Saxon Stollen, Our Old Family Recipe
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g sultanas
- 5 tablespoon rum
- 15 g mace
- 10 g cardamom, freshly round
- 10 g tonka bean (s), freshly rated
- 1 lemon (s), untreated, remove the zest it
- 1 pinch (s) salt
- 80 g yeast, fresh
- 200 g suar
- 0.5 liter ½ milk, lukewarm
- 1 kg flour
- 500 g butter, soft
- 100 g almond (s), chopped
- 10 g almond (s) (bitter almonds), finely round
- 150 g lemon peel, finely chopped
- 100 g orane peel, finely chopped
- 125 g butter, melted, for brushin
- 50 g suar, fine, for sprinklin
- 100 g powdered suar for dustin
Print Recipe
Pin Recipe Instructions
- Soak the sultanas in the rum overnight. Prepare a yeast dough from flour, milk, yeast, sugar, salt and butter.
- Work the almonds, lemon peel, orange peel, all the spices and the sultanas into the dough one after the other. Knead the dough well after each operation. Let rest for 1 hour, knead again and shape into 2 or more stollen. Let the formed studs stand for a maximum of 20 minutes.
- Bake in the oven preheated to 180 ° C for about 60 minutes. Once the stollen is in the oven, pour 1/2 cup of water on the bottom to create steam. The steam prevents crusts from forming too quickly. The dough is relatively soft and can run a bit wide with very large stollen, nothing changes in the wonderful taste.
- Immediately after baking, brush the stollen with plenty of liquid butter and sprinkle with fine sugar to which you can also add a little vanilla. When it is completely cold, first wrap it in cling film, then in aluminum foil and store it in a cool place for a few weeks.
- Dust with powdered sugar before serving or giving away.
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