Which flour for the stollen?
For all desserts of this kind (brioche, kouglof, panettone…), I use organic T45 flour.
Stollen, recipe 2
While the original recipe contained only basic ingredients like flour, water, yeast and oil, it evolved over time. As trade developed, it gained fruit and spices. The contents showed the wealth of whoever gave it. This recipe is a traditional German cake, also found in eastern France: in Alsace and Lorraine.
Today, as with all specialities, there are as many versions as there are cooks. So here’s a second stollen!
Seasons & months
Preparation
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Step 1
Dissolve the yeast in the milk, warmed beforehand for 20 seconds in the microwave.
Sift the flour and mix it with the sugar and the salt.
Add the egg yolks, the soft butter and the milk with the yeast.
Knead for about fifteen minutes and leave the dough to rise in a warm spot (between 22 and 25 °C for 2 or 3 hours).
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Step 2
When the dough is well risen, roll it out on a floured surface.
Scatter over the dough the raisins steeped in rum, the orange, the citron and the almonds.
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Step 3
Fold the two sides of the dough towards the centre and leave to rise again for two or three hours.
When the dough is well risen, put the stollen in the cold oven for 40 minutes at 170 °C.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
430
kcal
Protein
8,8
grams
Carbohydrates
63,5
grams
Fat
14,7
grams
Fibre
2,9
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
