Christmas Stollen

Ingredients

• 500 g sultanas
• 50 ml rum
• 540 g flour
• 100 ml milk
• 2 cubes yeast
• 170 g sugar
• 400 g butter
• 85 g butterschmaltz
• 30 g marzipan
• 1 pinch of salt
• 50 g candied lemon-pell
• 50 g candied orange-pell
• 120 g chopped amonds
• 1/2 teaspoon grinded Mazisflower
• 1/2 lemon
• 1/2 teaspoon bitter almond oil
• 1 teaspoon vanilla flavour
• 125 g icing sugar

Preparation

• Wash the sultanas and cover them overnight with rum.
• Mix the flour with warm milk, yeast and 45 g sugar.
• Let the dough rest with a cover at a warm place for 20 minutes.
• Mix 250 g butter, butterschmaltz, marzipan, 45 g sugar and salt.
• Add the sultanas, candied lemon-pell, candied orange-pell, almonds, Mazisflower, the peel of half a lemon and the flavours to the dough.
• Let the dough rest with a cover at a warm place for 1 hour.
• Knead the dough and make a loaf of 40 cm lenght which you put on a paper.
• Put the loaf with the paper in an oven at 220° C.
• After 25 minutes lower the temperature of the oven to 200° C.
• Take the stollen out of the oven after 25 minutes more.
• Spread 150 g melted butter on the stollen.
• Sieve 80 g sugar and 125 g icing sugar on the stollen.

Refinement

• The Stollen should be stored for 1 week before consumption.
• The stollen get his special form by a stollenform.

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