Stollen
Stollen is a traditional German Christmas cake, also found in eastern France.
There are obviously plenty of different recipes. For this one, I took a lot of inspiration from Mysia, an Italian food blogger.
Preparation
-
Step 1
In a bowl, tip the raisins with the tbsp of rum.
In another bowl, mix the lemon zest, the blanched almonds (skins off), the diced candied orange peel and the ginger.
-
Step 2
In a mixing bowl, mix 300 g of flour with the yeast and the sugar. Add the milk and the honey. Knead the dough for 10 minutes. If you have a stand mixer with a dough hook, choose speed 1.
Pour in the egg and 140 g of melted butter and carry on kneading for 5 minutes.
Add the fruit (the fruit mix and the raisins) and carry on kneading for 5 minutes.
Leave to rise for an hour in a warm spot (25 °C).
-
Step 3
Roll the dough out into a round on a floured surface and bring the two edges into the centre.
Leave to rise again in the warm for an hour and a half.
-
Step 4
Preheat your oven to 170 °C.
Bake for 30 minutes.
Check with the tip of a knife that the stollen is cooked. The blade should come out clean.
When it comes out of the oven, spread the rest of the butter over the stollen and dust it with icing sugar.
Recipe photos
Recipe by
