Traditional Stollen
A brioche-like bread from Germany, rich in dried fruits and spices, perfect for Christmas celebrations. Its soft texture and unique taste make it a real delicac
A brioche-like bread from Germany, rich in dried fruits and spices, perfect for Christmas celebrations. Its soft texture and unique taste make it a real delicacy.
Time
3 h. =
30 min. +
30 min. +
2 h.
Utensils
1 rolling pin1 oven1 baking tray1 bowl1 whisk1 household robot
Ingredients for 20 parts
- 3 eggs
- 70 g. butter
- 25 g. sugar
- 2.5 g. sea salt
- 500 g. flour
- 5 g. powdered sugar
- 7 g. dry yeast
- 4 g. ground cardamom
- 15 ml. whole milk
- 1 g. black pepper
- 3 ml. rum
- 150 g. raisin sec
- 1 lemon peel
- 1 vanilla bean
- 300 g. almond paste
Steps
- Put the raisins, orange peel, lemon zest, spices and rum in a bowl. Let soak for 2 hours.
- Mix the yeast, sugar, 125g of flour and milk in the bowl of the food processor using a flat beater. Cover and let stand for 1 hour.
- Add the rest of the flour, salt, brown sugar, diced butter and beaten eggs. Knead to obtain a smooth dough. Add milk if necessary. Knead for 3 minutes then cover again and let rise for 1 hour.
- Knead the dough lightly then incorporate the soaked fruits using the dough hook of the food processor. Do not overwork the dough.
- Remove the dough, place it on a floured work surface and divide it into 2 pieces. Roll out each portion into a 1 cm thick oval using a rolling pin. Roll the almond paste into a sausage the length of the Stollen (in 2 times because 2 Stollen). Make a well in each portion of dough and place the almond paste in it. Fold the dough over and seal the edges with a little milk. Place the Stollen on a buttered baking sheet, cover with a damp cloth and let rise for 30 minutes.
- Preheat the oven to 180°C. Brush the dough with milk and bake for a good half hour until golden brown.
- Let cool on a wire rack and brush with melted butter. Sprinkle generously with icing sugar.