Christmas stollen

For 16 pieces
  • 100 g whole hazelnut kernels
  • 75 g Orangeat
  • 75 g lemon peel
  • 200 g Sultanas
  • 4 EL Rum
  • 2 cardamom pods
  • 1 mace
  • 4 allspice grains
  • 1 TL Cinnamon
  • 1 / 2 TL Ginger powder
  • 100 ml Milk
  • 30 g fresh yeast
  • 1 packet Vanillin sugar
  • 500 g flour
  • 1 organic lemon
  • 65 g + 3 tbsp sugar
  • 1 pinch Salt
  • 1 Egg (size M)
  • 300 g Butter
  • 4–5 EL Icing sugar
  • baking paper
90 minutes
very easy
Hazelnuts in a pan without fat 3– Roast for 5 minutes. Take out and let cool for about 10 minutes. Chop the hazelnuts, orange peel and lemon peel. Mix everything with the sultanas, rum and 4 tablespoons of water and let it steep for about 1 hour.
Break open the cardamom pods and remove the seeds. Finely crush the cardamom seeds, mace and allspice in a mortar. Mix in 1/2 teaspoon cinnamon and ginger.
Heat 50 ml milk in a small saucepan. Crumble the yeast in a bowl and mix with the vanilla sugar and lukewarm milk. Stir in 30 g of flour. Dust the pre-dough with a little flour and let rise in a warm place for 15–20 minutes.
Wash the lemon with hot water, rub dry and peel off the skin thinly. Mix the lemon zest with the remaining flour, 65 g sugar and salt in a large mixing bowl. Heat 50 ml milk in a saucepan and stir briefly into the flour mixture with the egg and 200 g butter using the dough hook of the hand mixer.
Also stir in the pre-dough and knead everything for about 3 minutes to form a smooth dough. First knead in the hazelnut mixture with the dough hook of the hand mixer, then with your hands. Cover and let rise in a warm place for about 1 hour.
Knead the dough again with your hands and shape into an oval loaf. Roll out a little with the rolling pin and press a light depression in the middle of the length of the dough. Fold one half of the dough onto the other half so that it is not completely covered.
Press the length of the dough with the edge of your hand to make a large hollow in the middle of the dough. Shape the ends to a point. Place the stollen on a baking sheet lined with baking paper. Cover and let rise in a warm place for another 30 minutes.
Stollen in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) on the 2nd rail from the bottom 10– Bake for 15 minutes. Then reduce the heat (electric oven: 175 ° C / convection: 150 ° C / gas: see
manufacturer) and bake for 35–45 minutes to the end.
Mix 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Melt 100 g butter in a saucepan. Take the stollen out of the oven and remove any protruding sultanas. Brush the stollen immediately with the melted butter.
First sprinkle with the sugar-cinnamon mixture, then sieve 2–3 tablespoons of powdered sugar over it. Let the stollen cool completely and dust with the rest of the icing sugar.
1 pieceapprox.:
  • 400 kcal
  • 1680 kJ
  • 5 g protein
  • 21 g fat
  • 47 g carbohydrates


Leave A Comment