Christmas Stollen

Ingredients

• 500g All-purpose flour
• 200g Butter, room temperature
• 150g Sultanas
• 50g Candied orange peel, chopped
• 50g Candied lemon peel, chopped
• 50g Almonds, chopped
• 100g Marzipan raw paste
• 40g Fresh yeast
• 100ml Milk, lukewarm
• 80g Sugar
• 1 Prise Pinch of salt
• 1 TL Ground cardamom
• 50g Powdered sugar for dusting
• 50g Melted butter (for brushing)

Instructions

1. For the pre-dough, dissolve the fresh yeast in the lukewarm milk and add one teaspoon of sugar and a little flour. Let it rise in a warm place for about 15 minutes until bubbles are visible.
2. In a large bowl, combine the remaining flour, sugar, salt, cardamom, room temperature butter, and the pre-dough. Knead everything into a smooth dough; add more lukewarm milk if necessary to achieve the right consistency.
3. Knead the sultanas, chopped candied orange peel, candied lemon peel, and chopped almonds into the dough. Cover the dough and let it rise in a warm place for about 60 minutes until its volume has doubled.
4. Roll out the risen dough on a floured surface into a rectangle. Form the marzipan raw paste into a roll and place it in the center of the dough. Fold the dough over the marzipan and shape it into a stollen.
5. Place the shaped stollen on a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (350°F) top/bottom heat for about 45-55 minutes until golden brown. If necessary, cover with aluminum foil after about 30 minutes of baking to prevent excessive browning.
6. Immediately after baking, generously brush the hot stollen with melted butter and then thickly dust with powdered sugar. Repeat this process if necessary, once the first layer of powdered sugar has melted.
7. Wrap the completely cooled stollen in foil and let it rest in a cool place for 1-2 weeks so that it can develop its full aroma. Before serving, it can be dusted with powdered sugar again.

Nutrition