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🥤 Juicy Christmas Stollen

678 kcal · 225 min · 4 servings

Ingredients

• 100 g raisins
• 50 g almond kernels (chopped)
• candied lemon peel (50 g each, finely chopped)
• candied orange peel (50 g each, finely chopped)
• 50 ml rum
• 8 drops bitter almond flavoring
• 1 vanilla pod (seeds)
• lemon zest (2 tsp each grated)
• orange zest (2 tsp each grated)
• 100 ml milk (lukewarm)
• 50 g sugar
• 1 cube yeast
• 300 g wheat flour Type 550
• 200 g wheat flour Type 405
• 50 g marzipan raw mass
• 2 eggs
• 250 g butter (soft)
• butter (for the baking sheet)
• 1 pinch salt
• cardamom (1 small pinch each)
• allspice (1 small pinch each)
• cinnamon (1 small pinch each)
• nutmeg (1 small pinch each)
• 150 g butter (for brushing)
• sugar (for sprinkling)
• 150 g powdered sugar (for dusting.)

Instructions

1. 1. Mix the ingredients for the fruit mixture well.
2. 2. Cover the bowl with cling film.
3. 3. Let the fruits soak overnight in a warm place.
4. 4. Crumble the yeast.
5. 5. Dissolve the yeast together with the sugar in the milk.
6. 6. Add 200 g of flour (Type 550).
7. 7. Knead everything into a smooth dough using the dough hook of the electric hand mixer.
8. 8. Dust the pre-dough with some flour.
9. 9. Cover the pre-dough.
10. 10. Let the pre-dough rise in a warm place until cracks appear on the surface.
11. 11. Mix the pre-dough with the two remaining types of flour.
12. 12. Mix the pre-dough with the chopped marzipan.
13. 13. Mix the pre-dough with the eggs.
14. 14. Mix the pre-dough with the soft butter.
15. 15. Mix the pre-dough with the salt.
16. 16. Mix the pre-dough with the spices.
17. 17. Knead everything thoroughly into a smooth dough.
18. 18. Work the soaked fruits into the dough.
19. 19. Dust the dough with flour.
20. 20. Cover the dough.
21. 21. Roll out the dough to double the width and the desired length.
22. 22. Form a small ridge at the edges of the wide sides.
23. 23. Form a larger ridge at the edges of the wide sides.
24. 24. Fold the two sides over each other.
25. 25. Ensure that the ridges lie next to each other.
26. 26. Shape the stollen slightly.
27. 27. Let the stollen rise for another 15 minutes.
28. 28. Place the stollen on the baking sheet.
29. 29. Put the stollen in the oven.
30. 30. Bake the stollen for about 60 minutes.
31. 31. Brush the stollen with about 50 g of melted butter after about 10 minutes.
32. 32. Sprinkle the stollen with some sugar.
33. 33. Brush the finished stollen with the remaining melted butter.
34. 34. Let the stollen cool.

Nutrition per serving

• kcal: 678
• Protein: 11 g · Fett/Fat: 35 g · Carbs: 78 g