Saturday, December 24, 2016


All purpose flour - 600 grams
Luke warm milk - 200 ml
Butter - 200 gram
Powder sugar - 50 grams
Salt - 1/4 tsp
Egg - 1
Dry yeast - 7 gram
Vanilla extract - 1 tsp
Lemon zest - from 1/2 lemon
Black sultanian raisin - 75 grams
Golden raisins  - 100 grams
Mixed candied peel - 75 grams
Blanched and chopped almonds - 50 grams
Orange juice - 1/2 cup (Traditionally rum is used)

Butter and powder sugar - 2 tbsp each for single coating or more according to the layers you make.

Soak raisins and mixed candied peel in orange juice.

For the dough take flour in a big bowl and make a pit in the middle

Pour warm milk in the middle, add yeast, a pinch of sugar, cover with damp cloth and rest for 10 minutes.

After 10 minures add powder sugar, salt,  egg, vanilla extract and lemon zest. Make a dough, its not a matter even if all flour is not used. Allow to raise for 45 minutes.

After 45 minutes add butter and make a soft dough. Rest for 30 minutes.

After 30 minutes mix the raisin-peel mix and almond and make a soft dough.

In a tray place a baking sheet and roll in to 1 inch thick disk. Fold one side to the center to get the traditional stollen shape.

Cover with cling film and rest for 30 minutes. In this mean time heat oven at 180 degrees Celsius.
After 30 minutes bake at lower tray for 35 to 45 minutes.

When completely cooled down, melt 2 tbsp butter. Brush over the stollen and sprinkle icing sugar.
Again repeat brushing butter and icing sugar coating several times to get traditional stollen. I just made a single layer.

Soft and mouth watering stollen is ready to serve.

To get traditional taste add rum in place of orange juice and coat about 1/2 cm sugar.
Also store for a week by covering with a cling film. After 1 week you get the traditional taste.

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