• 100 g lemon peel
• 150 g almond (s), finely chopped
• 45 g almond (s) (bitter almonds), finely chopped
• 650 g raisins
• 10 cl rum
• 2 g nutme, rated
• 4 g iner powder
• 2 g clove (s), pounded
• 3 g cardamom, round
• 1 lemon (s), the grated zest it
• 120 g butter, left out, for brushin
• Butter for the sheet
• Sugar for sprinkling
• Icing sugar for sprinkling

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Instructions

1. Soak the raisins that have been selected, washed and briefly dried the evening before with rum and leave to stand overnight, have the remaining ingredients ready in the kitchen.
2. Put all the flour in a large bowl on the baking day. Press into the middle in a small hollow and mix a pre-dough from flour, yeast and a little lukewarm milk. Cover and leave it to rise for about 30 minutes.
3. Then add all the ingredients - but without the raisins and without the almonds - and knead into a dough. The amount of spices is a matter of taste, but no spice should be tasted. When the dough is well kneaded, first add the raisins and knead (dough becomes moist), then add the almonds (dough becomes drier again).
4. Cover the entire dough for approx. 120 minutes and leave it to rise without draft.
5. After the dough has risen, briefly push it together again - divide in two halves, i.e. two stollen - bring into a bread-like shape - cut lengthways in the middle about one centimeter deep with a sharp knife - pierce both sides of the incision several times with roulade needles.
6. Then bake in the preheated oven at a medium heat of 150 ° C (medium heat) on the middle rack for about 60 - 70 minutes on a buttered baking sheet at the same time until golden brown. It is advisable to separate the insides of the two cleats with aluminum foil.
7. The stollen, which is still baking hot, is coated with melted butter and then sprinkled thinly with granulated sugar. On top of this, melted butter and powdered sugar are alternately applied in layers (the height is a matter of taste).
8. Once cooled, each Stollen is individually sealed airtight in a Stollen bag (large fresh-keeping bag) and stored in a cool place for at least four weeks.
9. Tip: I personally have already baked this recipe successfully in the bread maker (program: bread / normal; ingredients modified in terms of quantity)). However, the shape and the holes through the kneading pegs take getting used to.
10. Supplementary variant of potato cake: Approx. 600 g of the Stollen dough are removed and intensively kneaded with approx. 150 g of boiled potatoes (3 pieces) from the day before.
11. Roll out this dough thinly (!) On a buttered sheet. Bake until golden brown over medium heat as with the Stollen for approx. 25 minutes. After baking, brush with melted butter and sprinkle with cinnamon and sugar. Should be eaten warm.