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Stollen
Created by: Howcan Team
Ingredients
- 1/2 cup raisins
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1/4 cup rum
- 3 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted
- 1/2 cup warm milk
- 1 tablespoon active dry yeast
- 1/2 cup chopped almonds
- 1/2 cup chopped candied cherries
- 1/2 cup marzipan, diced
- 1/4 cup melted butter
- 1/4 cup confectioners' sugar
Instructions
- In a small bowl, combine 1/2 cup raisins, 1/4 cup candied orange peel, 1/4 cup candied lemon peel, and 1/4 cup rum. Let it soak for at least 1 hour.
- In a large bowl, mix 3 1/2 cups of flour, 1/2 cup sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon cardamom.
- In a separate bowl, dissolve 1 tablespoon of yeast in 1/2 cup warm milk. Let it sit for 5 minutes until frothy.
- Add the yeast mixture and 1/2 cup melted butter to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, then place it in a greased bowl. Cover and let it rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and knead in the soaked fruits, 1/2 cup chopped almonds, 1/2 cup chopped candied cherries, and 1/2 cup diced marzipan.
- Shape the dough into a loaf and place it on a baking sheet. Cover and let it rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the stollen for 30-40 minutes, or until golden brown.
- Brush the warm stollen with 1/4 cup melted butter and dust with 1/4 cup confectioners' sugar.
- Allow the stollen to cool before slicing and serving. Enjoy!
Stollen is a traditional German fruit bread that originated in the city of Dresden. Dating back to the 15th century, it was originally baked for Christmas and other festive occasions. This rich, sweet bread is filled with dried fruits, nuts, and spices, and often dusted with powdered sugar. The most famous version is the Dresdner Stollen, which is protected by an EU regulation to ensure its authenticity. Today, the best Stollen can be found in Dresden, where skilled bakers continue to uphold the traditional recipe. The key to a delicious Stollen lies in the quality of the ingredients, particularly the marzipan and the balance of spices.
90 min
1 loaf
300 per serving calories
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