Christmas stollen

Christmas stollen

Rinse raisins, dry, pour rum in advance (you can leave it overnight).
Prepare a dough, for this, put 2 tsp in warm milk. sugar, 3 tbsp. flour and yeast.
Stir, cover with a towel and leave until a foam cap forms.
Melt butter.
Peel the walnuts and crush with a rolling pin.
Add the remaining sugar, vanilla sugar, a pinch of salt, butter to the dough.
Add the sifted flour and knead the dough.
The dough is soft and quite dense.
Squeeze out the raisins.
Stir in the raisins and chopped nuts.
Achieve an even distribution of raisins and nuts in the dough.
Cover the finished dough with a towel and leave in a warm place for one hour.
Roll out the risen dough into a 2 cm thick layer, give it an oval shape and make a depression in the middle with a rolling pin. Then bend the dough along this dent in the longitudinal direction so that the lower part of the plate protrudes slightly and press, giving the shape of a log with a small mound in the middle.
Bake in an oven preheated to 180 degrees for 45-50 minutes.
Remove from the oven, brush with melted butter, sprinkle with vanilla sugar and thickly sprinkle with powdered sugar through a sieve.

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