Summary

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

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Instructions

1. Soak the sultanas in the rum overnight. Prepare a yeast dough from flour, milk, yeast, sugar, salt and butter.
2. 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.
3. 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.
4. 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.
5. Dust with powdered sugar before serving or giving away.