Bake and leave the stollen at least 4 weeks before consumption.
Dough (for 4-6 stollen)
1/4lRum
1EL grated, untreated lemon peel
35gsalt
100gcitronate
100gorangeat
850gsultanas
800gbutter
330gsugar
100g grated sebum
100gclarified butter
150gfresh yeast
500mlmilk
2kgflour
65gbitter almonds
150gsweet almonds
For painting:
400gbutter
125gsugar
125gpowdered sugar
Instructions
On the day before baking, drizzle the prepared sultanas with the rum, cover and let steep. (The aroma remains, the alcohol evaporates during baking.) Store the remaining ingredients at room temperature. This makes them ideal for baking.
Bring the almonds to the boil separately in water. Rinse under cold water in a colander. Then remove the shell. Let dry on paper towels. Chop the almonds into small pieces.
On the baking day, sieve the flour into a bowl and make a well in the middle. Mix the yeast with a little lukewarm milk and 2 teaspoons of sugar and add. Scatter some flour from the edge over it. Spread a cloth over it and leave it covered for 30 minutes in a warm place.
On the baking day, sieve the flour into a bowl and make a well in the middle. Mix the yeast with a little lukewarm milk and 2 teaspoons of sugar and add. Scatter some flour from the edge over it. Spread a cloth over it and leave it covered for 30 minutes in a warm place.
Preheat the oven to 175 degrees top and bottom heat.
Press the raisins in on the surface with the handle of a baking spoon and seal the dough over it. So there are no burnt raisins. Place the stollen on a baking sheet with aluminum foil and parchment paper over it and bake for 1 hour. Cover the stollen with aluminum foil halfway through the baking time.
After baking, brush the stollen with melted butter while it is still hot and add plenty of sugar. When everything is soaked in, butter again and generously sprinkle with powdered sugar.
Let the stollen cool down a little, brush with melted butter, sprinkle sugar on top and dust with powdered sugar. Put butter on top again and powdered sugar again.
Once cooled down, wrap the studs thickly in aluminum foil and store for at least 3 weeks. Stollen - well closed - can be kept well into spring.
Tipps & Hinweise
In Saxony it was customary to cut the last tunnel on Easter Sunday.