Stollen
Quick answer
- Total time
- 85 min
- Level
- Hard
- Servings
- 8 servings
- Ingredients
- 10
About this dish
In Germany this is the bread you slice a little at a time through the Christmas season, so it isn't eaten the day it's baked: it gets a thick coat of powdered sugar, is sealed, and rests at least a day first.
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Raisins soaked in rum or juice and almonds are packed into the buttery dough, and every slice shows a slightly different mix.
Ingredients
Instructions
- 1
The day before, soak 150 g mixed dried raisins in rum or fruit juice, then drain them well.
Warm 180 ml milk until lukewarm, add the yeast and a little sugar, and let it stand for 10 minutes until foamy.
- 2
Mix 350 g bread flour with the remaining sugar in a bowl, then pour in the activated milk mixture.
Stir until no dry flour remains and the dough gathers into a rough mass before adding more handling.
- 3
Add 120 g softened unsalted butter in portions and knead for about 10 minutes.
The dough will feel sticky at first, but avoid adding much extra flour; continue until it becomes smoother and elastic.
- 4
Spread the drained fruit and 60 g almonds over the dough, then fold them in gently.
Distribute them evenly so they do not clump in one area, cover the dough, and let it rise for 60 minutes.
- 5
Gently press out excess gas, shape the dough into an oval loaf, and place it on the pan.
Bake in a preheated 180C oven for 40-45 minutes, until the outside is deeply golden and set.
- 6
As soon as the loaf comes out of the oven, brush the hot surface with melted butter to slow moisture loss.
Coat thickly with 40 g powdered sugar, cool completely, then wrap tightly and rest for one day before slicing.
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