Traditional Christmas Stollen
Christmas stollen is one of the most popular festive bakes. The fragrant yeast dough is studded with raisins, almonds and candied fruit, then brushed with butter and dusted with sugar after baking. It tastes best when left to mature for about 14 days.
Prep: 2 h 30 min
Cook: 2 h 30 min
Servings: 6
Method
01.
Mix the yeast with a tablespoon of sugar and a tablespoon of flour in 100 ml of lukewarm milk and leave the starter to rise.
02.
Sift the flour into a bowl. Add the yeast starter, the egg yolks whisked in lukewarm milk, the softened but not melted butter, the remaining sugar, the vanilla sugar, the rum, the mace and the grated zest of a well-washed lemon.
03.
Knead the dough thoroughly and leave it to rise for about an hour.
04.
Then work the rinsed raisins, the chopped peeled almonds and the candied fruit into the dough and leave it to rise for a further 30 minutes or so.
05.
Roll the dough out into a sheet and fold it lengthways to create the shape of a stollen.
06.
Place the Christmas stollen on a greased baking tray and leave it to rise briefly.
07.
Bake it at 190 °C for about an hour.
08.
Brush the hot Christmas stollen with melted butter and dust it with sugar.
