Stollen

Description

Perfect with tea and coffee. This recipe is not entirely original; it's based on one from a bakery's cookbook. The listed ingredients will yield 2 large loaf-shaped cakes. The cake is made with raisins, candied fruit, nuts, and citrus zest soaked in rum. The top is decorated with white icing. Serve warm or chilled. Ideal with tea.

Instructions

1. 1

   Step 1

   Wash the lemon and orange, use a vegetable slicer to cut the zest and chop it into small pieces. Add the raisins to the zest and pour rum into the bowl, then set aside.

2. 2

   Step 2

   Sift the flour into a bowl, make a well in the center, and pour in the warm milk, add the yeast and a little sugar. Cover the bowl with a towel and let it sit for 10 minutes.

3. 3

   Step 3

   Add the remaining sugar, 1 tablespoon of lemon juice, vanilla extract, beat in the eggs and mix. When the dough can be rolled into a ball without falling apart, cover it with a towel and let it rest for 40 minutes.

4. 4

   Step 4

   Melt the butter (400 grams), cool slightly, then pour it into the dough. Knead the dough and let it rest for half an hour.

5. 5

   Step 5

   Add the previously soaked dried fruits and zest, as well as coarsely chopped almonds, to the dough. Divide the dough into 2 equal parts.

6. 6

   Step 6

   Roll out each piece lengthwise, then fold each side slightly toward the center.

7. 7

   Step 7

   Place both loaves on a parchment-lined baking sheet, leaving space between them so they don't touch. Cover with a towel and let rest for 20 minutes.

8. 8

   Step 8

   Bake in a preheated oven at 200-210 degrees for 60-80 minutes.

9. 9

   Step 9

   Melt 200 grams of butter and mix with powdered sugar. Brush each stollen several times with the resulting glaze, then wait for it to thicken, wrap in plastic wrap, and let stand for 2–3 days. Only after that serve them.