Ingredients for the dough:
- 500 g of flour (preferably Manitoba for a softer consistency)
- 120 ml of milk (preferably lukewarm)
- 120 g butter (melted or soft)
- 120 g of sugar
- 1 tablespoon honey (for a touch of natural sweetness)
- 2 tablespoons rum (optional, but adds a warming aroma)
- 1 egg
- 10 g of fresh brewer’s yeast (or 5 g of dry yeast)
- Grated zest of 1 lemon (for freshness)
- Half a teaspoon of cardamom (for a spicy, Christmassy aroma)
To add:
- 100 g of marzipan (a delicious heart for your Stollen)
- 100 g chopped almonds (or flaked, for a crunchy touch)
- 100g raisins (soaked in water or rum for extra flavour)
- 50 g of candied fruit (orange or cherries, as desired)
- 5 g grated fresh ginger (for a spicy note)
To decorate:
- Melted butter (for brushing)
- Powdered sugar (for dusting)
Instructions
- Preparation of the dough:
- In a large bowl, dissolve the brewer’s yeast in the warm milk together with a teaspoon of sugar . Let it rest for about 10 minutes until a foam forms on the surface.
- In another bowl, mix the flour , the remaining sugar , the lemon zest , the cardamom and the grated ginger .
- Add the melted butter , honey , rum and egg to the dry ingredients. Pour in the yeast and milk mixture and knead until the dough is smooth and elastic. If necessary, add a little milk or flour to achieve the desired consistency.
- Incorporation of additional ingredients:
- Add the chopped almonds , drained and dried raisins and candied fruit to the mixture . Knead gently to distribute the ingredients evenly.
- Leavening:
- Form the dough into a ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm place for about 1-2 hours, or until doubled in size.
- Shaping the Stollen:
- After rising, deflate the dough and roll it out on a lightly floured surface, forming a rectangle.
- Place the marzipan in the center of the rectangle and fold the sides of the dough over it, sealing the edges well to avoid leakage during cooking.
- Shape the dough into the traditional Stollen shape , slightly elongated and with a central fold.
- Second rising:
- Place the Stollen on a baking sheet lined with parchment paper. Cover with a cloth and let rise for another 30-45 minutes.
- Cooking:
- Preheat the oven to 180°C. Bake the Stollen for about 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Decoration:
- Once baked, brush the Stollen with melted butter and sprinkle generously with powdered sugar . Leave to cool completely on a wire rack.
