German Christmas stollen

Step 1/7

• 12 ml water
• 2 g dry yeast
• 2 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

• 40 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

• 30 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

• 46 g flour
• 6 g sugar
• ¼ tsp cinnamon
• ¼ vanilla bean
• 32 g butter
• 14 g marzipan
• ⅜ cl rum
• ¼ 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

• 10 g almonds slivers
• 10 g diced candied orange
• 10 g diced candied lemon
• 10 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.

Step 7/7

• 4 g butter (melted)
• 10 g confectioners' sugar

• baking tray
• baking paper
• sieve
• brush

Place fruit dough onto the lower third of the oval and roll up. Tuck in overlapping sides. Transfer to a lined baking tray seam side down. Bake in a preheated oven at 180°C/355°F for approx. 40 min. until golden. Leave to cool for approx. 10 min. Before serving, brush with melted butter and sprinkle with confectioners’ sugar.

Enjoy your meal!