🍰 Classic Christmas Stollen

Name: Classic Christmas Stollen
Total time: 30 min
Yield: 4 servings
Ingredients: Soft dried pitted apricots 50 g; Dried plums 100 g; Raisins 100 g; Walnut kernels 50 g; Hazelnut kernels, whole 50 g; Brown rum 8 tbsp; Milk 125 ml; Yeast, fresh 1 pcs; Honey 1 tbsp; Vanilla pod 1 pcs; Organic lemons 1 pcs; Butter 375 g; Wheat flour, Type 405 500 g; Low-fat quark 100 g; Sugar 100 g; Salt pinch; Icing sugar 200 g

469 kcal · 30 min · 4 servings

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Ingredients

Soft dried pitted apricots 50 g
Dried plums 100 g
Raisins 100 g
Walnut kernels 50 g
Hazelnut kernels, whole 50 g
Brown rum 8 tbsp
Milk 125 ml
Yeast, fresh 1 pcs
Honey 1 tbsp
Vanilla pod 1 pcs
Organic lemons 1 pcs
Butter 375 g
Wheat flour, Type 405 500 g
Low-fat quark 100 g
Sugar 100 g
Salt pinch
Icing sugar 200 g

Instructions

1. Chop the dried fruits and nuts into small pieces.
2. Place the chopped ingredients and rum into a jar.
3. Let the mixture steep overnight if possible.
4. Warm the milk slightly in a pot.
5. Stir the yeast and honey into the warm milk.
6. Let the yeast mixture rise for about 20 minutes.
7. Slice the vanilla pod lengthwise.
8. Scrape out the vanilla seeds with a knife.
9. Wash the lemon thoroughly under hot water.
10. Grate about 1 teaspoon of fine lemon zest.
11. Cut 125 g of soft butter into small cubes.
12. Sift the flour into a large bowl.
13. Add the butter cubes, yeast-milk mixture, quark, vanilla seeds, lemon zest, sugar, and salt to the flour.
14. Knead everything well with your hands.
15. Work the dough until it is smooth and elastic.
16. Cover the dough and let it rise in a warm place for about 1 hour.
17. Preheat the oven to 175 °C with fan setting.
18. Knead the rum-soaked nuts and fruits into the dough.
19. Roll the dough on a floured surface into a rectangle (approx. 30 x 45 cm).
20. Fold one third of the dough to one side.
21. Shape the dough into a traditional stollen.
22. Place the stollen on a baking sheet lined with baking paper.
23. Let the stollen rise for about 20 minutes.
24. Secure the shape with a ring of aluminum foil if necessary.
25. Bake the stollen in the oven for about 50 to 60 minutes.
26. Cover the stollen with aluminum foil for the last 10 minutes if it is browning too much.
27. Melt 250 g of butter in a pot.
28. Brush the hot stollen alternately with the melted butter.
29. Dust the stollen with powdered sugar.
30. Let the stollen cool down completely.
31. Wrap the cooled stollen in aluminum foil.
32. Store the stollen in the foil for at least 3 weeks to allow its full flavor to develop.

Nutrition per serving

kcal: 469
Protein: 7 g · Fett/Fat: 23 g · Carbs: 62 g