Put the flour in a large bowl and make a well in the middle. Crumble in the yeast. Add the sugar and pour the warm milk over everything. Cover and let rise in a warm place for 15 minutes.
Chop the lemon peel into smaller pieces with the machine. Rub the lemon peel and squeeze out the juice. After the first rising time, add all the ingredients around the risen yeast and carefully work everything into a dough from the outside in. When everything has connected, you can knead properly. Now cover the dough again and let rise in a warm place for 1 hour.
Fold the dough through again and beat it a few times in the bowl. It is best to put the dough in a stollen form, otherwise it will spread apart during baking or you have to create a boundary on both sides with 2 box tins or 2 empty bottles that you put under the baking paper. Let the stollen rise again for about 30 minutes.
Now place the tray in the oven preheated to 180 ° C top / bottom heat and bake for 60 minutes. I do it by feeling, the cleat mustn`t be too soft when you press on it. If the tunnel darkens too quickly, the temperature will decrease a little.
After baking, brush the still warm stollen with half of the liquid butter. Let cool and then add the rest of the butter again. Now dust with the icing sugar.
Actually, you should let the stollen soak for a while, ideally wrapped in cling film and then sprinkled with powdered sugar, but we usually cut it pretty quickly. But it is best to let it steep for 1 month in a cool place.
If it ever got too dry, wrap the foil-wrapped stollen in damp tea towels and store in a cool place.
Ingredients
Print Recipe
Pin Recipe