🍰 Rich Spelt Butter Stollen with Candied Fruits

Name: Rich Spelt Butter Stollen with Candied Fruits
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g whole, peeled almond kernels; 100 g lemon peel; 100 g orange peel; 200 g raisins; 200 g currants; 100 ml apple juice; 1 small bottle rum flavoring; 1.5 kg spelt flour Type 1050 (+ 2 tbsp for the baking sheet); 126 g fresh yeast (3 cubes of 42 g each); 0.5 l milk (3.5% fat); 150 g raw cane sugar; 620 g butter (+ 2 tbsp for the baking sheet); 1 tsp salt; 0.5 tsp vanilla powder; 100 g powdered sugar made from raw cane sugar

1530 kcal · 30 min · 4 servings

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Ingredients

150 g whole, peeled almond kernels
100 g lemon peel
100 g orange peel
200 g raisins
200 g currants
100 ml apple juice
1 small bottle rum flavoring
1.5 kg spelt flour Type 1050 (+ 2 tbsp for the baking sheet)
126 g fresh yeast (3 cubes of 42 g each)
0.5 l milk (3.5% fat)
150 g raw cane sugar
620 g butter (+ 2 tbsp for the baking sheet)
1 tsp salt
0.5 tsp vanilla powder
100 g powdered sugar made from raw cane sugar

Instructions

1. Finely chop the citron, orange peel, and almonds the evening before.
2. Mix the chopped ingredients with raisins, currants, apple juice, and rum flavor in a bowl.
3. Cover the bowl and let the fruit mixture soak overnight.
4. Sift the spelt flour into a large mixing bowl.
5. Press a well into the center of the flour with your hand.
6. Mix the yeast with a quarter liter of milk and a pinch of sugar.
7. Pour the yeast mixture into the well in the flour.
8. Sprinkle some flour from the edge over the yeast mixture.
9. Place the covered bowl in a warm spot to let the dough rise overnight.
10. The next day, gently warm the remaining milk with 80 grams of sugar, 500 grams of butter, and salt.
11. Add the warm milk mixture to the yeast starter.
12. Knead the dough vigorously until it is smooth.
13. Cover the dough and let it rise in a warm place for one hour.
14. Wait until the dough volume has doubled.
15. Knead the soaked fruits, apple juice, rum flavor, and almonds into the dough.
16. Divide the dough into three equal pieces.
17. Dust each dough piece with a little flour.
18. Shape each piece into an elongated loaf.
19. Use a rolling pin to press a groove lengthwise into the side of the loaf.
20. Fold the dough edge over to form the stollen shape.
21. Let the stollen rise covered on a baking sheet.
22. Melt the remaining butter in a small saucepan.
23. Mix the remaining sugar with vanilla powder.
24. Immediately brush the warm butter stollen with the melted butter.
25. Sprinkle the sugar mixture over the brushed stollen.
26. Let the stollen cool down completely.
27. Dust the cooled stollen with powdered sugar before serving.

Nutrition per serving

kcal: 1530
Protein: 18 g · Fett/Fat: 110 g · Carbs: 124 g