German Stollen
Greetings! The New Year celebrations are just around the corner, so I am sharing with you a recipe for traditional Christmas baking from Germany — Stollen. The main feature of this cake is that it is prepared 3-4 weeks before the holiday so that it has time to mature and the spices can fully reveal their aroma and flavor.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 4 / 5
Ingredients
for 2 servings
- milk 300 ml
- eggs 3
- sugar 200 g
- vanilla sugar 2 tsp
- butter 400 g
- dry yeast 14 g
- flour 1-1.2 kg
- roma tomato 100 ml
- raisins 300 g
- almonds 200 g
- candied fruits or dried fruits 300 g
- ground ginger 2 tsp
- powdered sugar
Instructions
Step 1 of 28
Soak the raisins in rum for 5–7 hours.
Preparing the starter
Step 2 of 28
Warm the milk (it should be warm, but not hot). Stir in 1 tbsp sugar.
Step 3 of 28
Add the yeast and stir.
Step 4 of 28
Stir in 200 g flour.
Step 5 of 28
Cover with a towel and place in a warm spot.
Step 6 of 28
The starter should rise (it took about 15 minutes for me).
Preparing the dough
Step 7 of 28
Beat the eggs with sugar and vanilla sugar.
Step 8 of 28
Add the risen starter.
Step 9 of 28
Stir in 500 g of flour and mix.
Step 10 of 28
Cover with a towel and leave in a warm place.
Step 11 of 28
The dough should rise (it took about 30 minutes for me).
Step 12 of 28
Add 350 g of softened (not melted) butter and mix.
Step 13 of 28
Stir in 200 g of flour and mix.
Step 14 of 28
Cover with a towel and place in a warm spot.
Step 15 of 28
The dough should rise (it took about 30 minutes for me).
Step 16 of 28
Chop the nuts.
Step 17 of 28
Add raisins with rum, nuts, candied fruits, dried fruits and spices to the dough, and mix thoroughly. If necessary, add a bit of flour so that the dough does not stick to your hands.
Step 18 of 28
Divide the mixture into 2 parts and roll each out into an oval shape.
Step 19 of 28
Make a depression about 2 cm to the left of the center.
Step 20 of 28
Roll up the Stollen.
Step 21 of 28
Line a baking pan with parchment paper or lightly grease it with oil, and place the dough inside.
Step 22 of 28
Cover with a towel and let it rise (it took about 15 minutes for me). Remove the towel and place in an oven preheated to 180 degrees. Bake for one hour. Check for doneness with a dry wooden skewer or toothpick.
Step 23 of 28
Melt 50 g of butter.
Step 24 of 28
Remove the Stollen from the oven.
Step 25 of 28
Brush it with butter immediately.
Step 26 of 28
Generously dust with powdered sugar.
Step 27 of 28
Wrap in parchment paper and store at room temperature.
Step 28 of 28
Congratulations on the upcoming holidays! I wish you kindness and a great mood!