Christmas Stollen

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

* Stollen keeps well if wrapped in plastic wrap or aluminum foil. * To make marzipan stollen, prepare the dough according to the recipe and roll it out into a rectangle (30 x 25 cm). Roll out 200 g of marzipan into a smaller rectangle (about 30 x 15 cm) and place it on the dough rectangle so that the dough slightly overhangs on the long side. Roll the dough tightly from the long side to form the stollen. Place the stollen on a prepared baking sheet, and let it rise in a warm place until noticeably increased, then bake it as a Christmas stollen.

Ingredients

Light Raisins, Seedless - 7.1 oz
Light Raisins, Seedless - 3.5 oz
Rum - 3 fl oz
Milk - 3 fl oz
Wheat Flour - 13.2 oz
Sugar - 1.8 oz
Salt - a pinch
Farm fresh eggs - 2 pieces
Dr. Oetker Rum Flavoring - 0 fl oz
Butter - 6.2 oz
Ground Almonds - 3.5 oz
"Dr. Oetker Vanilla Sugar" - 0.6 oz
Dried ground orange peel - 3.5 oz
Dr.Oetker Dry Yeast - 0.4 oz
Powdered Sugar - to taste

Step by Step guide

Step 1

Preparation: Soak the raisins and light seedless raisins in rum overnight.

Step 2

Dough: The next day, warm the milk. Sift the flour into a bowl. Place the yeast on top. Add the milk, sugar, vanilla sugar, salt, flavoring, eggs, and butter or margarine, and mix with a mixer (using the dough hook attachment) for a while on low speed, then on high speed for about 5 minutes until a smooth, homogeneous dough forms. Cover the dough and let it rise in a warm place until noticeably increased. Lightly mix the candied orange peel, almonds, soaked raisins, and light seedless raisins on a floured work surface. Cover the dough and let it rise again in a warm place until noticeably increased. Line a baking sheet with parchment paper in three layers (to prevent the bottom of the stollen from darkening during baking). Preheat the oven (top/bottom heat to about 482°F; air temperature to about 446°F).

Step 3

Shape the dough into a stollen. Roll it out into a rectangle (about 30 x 25 cm). Roll the dough from the long side into a log and use a rolling pin to create a longitudinal indentation. Fold the dough along this indentation so that the bottom part slightly overhangs. Shape a longitudinal bulge in the middle with your hands. Place the stollen on the baking sheet, and let it rise again in a warm place until noticeably increased. During baking, reduce the temperature (top/bottom heat to about 320°F; air temperature to about 284°F; baking time to about 50 minutes).

Step 4

Melt the butter in a small container. Immediately after baking, brush the stollen with melted butter and cool it on a kitchen rack. Dust the stollen with powdered sugar.