Recipes

Directions

To prepare 24 hours in advance:

Marinate the sultanas with the rum and leave for 24 hours prior to preparing the dough.

Preparation:

Put the flour into the mixing bowl and press a hole into it, crumble the yeast into it, add the milk and mix into a soft sponge.
Cover with the rest of the flour from the edge and leave it to prove for 30-90 min until the volume has increased considerably and the flour fissures.
Now pour boiling water over the chopped almonds and leave for 5 min, then drain and put to one side. Knead the room-temperature butter, sugar, vanilla sugar, salt and lemon peel into the proven dough. Let the finished dough prove for another 30 min. Preheat the oven to 200°C.
Knead the almonds, the candied lemon peel and the candied orange peel into the dough and form a stollen.
Put the stollen in the oven on a baking tray laid out with baking paper and reduce the temperature to 170°C. Bake for 60 min.
During the baking process, pay attention to the temperature and adjust if necessary. The stollen should not be too light or too dark, otherwise it will be too dry or not fully baked.
Next spread runny butter on the stollen and sprinkle sugar on it. Do not move the stollen, as it is still very fragile. Leave the baking tray with the stollen on it over night in the cooled-down oven.
The next day, dredge with the icing sugar/starch mixture. Now pack the finished stollen into a transparent bag and leave it for at least 3 days, if possible a week.