German Christmas Stollen

• Produce

  • 2 oz Candied lemon
  • 1 Lemon, Zest of
  • 10 oz Raisins

• Baking & Spices

  • 4 1/8 cups All-purpose flour
  • 1/2 tbsp Nutmeg
  • 1 cup Powdered sugar
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 3 packages Yeast

• Nuts & Seeds

  • 2/3 cup Almonds

• Dairy

  • 1 1/2 cups Butter
  • 1 stick Butter
  • 5/8 cup Milk

• Beer, Wine & Liquor

  • 3 tbsp Rum, brown

• Other

  • 2 ounces candied orange

Found on hungrylittlegirl.com

Ingredients

• 10 ounces raisins
• 3 tablespoons brown rum
• 4 cups + 2 Tablespoons all-purpose flour
• ½ cup sugar
• 1½ cups butter (not margarine)
• ⅔ cup almonds, sliced
• 2 ounces candied orange
• 2 ounces candied lemon
• A pinch of salt
• Zest of 1 lemon, grated
• ½ tablespoon nutmeg
• ½ cup + 2 tablespoons milk
• 3 packages yeast
• 1 stick butter
• ⅓ cup sugar
• 1 cup powdered sugar

Directions

• In a small bowl combine raisins and rum, cover
• Get all other ingredients (besides the milk) ready and leave on the counter, so that they all have the same temperature the next day
• Bring half of the milk to lukewarm temperature, add yeast and let rest 5 minutes
• Add 1 tablespoon sugar and 3 tablespoons flour, stir well, over and let rest for 20 minutes
• Add remaining flour, nutmeg, lemon zest, sugar, salt, remaining milk, butter and almonds
• Knead until well combined
• Add raisins, candied orange and lemon and gently fold in
• Let rest for an hour!
• Preheat you oven to 375°F
• Form the dough on a floured surface into the desired shape (there is all kinds of shapes, when it comes to Stollen - whats important tho is, you need to form it higher than wide, because it will get super wide while baking)
• Bake for 50-55 minutes
• Right after baking brush the Stollen with 1 stick melted butter
• Sprinkle with sugar, then dust with powdered sugar
• Let cool completely, then wrap as tight as it gets in tinfoil and wait two weeks :)