Time: 3 hours 40 minutes

Stollen (German Christmas cake) - detailed recipe.

Ingredients:

Dried fruits

• 1 cup dried fruit mixture
• 1 cup raisins
• 3 tbsp dark rum or orange juice
• 1/2 cup powdered sugar for decoration

Dough

• 1 level tbsp or 1 pack (7 g) active dry yeast
• 1/4 cup warm water (about 43°C)
• 2/3 cup milk
• 1 teaspoon of honey
• 1 cup premium wheat flour

Dough

• 1/3 cup honey
• 1 beaten egg category CO
• 1/2 cup (110 g) softened butter
• 1 tbsp finely grated lemon zest
• 1 teaspoon of salt
• 1/2 tsp ground nutmeg
• 1/2 cup chopped toasted almonds
• 3-4 cups premium wheat flour
• Oil for greasing the bowl

Filling

• 2 tablespoons melted butter
• 2 tsp ground cinnamon
• 3 tbsp. granulated sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, milk, powdered sugar, premium flour, yeast dough, lemon zest, Orange juice, rum, candied fruit, raisin, nutmeg, almond, cinnamon, honey

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Preparation:

Step 1
• Prepare the fruits: Combine the candied fruit, raisins, and rum. Cover and let sit. Shake or stir the mixture occasionally to coat the fruit with rum.
  
  Prepare the dough: Pour water into a large bowl and sprinkle with yeast. Heat the milk to 110°F (43°C) and add it to the yeast along with honey and 1 cup of flour. Cover the dough with plastic wrap and let it rise until airy and bubbly, about 30 minutes.
Step 2
• ManuallyAdd the fruit mixture, honey, egg, zest, salt, nutmeg, and 2 cups of flour to the dough. Stir vigorously for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl.
  
  Place the dough on a floured work surface. Knead, adding flour little by little, until the dough is smooth and elastic.
  
  With a mixerIn a stand mixer bowl, add the fruit mixture, honey, egg, zest, salt, nutmeg, and 2 cups of flour to the sponge mixture. Beat vigorously for 2 minutes. Using the paddle attachment, mix the mixture at medium-low speed for 2 minutes.
  
  Gradually add the remaining flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Switch to the dough hook attachment. Continue adding flour, tablespoon by tablespoon, until the dough no longer sticks to the bowl. Knead for 4-5 minutes on medium-low speed.
Step 3
• First ascent: Place the dough in an oiled bowl and turn it over so the entire ball is coated with oil. Cover tightly with a cloth towel and let rise until doubled in size, about an hour.
Step 4
• Forming and filling: Place the dough on a lightly oiled work surface. For one stollen, roll the dough into a 23 x 33 cm oval. For two stollen, divide the dough in half and roll each half into an 18 x 23 cm oval.
  
  Brush the surface of the oval(s) with melted butter. Mix cinnamon and granulated sugar and sprinkle it along the long side of one half of the oval(s). Fold the dough in half along the long side and carefully transfer the stollen to a parchment-lined or well-greased baking sheet. Press the fold lightly to help the bread maintain its shape during rising and baking.
Step 5
• Second ascentCover the stollen(s) tightly with a towel and let stand for 45 minutes.
  
  Heating the oven: About 10 minutes before baking, preheat the oven to 190°C.
  
  Baking and coolingBake for 25 minutes, until the internal temperature of the bread reaches 185°F (88°C). Immediately remove the pan from the oven and place it on a wire rack to cool.
  
  Innings: Dust generously with powdered sugar before serving.
Step 6
• OptionsRoll out 85g of almond paste or marzipan between two pieces of parchment or cling film into a half-oval shape. Do not grease or add cinnamon sugar. Place the marzipan on the half-oval and fold the dough in half. Let rise and bake as directed.
  
  AdviсeInstead of candied fruit, you can use one cup of coarsely chopped dried fruit. Pour boiling water over the dried fruit and let it sit at room temperature for 8-12 hours. Drain the water and use as candied fruit. You can also make your own candied fruit. Stollen can be stored in the freezer for up to 6 months. If you plan to freeze it, do not dust it with powdered sugar.
  
  To serve, first defrost the bread, then place it on a baking sheet and bake in a preheated oven at 190°C for 7-10 minutes. Dust with powdered sugar just before serving.

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