Christmas stollen (1 stollen á 750g)
(for 1kg stollen multiply the recipe with 1,4) Ingredients dough:
60g sugar
10g vanilla sugar
1 egg
125g lukewarm milk
40g soft margarine
2 g salt
275g Mix B
5g dry yeast or 12g fresh yeast
Ingredients stollen fruits:
90g raisins (wash beforehand and squeeze out. Even if the package states it is washed)
90g almonds (chopped) (or: 90g whole almonds: wash, dry and chop by hand)
25g candied orange peel
25g candied lemon peel
25g rum
(If desired a ready to use mixture can be used. If no candied fruit is desired substitute half with raisins and almonds.)
To finish off:
100g butter
Powdered sugar
Needed work material:
Food processor (Kneading machine), stollen-pan, brush, various bowls, powdered sugar, fine sifter
Baking time and temperature: 60min, 170°fan/circulating air (180° top-/bottom heat)
Preparations:
First: Wash and squeeze raisins. Combine with almonds, candied orange- and lemon peel in a small bowl, add the rum and mix well. Let it soak until the dough is almost ready, the alcohol will vanish while baking, rum-aroma is not suitable.
Version 01 Copyright by Oliver Welling
Add the ingredients in the given order to the kneading bowl. Use the dough hook on low speed for 30-45min. Knead the dough on medium speed for 5 minutes. Shortly before the end of kneading time: Add the stollen fruit and mix until everything is spread evenly.
Form the dough into a ball then roll long. Grease the stollen-pan thinly add the dough into the pan. Press the dough flat, cover the pan and give the dough 60min. proofing time.
In the meantime: Preheat the oven to 170°C fan/circulating air (180°C top-/bottom heat).
After proofing place, the pan into the oven and bake for 45minutes. If a thick crust is desired, extend the baking time by 5min.
Place the stollen without the pan onto a baking paper. Melt and heat up 100g butter (either in the microwave or onto the stove). Brush the stollen twice with the butter. If desired roll in sugar. Let the stollen cool down and sprinkle with powdered sugar.
Version 01 Copyright by Oliver Welling