Classic German Stollen

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the golden raisins, dark raisins, candied orange peel, and candied lemon peel in a bowl. Pour the rum over the fruit mix, stir, and let it soak for at least 30 minutes, or preferably overnight, to plump up.

   Ca. 30 min.

   Kokkens note: Soaking the fruits longer results in a more flavorful and moist stollen.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt.

   Ca. 2 min.

3. 3

   In a separate bowl, warm the whole milk until it's lukewarm (about 40°C), then add the softened unsalted butter, egg, vanilla extract, and lemon zest. Whisk until well combined.

   Ca. 3 min.

   Kokkens note: Ensure the milk is not too hot, or it will kill the yeast.

4. 4

   Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.

   Ca. 2 min.

5. 5

   Knead the dough on a lightly floured surface or with a dough hook for 8-10 minutes, until it's smooth and elastic.

   Ca. 10 min.

   Kokkens note: The dough should spring back when lightly poked.

6. 6

   Drain the rum from the soaked fruit mix and gently fold the fruit and slivered almonds into the dough until evenly distributed.

   Ca. 5 min.

   Kokkens note: Do not overmix at this stage; just combine the fruits.

7. 7

   Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   Ca. 2 t.

   Kokkens note: A turned-off oven with the light on can be a good warm spot for rising dough.

8. 8

   While the dough is rising, shape the marzipan into a log, approximately 20-25 cm long.

   Ca. 2 min.

9. 9

   Once risen, gently punch down the dough and turn it out onto a lightly floured surface.

   Ca. 1 min.

10. 10

    Roll the dough into an oval shape, about 30x20 cm. Place the marzipan log slightly off-center on the dough.

    Ca. 2 min.

11. 11

    Fold the smaller side of the dough over the marzipan log, then fold the larger side over that, creating the classic stollen shape with a distinct ridge.

    Ca. 2 min.

    Kokkens note: Press gently to seal the edges.

12. 12

    Carefully transfer the shaped stollen to a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let it rise for another 30-45 minutes.

    Ca. 45 min.

13. 13

    Preheat your oven to 180°C (350°F).

    Ca. 15 min.

14. 14

    Bake the stollen for 40-50 minutes, or until golden brown and cooked through. If the top browns too quickly, loosely tent it with aluminum foil.

    Ca. 45 min.

    Kokkens note: A thermometer inserted into the center should read around 90-95°C (195-205°F).

15. 15

    As soon as the stollen comes out of the oven, brush generously with the melted unsalted butter.

    Ca. 1 min.

    Kokkens note: The warm stollen will absorb the butter, keeping it moist.

16. 16

    Allow the stollen to cool for a few minutes, then dust heavily with powdered sugar. Repeat the dusting once completely cooled.

    Ca. 10 min.

    Kokkens note: The powdered sugar creates a protective coating and traditional finish.