Christmas Dessert

Recipe from Lily Moore

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Cooking time: 1 h. 25 min

Servings 10

Stollen is a traditional German pastry, which with its shape and white color, was supposed to “resemble” the baby Christ wrapped in swaddling clothes. Years have passed and the stollen recipe has changed for the better and now, the Christmas stollen recipe includes butter, marzipan and fruits.

Flour

15,1 oz.
Dry yeast

0,3 oz.
Warm water

2,1 fl. oz.
Sugar

1,4 oz.
Milk

5,2 fl. oz.
Ground cinnamon

1 tsp.
Vanilla

1 pod
Soft butter

5,6 oz.
Melted butter

0,7 oz.
Marzipan (diced)

2,5 oz.
Rum

0,7 fl. oz.
Lemon (zest)

1 pc.
Almond sticks

1,8 oz.
Orange peels (diced)

1,8 oz.
Lemon peels (diced)

1,8 oz.
Raisins

1,8 oz.
Sugar powder

1,8 oz.
Salt

to taste

Calories

443 kcal
Protein

7 g
Fat

21 g
Carbohydrates

57 g

Dissolve the dry yeast and some sugar in warm water. Leave the bowl for 15 minutes until a light foam appears.
Use a stand mixer to combine the yeast starter with 7.05 oz of the flour. Then pour in the milk and mix well. Now put the dough in a large bowl, cover with the food plastic wrap and leave it in a warm place for about 1 hour.
Add the remaining flour, sugar, rum, cinnamon, lemon zest, marzipan, soft butter, vanilla pod pulp and a bit of salt to the dough. Now knead the dough well until all the ingredients are combined.
Preheat your oven to 356°F. Set a quarter of the dough aside. Mix the remaining dough with the almond sticks, raisins and diced orange and lemon peels. Knead the dough well again.
Form the fruit dough into a long roll. Now roll out the another piece of dough into a large oval. Wrap the fruit dough with the rolled oval dough. Line a baking dish with the baking paper. Put the stollen seam side down on a baking dish. Bake in a preheated oven at 356°F for about 40 minutes. Then let the stollen cool for about 10 minutes. Brush with melted butter and sprinkle with sugar powder before serving.