German Christmas stollen

Step 1/7

• 60 ml water
• 10 g dry yeast
• 10 g sugar

• small bowl

In a small bowl, dissolve yeast and some sugar in lukewarm water. Let sit until foamy for approx. 5 – 10 min.

Step 2/7

• 200 g all-purpose flour

• standing mixer or hand mixer

In a standing mixer or with a hand mixer, beat together yeast sponge and parts of the flour.

Step 3/7

• 150 ml milk

• plastic wrap
• large bowl
• rubber spatula

Slowly add in milk and continue to beat until smooth. Place dough in a large, clean bowl, cover with plastic wrap and leave to rise in a warm place for approx. 1 h.

Step 4/7

• 230 g flour
• 30 g sugar
• 1 tsp cinnamon
• 1 vanilla bean
• 160 g butter
• 70 g marzipan
• 2 cl rum
• 1 lemon
• salt

• standing mixture or hand mixer

Combine remaining flour, sugar, cinnamon, vanilla bean seeds, butter, marzipan, rum, lemon zests, a pinch of salt and yeast dough. Knead until smooth.

Step 5/7

• 50 g almonds slivers
• 50 g diced candied orange
• 50 g diced candied lemon
• 50 g raisins

Preheat oven to 180°C/355°F. Set aside approx. one quarter of the dough. Combine remaining dough with almond slivers, candied orange and lemon peel, and raisins. Continue to knead until well combined.

Step 6/7

• flour for work surface

• rolling pin

Roll fruit dough into a log. On a lightly floured surface roll out remaining dough to a large oval.